Bacon made easy mistake, advice?

[Daum]

So I was doing the bacon made easy with about 7 lbs of pork belly. Cured it for 7 days, but today wasn't thinking and put it right on the smoker. It's at ~80 degrees now. Any suggestions on if there is a way to salvage this? I know I was suppose to wash it, let it dry over night and then smoke it.

My first thought is to just take it off and rinse it well now, pat dry and put it back on. But is that the move? Or is this beyond repair.

Thoughts?
Daum

 

[Daum]

Well just gave it a quick rinse and patted dry...now back on the smoker. Hopefully comes out well!

Daum

 

[Daum]

Well just finished it up. Cut off a slice and fried it up and it tastes great! Kate thinks it may be the best batch I've made! Tomorrow will slice it all up, package and freezer most of it.

Daum

 

[Tony R]

I did the same thing you did the first and only time I made bacon.

Bacon came out delicious.

Glad to hear it worked out for you.

 

[Daum]

Here's what I ended up with:

All in all very good. Next time will wash it a little bit better as some pieces are on the verge of being too salty, but great taste!

Daum

 

[Bill Schultz]

Great color on that Daum