All, I've been visiting via email with a guy new to curing bacon. He is using the dry cure method and Cure #1 on a skin-off belly (I believe from SRF). The amounts of all ingredients are correct and double-checked. His refrigerator is 34°, and he has been overhauling. Due to unforeseen circumstances he is 17 days into this curing cycle. My curing times are 11 or 12 days. I'm sure I've gone 14 days a few times, but never any longer.
What is the consensus of the group? How long is too long?
What is the consensus of the group? How long is too long?