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The Gluten-Free Southern Cook
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The Gluten-Free Southern Cook The Gluten-Free Southern Cook Skip to content Home About ← Older posts Dry-curing bacon for seasoning meat, part 2 Posted on March 12, 2013 | Leave a comment The previous post, with some basic info and getting started on this batch: Dry-curing bacon for seasoning meat This batch ended up sitting longer in the fridge, near the end, because I got distracted by a tooth abscess–but, it turned out fine anyway. Here are some more process photos, finally. 🙂 Day 2, before draining and resalting: Day 3 or 4, with less liquid already getting drawn out: Don’t worry if the brine smells like stale blood, BTW, because it mostly is. 😐 Glad to drain that stuff off! Day 5 or 6: I thought that, with the amount of lean meat full of moisture, it would probably take a bit longer for this batch, and it did. At this point, it needed a couple more days of curing. But, a couple of days after that, it was starting to dry out enough that I inten...
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