dry cure time - 13-14 days too long?

Discussion in 'Bacon' started by eichhoma, Feb 12, 2015.

  1. eichhoma

    eichhoma Fire Starter

    I started dry curing (w/ TQ) a belly I had last Sunday 2/1.  My research on here indicates that 9-10 days is about right but I likely wont be able to start cold smoking until this Saturday.  That would be 13 days in the dry cure bags....  Is that too long or a problem?  Am I going to have ridiculously salty bacon.  I guess I didn't plan my timing as good as I should have...  Advice please!  Thanks!
  2. You are perfectly fine. I believe TQ's dry cure instructions are 7 days of cure per 1 inch of thickness. After you pull it from the cure and wash it, just give it a small slice and fry to test the salt. If it's too salty, then soak it in water for a few hours changing the water every 30 minutes. Then retest and continue this cycle until it's to your liking.
  3. I agree, its gonna be good. CF
  4. eichhoma

    eichhoma Fire Starter

    Thanks guys, this is my first time doing bacon so I am a little nervous!  haha..

    Sounds like I probably need to pull it today and rinse it and do a fry test?

    I have read I need to dry it and put back in fridge to form pellicle first prior to smoking?  Is my timing OK still that I can get all that done to smoke it Saturday or should I push it off a day to Sunday?  Thanks!
  5. As long as the salt is where you like it, you'll want to pat it dry and let is sit in the fridge uncovered for at least 24 hours (what I do) and some do 48 hours. Forming the pellicle (sticky surface) is very important for smoking the bellies. So if you pull them now you'll be pulling at 11 days and smoking on the 13th. I believe Bear does them in a similar time frame. With what you're planning, you should be good to go.
  6. eichhoma

    eichhoma Fire Starter

    awesome, that is a relief to hear - thanks for the feedback!
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I agree with the above, and with the Salt-Fry test:

    I get the pellicle started in the fridge, but it doesn't usually complete the pellicle there.

    I usually put it in the smoker for an hour at about 130°, without smoke to complete the pellicle, before adding the smoke.

    If you can't do that because of the smoker you have, you can finish the pellicle with a fan blowing over your Cured Bacon.

  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

Share This Page