post #21 of 21

Fantastic bacon, Tropics!   You did a great job on it, and YOU are the one who did it, not me!   You persevered to make the curing brine correctly, to have a clean container, to keep it refrigerated at the correct temperature, to make sure it was fully cured all the way through (end up with something like this if you take it out too soon... 

 

 

and that is just too good of meat to end up like this, half-cured, the wait is worth it to make sure!  Then you smoked it to a great smoky color and flavor - just perfect!  Thank you so much for all that you do!