Four “Blue Ice Weekender” packs are keeping the bacon cold. Once the meat (14 pounds raw bacon and 8 pounds of pork loin) and cure (about 3 ½ gallons water with salt, curing salts, white pepper, and juniper berries) are completely chilled to below 40º in the fridge, 4 ice packs will keep it at that temperature in an insulated cooler for about 12 hours. I have 8, 4 in the cure and 4 in the freezer, and just switch them every 12 hours. The total cure time will be 5-6 days. Then, if I have the energy, I’ll wrap bacon around the loin and tie it up. If not, there will be a whole lot of bacon, regular and Canadian. I hope I do have the energy – shinkenspeck is a beautiful sight.
5:58:28 AM 
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