cha0s

Hi wade. Thanks. Yes it's #1 and says 6.25% The fat does taste bad but the meat is OK. Next time I'll use the proper amount.

Hi thanks for taking a look. It was 7 days in the fridge, turn/flip each day. domestic fridge at around 3 degrees celcius Then about 3 or 4 uncovered in fridge at around 3 degrees celcius again Then hung in a cold room for 2 days.

Hi guys.. first time making bacon. I know i messed up the prague powder measurement and put too little in. Left in the fridge for a week. turned every day. in a glass dish covered with plastic wrap. Then washed and put it on a wire rack for 3/4 days in the fridge uncovered. Then hug in a cool place for a couple of days. the rack has left some marks. I guess residual salt etc has reacted with the metal. is this a problem and is the too little cure a problem. looks like bacon, smells a bit wierd. tastes mostly ok. edit: fyi weights etc are as follows 1484g pork belly 44g salt (~30%) 14g sugar (~10%) 0.7g prague powder (~not alot). should have been 3.5g?