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M
an interruption in the curing process
wow I would have never thought meat cured in the freezer! Thanks for the info! -
M
an interruption in the curing process
ok so if it was pretty much done curing it should be safe to thaw, smoke, then freeze again? -
M
an interruption in the curing process
it was done curing enough.. about 5 or 6 days, I dont typically do more than 7 because ive had them go moldy -
M
an interruption in the curing process
Hey all, I had some bacon curing in the fridge in ziploc bags and had to leave town for an unexpected emergency. So I put the bags of bacon in the freezer. Is it ok to thaw and smoke them now? or is it safer to just cut them up and use them as is without smoking? Thanks! -
M
calculating nitrate ...before or after adding fat?
just weighing up my meat for some sausage and I have some lard packaged separately. Should I include the meat + fat total in my nitrate calculations or exclude it and just weigh out the meat and calculate nitrate based on that, and then put the fat in after? thanks :) -
M
Dry cure bacon first time!
pellicles look like mold? I am very inexperienced lol. -
M
Dry cure bacon first time!
yeah not sure. .... i ended up garbaging that one. there was no condensation in the drawer but i did it in a ziploc bag so that would be higher humidity..... but that is what most dry cure recipes say to do.... maybe next time i should do it on a rack ? -
M
Dry cure bacon first time!
maybe it was the ziploc bag but it was a new one.. only 1 out of 4 bags had the mold. i ended up garbaging it because i found a spot that looked more like a black mold on the bottom and its just not worth getting sick over. -
M
Dry cure bacon first time!
nope i did not. i wasnt thinking and just threw it in the smoker..... so you dont think that it is black mold? And i should be able to just trim the outside and eat it after cooking? -
M
Dry cure bacon first time!
Ok so I put it in the smoker with the rest of the bellies this morning because another person told me it was just partially uncured.......but now that I took it out and cut it, it is definitely cured on the inside. .....if it was black mold would it still be black after cooking? I should have... -
M
Dry cure bacon first time!
it doesnt have any smell. does black mold smell? i put everything in one of the drawers in the fridge and I keep a digital thermometer in there with them. -
M
Dry cure bacon first time!
it was 34f for most of the two weeks then I filled it with a bunch of stuff the last 2 days so the temp raised to 40f. -
M
Dry cure bacon first time!
Followed recipe exactly. 12 days in fridge with temp around 30-40f the whole time. Is this salt or mold? Looks like mold to me. What do I do? Is it all garbage now? -
M
Pork Jowl Bacon
Ok done! In the fridge and will report back on the result. Thanks! -
M
Pork Jowl Bacon
What can I do with pork jowl? Can I make it with the same recipe I used for bacon at 120ppm nitrites? Why do all the cured pork jowl recipes on the internet call for Cure #2? Is that for longer curing? Has anyone just made plain ol jowl bacon without the fancy guiancale recipe? -
M
Dry cure bacon first time!
Hi, I want to make dry cure bacon, but I want to make sure I get all my steps right because it is my first time! I am a bit confused… I have nitricure which is 6.25 nitrite. On my package it specifically states that for bacon you use 1.8g/kg…..why does everywhere else use 2.5? So according to... -
M
mes not producing smoke at 130f
what temp do you smoke at? i have seen a lot of recommendations to smoke for a few hours at 130 and then gradually move up- meatloaf
- Post #10
- Forum: General Discussion
