If you included cure #1 then I would say that you go have a couple of days but the meat will start turning into a cured product. The problem you have in curing inside a regular fridge (as compared to a dedicated curing chamber) is that you will dehydrate your product too fast. As twilliams mentioned, the sooner the better. I almost forgot, that you don’t have a culture so you may not be able to maintain a product which will acidify enough to kill bad bacteria (conjointly with the cure #1) but if you did the longer you keep it in the fridge the more acidic it will become so your tang would be yuk after you cook it (releasing the ECA)
bacon snack sticks
Deer creek last edited by
just made the bacon snack sticks and they are excellent. has anyone ever added any of the bacon taste booster and if so how did it turn out?
Deer creek 6 Month ago I would have told you to absolutely not do this but then I started playing around with adding that to imitation bacon and it did make it taste more like bacon! So, while I don’t know for sure I would imagine that you would be happy with the results from adding the Bacon taste Booster to your sticks. Let us know!
Jonathon, I was thinking the same thing as Deer creek and was wondering how much you used in the intimation bacon and also wanted to try it in the sticks to give it a more bacon flavor. Thanks.