Hi all. I wanted to get some opinions on a minimum curing time for my first attempt at making bacon. I've currently got two lots of belly bacon curing (approx 1" thick, rind on); one using pops' brine recipe, and the other a dry cure using Todds' dry cure recipe.
The original plan was to let each piece cure for 10 days as both recipes called for before moving on to the next step, however I miscalculated how much time I had before my holidays finished and I have to return to work. To be able to get through the rest of the steps with the time I have left I'll need to cut the curing time back to 9 days.
Will cutting the curing short by 1 day affect the final product in terms of bacteria/spoilage? which is my main concern.