My 1st Bacon with QView (cry cured)

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 excellent color, and nice meaty bacon, bet it tastes wonderful even if a tad salty.
I'm not sure you did it right?

Send it all to me for quality control testing?

Good luck and good smoking.
            
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Man that looks mighty tasty - I too volunteer to taste test it for you 
 
Stubshaft,  the rind does not absorb cure.  When dry curing you apply a specific amount of cure to the meat based on weight.  Since the rind does not absorb cure you reduce the amount of cure used by 10%.

When brining or wet curing you do not need to make adjustments.

Good Luck
 
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