- Dec 30, 2013
- 4
- 10
Hey guys, I am along time lurker and I need some wisdom. I purchased a case of bellies from restaurant depot about a month ago and began the bacon making process. I used Ruhlmans maple cure recipe, and due to some work issues my bacon stayed a little to long in the cure. I have about 20 lbs smoked that came out perfect however the last 15 is in the fridge forming the pellicle and I get a faint smell of yeast or beer when I open the door. The cure was kind of ropey when I pulled it out to rinse, I figure the issue is the relatively high sugar content. Can I save this bacon? I don't think the meat is spoiled but I am at a loss as what to do, rinse it? Dip it in water and vinegar? Toss it? Or something else? Thanks for the help!
