Homemade Sausage Making

Hello All

Have a question about when to start smoking bacon.
(Len Polis recipe for Honey cured bacon) Dry cured in zip-lock bags.

The bacon cured for 7 days and nights at 40F. (Still smells like fresh meat....) ???

I read on this forum that the Nitrites dissipate 75% in 10 days and continues to dissipate till
none is left or very little is left. So, I guessed that I should start smoking before 10 days so
that there is still Nitrates remaining in the bacon to protect it while smoking.(7 day cure). The
Slab weighs 3.6 Lbs.

Is my thinking correct on the timing??

Thank you,
Doug

It is still raw meat. I just started smoking a 3.75 pound piece that i started curing on March 19. It will be alright if you get yours started pretty soon.

"Nitrates remaining in bacon" should be Nitrites

sry - Doug