Monty House
TVWBB Pro
Does anyone rinse bacon after, say, a 7 day cure, then let sit in fridge for at least two more days for salt levels to equalize throughout?
I saw something about this in the Morton 32-page curing handbook.
Seems to make sense for a long cure product, like a ham, but I'm scratching my head re: the need for bacon.
I saw something about this in the Morton 32-page curing handbook.
Seems to make sense for a long cure product, like a ham, but I'm scratching my head re: the need for bacon.