I have this piece of pork shoulder I have cured with Cajun spice and maple syrup then I cold smoked it overnight. I now have it drying, although it’s wrapped in muslin in the fridge with a little temp and humidity sensor next to it, it’s stayed about 4c and humiditys between 75 and 60%.
It has now lost just over 200g it started at 2030g and is now 1830 and this has taken nearly two weeks.
How long should I let my bacon dry for, for it to be proper dry cured ? Is there a set amount of weight loss suggested or is it down to opinion ?
I’d like to know how long before I should slice it and then vac pac in portions. If that’s the best way to go about keeping it. Any help much appreciated, many thanks
by SloeWolf