Estimated hopefully not regretting it.

[Skip]

Welcome Eric Stroup from a fellow Minnesotan in Faribault County MN! I too just made Bacon--smoked/cooked it yesterday. Your bacon should be ok.

[Eric Stroup]

Thank you!!

[barelfly]

Welcome!

As for the bellies, the process I follow allows for a range in weight for the bellies, 3-5lbs and then a 1/4 cup of dry cure and sit for 5-7 days. You should be fine, going off of that. If you feel they are under, just watch them during the cure process, perhaps they cure a little quicker, day 4-5?

Enjoy th bacon!

[Eric Stroup]

Thank you!!

[Michelle Factora]

Hi from LI NY, I cure and smoke bacon every few months, started a batch today. How did your turn out??? Any left!?

[Donw]

That is a question often asked in my household, "Is there any bacon left," and the answer is almost always no. 🙂

[FireMan]

Hello Michelle Factora . Thought you’d just sneak in here did ya? 🤗

[robstock]

I do that all the time. You will be fine and that recipe makes great bacon. Enjoy!!

[Sweaty Paul]

Salutations from Hays, KS!

[RustyHaines]

Welcome to The Pit from Madison, WI