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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-19-2010, 01:36 AM   #1
KuyasKitchen
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Default 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?
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Old 03-19-2010, 05:00 AM   #2
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Hi James, I'd love to give you advice, but that could frankly be dangerous. . 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.

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Old 03-19-2010, 07:03 AM   #3
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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.
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Old 03-19-2010, 08:51 AM   #4
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Did you boil the water and let it cool or is this a dry cure???
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Old 03-19-2010, 10:08 AM   #5
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Dry cure. Vac-sealed. The cured in the fridge. Turned over daily.
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Old 03-19-2010, 05:24 PM   #6
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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!
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Old 03-19-2010, 10:40 PM   #7
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Thanks, I'll do that now.

I hope yours turns out well ... I love Canadian bacon.
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Old 03-20-2010, 01:28 AM   #8
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Just got mine out.. bit salty, but firm enough. A 2 hour water bath will take care of it. Taking pics as I go...
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Old 03-20-2010, 01:42 AM   #9
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My pork bellies are in the water already ...
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Old 03-20-2010, 01:57 AM   #10
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You might want to PM Thirdeye with your question. He is the master. Good luck and post what you find out.
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Old 03-20-2010, 02:22 AM   #11
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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.
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Old 03-20-2010, 02:35 AM   #12
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OK, all systems go! Did you fry a bit in a pan and have a quick taste?
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Old 03-20-2010, 02:41 AM   #13
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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.
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Old 03-20-2010, 02:48 AM   #14
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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!
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Old 03-20-2010, 03:58 AM   #15
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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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