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bacon cure

Discussion in 'Hot Smoked Bacon' started by ryan eusterwiemann, Aug 19, 2010.

  1.  iam curing bacon for the first time.

    i have been curing pork bellies ( 10 days )

    the last few day they seem to be getting black spots on them.

    they are also not firming up.

    is it possible that the bellies are picking up oxidation form the wire racdk i have them on.

    just looking for answers.
  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I hope you have them in a baggy of some sort. If you don't I don't think that I would smoke them. They should have gone bad by now just in the re-frig. Now If you have them in a baggie then I would take them out and wash them off and see if the spots come off. Now look closely at them spots and make sure that it's not any mold of any kind. But I'm not and expert so maybe some who knows alot more then me will stop in shortly but wait till someone that really knows tells you something. Maybe take a picture of it and post that would help alot too.
    Last edited: Aug 19, 2010
  3. ak1

    ak1 Master of the Pit OTBS Member

    Could you post some pictures?

    From your post, I'm getting the impression that the belly is not bagged.

    If, that's the case, I fear, your pork belly is going bad. When I did my batch I noticed it firming up within the first day.
  4. yea it is bagged.

    it is on wire rack on sheet pan in clear garbage bag, with twist tie.
  5. tlzimmerman

    tlzimmerman Meat Mopper

    Cure and metal is never a good idea........definately post pictures.  Curing is a chemical reaction and metal reacts to it. 
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Can you tell us more about what you did so far. Pictures would be nice, but if you can't do that, at least tell us the steps you went through, what you used as cure, and how much you used. I too am worried you didn't put the bellies in a bag, because you mentioned "oxidation from the wire rack".

    Much better to be safe than sorry.

  7. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I'm no expert but what ive read is to cure them in a non-metalic bowl or use baggies. I've been using a pyrex dish myself.
  8. scarbelly

    scarbelly Epic Pitmaster OTBS Member


    Bear is kind of a guru on bacon so I would pay attention to what he has to offer for ya - We do need more info though - how much do the bellies weigh and what kind of cure did you use and how much - if you can post some pics that may help too. We just want to try and ensure you don't get ill  
  9. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yes more info is needed.  If in doubt throw it out! 

    Also to consider is you mentioned a clear trash bag with twist tie.  Twist ties usually have a cheap wire core.  Also not all plastic is equal.  Some trash bags have sents and other things embedded in them.  I would try and use either a food certified plastic bag like a baggy or vac bag.  A large oven roasting bag would probably work.  Or try and find a large plastic food bowl container of some sort.
  10. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    You were posting this while I was typing post # 6. I didn't ignore it---I just didn't see it until now.

    So far I have always used zip-lock storage or freezer bags. They are very clean & chemical free.

    Last edited: Aug 19, 2010
  11. I have a question - I just put some bellies in the fridge to cure today. Each belly is about 10# and I made a cure using the following:


    Sugar in the raw

    Onion powder

    Garlic powder

    Cayene pepper

    Black Pepper

    Juniper Berries

    After I had them rubbed, I put them in a nice rubbermaid tub with a lid and put them in the fridge for the next 7-10 days.

    Do I need to put these in a different container or will they be ok in the tub I have placed them in to cure?


  12. ak1

    ak1 Master of the Pit OTBS Member

    Personally, I would'nt be comfortable with the tub. I prefer to see the bellies in a bag. That way there is minimal airspace around the meat and the moisture that is released helps with the curing process.