Anybody know from experience what this might be guys? The belly was brined for 7 days, some flavours inc Maple syrup, #1 cure exactly to weight of meat/ratio. Smoked for six hours. It may be hard to tell from the photos, there is white liquid seeped from the fat, in one or two small places. Not clear, like fat would be if temp too hot and was rendering. It came out of the puncture from the stainless steel hook I use to hag in the smoker. The second photo probably harder still, a section of the fat has disappeared.....either side its there, but a bit of it seems as though it's been removed. There is on the foil I use to cover the bottom of the electric smoker a white dried stain too. There is no smell to the white material. My experience is that if there is a microbilal problem, the stain is black, not white.
I didn't take the meat to a temp, I never do for cured bacon, always fine except once, when the stain was black, I chucked it. Maple syrup maybe has an effect on the fat ? Any ideas folks ? I know it's hard to tell from photos......
Thanks, Gus
I didn't take the meat to a temp, I never do for cured bacon, always fine except once, when the stain was black, I chucked it. Maple syrup maybe has an effect on the fat ? Any ideas folks ? I know it's hard to tell from photos......
Thanks, Gus