IMO it would most likely be a salt issue. If the meat is kept at a good temp and was good when it went in, then there shouldn't be a problem with the meat going bad. Heck, Dr BBQ keeps brisket in the cry o vac for 50 days, so bacon in a cure should hold for that long.
How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
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