Eating not-quite-cured bacon?
June 12, 2014 4:58 PM Subscribe
So I've got a slab of bacon curing in the fridge (in spices, salt, sugar + sodium nitrite). It's been in there for 3 days, out of the eventual 7-10 it will cure. I want to make carbonera tonight, and would love to use this certainly-much-yummier bacon than the normal store bought stuff. Any contraindications to eating half-cured bacon?