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
5 years ago, I bought the Smoker attachment to use as a Grill for my wife and I. Last year, I purchased the Duo Grill. Attached the Smoker immediately and took 13 months before I tried to Smoke...
This is a great smoker for the price. I bought it from Home Depot online for $149. 2 day shipping. So glad I spent the money. My only negative about this smoker is that I cannot set it above 275....
It's a real shame these smokers are not being made like this anymore. Temp control is easy with a tuning plate. Also maintenance is simple as well just like anoy other smoker.
This device offers the greatest kind of grilling possible. Recently a man from Oklahoma rolled into a major BBQ competition with one of these grills on top of a Weber Kettle and took first place in...
I have had it for years, I fire it up, I cook, I shut the dampers and let it cool. then store it. About every third cooking, I give it a though cleaning. I put on a wagon to make it mobile. If...
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
- › Lamb shoulder 1 minute ago
- › Available pellets in Metro Deroit? 12 minutes ago
- › Dry Beans with No Soak?? 15 minutes ago
- › Precooking with reverse sear 30 minutes ago
- › Meat for the week? 42 minutes ago
- › Small Garden in East Texas 45 minutes ago
- › Hello from Michigan 49 minutes ago
- › SQWIBS Urban Garden Adventure 2017 51 minutes ago
- › First Tri Tip 59 minutes ago
- › Today's Supper Project 1 hour, 13 minutes ago
- › Char-Griller Duo Gas/Charcoal Grill by KevinJD
- › Masterbuilt 30" Black 20070511 by GaryW121
- › Brinkmann Cimarron Limited Deluxe Outdoor Charcoal/Wood Smoker... by ammaturesmoker
- › Santa Maria Attachment for Weber Kettles by ammaturesmoker
- › PRIMO OVAL JUNIOR GRILL/SMOKER by GrillingFool
- › REC TEC Wood Pellet Grill - Featuring Smart Grill TechnologyTM by biz302
- › Brinkmann Smoke N Pit Pitmaster Deluxe Charcoal/Wood Smoker and Grill by Skinnyj
- › OKLAHOMA JOE'S LONGHORN SMOKER by alteredstates
- › Camp Chef SMV24S 24" Smoke Vault - SMV24S by jond36
- › Traeger Industries, Inc. Timberline 850 by Utah Smoker
- › Ground Beef vs. Ground Turkey - Which Is...
- › Apple Bourbon BBQ Beans
- › Mississippi Haymaker
- › NICE HUGE SMOKER FOR SALE IN TAHLEQUAH ,OK ...
- › Why in Thailand has many coconut shell.
- › Top 2 Traeger Grill in 2017
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods