BobK take a look at my spread sheet I attached to the bragging board “Fresh Smoked Ham”. It wasn’t created for bacon cure but uses the brown sugar cure and is scalable. Hope it helps!
Hi there I made up some bologna yesterday afternoon and had it curing over night in the fridge since i did not use any accelerator in my recipe. I planned on smoking them today but my day got away from me and it got to late to start them. I would be up past 2am waiting on them to finish cooking. Will I be okay letting them stay in the fridge until tomorrow. Is it possible to over cure?
kkyle597 Yeah, you should be fine, sorry you just missed me last night. 48 hours is as far as you want to go though.