I’m attempting bacon for the first time and feel like the curing process is not going quite right. I used the calculator posted in other threads and am concerned that I goofed something up. It’s been a week and I have not seen an appreciable difference in the color, texture or amount of liquid released. I have it vacuum sealed in a food saver bag.
Would it be prudent to take it out and redo the cure or let it ride and see if get progress?
Thanks for the advice, cheers!
Eric
Would it be prudent to take it out and redo the cure or let it ride and see if get progress?
Thanks for the advice, cheers!
Eric