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Hi, I am just about to take out my bacon from its dry cure and I was wondering would there be any harm in leaving it in the cure until you are ready to eat it?

I only ask, as a friend told me that he dry cures, vac packs and then leaves it in the chiller for anything up tp three months before opening it up, washing the cure off and using it.

cheers WW

what does your friend say about the difference in taste?
i've left some in to twice it's alloted time and it's been fine
but curing it gives it a considerable shelf-life
how long will you leave it?

Good point jpj - the problem I find that for some reason when i keep bacom say 3 weeks+ it develops black bruise like spots about the size of a 10p on the skin - dont know why this is?

Re taste - he says there is no discernable difference.......

Cheers WW