Ok well decided friday afternoon I wanted to make bacon. This is my first try at it so I went to the butcher and got a 10lb pork belly. did a slight mod to one of the recipes on here and only had tenderquick so I reworked the recipe to fit. I took out the salt and cure 1 from the original recipe and added in 1.5 tsp of tenderquick per pound. I just realized after some more reading on here that I looked at the amount for ground meat instead of whole meat. Now its been in the fridge for 4 days what do I do? do I got home tonight and add more tenderquick to get to where it is suppose to be? Do I let it cure longer than the 10 days I had planned for it to? Please help me. Im afraid if I screw this up the wife isnt gonna eat any of my new creations I come up with for fear of dieing.
