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White dots on freshly made bacon. Is this normal or safe?
I've just sliced it up. Looks like roast pork up towards the top in the middle. Some of the fat was like clear jelly. I cut some off and cooked it in the fry pan. The bottom tasted like bacon, the top like salty pork. Now I'm concerned that I probably shouldn't have eaten it and now worried I'm...- Downunda
- Post #11
- Forum: Food Safety
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White dots on freshly made bacon. Is this normal or safe?
Wow... nice hams. I'm going to have to read up on how to make some ham now. It was meant to read BBQ not baby. Auto corret. No bags were used. One of the cuts of pork I uses was boneless leg, it was the one with the dots. It was a cryo vac leg roast from the supermarket. The other was pork...- Downunda
- Post #10
- Forum: Food Safety
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White dots on freshly made bacon. Is this normal or safe?
It looked like the meat had absorbed I little more water before smoking it. It looked slightly different to the other cut I had prepared at time. The spots were obvious after smoking. I have taken a thin slice off and it doesn't appear to be below the surface. I tried a small slice from...- Downunda
- Post #6
- Forum: Food Safety
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White dots on freshly made bacon. Is this normal or safe?
Pre made curing rub (misty gully) correct amount of cure 60g to 1.5kg pork. Rubbed the pork with the rub using disposable gloves in an aluminium foil tray. Placed into zip lock bag and refrigerated, flipped daily for 5 and a half days. Hot smoked on Webber Q at 100-110 C- Downunda
- Post #3
- Forum: Food Safety
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White dots on freshly made bacon. Is this normal or safe?
My second time making bacon from scratch. If just pulled it out of the baby and has these small white dots on it. Is this normal or safe to eat?- Downunda
- Thread
- bacon food safety? help
- Replies: 13
- Forum: Food Safety
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First timer curing bacon. Have I used too much cure? Help needed
Thanks. It's my first crack at it and I hadn't done any research before starting. -
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First timer curing bacon. Have I used too much cure? Help needed
Awesome, and yes it is misty gully. Thanks -
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First timer curing bacon. Have I used too much cure? Help needed
I have recently prepared some pork belly(1.9kg) with a pre made bacon cure(Misty Valley Maple Bacon Cure). Part of the meat was feeling soft so I ended up adding 10g more cure to it. The instructions on the bacon cure is 40g per kg. In total, I have added 90g of cure To 1.9kg pork. The bacon...
