I do a fair amount of bacon using Michael Ruhlman's recipe. If at the end of a week's worth of cure time the meat doesn't feel "firm" give it a couple more days. Folks been curing bacon for many many years by the "seat of their pants". If I can do it, it's not "rocket science". Don't worry about it. You'll be fine! Enjoy it!!!
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I would cure to the thick parts. If the thinner parts cure a couple extra days it won't hurt them. Alternatively, you could break the slab into smaller portions, and try different recipes on each!
Ok cool. I thought the cure time was crucial because it said somewhere you can go for about 25% over but I wasn't sure if I was going for the 2-day or thr 5-day cycle. Perhaps I go for 3.5 - 4 day cure cycle?
Thanks all,
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Just finished my first batch.
5.5 # at 4-day cure.
Everthing loooked good.
I did not rinse off the curing solution - went right to the grill.
Then I smoked it - and it looks good.
Sliced it up and cooked a sample for tasting.
It lacked the saltiness I expect. Not sure how to correct this yet. Perhaps I should have rinsed off the solution? (Jeez, it looked so good with all that pepper on it and all).
longer cure time?
Or add more kosher salt?
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