Bacon....Bacon....Bacon

[osumblues]

Quick question to the all the experts.

I put in 7 pound of bacon to cure about a week ago.  I had to go out of town for business so I couldn't do it in the 3 days that I was originally planning. The meat has really firmed up, shrunk and I actually have a couple ends that have hardened. 

#1.  Is this normal?
#2.  Will the end result be ruined?
#3.  Is the meat still good?
#4.  Please tell me I didn't ruin the meat

Would like to Apple smok

[Tenpoint5]

Sounds like it did what it was supposed to do.

[Quarlow]

If you are concerned about it being to salty just slice a small piece off and fry it till cooked and then taste it to see how it is. If it is too salty try soaking it in water for a couple of hours and do the fry test again.Repeat as necessary You can leach out a lot of salt this way and end up with good bacon.

[Tenpoint5]

If you are concerned about it being to salty just slice a small piece off and fry it till cooked and then taste it to see how it is. If it is too salty try soaking it in water for a couple of hours and do the fry test again.Repeat as necessary You can leach out a lot of salt this way and end up with good bacon.

Or if it really tastes good end up with not enough to worry about smoking!!

[RAF128]

It should be fine as is IMO.   Seems to me that most recipes for bacon require you to cure for 7 days.    Taste a piece to satisfy yourself then start smoking ;)

[osumblues]

BTW........I didn't get back to everyone, but the bacon was incredible.  My wife who does not like smoked foods, said it was the best bacon she had ever had.

[Slamdunk]

Osum, (what does that stand for by the way?) , one of the most common things that I have learned from being a member of this forum is the phrase " This is the best I (insert food item) I've ever had." Followed by. " If you do this yourself, you will never, ever want to buy it from a commercial store,."

Keep going bud! And get your wife involved!

I'm just a 1 year newbie, but the passion keeps growing!~!