Need some help! I could geto the bacon to cure right, the bacon did not firm up . But the bacon did not smell bad and i smoke dand tasted fine. i used Morton tender quick anyone might why the pork belly did not firm up.
How many days did you cure it?
What was the amount of TenderQuick that you used? and at what temperature did you store it while curing? Just trying to narrow it down. :)
The bacon doesn't have to be real firm when finished...
I do not know the temp of frige was i did turn down the so it would colder 1 table spoon per pound
Did ya flip it every day or at least every other day? How was the color?