- Jan 20, 2015
- 2
- 10
I'm currently wet curing a side of bacon using this recipe from Pops CLICK HERE FOR THE ARTICLE.
I split the side, used the low sodium mix for one half and the full strength mix for the other. They are both refridgerated and covered. My question is this; the recipe says 10-14 days - how do I know when its ready to take out of the brine or is anywhere in this time range acceptable?
I split the side, used the low sodium mix for one half and the full strength mix for the other. They are both refridgerated and covered. My question is this; the recipe says 10-14 days - how do I know when its ready to take out of the brine or is anywhere in this time range acceptable?