This just came out of a the fridge after a week with the Hi-Mountain buckboard bacon cure on it. It doesn't look evenly colored which I take as not cured completely. Should I go ahead and smoke it, or cure it longer?
Thanks. I cold smoked it at about 90-110 for about 4 hours and it turned out better than the others I've done at 70ish. Just ordered an AMNPS and 2lbs each of pitmasters and apple to try. I need to quit futzing around and build a more permanent smoker.