Re: Un-Cured Bacon....
Sorry to ignore this, got busy this weekend. You say it's already cut, what do you mean? Not SLICED? You mean
the belly is cut into chunks? Like perhaps the size of a stick of butter or more? If yes, this is how I am forced to get it
where I buy it. I will take some photos of it before I take it out of the curing tub tonight or tomorrow. If your chunks
are like mine, it DOES sadly affect the results negatively, in that the bacon is forced by the method of the cure to be
a lot saltier than I like it.
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