Max Temp Storing Bacon

[pugsbrew]

I have just cured and cold smoked some bellies and jowls.

i just took it out of the smoker. I'm planning on putting it in a back shop for some time. right now the temp is 55 deg, and it will go down tonight.

Any concerns?

What's the max you would store your bacon overnight?

What's the max you would store your bacon for a couple of days?

 

[daveomak]

Overnight will be fine... then into the refer on a wire rack for many days is fine... below 38 deg. F...

 

[indaswamp]

If you used morton's tender quick, which contains a small amount of sodium nitrate with the remaining balance being sodium nitrite, you should be ok. The nitrate will continue to break down into nitrite protecting the meat. At least that is my understanding.....

 

[Bearcarver]

I personally prefer to keep anything that should be refrigerated in my Fridge at between 34° and 40°.
And I cure Bacon at 37°.

Bear

 

[daveomak]

Yep... the nitrate will protect it from botulism, but other food borne pathogens...... not so much.... The smoke will add "some" protection...
FWIW, the USDA does not allow nitrate to be added to bacon, if you are a commercial meat processor...

 

[indaswamp]

Gotcha Dave, but those restrictions do not apply to the home producer, hence the wide availability of Morton's tender quick.

To the OP, I do not have a definitive answer as to whether your bacon would be OK @55*. I imagine it would still be protected if you did not heat the bacon above 130* INT being that it is possible to cold smoke cured bacon for days and days at temps above 55*....

 

[pugsbrew]

Thanks for the input. I used cure #1, so I'm sure things will be fine. Cold smoked below 70 deg.

 

[daveomak]

indaswamp.... right on.... I didn't know if pugsbrew knew about nitrate and bacon... May as well let the folks know about USDA rules when it comes to curing...

 

[indaswamp]

 

[pc farmer]

I have cured and cold smoked bacon with #1 and hung in my chamber for a week at 50 degree to age some. Yup, I am still alive.

 

[pugsbrew]

How long could I let it hang in the frig? 1 week, 2 weeks, month? Just trying to work out my schedule.

 

[daveomak]

I have left bacon in the refer, wrapped in pink butcher paper for 4-5 weeks... it continues to dry out... no mold or bad stuff happened to the meat.... refer temp was ~34 deg. F...

 

[pugsbrew]

I have left bacon in the refer, wrapped in pink butcher paper for 4-5 weeks... it continues to dry out... no mold or bad stuff happened to the meat.... refer temp was ~34 deg. F...

Any particular reason to wrap it vs letting it hang?

Thanks

 

[daveomak]

Keep the bacon clean and still let it continue drying....