I am using Bradley Maple Cure for my Belly back bacon and the directions says to cure for 7 days. Any harm if I went to 10 days?? I figure it would give it a more maple flavor.
Okejohn
I have never used the Bradley Cure, bit the extra days may make it too salty. There is some margin for error. Everyone has a different meathod to the soaking process after the cure. Most call for at least a 30 minute soak in cold water. I do that twice. Cut off a piece and fry it up and see if it is too salty. If it is , more soaking. I will dump some pure maple syrup into the bag after 4 days of curing and smoke with a mix of Maple and Hickory.
Thanks Smokin Soon. I will stick to the recipe but will follow the addition of maple syrup on day 4 as well as the combination of the wood and soak time of the meat.
Okeejohn