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-   -   Bacon Curing (http://www.bbq-brethren.com/forum/showthread.php?t=80669)

KuyasKitchen 03-19-2010 12:36 AM

Bacon Curing
 
I have a question about curing bacon. I've had really good luck so far. But, this batch something has happened that has me puzzled.

Normally when the bacon cures, the meat gets firm after about a week.

This batch, it's been 10 days and some of the meat (each in different vacuum-sealed bags) hasn't firmed up. Some has.

Is there something wrong? Should I toss the non-firm meat? Should I give it more time?

SmokinAussie 03-19-2010 04:00 AM

Hi James, I'd love to give you advice, but that could frankly be dangerous. :tape:. You're really the only one who can tell. We can't smell it, and and photo's might not help either. In the interests of your own safety, you'll have to make your own decision on it.

Sorry.

Bill

KuyasKitchen 03-19-2010 06:03 AM

So, not hard might still be cured and OK? Should I leave it vac-sealed longer in the hopes that it'll harden?

Or, just open it, smell it ... toss it if it's bad.

jojo 03-19-2010 07:51 AM

:rolleyes:Did you boil the water and let it cool or is this a dry cure???

KuyasKitchen 03-19-2010 09:08 AM

Dry cure. Vac-sealed. The cured in the fridge. Turned over daily.

SmokinAussie 03-19-2010 04:24 PM

Open it now, wash it out, see what it stinks like. In all likelihood, if you leave it any longer, it will be way to salty in any case. IF you do move on to smoking it... definately you'll need a hot smoke.

I'm pulling out my whole pork loin today from a dry cure. Can't wait to try it!

KuyasKitchen 03-19-2010 09:40 PM

Thanks, I'll do that now.

I hope yours turns out well ... I love Canadian bacon.

SmokinAussie 03-20-2010 12:28 AM

Just got mine out.. bit salty, but firm enough. A 2 hour water bath will take care of it. Taking pics as I go...

KuyasKitchen 03-20-2010 12:42 AM

My pork bellies are in the water already ...

Meat Burner 03-20-2010 12:57 AM

You might want to PM Thirdeye with your question. He is the master. Good luck and post what you find out.

KuyasKitchen 03-20-2010 01:22 AM

My meat seems OK. Smells fine. Has the right color. Just didn't firm up. So, I have it in a water bath right now since it was in its cure about 50% longer than usual.

In a little less than 2 hours, it's going to get a hot smoke.

SmokinAussie 03-20-2010 01:35 AM

OK, all systems go! Did you fry a bit in a pan and have a quick taste?

KuyasKitchen 03-20-2010 01:41 AM

not yet ... batch had too much salt in it anyway (I realized this AFTER I sealed all the bags). So, an hour in the water will do it good.

After that, I'll slice off a small piece of check the salt levels.

SmokinAussie 03-20-2010 01:48 AM

Goodo... I must say it's really good to be posting with someone roughly in my own timezone....

Mine's done in the waterbath... It's going back in the fridge for the "pellicule". Smoke's up tomorrow.

Cheers!

KuyasKitchen 03-20-2010 02:58 AM

Mine's in smoking now. Fried up a small piece ... relatively tasteless. That's normal until after smoking when it just gets awesome.


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