Quote:
Originally Posted by Shazam
Modern bacon doesn't last long in the fridge. The amount of salt you have to add to keep it truly preserved is crazy - something like triple what is used these days.
|
I tried to go for the minimum amount since I have found bacon to be really salty. I did a bit more reading and maybe white mold isn’t a totally ominous sign, but it was unexpected.
I purchased some cured double-smoked bacon and had it in the fridge for a long time in a baggie and there was no mold growth, but I didn’t check the salt content.