Buckboard Bacon Question/Problem

Discussion in 'Bacon' started by krap22, Jan 17, 2014.

  1. krap22

    krap22 Newbie

    Last edited: Jan 17, 2014
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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...

    Dave
     
  3. krap22

    krap22 Newbie

    so if this batch is no good, then what went wrong?  Why did the cure not go all the way to the center?
     
  4. 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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