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Recent content by SmokinFox310

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  1. S

    EQ Cure - Fat Side Discoloration

    Just to be clear - this photo is just after pulling from cure and before placing on the rack to dry.
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    EQ Cure - Fat Side Discoloration

    Tough to recall, but maybe some aluminum sheet trays and some paper towel. It could have been a non-wood cutting board. I cut my vac seal bags to length, dropped a piece in, sprinkled in dry cure, sealed it. Massaged it around when I turned them. I didn't use the wire racks until after the cure...
  3. S

    EQ Cure - Fat Side Discoloration

    Yep, dry cure. Used Digging Dog calculator to make cure - 1.8% salt, 1% sugar. 3 total pieces, the 1 in the photo had the large spot, the other 2 had faint traces. Vac sealed and put in fridge ~ 36 degrees. Turned every 1-2 days, though they were stacked. I can't recall if I changed the order...
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    EQ Cure - Fat Side Discoloration

    Just pulled some belly from cure yesterday, after 7 days. When patting it dry, I noticed some discoloration on the fat side. It does not look like mold and passes the nose test. Is this a concern or is this nitrite burn?
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    Bacon Curing - Is 2 Months Too Long

    Definitely a good tip. Unfortunately, it was an out-of-sight, out-of-mind situation.
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    Bacon Curing - Is 2 Months Too Long

    Except I was that brother... lol.
  7. S

    Bacon Curing - Is 2 Months Too Long

    Thanks for the information - good to know. Wild some people on FB were saying it was all gravy *because* it is EQ even after seeing what I used for a calculation.
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    Bacon Curing - Is 2 Months Too Long

    I'll eventually get there. Right now, if I had that amount of meat at one time, the majority would go into my chest freezer. For that, I just care that the freezer hasn't lost power long enough to defrost and I use the good old penny in a water bottle trick for that. This loss is thankfully...
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    Bacon Curing - Is 2 Months Too Long

    Yeah it sucks but this is also one of those times that I am totally at peace with it. I've wasted way more money than this before and the idea of getting my wife or kid sick trying to salvage this is way worse than the feeling that I wasted an amount of money I won't even remember in 2 weeks...
  10. S

    Bacon Curing - Is 2 Months Too Long

    More like a glimmer of botulism... lol. Sorry, had to.
  11. S

    Bacon Curing - Is 2 Months Too Long

    Thanks for the feedback. To be honest, I was surprised it didn't smell spoiled at all so there was a glimmer of optimism that I didn't just waste $60 in meat. There is a reasonable chance it is still fine but finding out isn't worth the risk or the investment. C'est la vie... Yeah - I have a...
  12. S

    Bacon Curing - Is 2 Months Too Long

    Totally... the question is less if it is definitively tainted or not and more "is it worth the risk". $60 in meat pales in comparison to getting me or my family severely ill. Fridge is at 36... Have made some before with great success... life just got in the way this time and the curing meat...
  13. S

    Bacon Curing - Is 2 Months Too Long

    Thanks! This is the best answer I've gotten so far on this - I'm in a bacon FB group and getting pretty mixed opinions and none provide the detail you have. Some say its not worth the risk and others are saying its fine because I used EQ. Going to toss and start over.
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    Bacon Curing - Is 2 Months Too Long

    Cheers!
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    Bacon Curing - Is 2 Months Too Long

    Hi all - lurked for a couple years without an account, first time poster. Apologies if this has been covered before - I tried searching and got some info close to what I was looking for but I think I ended up with more questions than answers. Life happened and I totally spaced I had some belly...
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