New guy bacon help

[flies only]

Hey guys , new to the forum , so Hello! all. I have done my first endeavor into home bacon making . Did the salt sugar cure and after 13 days and 2 in my fridge getting pedicled I smoked 3 pieces over mesquite cold smoked. Problem is my firebox/ bricks covered by dirt got a little hot and my bacon temp in the smoker box went up to 180 for about 10 minutes. Question is my bacon ruined for further air drying ? Some grease came out and it is not hard /firm anymore. Thanks for any help

 

[ab canuck]

Hello and welcome to SMF from the Great white North  

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.

Check the forums for info on this, I haven't made bacon yet so I would like to know as well for the near future

 

[Bearcarver]

Hey guys , new to the forum , so Hello! all. I have done my first endeavor into home bacon making . Did the salt sugar cure and after 13 days and 2 in my fridge getting pedicled I smoked 3 pieces over mesquite cold smoked. Problem is my firebox/ bricks covered by dirt got a little hot and my bacon temp in the smoker box went up to 180 for about 10 minutes. Question is my bacon ruined for further air drying ? Some grease came out and it is not hard /firm anymore. Thanks for any help

10 minutes at 180° isn't going to ruin Bacon. Some people Hot smoke their Bacon

I do my Best Bacon at between 110° and 130° for about 11 hours. Comes out Perfect.

Bear

 

[pc farmer]

How long did you smoke it?  Was your trying to warm smoke it?   A lot of people warm or even hot smoke bacon.

Its not ruined.

Sounds like it melted some fat out.

 

[flies only]

no I was cold smoking it but the makeshift firebox door let too much air in and it flared up. I was going back and forth checking it every few minutes so I knew it wasn't more than 10 at most.i also didn't wet every batch of chips and this was the one. can I still air dry and hang it in my basement to age or should I keep it in the fridge? thanks guys for helping a newbie..

 

[browneyesvictim]

No harm no foul. Just continue your smoke like you want it. I wouldn't worry to much about your temp spike.

You don't have to "age" your bacon. If its not in your smoker, you should keep it in your fridge set between 38-40'. Do this before and after your smoke prior to slicing to let the smoke mellow and penetrate the meat. Your basement temps shouldn't be an issue if you cured it correctly, but is unnecessary. Fridge temps are preferred.

 

[Bearcarver]

Like Browneyes said, I would keep it in the Fridge.

You cured it so you could take your time smoking it Low & Slow, but when it's done, it still needs to be kept refrigerated.

Bear

 

[flies only]

Keep it in Tupperware or a cloth cover ? Or should I just freeze it or leave it uncovered in the fridge.

 

[flies only]

Sorry for so many questions.

 

[Bearcarver]

Keep it in Tupperware or a cloth cover ? Or should I just freeze it or leave it uncovered in the fridge.

I usually just wrap chunks of the slabs in plastic wrap, and keep it in the fridge for 48 to 72 hours. Then I freeze it for 4 hours before slicing.

After slicing I freeze it in small packs we determine to use in a weeks time per pack.

You can keep it longer in the fridge before slicing, wrapped or unwrapped, but I don't see any reason for longer than a week or two.

Bear