how big of mistake did I make?

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simple

Smoke Blower
Original poster
Jun 27, 2011
97
11
found a butcher shop where I can get bellies w/out skin @ $2.99/lb..  Not as thick as I would like, but that just means I can eat more pieces...

I cut a 12 pounder into 4 chunks with TQ and whatever other spices that sounded good at time, bagged 'em up and put them in the garage fridge. 

It never occurred to me that when I did this last, the outside temp was 60-90 degrees, and now it's 30-60.  They didn't seem to be taking the cure like the others I've done, and when the light bulb went on (about 3 am one morning) I rounded up my maverick remote tmeter and set it up.  DUH!  fridge temp was running 33-36 degrees.  I bumped it up so it's running 37-40 now.  I assume that the lower temps will have slowed the curing process dramatically.  Does anyone have any idea how to figure how much time I should add to the process?  I haven't made anyone sick with my bacon yet, and I don't really want to start now...

Thanks!
 
I haven't noticed a dramatic difference, but I'm usually in no hurry because i like to allow plenty of time for the salt and cure to distribute and equalize well.
If the temperature is real low adjust the temp or give it an extra day or two.

~Martin
 
Thanks, DDF.  I sorta thought that was the solution.

I've got another one in the freezer that I think I'll try the wet cure on that somebody around here has a tutorial.  Sounds like less work in the long run, and I'm all for laziness.  It's an under-rated joy.
 
got around to getting things into the smoker and tried a few slices of one chunk.  A bit salty at the end, but not bad once that piece was gone. Good Stuff, Maynard! 

Been working all the OT I can handle, so I've not got it sliced and packaged yet.  Hopefully get some of that done tomorrow.

Thanks for all the help you folks have supplied!
 
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