Using a skinless belly,... and a ratio of 1T of Tenderquick per pound (plus spices), and overhauling daily.... here is my timeline for bacon:
* Cure belly for 6 days..... 7 days if it a thick one.
* Soak-out for 8 to 12 hours
* Rest (equalize) for 12 to 24 hours
* Smoke for about 5 hours or until internal temp is 150°.
For a weekend smoke I'll start the cure late on a Friday evening, or a Saturday morning.
KCBS - CBJ
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