Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I've kept it in the fridge for about 2 weeks. I do all mine to above 140° making it fully cooked to kill trich. Any more time the meat will start getting slimy or develop a salt mold both of which will wash off, but will end up permeating into the meat and spoiling it. I cut the butts in half lengthwise prior to pickling them to make them more like regular bacon slices so they're smaller, and likewise I don't have to keep as much unthawed either.
It's just the wife and myself now so we freeze it all up and just pull it out a piece at a time.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.