Looks delicious from here. Nice color and you can see that the meat has lost a lot more moisture versus bagging.
Well, "tomorrow" turned into "today", only 9 days later. Life gets in the way of plans sometimes.My intention is to get mine going tomorrow...
Looks great to me CharlesWell, "tomorrow" turned into "today", only 9 days later. Life gets in the way of plans sometimes.
Anyway, here it is...
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Cure, salt, and sugar applied per Eric's SmokinEdge recipe and then the white pepper and granulated garlic applied by eye. Hope it's not too much...
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I'll be back in a couple of weeks...
Sometimes I get that and bag at day 12 just to soften it up before cooking. Don’t get nervous. Bag it in the next couple days and roll with it. You will be rewarded.I am now 10 days into my dry cured bacon and it is looking real dry. I was planning to smoke it next Tuesday (day 14) or Wednesday. Should I let it keep on or should I be concerned about the dryness and put it in a bag? I don't have the time to do anything with it before next week...
Jump in, the water is fine!!
Love to have you join us. That’s a nice start.
Jump in, the water is fine!!
Love to have you join us. That’s a nice start.