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Bacon Curing Question

post #1 of 3
Thread Starter 
I have two 1 lb slabs of pork belly curing in my fridge in separate ziplock bags. They are approx 1 inch thick and I'm using Prague #1. I started them yesterday and planned to cure 7 days and after rinsing, drying, and letting sit on a rack in the fridge for a few hours was going to smoke it this coming Sunday. An issue arose and won't be home Sunday. Would it be ok to do it on Saturday? That would be 6 days curing.
post #2 of 3
What amount of #1 and salt did you use per pound? Six days should work, I'd also consider letting them rest in the frig uncovered for a day to dry the surface out. so it will absorb the smoke better.
post #3 of 3
Thread Starter 
I used a total of 2.25 grams of cure #1.
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