BBB shelf life after cure

[Rings Я Us]

Just wondered if there is a rule of thumb on how long people keep buckboard bacon in the fridge after rinse or soak has been done.
I see people smoke the same day and some will wait up to 5 days to smoke and then smoke 3 days and rest the meat up to another week before freezing.
I'm assuming the cured and rinsed bacon has about 2 weeks before it starts to turn rancid. Just my guess.
I'm talking about a cold smoked BBB here.
Anyone have ideas on the "Rule of Thumb" time frame there?

Thanks!

 

[SmokinAl]

I dry for 4 days, cold smoke 10-12 hours, dry 4 more days, freeze for a couple of hours & slice.
Some guys dry for a week before & after smoking.
I think daveomak even goes longer.
Al

 

[SmokinAl]

I dry for 4 days, cold smoke 10-12 hours, dry 4 more days, freeze for a couple of hours & slice.
Some guys dry for a week before & after smoking.
I think daveomak even goes longer.
Al

 

[Rings Я Us]

I dry for 4 days, cold smoke 10-12 hours, dry 4 more days, freeze for a couple of hours & slice.
Some guys dry for a week before & after smoking.
I think daveomak even goes longer.
Al

Yeah, I was thinking a couple weeks.
Hard to get used to keeping pork butt that's not cooked in the fridge so long.
:D

 

[Rings Я Us]

Will keep an eye on the thickness of the smoke. I'm using chunks on top of a few briquetes. If the chunks burn fast I will foil them to keep it light. Hope it isn't to damp in the ECB

 

[motocrash]

I'm curious to see how well you can hold low temp.Or if you'll be yo-yo ing.

 

[Rings Я Us]

ECB does good in the cold. I will be able to go 85 + or - 5° in 35° weather for 4 to 5 hours on one chimney I think..

 

[daveomak]

Storage time depends on how it's stored.. My refer is at ~34 deg. F... I store my belly bacon up to 2 months in the refer... It is wrapped in pink butcher paper.. It breathes... It also allows for the bacon to dehydrate.. after 2 months, it's about brick hard... very little moisture for bacteria to grow... Salt intensifies... Smoke is still there... I store it in the slab, by the way... by then, it's good for flavoring food dishes... simmer in water in the pan and add... Last batch, I cut the hard stuff up into 1" cubes and deep fried... Pretty darn good Hors d'Oeuvres...