I've made bacon about 3 times now. I'm using a dry cure and letting the bellies cure for around 8-10 days. This last batch I made (and even batch #2) had a kind of funky taste. Not really rotten, but a nasty taste in the fat. I cut the slices fairly thick and normally bake them when cooking. I cooked up another package today and let them go a little longer to see if the fat would render, getting rid of that taste. Nope. My wife and I looked at each other and agreed that it has a nasty taste. The following is what I went by:
5-6 lb belly
1/4 c brn sugar
1/4 cup maple syrup
1/4 c kosher salt
2 tsp Cure #1
1/4 c water
7.5 tsp blk pepper
I put all of this onto the belly and into a zip lock. Pull out the air and into the fridge. I flip/rub them every day. 8-10 days in fridge. I then smoked to IT of 165.
Any suggestions? Anyone have this happen? No one has gotten sick from it, but it just doesn't taste good because of the somewhat funky rancid taste.
Thanks everyone!
Jason
5-6 lb belly
1/4 c brn sugar
1/4 cup maple syrup
1/4 c kosher salt
2 tsp Cure #1
1/4 c water
7.5 tsp blk pepper
I put all of this onto the belly and into a zip lock. Pull out the air and into the fridge. I flip/rub them every day. 8-10 days in fridge. I then smoked to IT of 165.
Any suggestions? Anyone have this happen? No one has gotten sick from it, but it just doesn't taste good because of the somewhat funky rancid taste.
Thanks everyone!
Jason