Buckboard Bacon Question/Problem

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Original poster
Dec 29, 2012
Last edited:
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...

so if this batch is no good, then what went wrong?  Why did the cure not go all the way to the center?
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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