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Bacon Curing Question.
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lowandslow
Posts: 122
I am currently curing some bacon. It is in a mixture of salt, brown sugar and pure maple syrup. I have two slabs curing, one has been in the zip lock bags for 13 days, the other for 11.
Is it OK if I just keep letting it cure past Xmas, or do I really need to get it out of there ASAP, rinse then smoke?
Is it OK if I just keep letting it cure past Xmas, or do I really need to get it out of there ASAP, rinse then smoke?
Hasbrouck Heights, NJ
XL Egg
XL Egg
Comments
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Did you use cure?
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If elijahs answer is yes it can sit over Christmas easily.
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No. Just kohser salt, brown sugar and pure maple syrupHasbrouck Heights, NJ
XL Egg -
Well, sorry to say it's just a flavoured pork belly. You need cure for it to become bacon. The salt will inhibit some bacterial growths but be cautious.lowandslow said:No. Just kohser salt, brown sugar and pure maple syrup
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