I am working on my first buckboard bacon.The bacon was "cured" with hi mountain's bacon cure for 12 days as I could not get back in town to take it out at 10. (bacon turned daily by my son)
During wash, water continually brown/tan is this normal?Bacon gray on outside bright pink on inside where the bone was removed no smell and frig temp 39 checked often (remote probe)
After washing do you place it back in the frig?
Currently it is soaking in ice water in a cooler.
Can I go to work for 5 hours or more and let the bacon soak or will this ruin the bacon? Yes,this should have been a weekend project but this was a day off ;I work when I get called in.Everyone has gone to Grandma's house in La.leaving be to hold the Beach.
Original Post