Bad cure?? please help!

Discussion in 'General Discussion' started by expat smoker, May 1, 2013.

  1. expat smoker

    expat smoker Smoke Blower

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    I've been trying for 2 days now to upload some jpg pics of a dry cured and smoked bacon, but I can't get the pics to upload.  have tried 2 computers and several attempts to upload these 2 pics, so I'll describe the pics ...........I can see that the cure penetrated evenly around the slice, yet the middle color is grey.  no odor to speak of, but the taste is not as good as past attempts.  Seems to me that I didn't leave the meat to cure long enough?? 4 or 5 days only and I was experimenting with this new European cure #1.

    Also, both my wife and I have had mild food poisoning for the last couple of days and hopefully not related to the bacon.

    BTW.....could the problem with the uploading pics be with the forum and not me??

    I'll keep trying to upload
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Jack, evening...   Are the pics on your computer ??   If so, when you go to the Reply window,  the 7th icon from the right, on the tool bar, when you mouse over it, it says "insert image"..... click on it.....  click on "upload files" ...  find the pic descriptor in your computer and double click on the descriptor...  click on "submit" after selecting the size you want....  hit "return" twice to leave room for typing between pics...  Hope that helps......    

    Bacon, Yep, the brown/gray meat did not have time for the cure to penetrate...   Was the meat in the refer during the curing process ?? Should have been....  Dave

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    Last edited: May 2, 2013
  3. expat smoker

    expat smoker Smoke Blower

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    Thanks Dave......I give up for now uploading the pic and will try again later.

    Yeah, it seems obvious that the cure didn't penetrate all the way into the meat and lesson learned...label all bags with date and cure. I do treat my meats with respect, especially in this 100 degree weather we've been experiencing......always wash my hands before touching meat, meat is either on ice or fridge/freezer etc..

    And yes, meat was in the fridg during curing.

    Thanks again, Jack
  4. expat smoker

    expat smoker Smoke Blower

    Disregard the pics that accidentally got posted....not what I wanted to post.

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