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  1. C

    Question on cure and cooking method

    Hello everyone. I made up a batch of polish sausage and added cure #1 intending to slowly smoke over a few hours. However plans changed and now I am going to leave them fresh and freeze then in vac seal. Should I worry about the cure? I know the freezing inhibits it a bit. When thawed...
  2. C

    Cure question

    Cooked up 2 lbs of it in the oven tonight. Turned pink while it was cooking. Tasted like bacon, not as salty as before (I think i dropped the salt content a little since some family member dont like it super salty). Otherwise tasted just fine. Thank you everyone for the help! now to go give...
  3. C

    Cure question

    Thanks for the information and help. As far as recipe I am unable to find it anymore, but it was not from this site, I just remembered about the calculator and the method. I will do what you and others recommend when dry curing and put it into a zip lock bag with all the rub (cure, salt...
  4. C

    Cure question

    It being under cured also crossed my mind, I think the thickest part of the meat was around 2.5 inches thick and it did sit in the fridge for a solid 14 days before being taken out of the wrapper to form the pectile. Anyways, the second batch I have switched to Pops brine and gonna see how...
  5. C

    Cure question

    I sliced up my first batch of bacon of the year today and was a little puzzled by it. For starters the middle was awfully red compared to my previous batches, and above it was a little gray (thinking nitrite burn?). Figured I'd ask what everyone's thoughts are about it here. I have always...
    • CGfreak102
    • Thread
    • bacon cure question
    • Replies: 9
    • Forum: Bacon
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