Quote:
Originally Posted by Wormius
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.
|
Did you use pink salt? It helps with preservation.
__________________
If you don't pass this sig to ten of your friends, you will become an Oilers fan.
|