Bacon curing times

Roo-B-Q'N · 02-10-2008, 09:32 AM

Can bacon be over cured? If so is it simply just more salty, or is it dangerous.

Don Marco · 02-10-2008, 09:51 AM

I can tell you details next week

Got two butts for buckboard bacon in the fridge for 13 days now and wont be able to cook em until next friday cause im way too busy at work. Leaving for a 600 miles trip in a couple of minutes.

Hope the butts are still okay. If theres the smalles doubt, ill dump them.

DM

CajunSmoker · 02-10-2008, 10:36 AM

IMO it would most likely be a salt issue. If the meat is kept at a good temp and was good when it went in, then there shouldn't be a problem with the meat going bad. Heck, Dr BBQ keeps brisket in the cry o vac for 50 days, so bacon in a cure should hold for that long.

JD McGee · 02-10-2008, 11:00 AM

Quote:

Originally Posted by Don Marco

I can tell you details next week

Got two butts for buckboard bacon in the fridge for 13 days now and wont be able to cook em until next friday cause im way too busy at work. Leaving for a 600 miles trip in a couple of minutes.

Hope the butts are still okay. If theres the smalles doubt, ill dump them.

DM

I did a 14 day cure on my first Buckboard...it was fine!

Not too sure about anything longer than that.

ibait2fish · 02-10-2008, 12:36 PM

It shouldn't be dangerous. Once in awhile you get a package of commercial bacon
that's so salty that you can't eat it..I'm guessing that's the result of being cured
too long. Old time sailors use to carry salt pork on sailing ships..packed in barrels
with plenty of salt. That stuff would last for months. If you've ever had salt pork,
it is very salt, and usually requires at least a couple of good soaks before you can use it. Prosciutto is raw salt cured ham...cured a long time. Salt's quite a
preservative..if it smells o.k., should be all right.

blues_n_cues · 02-10-2008, 12:57 PM

i just did my bacon after curing for a week-came out fine but i used 1/2 the salt the recipe called for. if you use tenderquick i'd suggest reducing the salt by 1/2 as that stuff can get too salty.

smooookin · 02-10-2008, 01:58 PM

If your concerned about it being salty. Here is an old farm girl trick, thanks Mom.

put it in boiling water for just a few minutes, that will remove a lot of the salt, then soak as usual.

SoEzzy · 02-10-2008, 08:32 PM

14 to 21 is a regular time for curing, then when you add the smoke to it, if you can keep it cold smoked instead of cooking temperature smoke, you can end up with a product you can virtually use as a door stop, till you rinse it off, and slice off some rashers to cook.

If you ever see the process of making country ham it can be either a kill or cure for some folks, the outside can get a little dusty, but the inside sure is good once you slice past the crust.

02-10-2008, 09:32 AM	#1
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	Bacon curing times Can bacon be over cured? If so is it simply just more salty, or is it dangerous. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

02-10-2008, 10:36 AM	#3
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	IMO it would most likely be a salt issue. If the meat is kept at a good temp and was good when it went in, then there shouldn't be a problem with the meat going bad. Heck, Dr BBQ keeps brisket in the cry o vac for 50 days, so bacon in a cure should hold for that long. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

02-10-2008, 12:36 PM	#5
ibait2fish Full Fledged Farker Join Date: 02-22-07 Location: Ely, MN	It shouldn't be dangerous. Once in awhile you get a package of commercial bacon that's so salty that you can't eat it..I'm guessing that's the result of being cured too long. Old time sailors use to carry salt pork on sailing ships..packed in barrels with plenty of salt. That stuff would last for months. If you've ever had salt pork, it is very salt, and usually requires at least a couple of good soaks before you can use it. Prosciutto is raw salt cured ham...cured a long time. Salt's quite a preservative..if it smells o.k., should be all right. __________________ Brinkmann Smoke King Deluxe ECM Weber Kettle grill Old fridge Busted gas grill Blows a greasy sax

02-10-2008, 12:57 PM	#6
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	i just did my bacon after curing for a week-came out fine but i used 1/2 the salt the recipe called for. if you use tenderquick i'd suggest reducing the salt by 1/2 as that stuff can get too salty. __________________ Blues_n_Cues BBQ Concessions & Catering

02-10-2008, 01:58 PM	#7
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo.	If your concerned about it being salty. Here is an old farm girl trick, thanks Mom. put it in boiling water for just a few minutes, that will remove a lot of the salt, then soak as usual. __________________ "Foil is a BBQ mans duct tape" my wife.

02-10-2008, 09:51 AM	#2
Don Marco is One Chatty Farker Join Date: 08-09-07 Location: Germany	I can tell you details next week Got two butts for buckboard bacon in the fridge for 13 days now and wont be able to cook em until next friday cause im way too busy at work. Leaving for a 600 miles trip in a couple of minutes. Hope the butts are still okay. If theres the smalles doubt, ill dump them. DM

02-10-2008, 08:32 PM	#8
SoEzzy Full Fledged Farker Join Date: 12-02-06 Location: SLC, UT	14 to 21 is a regular time for curing, then when you add the smoke to it, if you can keep it cold smoked instead of cooking temperature smoke, you can end up with a product you can virtually use as a door stop, till you rinse it off, and slice off some rashers to cook. If you ever see the process of making country ham it can be either a kill or cure for some folks, the outside can get a little dusty, but the inside sure is good once you slice past the crust. __________________ "There is no such thing as a little garlic." A.Baer

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