Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Another bacon question...

nysportsfannysportsfan Posts: 189
edited September 2012 in EggHead Forum
So I loved the first round of bacon so much I did another...or so I hope.

Last time I used a recipe for 2lbs of bacon (including pink salt). After popular demand I bought 4lbs...but only used the recipe for 2lbs of cure. I didn;t realize until today, day 6 or 7, and it still feels a bit soft (wormy, as people describe it). Did I ruin it? Can I just leave it in longer until it cures? What should I do? Take out and wash and add another round of cure? Would love some help here...

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