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Day 4, I remembered to empty the liquid and rub in the remaining half of cure.  Day 5, I didn’t remember until the day had become 48 hours.  But then there was a larger amount of liquid to drain, so maybe a slower cure is better.  Anyway, the bacon cure has all been rubbed into the pork, which does look much darker (I used dark brown sugar, but even so), and more like bacon.

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