Rather heated discussion

Discussion in 'Bacon' started by inkjunkie, Jan 28, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Chatted with a neighbor that smokes his own bacon. He uses Mortons Tender Quick And a bit of brown sugar. After 24 hours onto the smoker the belly goes. Got on here and showed him a thread or three, one of them was one of Bearcarvers. He insisted that Bearcarver is way off in his curing time and that overnight is all that is needed. He attempted to give me some of his bacon to bring home, I politely, as much as possible, refused.
    This leads me to my question, what exactly is he eating and how unsafe is it? He is in his mid 70's and drinks heavily, perhaps his innards are just pickled?
     
  2. bear55

    bear55 Master of the Pit

    What IT is he taking his bacon to?  If it is done then no problem otherwise I choose Bearcarver.

    Richard
     
  3. inkjunkie

    inkjunkie Master of the Pit

    He made mention of 120-125*...
     
  4. bear55

    bear55 Master of the Pit

    I would not eat it.  It did not cure long enough, in my opinion.
     
  5. c farmer

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

    I cure with TQ like Bear. 10- 14 days for me.
     
  6. donr

    donr Smoking Fanatic

    When I cure like that it is in the neighborhood of Bearcarver as well.

    I have never used TQ.  Out of curiosity, what do the instructions on the bag say?
     
  7. inkjunkie

    inkjunkie Master of the Pit

    Hope this is readable...
     
  8. inkjunkie

    inkjunkie Master of the Pit

    One of the things I find interesting about the instructions on the bag is the "brine curing" info. A cup of TQ in 4 cups cool water, cover meat entirely. Refrigerate and allow to cure for 24 hours. What happened to the half inch a day gig?
     
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    From Morton's Meat Curing Guide. Bacon  dry cure, "Cure at 36° to 40°F for 7 days per inch of thickness".

    T
     
    Last edited: Feb 2, 2015
  10. inkjunkie

    inkjunkie Master of the Pit

    Morning Mr. "T"..is the guide you mention in you post available in a PDF file on Mortons Web site or is it just a available in a book?
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Morning to you also.  I don't think you can get it in pdf, but I could be mistaken.  They  rather you purchase the guide, of course.

    T
     
  12. donr

    donr Smoking Fanatic

    Reading the instructions on the bag, I understand where your neighbor is coming from.

    If the Morton Home Meat curing Guide says otherwise, Someone with a copy of that needs to send that to Morton's asking what's up.
     
  13. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Why?  I for one realize the difference between wet and dry curing.

    T
     

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