Bacon #2
|Update on the bacon:
After two weeks of curing the loin has now cured all the way through and looks a lot like bacon! Interestingly the cure has also dehydrated the meat considerably and it has shrunk and firmed up quite a bit.
![The Loin has cured for two weeks and the Nittrite has penetrated all the way through.](http://www.yarrawonga.org/wp-content/uploads/2015/06/IMG_3928-450x337.jpg)
Next it goes into the fridge to dry out and then cold smoked.