My Bacon

[aris]

No, actually you should not soak it - just give it a good rinse under running water, dry well with a towel, and be sure to leave it in the fridge uncovered for a couple of days (hang it in there if you can) to dry out a bit.

[Twoscoops]

Thanks,
Will do.

[Twoscoops]

Last night I rinsed the belly, but it didn't feel at firm as I expected. During the curing I only collected a maximum of half a cup of liquid from this half-belly, although I strictly followed Franco's instructions of 4% cure. I have now wrapped it in muslin and hung it in the garage. I'll leave it until it firms up, but that might take longer than a few days as it it not much different from it's original state.

[aris]

I find that it only firms up drying in the fridge for several days (uncovered). I suppose hanging in the garage may be similar - though i'd use the fridge to make sure temperatures are kept at a constant and optimum level.