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Why is it still wet? (oooer missus!)


Paul C
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Five days ago I hung several pieces of belly and loin to dry after curing. In the past I've tried different methods after curing including 1) just patting them dry then hanging, 2) rinsing and drying then hanging and 3) rinsing/soaking and then drying

3) After soaking I found the bacon pretty bland and felt I'd washed off the flavour.

2) After rinsing and drying it was okay but could perhaps have a little more taste.

1) The bacon which had only been patted dry of course had more flavour so I went with that again this time but two or three pieces aren't drying in the fridge (at 2C). Have I left too much salt on and is it still drawing moisture out from the meat?

 

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