Have some bacon curing on its 7th day about an inch thick maybe a little more.
Its not firming up too much yet and i used the ruhlman recipe for 5 pounds and split the cure for each peice and put in seperate bags.
Feels a little squishy still.. should i leave it longer?
I used pink salt from the spicehouse online.. perhaps my cure didnt work?
anyway to fix this?
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