not sure if this is the right place to post this . if not let me know i am very new here.
ok was going to smoke my bacon today but seems my memory of the holiday season is some what blurred. i cant remember if i began the bacon cure before the new year or just after. the slabs i have are 1 1/2 inches thick and have firmed up nicely (i think). at that thickness from what i have read it should cure for 3 days for the thickness plus 2 days. that would put me at the right time frame even if it was after the new year. is there any way of telling if it has cured long enough by looking? what happens if it isnt cured long enough? why is it so important to have it cure long enough if you are going to cook it any way? you can take a piece of meat out of the fridge and slow cook it in a smoker and that isnt a problem, why would it be any differant with bacon? i know these questions are probably going to have some rolling their eyes but its things i dont know and havent really seen concrete answers for in my searches. i am sure there will be more questions and i thank you ahead of time for your help and especcially your patience. thanks