I have a question about curing bacon. I've had really good luck so far. But, this batch something has happened that has me puzzled.
Normally when the bacon cures, the meat gets firm after about a week.
This batch, it's been 10 days and some of the meat (each in different vacuum-sealed bags) hasn't firmed up. Some has.
Is there something wrong? Should I toss the non-firm meat? Should I give it more time?
- my culinary adventures in the rural Philippines
IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit
Last edited by KuyasKitchen; 03-19-2010 at 02:22 AM..