Curing bacon: Day 6

Previous post: Curing bacon: Day 5

At this state, the pork had been sitting in the "Honey-Glo" cure liquid for two days, having been turned over after the first day.



I poured the liquid down the drain, to get it ready to be given another coating of the salt/sugar rubbing mix. The meat definitely looks a more palatable red colour after soaking in the liquid.



This is how the pork is looking after the salt/sugar rub.



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