More curing questions

Discussion in 'Smoking Bacon' started by john dice, Dec 21, 2009.

  1. john dice

    john dice Smoke Blower

    I have tried to search all my questions so I wouldnt have to ask this but I am still unsure.

    I started some BBB last night at my parents w/o my foodsaver so I put it in some gallon freezer bags. There is alot of juice run off and I have read about draining it, but do you risk loosing your cure through the juice making the curing dangerous?

    The other question i have is I covered one of my slabs in garlic to see what would happen. When applying the garlic some of it would fall off with the cure blend I made. When I wrapped it up to start I made sure that the pork was covered by the garlic mix. Is this safe?

    I think next time if I try covering it in garlic for some time is to stick the minced garlic in the oven a bit to dry it out.
  2. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    This may not be correct but n the instrcutions on my bacon I just put in the fridge it didnt say anything about draining the liquid. I wrapped mine in plastic wrap really well after rubbung my cure on very good....Mine will not eb touch for another few days and only turned over then...Not very helpful
  3. walle

    walle Smoking Fanatic OTBS Member

    Not and expert by any means, but you don't want to drain it - just flip it over and give it a gentle rub every day.
    Regarding the garlic I don't see a problem with your method. The garlic will mix with the liquid your cure is extracting and you should be fine. As long as you are keeping your bacon at a safe temp in the fridge, you should be safe.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm no exrert either so I say Don't drain the liquid it is your cureand the spices mixed in with the fluid from the meat that you need to keep in. When you say you did it with the food saver dod you suck all the air out cause I have been told to suck the air out just till you start to get the liquid near the top of the bag and then seal it. You want to leave alittle room for the liquid to move nthe bag. then throw it in thr refrig and rub it squeese it and roll ithe fluid around everyday till your done. So keep on baconing.
  5. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    John I agree everybody else. I just turn mine a few time during the curing. Also, I just put the meat in a plastic containr with a lid on.

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