Left belly for bacon in Pop's brine too long...

Discussion in 'Bacon' started by worktogthr, Jul 6, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I was curing about ten pounds of belly in Pop's brine to make bacon. It's now been in the brine for about 3 weeks because life got in the way and I never got to smoke it. Will this be ok? I know pop's recommends 10-14 days. I am almost positive that I read something about equalization of the brine or something but I didn't really understand it... Not a science guy haha. Will there be chance it will be overly salty or am I good to go. Plan on removing it from the brine tomorrow, giving it a few more days in the fridge to form
    The pellicle and smoke on Thursday or Friday. Thanks!
     
  2. smokerjim

    smokerjim Meat Mopper

    i would soak it in a bucket of fresh water for a while,cut a little piece and fry to see if it's to salty,if so soak it longer,easier to get salt out now than after you smoke it.good luck
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I think I will rinse in cold water like I normally do... Test fry a piece first to check salt content and then if it's too salty soak it for a while. Thanks for the help!!
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your good to smoke it just like normal. The salt level will be the same as always. The nitrite won't start breaking down till around 35 days.
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thought I read that somewhere but I wasn't sure! Thanks for the reassurance!
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Let us know how they come out!!

    Good luck 

    DS
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I left one sit in the brine for just over 3 weeks,no problem,brine did not get ropy either.

    Richie
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks all for calming me down... So I took the three pieces out of the brine...


    Coated them with pepper, garlic and onion

    And into the fridge for a few days to dry out:


    Planning to smoke on Friday. Thinking about using straight hickory. Last time I used a blend but this time I want more of a robust smoky flavor that hickory gives. Any opinions on this?
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    What kind of wood is a matter of preference. If you are cold smoking you can also add more smoke time with a milder wood like apple oak or cherry. I read someones thread a while back that had 18 hours of smoke so I tried it and I wish I would have stopped at 12 hours. Just preference. It also soaks in and mellows out some so it is not a bad idea to keep good notes on how it turned out and if you want to make any changes or not.
     
    Last edited: Jul 7, 2015
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Last time I used a blend that contained hickory, Apple, cherry, and maple. It came out good but hickory to me is a classic bacon flavor. Last time I warm smoked at about 120 and gave it 8-10 hours until it got to the color I wanted. Maybe I'll just go by color again with hickory... I also have maple pellets that are an option.
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here's the next question. I'm smoking Friday. Usually I like to give it a few days to mellow before I partially freeze, slice, Vaccuum pack and back in the freezer. Only problem is. I am leaving early Sunday morning for a 4 day trip to Lake George. Can it rest in the fridge for that long or should I freeze it in whole pieces Saturday night and slightly thaw and Slice when I get back?
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I don't think that would hurt it,fridge will not be getting opened.

    Richie
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So you think it could stay in the fridge from
    Friday night until the following Thursday without issue? What is the refrigerator life of home smoked bacon. Especially because I am not actually cooking it to an edible temp when I smoke it?
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Better to be safe Wrap and freeze don't want no one getting sick.

    Richie
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok, thanks Richie! You have been helping me out a lot lately. I should at least be mailing you some samples haha
    -Chris
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    SMF Family we all work together [​IMG]
     
    worktogthr likes this.
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Going in today!! Going to warm smoke for 10-12 hours until I get the color I want. Using straight hickory pellets.

     
  18. inkjunkie

    inkjunkie Master of the Pit

    Last bacon we made, all cold smoked, a batch was in the smoke for 28 hours. Next go around 24 hours is where we are going to start at...
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lookin good. Can't wait to see the finish
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here we are after about 4 hours of smoke...
     
    Last edited: Jul 10, 2015

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