im doing my second run of bacon and I have some questions
On the first bacon run I let the bacon cure in vac pack bags for 7 days. Then my wife rinsed it off before I threw it in the smoker. The bacon was SO salty it was almost un edible. I figured I cured it too long, but now I read that you can't over cure.
I am guessing by curing in vac pack sealed bags it made more cure get into the meat?
Or my wife did not rinse off the meat like she said she did.
Right now I have more bacon curing in the fridge in vac pack bags.. How can I tell its cured? I heard the bacon should be as firm as a well done steak. Is this a good way to tell? Should I just try yanking it at 4 days?