Trying the maple cured bacon recipe. Calls for a 2day cure. Is it possible to leave in the solution TOO long? I may not be able to get it on the smoker ‘til Saturday. Will it still be ok with a 5day cure time?
Once the salts in the meat reach equilibrium with the salts in the solution, no more will be absorbed by the meat, so you can't go too long - within reason.
If you're worried about saltiness take it out of the cure, rinse it, then slice off a bit and fry it up. Taste. If it's too salty, you can soak in plain water for a little while and some of the salt will leach out. Not like a day...a few hours, then try again.
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