I’m thinking my bacon is done it is skin on. I used traditional method with course Kosher salt and turbinado sugar. I was under the impression you put in new container and touch up salt every day. The first 24 hrs I got loads of moisture every day since I have barely gotten moist salt under the belly. I thought it was supposed to take 7 days roughly to cure. I tried a slice yesterday and liked it just need to pull some salt out. Took my brother some he said he may have burnt it and it had a lot of grease and some hard spots. I’ll take some pictures and post any help would be great.
Also, with the sweetness from the sugar any opinions on peppering and smoking was going to do green and black peppercorns and smoke it but not sure that will compliment the sweetness.
Also, with the sweetness from the sugar any opinions on peppering and smoking was going to do green and black peppercorns and smoke it but not sure that will compliment the sweetness.