Just remember not to wash it too much, as you want to keep some of the curing flavour.Just checked on the bacon. The instructions say to turn it over after 2 days.
It’s looking good. Plenty of liquid has come out and the meat feels a bit firmer. It’s started taking on a darker colour too.
The instructions specifically say not to open the bags so I haven’t.
Tomorrow will be 4 days and then it’s time to wash the curing salts off and start drying it out.
In the meantime I’ve bought some hickory chips for smoking it.
I’m in two minds whether to go for a hot smoke or a cold smoke. I don’t want to cook it and lose all the flavour of the cure.
At the moment a cold smoke is my preferred choice.