Thread: Bacon Curing
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Unread 03-19-2010, 04:24 PM   #6
SmokinAussie
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Open it now, wash it out, see what it stinks like. In all likelihood, if you leave it any longer, it will be way to salty in any case. IF you do move on to smoking it... definately you'll need a hot smoke.

I'm pulling out my whole pork loin today from a dry cure. Can't wait to try it!
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