I have a bit of a dilemma. Last Wednesday I cured 4 lbs of beautiful pork belly from Costco - Meatheads Maple Bacon version with a bit more salt. It cured until Sunday when I took the pork belly out and rinsed and put in my fridge.
My plan was to smoke the bacon on Tuesday... Well the weather and my schedule is getting in the way.
They are on a rack in my fridge.
Can I keep them cold and smoke/cook this Saturday?
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