So, I entered one of my bacon recipes in a local contest and found out I was one of the finalists and they would let me know when the judging would be. I just got a call letting me know that judging would be Saturday at noon.
I'm curious if it is possible to cure a pork belly in 48 hours. The recipe is a wet cure and a hot smoke then oven baked. Any thoughts on how it would turn out if I let it cure for two days in a vacuum? The goal will be to get the flavor in to the belly.
My other option is I have about 8 slices that have been in the fridge since the last batch I made about six weeks ago.