Bacon/Cure help needed

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rpeters48

Newbie
Original poster
Jan 5, 2014
26
10
Raleigh, NC
I started last week 100 lbs of bacon using bearcarvers method (Extra Smokey) the issue I ran into is about day 4 there was a lot of liquid in my fridge and couldn't determine which bag it came from, 2 days later I found which bag but there is now no liquid left. These were max of 2" but now I'm not sure what to do. do I try and mix up more cure or hope it was good enough? all were lightly chamber sealed
 
Mix another batch and proceed with the cure. The amount of cure will be a little high but nowhere near toxic.Give that piece an extra long soak in fresh water to adjust the saltiness and you will be fine...JJ
 
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