JD..... Read posts 17 and 20 on this thread..... It explains it all...... your bacon is still good.... don't throw it away..... Next time, it may not help, but after cleaning everything thoroughly, wipe it down with a paper towel with white vinegar on it, then rinse..... the vinegar will kill other bacteria soap and stuff won't....I know this is an old thread but...
I just pulled my pork belly out from 10 days in a POP'S brine and there was @1/4 inch of slime in the bottom! I can't see if anyone said exactly what the cause was and if I should throw everything away and start over? Is it safe to smoke??:
Thanks.
JD
The problem with adjusting an "equilibrium brine" after the meat has been in it for awhile, the brine loses strength and the meat has absorbed some of its ingredients.... Not knowing how much has been lost or absorbed and making a new brine, the finished product could be off in proper amounts of ingredients.... I'm speaking from a purely scientific point of view and not a practical one....Gotta bump this again...
I'm using a pasta bowl submerged on top of the pork bellies i'm curing to weigh it down. Im on day 10 and I went to flip them and when i dumped the water out of the pasta bowl is was all slimy. No bad odor, just slimy. Sounds like after reading this thread things are okay though? I'm going to take the bellies out, clean everything and make more brine and let them continue. I noticed on a fry test on day 7 that the bacon was a bit salty and sweet, so im going to add just two tsps of pink salt and cold water to both hopefully desalt a bit and continue curing. Sound like a good or bad idea???
Martin, evening..... Well, if you found "ropy, slimy brine" in a batch of bacon you were making, your brine, your bacon, what would you do ???Benign slime comes from the salt drawing proteins out of the meat.
As far as proceeding after rinsing off the slime and ditching the brine, I know what I would do, but I'll leave the official recommendations to Pops, it's his brine.
~Martin