I pulled a batch of bacon out of the smoker last night, and got to wondering about using bacon as Christmas gifts. To start, I cured the bacon in the fridge for 8 days, using salt, #1 cure and flavorings. I cold smoked for three hours and then moved them to my Cookshack for an hour at 190 degrees until they read 164 internal temp, cooled and refrigerated overnight.
My question is, can I now take the finished bacon and wrap in muslin
and hang it in a cool spot to dry? Will it keep, or is there a different curing process that I need to follow in order to let these hang without refrigeration for a time?