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Buckboard Bacon Question/Problem


SMF Hall of Fame Pitmaster
OTBS Member
★ Lifetime Premier ★
Joined Nov 12, 2010
K, afternoon.... I'm concerned that you forgot the bacon for 25 days.... Curing meats is a process that needs one to pay attention to details... I'm saying you need to toss it... No point in getting ill or worse...



Thread starter
Joined Dec 29, 2012
so if this batch is no good, then what went wrong?  Why did the cure not go all the way to the center?

cdn offroader

Meat Mopper
Joined Nov 14, 2013
From what I can see in the photo, it looks like it is cured all the way through. The red color in the middle is a good thing, if it isn't cured it looks like raw pork. Maybe someone else can chime in on "max" safe curing times.

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