Originally Posted by MCML
Looks great. As the fates would have it, I've got two two-pound bellies curing in the fridge right now. They've been there about ten days. Think I'll smoke 'em tomorrow. It'll be my first home cured and smoked bacon.
I usually cure for 7 days and dry in fridge for 2. You should prob pull them and give a good rise under cold water then dry in the fridge over night. Just my
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS