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I put some belly in to cure and then got called out of town for 5 weeks.  Finally coming back this weekend, but by the time I get to it, it will have been in the cure (dry cure, Tender Quick) for 6 weeks.  I have had my friend flip it and rub it every few days, and the meat still looks good.  If...

I put 20 pounds of belly bacon into cure last night divided roughly in to three pounds slabs. I weighed and measured out everything and put everything into my downstairs fridge. This morning all seemed fine, but tonight when I checked them, one of the bags seems to be leaking. The seal seems...

Hi guys, I goofed last night. Got out four containers of curing BBB to turn and had them all ready to put back in the fridge when one of my kids needed me. Left them sitting on the counter for 6-7 hours before I found them this morning. They were still cold enough to have condensation on the...

New user here from Louisville, KY (go Cards!).  Anyway, I have been smoking for a couple of years now and have come across these forums quite a few times while doing research on different projects.  Seems like a great community and the information is fantastic!  I have recently gotten into...

Hi Guys, Making buckboard bacon for the first time, and since the quantity is a little bigger than when I have made it with belly before, I need some help.  Here's a little background:  I have a really nicely shaped shoulder from Costco that weighs just less than 16 lb.  I plan to quarter that...