Dry curing bacon salt

Air dried cured Meat Techniques

Postby Frosty615 » Fri Nov 16, 2012 2:59 pm

It's belly and is about an inch and a half thick....
I can leave it for another couple of days if necessary as I'm away most of the weekend.....Was hoping to have it washed and dried by Monday but if I need to leave it it's not really a problem
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Postby wheels » Fri Nov 16, 2012 6:00 pm

I'd be happy to 'rinse and hang it to dry today' if it was one of my cures. I've never used the 'All purpose...' but it should be the same - in theory, anyway.

Phil
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Postby Frosty615 » Mon Nov 19, 2012 9:43 am

Thanks Wheels,
I had it out of the fridge last night gave it a rinse and it's now drying.

Quite excited now, nearly ready :)
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