Has anyone used the Dry box method of curing Bacon from the "great sausage recipe and meat curing" by rytek kutaz?
the question is in the directions it says to rub the slabs with the cure and stack in a box, and then wait 1 day per pound, but it doesnt mention refrigeration during the curing period.
does anyone know if this was a forgotten step in the recipe, or are you not supposed to refrigerate?
the question is in the directions it says to rub the slabs with the cure and stack in a box, and then wait 1 day per pound, but it doesnt mention refrigeration during the curing period.
does anyone know if this was a forgotten step in the recipe, or are you not supposed to refrigerate?