Hi ladies and gentlemen, wonder if you could help me?
I've cured a slab of belly, 3.3Kg boned out weight. It was cured it for a week in Franco's traditional cure, with the addition of some smoke powder. It has been washed, patted dry, rolled in clean tea-towels and left on a rack in the 'fridge. It has been in there for three days, the tea-towels have been changed for clean ones daily and it has been re-rolled and turned over at this stage. The fridge temperarure is 6 Celcius.
My question is:
What is the maximum recommended time i can leave it in the fridge drying without the risk of spoilage?
I want the bacon to be quite dry, to aid slicing.
Is it the case that the dryer it is the longer it'll keep?
Many thanks, in anticipation.
Phill.