Curing time=torture....

[inkjunkie]

Every morning right after breakfast and every night just prior to going to bed I take the pouches with the bellies out of the fridge and give them a bit of a massage....and then I take the brine buckets out of the fridge and turn the bellies over.....and it is killing me...chomping at the bit to fire up the amnps and get these things in the smoker.....seems like time has damn near stopped....

 

[mr t 59874]

To quote Foamheart, "Patience Grasshopper",  absolutely no need to rush the process.

T

 

[bear55]

I just sliced up some Canadian bacon that cured for 10 days.  It is worth the wait.