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BBQ, Smoking, & Grilling

Bacon Help - Is it ruined?

Deputycoz | Dec 17, 201804:40 PM    

I had a 10 lb. pork belly that I cured in the fridge with curing salt, salt and other spices for 6 days. Yesterday after rinsing and soaking I put in the oven on a rack for 2 hours at 200 degrees, this was around 4pm.

Today I went to put a dish in the oven when I discovered the pork belly/bacon still in the oven. I must have turned it off and forgot about it.

Should I just throw it out and start over? Not sure if the curing process protected it at all, it was not a dry curing.

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