Absolutely YES. Go 3 weeks minimum.I'm very new to all of this and have been extremely pleased with the outcome of my bacon making experiences thus far using the .25%, 1.5%, .75% recipe. If I wanted to lower the salt to 1.25%, do I need additional curing time beyond the 10-14 days?
I was planning on 3-4 weeks last fall with my 1% batch, but with complications it went almost 7 weeks.
No sign of bad meat and I haven't poisoned the couple dozen people that have sampled it.