I have this lump of pork shoulder that got an eq cure with a Cajun dry rub and maple syrup (and pp1 and sea salt) for about 8/9 days in a vac bag. I got it out the bag last night and rinsed it out and parted it dry then left it open in the fridge for 24 hours before I’ve popped it in the smoker tonight to cold smoke over some cherry wood dust I’ve got.
My aim is to have some bacon slices(raw UK style) but what I’m now unsure of is when should I slice this up, I was thinking about leaving it open in the fridge for a while longer to maybe dry a touch more after this smoking before I slice it up. I was then going to portion it into packs of rashers and vac seal them. Not sure of how long they will last though once packaged.
Any decent tips would be appreciated, thanks
by SloeWolf