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Bacon/Cure help needed

post #1 of 3
Thread Starter 

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

post #2 of 3

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

post #3 of 3
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

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


Thanks

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