Bacon Curing - Is 2 Months Too Long

[SmokinEdge]

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.

No sir. Forget FB. They as a whole have no clue, just full of opinion, sadly backed by no meaningful experience.

Here on this site, best on the web because of the people here, we can explain the how and why of all of this . Not just post opinions. Ask the question as to “Why” or “how” we can give you those answers with the receipt. I’m not rooting my horn, ask the questions, many here can answer or affirm.

 

[chopsaw]

, if I had that amount of meat at one time, the majority would go into my chest freezer.

This ends up there . I make all my sausage , grind my beef , and cut roasts and steaks .
I make a run and hold in the fridge until I can get it taken care of . Then it gets vac'd and frozen .

 

[Dave in AZ]

No sir. Forget FB. They as a whole have no clue, just full of opinion, sadly backed by no meaningful experience.

Here on this site, best on the web because of the people here, we can explain the how and why of all of this . Not just post opinions. Ask the question as to “Why” or “how” we can give you those answers with the receipt. I’m not rooting my horn, ask the questions, many here can answer or affirm.

This, exactly! I wouldn't trust almost anything I saw in FB. This forum is good. Eric at 2guysandaCooler. Duncan Henry. Wedlinydomowe.pl if post by redzed or a very few others. Walton's Meatgistics site and videos.

 

[Hijack73]

If life ever gets in the way again, you can take the cured product at 14 days and freeze it. Then when you have a day, you can thaw and smoke. I had to do that once just about this time last year with a run of BBB. It really went more than 14, but less than 20 before I froze it. It was frozen for at least 6 weeks but probably closer to 2 months. When I finally got around to it, it was the best I'd ever made.

 

[Dave in AZ]

If life ever gets in the way again, you can take the cured product at 14 days and freeze it. Then when you have a day, you can thaw and smoke. I had to do that once just about this time last year with a run of BBB. It really went more than 14, but less than 20 before I froze it. It was frozen for at least 6 weeks but probably closer to 2 months. When I finally got around to it, it was the best I'd ever made.

This is a smart move!

 

[SmokinFox310]

If life ever gets in the way again, you can take the cured product at 14 days and freeze it. Then when you have a day, you can thaw and smoke. I had to do that once just about this time last year with a run of BBB. It really went more than 14, but less than 20 before I froze it. It was frozen for at least 6 weeks but probably closer to 2 months. When I finally got around to it, it was the best I'd ever made.

Definitely a good tip.

Unfortunately, it was an out-of-sight, out-of-mind situation.