It seems I've searched and studied a million different bacon curing & smoking recipes. Most seem to agree that the length of time to dry cure depends on the thickness of the slab you are planning to cure & smoke.
One will say the following, "Flip the curing packages once a day. Keep in fridge from 7 to 10 days, depending on the thickness (14 days if it's really thick)".
How does one know when the bacon has been curing long enough?
One will say the following, "Flip the curing packages once a day. Keep in fridge from 7 to 10 days, depending on the thickness (14 days if it's really thick)".
How does one know when the bacon has been curing long enough?