Back Bacon timing

[hondabbq]

I am wanting to do a run of back bacon before it gets too cold to smoke up here.

I always cure in Pops for 2 weeks.

Here is my dilemma:

I am able to cure my meats at work, which is a huge plus.
I am leaving for a holiday on October 11 for 2 weeks and back to work on Monday October 27.

Is it ok for me to cure the loins on the 10th and leave in the cure until the 27th? Then leave them in the fridge until the 31st or Nov 1 to smoke and cook?
Total it would be in cure for 16 days vs the normal 14 days.

I start my side Xmas Tourtiere business on Nov 15 so I cant cure and smoke after I get back from holidays as it will be too much to undertake to organize a smoke plus making hundreds of pies.

 

[zwiller]

Yes, cure #1 active for 30 days.

 

[Fueling Around]

Sam got you covered
I always go 2-3 weeks cure myself

 

[JC in GB]

Too cold to smoke? Say it ain't so!!!!

JC

 

[Florida Chris]

I currently have some going myself. I'm going 18 days just because that works with my schedule.

No problems going a bit long as others have already said.

 

[chopsaw]

I always cure in Pops for 2 weeks.

You got the answer , but I'll just add this . Reading through Pop's brine thread today , and he states " up to 30 days " for length of time in the brine .

 

[hondabbq]

You got the answer , but I'll just add this . Reading through Pop's brine thread today , and he states " up to 30 days " for length of time in the brine .

Ty sir.
I also assume to leave them in the fridge for the 3-4 days before smoking is ok too.