HELP - Brined pork belly Pop's brine, brine is slimey

[chef jay]

Hello,

I brined two pork bellies as per Pop's brine, followed it exactly. Brining time was 13 days. I took it out of the fridge and the brine is slimey, like snot or gelatinous liquid. The pork itself doesn't smell bad. Did I ruin it or is this what happens?

 

[fpnmf]

I have seen this before and it seems that slime happens occasionally.. dont worry..

Here's the info from searching...

http://www.smokingmeatforums.com/t/117646/slime

  Craig

 

[chef jay]

I appreciate the quick feedback, I suspected as much. Testing and pictures are coming!
 

 

[pc farmer]

Looking foward to the pics.

Pops brine is awesome.

 

[chef jimmyj]

It happens. Wash it off and proceed...JJ

 

[moneymike]

Looking forward to pictures!

 

[chef jay]

So here they are. I had another for my first build and smoke, the pictures didn't turn out (lesson learned, don't use my blackberry for pictures). Here is the bacon after sitting out:

Bacon presmoke.jpeg

• chef jay
• Jun 12, 2013

I tested it with a quick fry:

Bacon test.jpeg

• chef jay
• Jun 12, 2013

Here's what made it to the cooked picture, it was the perfect mix:

Bacon test final.jpeg

• chef jay
• Jun 12, 2013

I added cheese the cold smoke, why not? It's cheddar, moz and cheese curds:

Ready for smoker.jpeg

• chef jay
• Jun 12, 2013

The cheese was done earlier, I don't know if that's common but it was done to the way I like it:

Cheese post smoke.jpeg

• chef jay
• Jun 12, 2013

The bacon:

Bacon smoked.jpeg

• chef jay
• Jun 12, 2013

And then sliced:

Bacon sliced.jpeg

• chef jay
• Jun 12, 2013

Back is sliced, middle are chunks for soup and the front is scraps for pizza. I also saved a whole chunk to try on a hot smoke to see what happens. Anyone try that after the cold smoke?

Not that this has anything to do with bacon, I also smoked this for my wife as a snack for her patience:

Brie on cherry wood.jpeg

• chef jay
• Jun 12, 2013

It's brie smoked on a cherry plank with a cranberry compote and parsley, thyme, savoury and garlic from the garden. There may also be nuts on there, but they aren't mine...

 

[pc farmer]

How long did you cold smoke the bacon?

 

[chef jay]

I did it for roughly 12 hours. Should I have gone longer? Flavour-wise it seemed to be pretty good.
 

 

[pc farmer]

I did mine for 12 hrs too.  I am smoking more saturday and I might go longer.  12 hrs had good flavor.