I want to start brining some ham next week. It will take a good 12 days at least. I was hoping to pick up some pork belly at the same time and make some bacon. The only issue is that the bacon will be ready to come out of the cure a good 8 days before the ham and I won't be able to smoke it until around new year's.
Is it safe to take the bacon out of the cure, wash the cure off and then keep it in the fridge for a week before smoking? Should I vac pack it or freeze it or will it be fine?
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