Hope everyone had a good day.
The last bacon I did I cold smoked with heavy smoke for 12hrs. I let it rest for 3 days, sliced and into the freezer. The first few pounds we had, had spots of a heavy smoke flavor. Still very good, but I'd like to correct it.
I cure with Pops. My question, can I safely let it rest for 5 days in the frig? My project frig is set in the mid 30s for temp. I sell quite a bit of my bacon, just don't want to chance it being bad.
Even with the pink salt, I have no clue how long it is protected from going bad.
Thanks for any information you have.
Hope everyone has a good Holiday Season.