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question on buckboard bacon

TennisbumTennisbum Posts: 228
edited 7:25AM in EggHead Forum
having read most of the posts on buckboard bacon I decided it was time to try my luck. The only, non enhanced pork I could find was a pork loin, going about 8.16 lbs. Actually there were two in the package.
Cut away a lot of the fat and the silver skin. Covered with High Mountain and put in a plastic container and into fridge at about 41 degrees.
I plan to turn at end of 3 days and pull at 6 days.
Does this sound reasonable?
How will I know it has cured long enough?
Thanks for any and all replys
gp

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