or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › First time making bacon.
New Posts  All Forums:Forum Nav:

# First time making bacon.

Doing bacon for the first time,
I'm using MTQ
Thickest part is 2"
Used a temp prob in a potato, and the coldest I can get is 38/39 degrees.
December 29th@ 10:00pm it went into the fridge, turning every day.
MTQ states 1"/week, so this would bring it to January 12th.
Would it be safe to smoke this Sunday, removing it and washing it Saturday morning?
If not the next time that I would be able to smoke it would be Sunday the 17th. I will be cold smoking.

### SmokingMeatForums.com Top Picks

Quote:
Originally Posted by fatboy-bill

Doing bacon for the first time,
I'm using MTQ
Thickest part is 2"
Used a temp prob in a potato, and the coldest I can get is 38/39 degrees.
December 29th@ 10:00pm it went into the fridge, turning every day.
MTQ states 1"/week, so this would bring it to January 12th.
Would it be safe to smoke this Sunday, removing it and washing it Saturday morning?
If not the next time that I would be able to smoke it would be Sunday the 17th. I will be cold smoking.

The method I've been using for 6 years would go like this. (Learned it on this forum):

2 days per inch, plus another 2 for safety. Then I have since added 2 or 3 more days(depending on which day I want to do it on) for safety.

So 2 " X 2 days = 4

4 + 2 = 6

6 + 2 or 3 = 8 or 9 days

So I would Start the Pellicle after 8 or 9 days in TQ Dry cure.

Smoke on the next day or 2, but a few days longer won't hurt anything.

Here's a Good one:

Bear

Thanks. Why does Mortons have such a long period of time, to cover their butt?
Quote:
Originally Posted by fatboy-bill

Thanks. Why does Mortons have such a long period of time, to cover their butt?

I would assume that, because if people have their Fridge too cold, it could take longer.

Fridge is best between 35° and 39°. I keep mine at 37°.

I've been using this formula for 6 years, and I always check for cure to center, and have never had one that didn't get all the way to center.

If the cure gets to the center, it is done curing.

Bear

Thank you for all your help.It is very much appreciated.
Quote:
Originally Posted by fatboy-bill

Thanks. Why does Mortons have such a long period of time, to cover their butt?

I would suggest you call the USDA or contact one of the Universities, they will be happy to explain it to you.

T

Going by SMF standards and recommendations, when it comes to Cure. It is best to follow the Manufactures Instructions as some contain different proportions of Nitrite and Nitrate and the manufacturer is the best source on how it's used, how much and for how long...JJ

New Posts  All Forums:Forum Nav:
Return Home
Back to Forum: Smoking Bacon
• First time making bacon.

### SmokingMeatForums.com Top Picks

SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › First time making bacon.