BuckBoard Bacon, " FAIL " I will not use , just asking for input

[DRKsmoking]

I'd only eat half of it... when is the lobster supper from the other half?

Ryan

LOL , That will have to wait until summer time , down at the property, But I would never do that

David

 

[DRKsmoking]

Ropey brine is another reason why 99% of the meat I brine is done with a dry brine.

Thanks Keith, I understand that , and that might be the way I go with long term cures . I have done both ways many times . But this is the first time this has happened.

I did slice and cook and eat some on Sunday, it is now Tuesday night, and I am still here .
Post it in a second.

David

 

[DRKsmoking]

Well like I just mentioned to Keith , I did slice and cook some up. Smelt good , and tasted normal.
That was Sunday, it is now Tuesday night and I am as normal as I always am.

So It is good , it just caught me off guard.

It tasted good, and fried nice,

I was just worried as that was a new situation for me.

Thanks eveyone for your input.

David

 

[DRKsmoking]

I wonder if it is the long time frame? Might have been done in 14 or less seeing as you injected it well.

Thank Mike for the comment

I have normally done the 14 days , but also longer because of timing and work or weather.

I am thinking the brown sugar and maybe the temp. even though I have two readers in the fridge and one clips to the bucket of brine.

David

 

[DRKsmoking]

My guess would be the combination of low salt brine, the molasses in the brown sugar and temperature all played a role. I know David said the temps were good but the temperature of the brine itself is what’s key. This sounds like 40F +

Thanks Eric for the comment

I totally agree with you on this.
I have two thermometers , one says 36 and the one that was clipped to the bucket was at 38.
And the display is on the front of the fridge, so I do not have to open door eveyday to check.

Maybe it crept up during the day time , as I onlt check early morning and after supper when I get home.

David

 

[DRKsmoking]

You're from the land of metric's Dave, maybe something was lost in the translation -- LOL

Ha Ha , funny only half metric for me. I am old , so I grew up with standard things . Then came the big change, I forget what year it was. ( Just asked Google, she said 1970 ) so there , that is when.
I do the weather in metric "C" but in my head I am changing to " F ".
As a carpenter I always use inches and feet , unles I am doing a Gov. job . All their plans are in metric, and that just sucks.

But for cooking it is mostly in metric, with a switch over here and there cups , oz, grams litres etc. lol

I am all confused.

I've watched that show Swamp People. I'm not sure Keith's opinion is valid here.

If it were me David. I'm a scaredy cat so I wouldn't eat it myself. Maybe give some to a neighbor you don't care for and see how he/she feels in a couple of days.

Well I could not let the girls know what happened , and glal they were not around when I cooked it , because I would not let them have any.

They did try it today as I cooked a little more . And they all ( 3 ) loved it . So I will give them a couple days and see how they are. Just kidding. I know it is fine now.

David

 

[DRKsmoking]

Safe thing is not to . I personally think it's fine , but I'm not standing in front of it .
I've had things in question , and after considering what it cost , and the cost of maybe getting sick , the simple answer is Go fishing .

I had a hunk of pork butt once that smelled right out of the package . It was boned and rolled .
I waited for the smell to go away , and it didn't want to . When I heard the voice from the other room say " How may times you gonna smell that ? " I tossed it .

Thanks Rich for the comment.

I understand, I was my choice. I really was going to just chop up and use for bait.

But looked up more and read more. If it had had the slightest smell, I really would not have even asked anyone. Just would have stared a new one.

I also have had a roast that was in the fridge too long after a thaw, before I could cook it.
And it was straight to the bin. Can't get past the smell.

I am always smelling things out of our daily fridge as I have no problem eating things for a couple days, but I always take a sniff after a couple dats, lol
I have no problem for me , but not for others. That is always my big scare, someone else getting sick.

David

 

[DRKsmoking]

I get the "ropey" goopy slim periodically on my dry cure bacon. No rhyme or reason, just shows up. I don't worry about it. Just rinse it off when the cure time is up. Its usually got a brown tinge so like everyone is saying, its the brown sugar.

Did a little more research and its the sugars, the heavier the sugar types, (brown or syrups) tend to mix with the collagens and liquids being drawn-out from the meat by the cure. If the meat is a bit fattier it happens more. Nothing im seeing in my research indicates this is bad. If your concerned in the future, dump the brine and make fresh, resubmerge.

For what its worth
Corey

Thanks Corey for the comment

I have never had it happen before on either dry or wet cure. But like you everything I read was just clean it up and keep going.

David

 

[nlife]

Much like you, I tend to smell things before I cook/eat them. Sometimes it's not by choice, instead it's simply because I have a rather astute sniffer. It's a both a blessing and a curse.

I have read about slimy wet brine, but I've never experienced it myself. It does sound like the fine folks here have led you down the right path.

 

[jcam222]

Glad it worked out. Those pics are making me hungry!!

 

[DRKsmoking]

Much like you, I tend to smell things before I cook/eat them. Sometimes it's not by choice, instead it's simply because I have a rather astute sniffer. It's a both a blessing and a curse.

I have read about slimy wet brine, but I've never experienced it myself. It does sound like the fine folks here have led you down the right path.

Thanks for the like on the picture

You and I both. I have a good nose for things , and like you said not always a good thing.

Mona is always bringing me something out of the fridge, milk , old cheese or whatever. Here smell this for me . Not always a fun job.

Yes everyone put me more at ease, but still up to me. And it is fine , almost 6 days now , and I am no stranger then I always am, lol

David

 

[DRKsmoking]

Glad it worked out. Those pics are making me hungry!!

Thanks Jeff for the love on the frying pictures, lol. it is good.

Me also, would have been a shame to use for Lobster bait ...... But I would have.

And yes a big BLT would be nice right now.

David