Agree 100%. Definitely not worth the risk.… back bacon (Canadian) but I accidentally left it out of the garage fridge for two days 10 days into the 4 week curing process….
3.7 lbs of pork loin….
Still looks good but I ain’t taking no chances.
To the dumpster it goes.
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Lol.right!You know your getting Ike when you leave the bacon out for 2 days. Should be a thread about this type of thing!