Bacon Curing - Is 2 Months Too Long

[SmokinFox310]

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 curing (Digging Dog Calc, 1.8% salinity) that I had started in late March. Just opened up today - the vac seal bags were not ballooned out and it does not smell bad.

With that said, I have seen references (to "Pops" and "Martin") mentioning an upper time limit on cure #1 - something in the range of 30-40 days. Unfortunately, I have been unable to find the actual information regarding this.

Is it worth investing the time to smoke it still?

Or is this a "when in doubt, toss it out" situation?

Thanks!

 

[smokerjim]

Welcome to smf, I dont know the answer to your question but I'm sure someone who does will help you out.

 

[SmokinFox310]

Welcome to smf, I dont know the answer to your question but I'm sure someone who does will help you out.

Cheers!

 

[SmokinEdge]

Short answer is throw it out and. Start over. Cure #1 (nitrite) is safe for 30-40 days. Especially if you used the calculator which gives you .25% cure #1. This number is to low for 60 days and your 1.8% salt is also to low. Being vacuum sealed, which creates a anaerobic environment and some pathogenic bacteria love that. The real problem is that if they did make toxin, that toxin is tasteless and odorless. No way to know until you eat some. And btw, cooking will not remove toxin if present.

 

[SmokinFox310]

Short answer is throw it out and. Start over. Cure #1 (nitrite) is safe for 30-40 days. Especially if you used the calculator which gives you .25% cure #1. This number is to low for 60 days and your 1.8% salt is also to low. Being vacuum sealed, which creates a anaerobic environment and some pathogenic bacteria love that. The real problem is that if they did make toxin, that toxin is tasteless and odorless. No way to know until you eat some. And btw, cooking will not remove toxin if present.

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.

 

[SmokinEdge]

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.

There is a large possibility that it’s fine, that is IF fridge temps were in the low 30’s or close to 32, but if in the mid to upper 30’s I myself would start over. There are a lot of ways to make what you have safe, if started right, but what you have isn’t safe much past 30 days. This sucks, I hate wasting good meat but sometimes it’s necessary.

 

[SmokinFox310]

There is a large possibility that it’s fine, that is IF fridge temps were in the low 30’s or close to 32, but if in the mid to upper 30’s I myself would start over. There are a lot of ways to make what you have safe, if started right, but what you have isn’t safe much past 30 days. This sucks, I hate wasting good meat but sometimes it’s necessary.

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 took a backseat to other priorities and it resulted this situation.

 

[DougE]

I'm with Eric SmokinEdge on this one. 2 months is too long. As said, some bacteria thrive in an anerobic environment, and their toxin is both odorless and colorless. Botulism is some bad chit.

 

[chopsaw]

I didn't have an answer when I read this earlier , but my first thought was What was the fridge temp . Since that's been mentioned , get a therm in there and check it . Go with the advice above , but check , know , and monitor the temp of the fridge you use to do this stuff . I even use an alarmed remote therm when holding large amounts of meat , or curing something .

 

[SmokinFox310]

I'm with Eric SmokinEdge on this one. 2 months is too long. As said, some bacteria thrive in an anerobic environment, and their toxin is both odorless and colorless. Botulism is some bad chit.

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...

I didn't have an answer when I read this earlier , but my first thought was What was the fridge temp . Since that's been mentioned , get a therm in there and check it . Go with the advice above , but check , know , and monitor the temp of the fridge you use to do this stuff . I even use an alarmed remote therm when holding large amounts of meat , or curing something .

Yeah - I have a temp/humidity gauge in there. Its a relatively inexpensive one without an alarm and I'll eventually upgrade when I get a full size garage fridge. I typically do 7 or so days (10 at most) for EQ bacon (1 day per 1/4 inch plus two) and 12-14 days for wet cure pastrami, everything always comes out fine.

Had no intention of curing this long, it was just the crossroads of life getting in the way and having a crappy memory.

Appreciate the input!

 

[SmokinFox310]

so there was a glimmer of optimism

More like a glimmer of botulism... lol.

Sorry, had to.

 

[DougE]

There is a reasonable chance it is still fine but finding out isn't worth the risk or the investment.

I hate throwing good stuff away myself, but I would not play the odds on this one. No way to know if you made the right choice aside from eating it.

 

[SmokinFox310]

I hate throwing good stuff away myself, but I would not play the odds on this one. No way to know if you made the right choice aside from eating it.

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.

Hell, the urgent care copay for the 3 of us would exceed the value of the meat. An ER visit would be 5x the cost just to walk in the door if not more.

 

[SmokinEdge]

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 temp/humidity gauge in there. Its a relatively inexpensive one without an alarm and I'll eventually upgrade when I get a full size garage fridge. I typically do 7 or so days (10 at most) for EQ bacon (1 day per 1/4 inch plus two) and 12-14 days for wet cure pastrami, everything always comes out fine.

Had no intention of curing this long, it was just the crossroads of life getting in the way and having a crappy memory.

Appreciate the input!

In this case, EQ cure is the problem with salt and cure at low levels. I also EQ dry cure for a minimum of 10 days but prefer 14 days. Works great.

To go long you would need 2.5-3% salt and cure #1 at least .5% but that is another story. You know what to do and keep you and yours safe.

 

[chopsaw]

I have a temp/humidity gauge in there. Its a relatively inexpensive one without an alarm

Right . I have the same for everyday info . When I buy $200.00 worth of butts and beef primals , I hang an alarmed them in there . Just in case .

 

[SmokinFox310]

Right . I have the same for everyday info . When I buy $200.00 worth of butts and beef primals , I hang an alarmed them in there . Just in case .

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 only 2 bellies...

 

[SmokinFox310]

In this case, EQ cure is the problem with salt and cure at low levels. I also EQ dry cure for a minimum of 10 days but prefer 14 days. Works great.

To go long you would need 2.5-3% salt and cure #1 at least .5% but that is another story. You know what to do and keep you and yours safe.

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.

 

[gmc2003]

Remember that time your brother gave you a wedgy, pink belly or purple nurple. You can always give it to him. LOL

Chris

 

[SmokinFox310]

Remember that time your brother gave you a wedgy, pink belly or purple nurple. You can always give it to him. LOL

Chris

Except I was that brother... lol.

 

[DougE]

Except I was that brother... lol.

Now that's hilarious, right there.