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Bacon Questions/concerns - Page 3

post #41 of 59

I don't do Maggots. It might not hurt you. I am concerned about what went wrong with your cure. When in dought throw it out.

I'm going to PM JJ and get his input on this.

Happy smoken.

David

post #42 of 59
Thread Starter 
I'm confused too. I'm pretty sure. The temp in the fridge was in the mid 30s and the only exposure off the grill was handling and packaging to put in the fridge. It's crazy.
post #43 of 59

Wow, if maggots are in one, they may be inside the other. I'd toss both and start over.

post #44 of 59
Thread Starter 

Thanks David. Let me know.

post #45 of 59
Thread Starter 

I guess I should add one other detail. When I noticed the issue. I warm smoked the bacon at 170 for 2 hours after rinsing and patting dry.

post #46 of 59
Maybe flies laid eggs during slaughter.... That is a problem.... improper handling of the meat... Was the meat frozen at any time...

I'd change butchers....
post #47 of 59

I have to agree here with Dave. From the process, I don't see how the slabs could have become infested while curing, smoking, or sitting in the fridge. I'd have to chalk this one up to bad meat to begin with. It's likely that the eggs were there to start and "sleeping" while curing. Then when you smoked them they warmed up and began hatching. That's how they were still there when you pulled them from the fridge after the initial smoke.

 

Just my thoughts at least...

post #48 of 59
Quote:
Originally Posted by rgautheir20420 View Post
 

I have to agree here with Dave. From the process, I don't see how the slabs could have become infested while curing, smoking, or sitting in the fridge. I'd have to chalk this one up to bad meat to begin with. It's likely that the eggs were there to start and "sleeping" while curing. Then when you smoked them they warmed up and began hatching. That's how they were still there when you pulled them from the fridge after the initial smoke.

 

Just my thoughts at least...

 

Pop always said, "The one that eats the most, gets the most maggots! Everyone be wanting extries!"

post #49 of 59

Maggots need Oxygen and are not " in " the meat so what you see is what you got. This is unusual because it is unlikely the eggs would have survived the curing process. The maggots got there during your smoke processing.

A Fly ready to lay eggs does not need more than a few seconds to deposit them, and this time of year there are plenty around. So it could have been outside or even sitting on the counter waiting to be wrapped that this happened. Even though the meat is perfectly fine, Flys just do land on rotten meat, a Fly has landed on the meat, deposited the Eggs and flew away. The warm conditions in the smoker allowed them to hatch. Barring the YUK factor, I would just cut that part away , slice and freeze the Bacon as is. It is unlikely there are any new bacterial issues since maggots have been used to clean wounds for hundreds of years and don't contribute bacteria as they feed, and you will be cooking the Bacon anyway. As far as a possible issue prior to seeing the Maggots, do a Smell and if no nasty smell, a Taste test, after cooking a sample. If it smells and tastes ok, it is fine. I don't see that there are any safety issues here...JJ


Edited by Chef JimmyJ - 8/22/14 at 8:08pm
post #50 of 59
If maggots are indeed present you need to take a serious look at your technique because it definitely should not be happening.
If the meat has been exposed to conditions that led to the hosting of maggots it may very well be contaminated in other ways.




~Martin
post #51 of 59
Quote:
Originally Posted by Chef JimmyJ View Post
 

Maggots need Oxygen and are not " in " the meat so what you see is what you got. This is unusual because it is unlikely the eggs would have survived the curing process. The maggots got there during your smoke processing.

A Fly ready to lay eggs does not need more than a few seconds to deposit them, and this time of year there are plenty around. So it could have been outside or even sitting on the counter waiting to be wrapped that this happened. Even though the meat is perfectly fine, Flys just do land on rotten meat, a Fly has landed on the meat, deposited the Eggs and flew away. The warm conditions in the smoker allowed them to hatch. Barring the YUK factor, I would just cut that part away , slice and freeze the Bacon as is. It is unlikely there are any new bacterial issues since maggots have been used to clean wounds for hundreds of years and don't contribute bacteria as they feed, and you will be cooking the Bacon anyway. As far as a possible issue prior to seeing the Maggots, do a Smell and if no nasty smell, a Taste test, after cooking a sample. If it smells and tastes ok, it is fine. I don't see that there are any safety issues here...JJ

JJ

Thanks for jumping in here.

Happy smoken.

David

post #52 of 59
Thread Starter 
Thanks JJ
post #53 of 59

Y'all are killin me here with the Maggot talk....

 

Back to bacon.

 

I cold smoke (under 80F).  I use hickory.  My setup is kinda rough, but it works to perfection.  After 12hrs. of pure hickory smoke it has awesome color.  I have let it rest in the frig for as long as a week before slicing.   I have people begging for it, but they bitch about the cost......

 

 


12hrs later.

 

I brine with Pops method and its perfect every time.

post #54 of 59
Quote:
Originally Posted by Wes W View Post
 

 I have people begging for it, but they bitch about the cost......

 

 

The trials and tribulations of being good! They bitch while asking for more, right?

 

<Chuckles>

post #55 of 59
Wes, morning..... Hey..... Nice mod for the smoker.... First I've seen it, or my memory failed me again.... I really like the SFB attached to the firebox opening.... How ingenious.... How perfect.....
About your bacon... I just sliced up another 2# slab for bride.... It's really amazing ain't it.... It's gotta be worth $10/pound... Every time we eat it, it amazes me how darn good it is.... I don't share mine.... Afraid to.... I think the rest period is very important for a uniform, silky flavor throughout the slab.....

Quote:
Originally Posted by Wes W View Post

Y'all are killin me here with the Maggot talk....

Back to bacon.

I cold smoke (under 80F).  I use hickory.  My setup is kinda rough, but it works to perfection.  After 12hrs. of pure hickory smoke it has awesome color.  I have let it rest in the frig for as long as a week before slicing.   I have people begging for it, but they bitch about the cost......





12hrs later.

I brine with Pops method and its perfect every time.
post #56 of 59
Quote:
Originally Posted by Foamheart View Post
 
Quote:
Originally Posted by Wes W View Post
 

 I have people begging for it, but they bitch about the cost......

 

 

The trials and tribulations of being good! They bitch while asking for more, right?

 

<Chuckles>


Your right FH.   I can't even replace it anymore.  I priced belly a couple weeks ago.  Its up to $3.00lb here now.   When my stock is gone it may be a while before I get anymore.  I do have a contact that is suppose to get me some bellies from a local farmer when they butcher in the fall.

post #57 of 59
Quote:
Originally Posted by DaveOmak View Post

Wes, morning..... Hey..... Nice mod for the smoker.... First I've seen it, or my memory failed me again.... I really like the SFB attached to the firebox opening.... How ingenious.... How perfect.....
About your bacon... I just sliced up another 2# slab for bride.... It's really amazing ain't it.... It's gotta be worth $10/pound... Every time we eat it, it amazes me how darn good it is.... I don't share mine.... Afraid to.... I think the rest period is very important for a uniform, silky flavor throughout the slab.....
 
Quote:
Originally Posted by Wes W View Post

Y'all are killin me here with the Maggot talk....

Back to bacon.

I cold smoke (under 80F).  I use hickory.  My setup is kinda rough, but it works to perfection.  After 12hrs. of pure hickory smoke it has awesome color.  I have let it rest in the frig for as long as a week before slicing.   I have people begging for it, but they bitch about the cost......

12hrs later.

I brine with Pops method and its perfect every time.

Morning Dave.

 

Thats the only way I could think of the get cool smoke into this thing.    Home cured bacon is nothing short of awesome!     I've gotten to where I like the pepper bacon too.   Not spicy but just good added flavor.

 

I'm not sure you can put a price on good bacon.   Hell, top brand store bought bacon is 8.00lb  now.    Same with good BBQ.   Jeffs rub and wood smoke makes my BBQ like none other in these parts.  

 

Theys some flatlanders that moved in local and opened a meatmarket.  They keep bitching about what I'm doing is not legal.  I keep waiting on them to report me to the health department.   I do sell bbq and bacon when I can.   I don't have any kind of store front.   I don't see my cooking and selling as any different then church and fire department fundraisers. 

 

Good to see you here again Dave.   Thought maybe you'd flown the coop  :-)   Hope you have a great day!

post #58 of 59
Wow talking about bacon prices makes me jealous. In Vancouver, canada, our belly price was 5.99 when I went the other day. That is a pound, not kilo!!! Raw, uncured, belly. The cheapest, walmart brand flimsy slimy bacon is 5$ a pound.
post #59 of 59

Oh wow!  I love home cured bacon, but your prices are even higher then ours.   We need to all go together and start a pig farm!  :-)   Our cheap store bacon is around 5.00 US.  The good stuff is around 8 now in our area.   I have a lot of friends in Canada.  Although it probably will never happen,  I'd love to visit someday.

 

Hope everyone has a great evening!

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