Shelf life of home cured bacon

[dernektambura]

Thanks for additional clarification Indaswamp....
So to summarize...
Shelf stability depends on cure type, smoke temp, smoking longevity, and aging proces in controled temp/humidity enviroment. ..
Prime example where product gets spoiled and dangerous is combination of short curing time, smoke temperature between 50 and below internal temp of 165, and aging at temp above 50F. This combination is creation of perfect condition for bacterial disaster...

 

[newsmokerky]

Frying some now

 

[chef jimmyj]

Sorry for the confusion. I meant first curing it in the refrigerator. Then doing the cold smoke. At that point you could leave it on the counter?

There are finer details that needs someone who is more experienced than me to teach you or provide a written step by step to make Shelf Stable Room Temp Stored Bacon. I can explain HOW Dry Curing Works NOT How You or Anyone else should do it.
This is NOT a " Beginner " Bacon project!

1. In general to get Shelf Stable Bacon. You Chemically treat the bacon to kill or disable Pathogen Bacteria, those that can make you sick, for about 14 days. This is done at <40°F in the refer.
   Next step is to start Dehydrating the bacon, at <40°F, for 2-3 weeks, depending on thickness. It is hard to say what the weight loss would be as only the lean portion has water and the amount of lean varys greatly.
   This moisture removal step " Helps " create an environment that Spoilage Bacteria, those that Sour or Taint the flavor, can't grow in.
   Bacteria needs, Food(protein), Warmth (40 to 140°F), Time (4 or more hours) and Water, to grow. Take away any component and Bacteria Can't Grow.
   Next, we apply COLD Smoke, <120°F, for an EXTENDED period of time. This can vary by the Artisan making the bacon but, Continously Smoking the bacon, <120°F, for 3 to 7 DAYS is typical. Though I would think getting the Smoking hours in 12 hours at a time would be fine.
   As Indaswamp posted, Cold Smoke penetrates more deeply and imparts Antibacterial Compounds to the entire slab of bacon, most Heavily on the surface were it can most effectively protect the bacon from Airborne Bacteria or Bacteria from Insect contamination during storage.
   At THIS POINT the Bacon no longer requires Refrigeration to keep it Safe to consume.
   
   You can see getting Room Temp Shelf Stable Bacon is time consuming and can be effected by many variable. Do any step wrong or make a mistake and you toss out rotten bacon or you may make yourself sick.
   So, you can see this Advanced Bacon Curing is MUCH more involved than... I meant first curing it in the refrigerator. Then doing the cold smoke. At that point you could leave it on the counter for 3 weeks.
   This is the reason there are thousands of Posts and Recipes for Bacon using Pop's Brine or a Dry Rub Method like, " Rub belly with X grams Cure #1, Salt and Sugar. Bag and rest in the refer 2 weeks. Next, Rinse and refer over night to form a Pellicle. Cold or Warm Smoke to desired color and smoke flavor. REFRIGERATE OR FREEZE the Smoked Bacon until ready to eat..."
   Research and learn how to preserve meat, the effect of Cure, Salt, Sugar, Drying and Smoking has on Pathogens and Spoilage Bacteria. Make a few batches of Brine and Dry Rub Cured Bacon to see how the process looks. THEN, either find a Mentor to show you how to make Shelf Stable Bacon or give it a shot being confident You know how to do it and what to expect.
   I have been here at SMF 7 years and picked these guys brains on makin' bacon. I have tried the various common techniques and NOW am ready to make Old Fashion Country Bacon that is shelf stable. Well as soon as I can get a good price on Bellies!
   I hope this clears up any misunderstanding from my previous posts...JJ

 

[skidog]

Thanks for the replies. I'm not interested in making bacon to be shelf stable. Using the link it doesn't seem to indicate (or I missed it) all these additional steps. To me it just lists Dry cured bacon in slab form is shelf stable for 3 weeks, which seemed odd to me and is why I originally asked the question.
I get it now. It's alot more complicated.
Thanks everyone.

 

[indaswamp]

Little confusing there chefjj...you typed within the quote, hard to read what is your response.

 

[chef jimmyj]

Yeah...I don't know what I did wrong or how to fix it...JJ
HaHa! I fixed it!

 

[indaswamp]

What I have learned is that the definition of 'cold smoking' for bacon varies depending on who you ask...some say below 71*. Some say below 86*, some...below 100*....
And some will say that the fat does not melt until heated to 130*.

Some smoke 100~130* because they like the color but I believe this is due to the Maillard reaction as opposed to the smoke.

I am going to try cold smoking the batch of maple BBB I have drying in the fridge. Been drying 2 days, going to let it go 5 more, then hang in the smokehouse. Will smoke 8~9 hour intervals overnight. 2~3 days...

 

[skidog]

Yeah, I've realized that the more I look for a definite answer on certain things, that answer will vary widely. Perfect example is what temp dictates cold smoking. From everything I've read (which I admit is nowhere near what you guys have read) it seems to me that 90* is the upper limit for cold smoking.

 

[chef jimmyj]

From Amazing food made easy...

At 120°F (48.9°C) meat slowly begins to tenderize as the protein myosin begins to coagulate and the connective tissue in the meat begins to break down. This also causes the meat to firm up as the protein contracts. As the temperature increases so does the speed of coagulation and tenderization.

Therefore, any temp below 120°F is Cold Smoking. Above 120, you are COOKING...JJ

 

[hoity toit]

I am following this thread that is full of knowledge.

HT

 

[dernektambura]

There are finer details that needs someone who is more experienced than me to teach you or provide a written step by step to make Shelf Stable Room Temp Stored Bacon. I can explain HOW Dry Curing Works NOT How You or Anyone else should do it.
This is NOT a " Beginner " Bacon project!

1. In general to get Shelf Stable Bacon. You Chemically treat the bacon to kill or disable Pathogen Bacteria, those that can make you sick, for about 14 days. This is done at <40°F in the refer.
   Next step is to start Dehydrating the bacon, at <40°F, for 2-3 weeks, depending on thickness. It is hard to say what the weight loss would be as only the lean portion has water and the amount of lean varys greatly.
   This moisture removal step " Helps " create an environment that Spoilage Bacteria, those that Sour or Taint the flavor, can't grow in.
   Bacteria needs, Food(protein), Warmth (40 to 140°F), Time (4 or more hours) and Water, to grow. Take away any component and Bacteria Can't Grow.
   Next, we apply COLD Smoke, <120°F, for an EXTENDED period of time. This can vary by the Artisan making the bacon but, Continously Smoking the bacon, <120°F, for 3 to 7 DAYS is typical. Though I would think getting the Smoking hours in 12 hours at a time would be fine.
   As Indaswamp posted, Cold Smoke penetrates more deeply and imparts Antibacterial Compounds to the entire slab of bacon, most Heavily on the surface were it can most effectively protect the bacon from Airborne Bacteria or Bacteria from Insect contamination during storage.
   At THIS POINT the Bacon no longer requires Refrigeration to keep it Safe to consume.
   
   You can see getting Room Temp Shelf Stable Bacon is time consuming and can be effected by many variable. Do any step wrong or make a mistake and you toss out rotten bacon or you may make yourself sick.
   So, you can see this Advanced Bacon Curing is MUCH more involved than... I meant first curing it in the refrigerator. Then doing the cold smoke. At that point you could leave it on the counter for 3 weeks.
   This is the reason there are thousands of Posts and Recipes for Bacon using Pop's Brine or a Dry Rub Method like, " Rub belly with X grams Cure #1, Salt and Sugar. Bag and rest in the refer 2 weeks. Next, Rinse and refer over night to form a Pellicle. Cold or Warm Smoke to desired color and smoke flavor. REFRIGERATE OR FREEZE the Smoked Bacon until ready to eat..."
   Research and learn how to preserve meat, the effect of Cure, Salt, Sugar, Drying and Smoking has on Pathogens and Spoilage Bacteria. Make a few batches of Brine and Dry Rub Cured Bacon to see how the process looks. THEN, either find a Mentor to show you how to make Shelf Stable Bacon or give it a shot being confident You know how to do it and what to expect.
   I have been here at SMF 7 years and picked these guys brains on makin' bacon. I have tried the various common techniques and NOW am ready to make Old Fashion Country Bacon that is shelf stable. Well as soon as I can get a good price on Bellies!
   I hope this clears up any misunderstanding from my previous posts...JJ

Cheffjj covered 99% and rest of it is just a small finesse and personal preference....smoking wood and how wood is burning is also very important....Don't smoke using softwood, too much sap that creates unwanted chemical reactions and bad aftertaste....to thick smoke (white amd black in color) and you will mess up the whole process without chance of fixing it.....try to aim and get light steel-bluish, see through smoke.....

 

[indaswamp]

From Wedliny and Domowe:
https://meatsandsausages.com/meat-smoking/cold-smoking
Cold Smoking
Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial smokers do. Cold smoking is a drying process whose purpose is to remove moisture thus preserving a product.

You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.

 

[chef jimmyj]

I can agree Swamp. I can, also, see why so much American info goes higher, <100-120°F. You Southern Pitmasters ain't got enough ICE to keep the Temp down in the 70's. GOT TO KEEP THE BEER COLD!!!!...JJ

 

[indaswamp]

I can agree Swamp. I can, also, see why so much American info goes higher, <100-120°F. You Southern Pitmasters ain't got enough ICE to keep the Temp down in the 70's. GOT TO KEEP THE BEER COLD!!!!...JJ

LOL!!!!! Touche' my friend...

 

[Mofatguy]

Wow. Sorry I opened such a can of worms!

All very good information guys. Thanks!

 

[chef jimmyj]

Wow. Sorry I opened such a can of worms!

All very good information guys. Thanks!

Not a can of worms at all.☺
99% of what we do Looks easy. With a little learning and practice 95% IS easy.
Unfortunately there is a lot of Misinformation on the Net regarding the last 5%. We want to keep our members Safe, Soooo....
We Show guys, " What's Behind the Curtain..."...JJ

 

[indaswamp]

Wish I could double like that post chefjj......

 

[chef jimmyj]

Thanks Bro...JJ

 

[smokin peachey]

Salt Box or a version of it, salting and stacking on a shelf, is done for Salt/Sugar Only Curing. The amount of Salt/Sugar used is not really " All it Could Take, " but was, is based on age old techniques past down. The Master is there telling the Apprentice, " That's enough. Add another row of meat and Salt, etc. Or the staff is highly trained.

With the addition of a Cure #1 we can reduce the salt to 2%. Curing in the bag. 7 to 14 days, lets the relatively small amount of curing mix to do it's job penetrating the belly. From there the Bacon is rinsed and rested/ hung, IN THE REFER, to dry for one or more days to form a pellicle and Smoked, a couple hours or several hours over days. This QUICK Cured Bacon needs to be refrigerated or frozen.

As pointed out above, the addition of Salt Peter and better yet Nitrite, Cure #1, let us reduce the salt and curing time...BUT...With Belly Bacon some Artisans use a combination of old and new techniques to get Country Style Dry Bacon using Cure #1, Salt and Sugar, combined with multiple drying steps under refrigeration and long continuous Cold Smoking, Days, to further Dry and add the Antibacterial properties of Smoke. The end result, like Old World Salt/Sugar Only Dried Smoked Bacon, is self stable.
Sorry guys but I don't have a specific detailed recipe and procedure to do this...JJ

Here is an interesting video on how Benton's Salt and Sugar Only Country Bacon is made and becomes Shelf Stable...

Thanks for sharing the video JJ very interesting

 

[indaswamp]

chef jimmyj
Question....Benton's packages and sells and ships bacon made without nitrates or nitrites, which I'm sure the USDA has inspected the process and approved it. My question is why can't Jacob's in LaPlace Louisiana ship their Andouille made without nitrates or nitrites? Is it because this is a ground meat product?