Restart after temp dip- Still OK...I hope?

[GrumpyGriller]

So here's the deal :)

Dry cured some pork belly for about 10 days and put it on the smoker (Timberline 1300) last night. It was going fine until with the belly up to about 105 (in about 3-4 hours) and then for some reason, the fire went out, so by time the alarm woke me up the pit temp went down to about 125 (started at 165) and the belly had cooled to about 90 - it went from the 105 to 90 over the course of 2 hours. I was able to restart everything and the belly temp started going back up right away.

I am thinking I'm OK from a food safety standpoint, especially since it was dry-cured? Should I expect any taste issues from the temp swing?

Thanks as alwasy!

 

[pineywoods]

You are good to continue. Some people smoke their cured bacon multiple sessions and put it in the fridge in between sessions

 

[GrumpyGriller]

You are good to continue. Some people smoke their cured bacon multiple sessions and put it in the fridge in between sessions

Thanks - thought I was, but better to be sure!

 

[SmokinEdge]

Yup no worries. Post up some pictures when done. We like pictures.

 

[GrumpyGriller]

Having fried up a piece yet (silly isn't it ), but here are some details:
Dry cured for 10 days wit a mix of black pepper, red pepper flakes, kosher salt, brown sugar, and maple syrup, and Prague #1. Rinsed off and in fridge for 24 hours to get the pellicle to form.

Then on the smoker at 165 until IT was 155.

 

[TNJAKE]

Having fried up a piece yet (silly isn't it ), but here are some details:
Dry cured for 10 days wit a mix of black pepper, red pepper flakes, kosher salt, brown sugar, and maple syrup. Rinsed off and in fridge for 24 hours to get the pellicle to form.

Then on the smoker at 165 until IT was 155.

No cure #1?

 

[GrumpyGriller]

No cure #1?

Yes...post edited

 

[SmokinEdge]

Dry cured for 10 days wit a mix of black pepper, red pepper flakes, kosher salt, brown sugar, and maple syrup, and Prague #1. Rinsed off and in fridge for 24 hours to get the pellicle to form.

How much Prague #1 did you use to meat weight?

 

[GrumpyGriller]

How much Prague #1 did you use to meat weight?

It was 1 tsp for the 5lb piece

 

[SmokinEdge]

It was 1 tsp for the 5lb piece

That’s perfect, but begs the next question, how much salt to meat weight did you use. Just curious.

 

[GrumpyGriller]

That’s perfect, but begs the next question, how much salt to meat weight did you use. Just curious.

4 TBS black pepper
4 TBS kosher salt
5 TBS brown sugar
3 TBS maple syrup
2 tsp red pepper flakes
1 tsp Prague powder

Then sprinkled additional black pepper just before it was put back in the fridge.