So.  I rubbed some pork belly with a dry cure (recipe from the back of the Tender Quick package).  Placed it in the fridge to "cure"…..then promptly forgot about it!

It was supposed to cure for about 1 week, but it has been more like 3.  I am afraid to look.  If it looks like a science experiment tonight, out it will go.  But if not….can bacon be dry cured for that long and still survive?

If it will be safe to use but salty, I can use it like salt pork to make beans or pea soup.

Sometimes, I believe I need a keeper to keep track of my projects and remind me when one needs tending!

I have been cureing bacon for over 40 years using a dry cure mixture of canning salt 3parts and brown sugar 1 part. I pat this on the slabs and refrigerate for 2 weeks. I the rinse off with cold water and pat dry. Then smoke with hickory chips for 24 hours or until golden brown.

Miss Judy,

I normally do about 30 pounds (what fits my smoker) with skin on. Hangs better. After smoking, cut skin off and slice – thick slice is great – the put amount you will use in sandwich bags or freezer bags. If you have have a vacume sealer that is best. I don't know how long it will keep, never last long enough to worry about.

holstein woman- Yes I cure and smoke the hams.  I use the same salt ,brown sugar cure. After mixing that I put about a cup with 2 cups of water to make a strong brine. Then using ameat pump (Mortons) inject to the bone several times. Next pat the dry all over the ham and put in large roaster pan with lid or a large plastic storage box may be used. Again refrigerate for 2 weeks. Check frequently, drain off water and add more salt mixture. At end of 2 weeks rinse, pat dry and smoke, usually 48 hours (golden brown).