Made bacon about 10 times now.
Cut each belly in three pieces, then rub with Morton TQ, 1/2 ounce per pound, each piece at about three pounds, so 3 ounces each, placed in ziplocks and massaged and rotated everyday.
Seven days of curing. Pulled and rinsed today and found the belly did not firm up at all and some areas of it still red not tan like the rest.
Did i not cure long enough, do you think I need to reapply rub and cure longer, have it soaking in water now.
I want to smoke tomorrow or Wednesday.
Cut each belly in three pieces, then rub with Morton TQ, 1/2 ounce per pound, each piece at about three pounds, so 3 ounces each, placed in ziplocks and massaged and rotated everyday.
Seven days of curing. Pulled and rinsed today and found the belly did not firm up at all and some areas of it still red not tan like the rest.
Did i not cure long enough, do you think I need to reapply rub and cure longer, have it soaking in water now.
I want to smoke tomorrow or Wednesday.