How long can you cure bacon? I have a batch based on the Michael Ruhlman's Maple Cured bacon recipe which will be curing for a week this Wednesday.
Mother nature isn't cooperating, and it looks like we'll be getting rain all week.
Would it be ok to keep the cure on a couple more days? Or is it best to rinse the cure of Wednesday as scheduled, and just keep the belly in the fridge until I can smoke it?
Mother nature isn't cooperating, and it looks like we'll be getting rain all week.
Would it be ok to keep the cure on a couple more days? Or is it best to rinse the cure of Wednesday as scheduled, and just keep the belly in the fridge until I can smoke it?