This morning I pulled out a slab of some bacon I cured and smoked about a month ago which had been sitting in my basement refrigerator and it had mold on it. My search of the forum seems to indicate that mold isn't a problem and I can just cut off that part of the bacon. I wondering why I got the mold on it. It's the first time it's happened. I've only been curing bacon for about a year or so now, so I'm still pretty new to all this. I dry cured it using Martin's cure calculator. Put the bellies in zip lock bags in the fridge for two weeks. Let them sit out in the fridge for almost a week to get the pellicle. Cold smoked them in a Brinkman Griller-Smoker using an AMZNPS for a total of about 12 hours - 6 hours on Saturday and 6 hours on Sunday. I have a hard time keeping the AMZNPS going for long periods of time so I put everything away and started again the next day. I cleaned out the zip lock bags and put the smoked bellies back in the bags and put them in the fridge. This is my last part of the belly and had no problems with the other parts. Anything in particular I'm doing wrong? The fridge is pretty cold. I keep my beer in there as well.
- topicBacon Makingtagged by Davidhef88, 11/10/13
Dry Cured Bacon Calculator And Procedure
Last edited: 3/20/12
- Butterflying A Pork Butt For Buckboard BaconLast edited: 3/23/15
- Bearcarvers Smoked Bacon Step By Step With QviewLast edited: 11/17/10
- Canadian Bacon Basic TechniqueLast edited: 7/2/10
This is my first smoker and I've had some great success with it already. It was pretty easy to get some good results even on my first runs. I switched from chips to chunks for the wood and it...
Wanted a decent electric smoker that was almost setup, start and let it do its job with miminal intervention! Is it perfect no but as I live in Scotland weather is a challenge at times so had a...
Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
The smoker came packaged very nicely and easy to assemble. The construction of it is pretty solid. I have used it twice so far and both times the smoker itself was good. I did put on a gasket...
I started out on a friends Traegar at work and made the decision to get a pellet smoker, I researched for awhile and was leaning towards the Green Mountain Grill line, I went and checked them out...
Mold on Baconpost #1 of 511/9/13 at 2:35pmThread Starter
SmokingMeatForums.com Top Pickspost #2 of 511/9/13 at 4:09pmpost #3 of 511/9/13 at 7:11pmpost #4 of 511/9/13 at 8:20pm
Cured and smoked meats, over a period of time, will develop mold, just part of the aging process. The salt draws moisture out of the cured meat, which collects on the surface, and the conditions are prime to make mold (cold, dark, wet). Just check it frequently and wipe it off as you see it. Best thing is to freeze it before the mold occurs, after a few weeks, up to 6 months frozen.
- Mold on Bacon
SmokingMeatForums.com Top Picks
- Butterflying A Pork Butt For Buckboard Bacon
- › My first shot at Beer Can Burgers...My first post in a while 23 seconds ago
- › Louisiana Grills Champion 5 minutes ago
- › Original recipe needed 5 minutes ago
- › Hi. I'm a newbie. I watched some youtube videos about turning my... 11 minutes ago
- › Yes I still cook! 11 minutes ago
- › Quick Newbie Question about the Crutch 19 minutes ago
- › Do you use foil under fish during smoking? 32 minutes ago
- › (2) 500 gal propane tank smoker build. Franklin style. 38 minutes ago
- › pastrami and short ribs 42 minutes ago
- › Got a hard one from my fil for Memorial Day. 44 minutes ago
- › Grill Pro 31846 Propane Smoker by samwise
- › Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker by ScotTex
- › Primo Oval XL Ceramic Grill by ZombieKitty
- › DGO1176BDC-D Vertical Offset Charcoal Smoker by Tragusa113
- › Pit Boss Grills 71820 Wood Pellet Grill by AB Canuck
- › Pit Boss 71700FB Pellet Grill with Flame Broiler, 700 sq. in. by BDawg
- › Traeger Industries, Inc. Timberline 850 by Submariner
- › Traeger Junior Pellet Grill by ednosnaws
- › Big Green Egg Kamado Grill MiniMax Portable Outdoor Smoker barbeque... by jshillin
- › Vision Grills Classic Kamado Charcoal Grill 596 Sq. In. Cooking... by THood
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...