Bacon Curing

KuyasKitchen · 03-19-2010, 12:36 AM

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.

. 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

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.

03-19-2010, 12:36 AM	#1
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	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? __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit Last edited by KuyasKitchen; 03-19-2010 at 01:22 AM..

03-19-2010, 04:00 AM	#2
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	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. Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

03-19-2010, 06:03 AM	#3
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	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. __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

03-19-2010, 09:08 AM	#5
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	Dry cure. Vac-sealed. The cured in the fridge. Turned over daily. __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

03-19-2010, 04:24 PM	#6
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	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! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

03-19-2010, 07:51 AM	#4
jojo Found some matches. Join Date: 11-02-09 Location: Kingfisher, Oklahoma Downloads: 0 Uploads: 0	Did you boil the water and let it cool or is this a dry cure???

03-19-2010, 09:40 PM	#7
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	Thanks, I'll do that now. I hope yours turns out well ... I love Canadian bacon. __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

03-20-2010, 12:28 AM	#8
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Just got mine out.. bit salty, but firm enough. A 2 hour water bath will take care of it. Taking pics as I go... __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

03-20-2010, 12:42 AM	#9
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	My pork bellies are in the water already ... __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

03-20-2010, 12:57 AM	#10
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	You might want to PM Thirdeye with your question. He is the master. Good luck and post what you find out. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-20-2010, 01:22 AM	#11
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	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. __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

03-20-2010, 01:35 AM	#12
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	OK, all systems go! Did you fry a bit in a pan and have a quick taste? __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

03-20-2010, 01:41 AM	#13
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	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. __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

03-20-2010, 01:48 AM	#14
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	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! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

03-20-2010, 02:58 AM	#15
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	Mine's in smoking now. Fried up a small piece ... relatively tasteless. That's normal until after smoking when it just gets awesome. __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Curing Bacon.	Mikey063	Q-talk	0	08-17-2011 05:15 PM
Curing buckboard bacon	firemedic	Q-talk	3	03-27-2011 09:22 AM
Bacon curing times	Roo-B-Q'N	Q-talk	7	02-10-2008 08:32 PM
Buckboard Bacon curing / food safety question	Don Marco	Q-talk	12	01-27-2008 06:25 PM
Curing bacon	scottm4300	Q-talk	22	04-12-2005 04:23 PM