We left the tub sitting on our front veranda, which at this time of year makes it about the same temperature as our fridge. 24 hours later we had bacon.
Our pigs have a lot more fat compared to intensively reared pigs, but it is easy to trim off the excess fat. The bacon is really tasty – it is saltier than shop bought bacon, and it has a meatier texture too. We don’t add any nitrates to it, so it doesn’t go pink like commercial bacon, but we don’t care. This is what bacon is meant to be like, and we are sold!