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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?
 
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What It Dooski
Apr 26, 2010

 This is my first time attempting to make bacon and I plan on following the recipe in the OP. I am making it for a large group though and would rather not be responsible for getting them sick/killing them. Could someone calm my fears about curing pork? I plan on following the OP exactly and was able to find Prague Powder #1. I also live in a college house with 5 other guys so its not the cleanest place, although I'm kind of a nut about food safety and do my best to keep everything sanitary.

* # ¿ Sep 30, 2011 19:45
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# ¿ May 6, 2024 16:47
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What It Dooski
Apr 26, 2010

 In regards to the OP bacon recipe: how strict is the 7 days for curing? I was looking to get it ready to go for this coming Sunday, but some things came up and I was out of town all weekend. Can I get away with just curing it from now till late Saturday/early Sunday? Thanks

* # ¿ Oct 4, 2011 03:26
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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?