I made several pieces of buckboard bacon 10 days ago, one thick @ 3" and 4 thin @ 1". I pulled the 1" pieces yesterday at 8 days and smoked them with cherry at 180° until IT was at 160°.
How do I know if the curing made it all the way through? It looks ok to me, just not sure what to expect, before I feed it to someone.
I will wait the full 14 days for the thicker piece.
How do I know if the curing made it all the way through? It looks ok to me, just not sure what to expect, before I feed it to someone.
I will wait the full 14 days for the thicker piece.