It has been several years since I made bacon using Meathead's recipe. I has been updated several times since I last looked and now calls for a specific cure time in the brine based on the size of the belly. For example, a three pound slab cures for 2.8 days. My recollection from past cures was that I didn't use a specific time for the cure. Think I left the bellies in brine in the fridge for anywhere from 4 to 7 days.
My question is whether or not the cure time is crucial. I think not, the bellies might end up a bit saltier, but I may be wrong. The fact that a time was part of the formula is what makes me question this.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Meathead always said you can go up to 25% longer w/o much worry, so in your case 3.5 days roughly, but you shouldn't shorten the cure time any which is probably obvious. And to copy Jerod, make sure you go at least what the calculator says for your meat's thickness.
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