Bacon Cont. Today we chill, tomorrow we smoke

So out of the fridge and ready for the rinse.

A quick rinse under cool running water.

After the rinse set up a sheet pan with a wire rack.

Then pat dry the pork belly with some paper towels and place on rack.

After patting dry place uncovered in the fridge over night to dry out more a little more, because today we chill & tomorrow we smoke.

Curing bacon day 2

Because everyone wants to know what bacon looks like after curing over night in the fidge. You can see it has started to give off a little liquid, this is fine and will be down right delicious when done. Flipping it daily helps evenly distribute the cure.