- Jan 3, 2019
- 22
- 24
I posted this in the "pork" subforum before realizing this board was here. I didn't have any luck there, so I'm reposting.
I have just finished curing and cold smoking bacon for the first time. Honestly just nervous about food safety with my cure. Does my process sound alright?
Had two pieces of fresh belly, about 1.5 lbs each. Only about 3/4 to 1 inch thick at the thickest part of the belly.
I used 2.5% salt, 1% brown sugar, and 0.25% pink cure # 1. Measurements all done by weight.
For salt, one used celtic sea salt and the other himalayan pink.
Measured out cure mixture by weight and vacuum sealed each belly with the cure.
Flipped the bellies each day in the fridge to help the cure do it's thing. Cured for 10 days, then rinsed in cold water and dried. The only issue I could see is that I didn't get the cure rubbed quite evenly before vacuum sealing the pork. I tried, just didn't quite get it even since the total amount of cure was so little for these small pieces of belly.
I left the rinsed and dried bellies uncovered in the fridge overnight. Smoked them with my mes 40 and cold smoker attachment for 9.5 hours. Temp was between 80-90 F the whole time.
Seems like things should be fine, but I am not sure how to tell.
I have just finished curing and cold smoking bacon for the first time. Honestly just nervous about food safety with my cure. Does my process sound alright?
Had two pieces of fresh belly, about 1.5 lbs each. Only about 3/4 to 1 inch thick at the thickest part of the belly.
I used 2.5% salt, 1% brown sugar, and 0.25% pink cure # 1. Measurements all done by weight.
For salt, one used celtic sea salt and the other himalayan pink.
Measured out cure mixture by weight and vacuum sealed each belly with the cure.
Flipped the bellies each day in the fridge to help the cure do it's thing. Cured for 10 days, then rinsed in cold water and dried. The only issue I could see is that I didn't get the cure rubbed quite evenly before vacuum sealing the pork. I tried, just didn't quite get it even since the total amount of cure was so little for these small pieces of belly.
I left the rinsed and dried bellies uncovered in the fridge overnight. Smoked them with my mes 40 and cold smoker attachment for 9.5 hours. Temp was between 80-90 F the whole time.
Seems like things should be fine, but I am not sure how to tell.