So, been reading for a couple days trying to suss out how I want to proceed on my first whole belly bacon project (have done a couple small belly pieces w/ ok results).
I have read bear's step by step but also seen a lot of references to equalization time and dry aging after smoke.
So, I have a 12b belly that has been in a dry cure for 7 days. I'm going to wash and put back in the fridge for equalization time. Recommended times seem to vary for this step and that is one of the clarifications I am looking for.
My questions are below and I appreciate any help or thoughts:
1. Equalization time, how long is ideal?
2. After smoke, beneficial to dry age? (have a room around 60 deg F and 50% humidity and was going to hang in there)
3. Oddball question, any safety issues using metal coat hangers for bacon hanging?
Thanks for helping a new guy.