I have just finished making about 10 Lbs of `Streaky Bacon`` From Pork belly...
I have a couple of simple questions....
#1...I dry cured for a week using the proper amount of Prague #1 with salt and various spice....Then rinsed and wrapped in cheese cloth and hung for another week in my outside shop (approx. 5C) . I then smoke for about 3 hours with apple chips to an internal temp of 150 F and cooled uncovered in the fridge for another 24 hours. Then cryo-vaced (vacuum sealed) the slab bacon with rind still on....My question is: How long can I expect to keep it in the fridge (4-5 C) without freezing (which I would rather not do) for no particular reason....I suspect my frozen bacon will not have as good a texture as the un-frozen....I"m not sure this makes any sense...
#2....Is there a right or wrong way (direction) to slice streaky (belly bacon)...My original slab of belly was probably 10" wide by 18" long.....I have cut my 18" slab into 3 smaller slabs, so they are now 10" x 6"..
My inclination is to slice into rashers along the 10" side...However, I would rather slice on the 6" side, as it is much easier to handle...Does it make any difference as to tender or chewabilty (if there is such a word???)
I look forward to your replies..
Mike
British Columbia, Canada...