Help with first time bacon.

[DougE]

I purchased my first batch of cure #1 from Amazon.
Should I not rely on the quality they sell?

Where would be a good place to purchase my next batch?

Cure#1 is cure#1. Just store it in a sealed container, preferably where it's cool and dark.

I've been working on a bag from The Spice Lab I got on Amazon several years ago. It's still in the original heavy grade ziplock bag it came in. The pink color has faded some, but it still does what it's supposed to do.

 

[DougE]

Dang it, now I'm nervous . I'll have to wait and see.

As it is with all bacon the first few times. Even when everything comes off perfect, there's that, I don't know, maybe a sense of dread that you somehow screwed up?

Once you have done it a few times, you don't really have any doubt that everything will come out fine.

 

[hooked on smoke]

I may have been a bit paranoid. I prepped a couple pounds of top round jerky today and the cure#1 did not look as bad as I thought.
Thank you all.

 

[Fueling Around]

I think your current batch of bacon is good.

I use Fiesta brand curing salt purchased at Academy Sports. Reasonable price and top quality.
Academy told California no way will they do business in that state, but the Fiesta brand may be found there.

Cure#1 is cure#1. Just store it in a sealed container, preferably where it's cool and dark.

I've been working on a bag from The Spice Lab I got on Amazon several years ago. It's still in the original heavy grade ziplock bag it came in. The pink color has faded some, but it still does what it's supposed to do.

Not pointed at you Doug. We have close to a 1,000 readers of the forum at any time that cannot reply to asked questions.
Do NOT store cure #1 in a fridge or freezer. When you take it out for a measured amount, the open bag will collect moisture from warm air condensate to cold product. Moisture does degrade cure #1 and will eventually render it useless and make your cured meat questionably. I never stored my original cure #1 in a fridge, but it did pick up moisture over the years. Knowing what I know today, I would have replaced it years ago.

 

[DougE]

I think your current batch of bacon is good.

I use Fiesta brand curing salt purchased at Academy Sports. Reasonable price and top quality.
Academy told California no way will they do business in that state, but the Fiesta brand may be found there.

Not pointed at you Doug. We have close to a 1,000 readers of the forum at any time that cannot reply to asked questions.
Do NOT store cure #1 in a fridge or freezer. When you take it out for a measured amount, the open bag will collect moisture from warm air condensate to cold product. Moisture does degrade cure #1 and will eventually render it useless and make your cured meat questionably. I never stored my original cure #1 in a fridge, but it did pick up moisture over the years. Knowing what I know today, I would have replaced it years ago.

No argument here, I don't store cure in the fridge or freezer, just keep it in a cool dark place like in the basement.

 

[hooked on smoke]

Okay, the pork belly/bacon has been in the fridge curring for 10 days now, flipping every two days and rubbing in the process.
I have a concern, I see the meat changing color but one of the pieces has lighter pink sections towards the middle. Is this normal?
Hopefully my pics show what I'm wondering about.

Thanks all.

 

[SmokinEdge]

Okay, the pork belly/bacon has been in the fridge curring for 10 days now, flipping every two days and rubbing in the process.
I have a concern, I see the meat changing color but one of the pieces has lighter pink sections towards the middle. Is this normal?
Hopefully my pics show what I'm wondering about.

Thanks all.

No worries. That is normal on the surface. It’s from oxidation, where the meat wasnt pressed against the bag it will turn a brownish color from exposure to oxygen.

But rest assured, once smoked that all disappears.

 

[DougE]

No worries. That is normal on the surface. It’s from oxidation, where the meat wasnt pressed against the bag it will turn a brownish color from exposure to oxygen.

But rest assured, once smoked that all disappears.

Yep, perfectly normal.

 

[Fueling Around]

...
I have a concern, I see the meat changing color but one of the pieces has lighter pink sections towards the middle. Is this normal?
...

It happens with the fat through lean movement of the nitrite.
It will usually even out after you start the smoking process.

 

[hooked on smoke]

Thanks. I'm going to unbox the new deli/meat slicer tomorrow to prep a new batch of eye of round jerky.
I'll let you all know how it goes.
I love this place!

 

[hooked on smoke]

Okay all you bacon experts. It will be 14 days that I started my first bacon adventure.
What is my next step?

Remove it from the ziploc bags and return it to the fridge for a couple more days?

Any and all advice is welcome. I appreciate and thank you all.

Pictures to Come later when I get home from work.

 

[JC in GB]

Okay all you bacon experts. It will be 14 days that I started my first bacon adventure.
What is my next step?

Remove it from the ziploc bags and return it to the fridge for a couple more days?

Any and all advice is welcome. I appreciate and thank you all.

Pictures to Come later when I get home from work.

Rinse the pork belly and put back in the fridge on a rack overnight to form a pellicle. Next day, smoke the pork belly either with a hot or cold smoke technique.

If you are cold smoking, the smoker internal temp must stay under 50F. If you can't achieve that, use the hot smoking method below.

Start smoker and set temp for 140 degrees F. Smoke normally. Every hour, raise smoker temp 10 degrees until you get to 170 or 180. Pull bacon when internal temp reaches 150 degrees F. Cool, slice, cook, enjoy…..

Just a side note. Some people prefer hot smoking bacon to 160F internal temp. The end temp is not critical as long as it goes over 145F.

JC

 

[Astralogics]

To add onto JC's advice, I would also rest the bacon in the fridge for a few days or so to let the flavors balance themselves out. Sometimes, it can taste a little too smokey the first day or two. I personally like between 5-7 days.

You could either do it wrapped or unwrapped, just depends on if you or others care about the fridge smelling like smoke lol.

 

[DougE]

Good advice given so far. With an equilibrium cure, there is really no reason to rinse after curing. I don't.

I've taken it out of the curing bag and put it uncovered on a rack overnight to let it dry out some before smoking.

I have also just taken it out and dried it off with paper towels and let it sit out at room temp while getting the smoker ready. Haven't seen much difference either way in the finished product.

I mostly hot smoke bacon and pull it when it hits 145°F (USDA considers this done for pork now). I usually put it open on a rack in the fridge for a day or 2 before slicing. My fridge, my rules so I don't care if it gets a smoky smell lol.

 

[hooked on smoke]

Okay, so. I will not be able to get to the smoking process until Saturday. Will it be okay in the bags for three more days or should I take it out of the bags and let it sit in the fridge until Saturday. Sorry if I'm repeating my questions it's just this far into it I surely don't want to screw it up now. Thanks all. You are a huge help.

 

[DougE]

Okay, so. I will not be able to get to the smoking process until Saturday.

Just let it ride a few more days. It will be fine.

 

[hooked on smoke]

Just let it ride a few more days. It will be fine.

Perfect. Thank you!
Why am I thinking I need to let it sit out in the fridge prior to smoking? Am I confusing that with the rest AFTER smoking?
I am a bit uncertain.

 

[Astralogics]

Perfect. Thank you!
Why am I thinking I need to let it sit out in the fridge prior to smoking? Am I confusing that with the rest AFTER smoking?
I am a bit uncertain.

There are two times to rest in fridge:

Prior to smoking to dry out the surface and form a pellicle. As Doug said, certainly not needed, but doesn't hurt.

Then after smoking to let the flavors mellow and balance out.

 

[hooked on smoke]

There are two times to rest in fridge:

Prior to smoking to dry out the surface and form a pellicle. As Doug said, certainly not needed, but doesn't hurt.

Then after smoking to let the flavors mellow and balance out.

I appreciate your input. Thank you very much.

 

[hooked on smoke]

I recently purchased and hooked up a Fireboard 2 unit to my Masterbuilt Gravity 800. I'm still learning about it. Would i be able to program the, "hot smoke", temperature adjustments on this?
Is progamming the periodic temp increases and such possible with the Fireboard? Sorry for the rookie question.