Bob Hunter
TVWBB Pro
Ok a couple weeks ago I made two batches of bacon. The first batch was 10 lbs of belly cured in a brine for 3 days. Then I soaked it and dried on the fridge over night (about 20 hours). The second batch I made with the Maple syrup dry cure and it has been the fridge for ten days, getting flipped daily. We I pulled the belly and then rinsed, but I totaly forgot about drying it and forming the pellicle. It got towel dried and dropped righton the smoker. It was too late by the time realized what I had done.
Anyway, and ideas on how this is going to affect the finished product? What problems can this create?
Thanks.
Anyway, and ideas on how this is going to affect the finished product? What problems can this create?
Thanks.