Smoking Bacon for Christmas....Nervous and Safety

[gitaryzt1985]

Last Christmas my parents gave me a bacon curing kit. Due to a busy year, I never used it and deciding to make bacon for our Christmas morning breakfast for the entire family.

Bought 5lb of belly, applied the cure and sugar, and am now letting it sit for 7 days....well 6...I got started a day late due to not being able to actually find a store with 5lbs of belly.

Was surprised to see liquid forming in the bag. I’m flipping every two days and will rinse and dry tomorrow to smoke at 225 for a couple hours.

My question is safety. Should I be concerned about bacteria even though I followed the directions? I’m OCD and nervous by nature and don’t want to make anyone sick over Christmas.

 

[tropics]

Last Christmas my parents gave me a bacon curing kit. Due to a busy year, I never used it and deciding to make bacon for our Christmas morning breakfast for the entire family.

Bought 5lb of belly, applied the cure and sugar, and am now letting it sit for 7 days....well 6...I got started a day late due to not being able to actually find a store with 5lbs of belly.

Was surprised to see liquid forming in the bag. I’m flipping every two days and will rinse and dry tomorrow to smoke at 225 for a couple hours.

My question is safety. Should I be concerned about bacteria even though I followed the directions? I’m OCD and nervous by nature and don’t want to make anyone sick over Christmas.

6 Days is not much time for curing.More info would help
How thick was the Belly
Did it have skin on it
What kind of smoker
Did the kit have Cure #1 in it
Location would also help some
Richie

 

[gitaryzt1985]

6 Days is not much time for curing.More info would help
How thick was the Belly
Did it have skin on it
What kind of smoker
Did the kit have Cure #1 in it
Location would also help some
Richie

Thanks

Belly is 1-1.5” thick because I removed the skin. I read this was a good practice. The kit was called “The Original Bacon Kit” and had a bottle of Cure and a bottle of Maple Sugar. Instructions said to dump all ingredients in and cure 7 days. I lost a day because it was difficult to find the meat.

I’m going to smoke on a Weber Kettle at 225 for 2 hours or until 150.

I think I just have the first time jitters but from what I’m reading about bacteria and caring me it just seems a little risky.

 

[tropics]

Thanks

Belly is 1-1.5” thick because I removed the skin. I read this was a good practice. The kit was called “The Original Bacon Kit” and had a bottle of Cure and a bottle of Maple Sugar. Instructions said to dump all ingredients in and cure 7 days. I lost a day because it was difficult to find the meat.

I’m going to smoke on a Weber Kettle at 225 for 2 hours or until 150.

I think I just have the first time jitters but from what I’m reading about bacteria and caring me it just seems a little risky.

Smoking at that temp will make it safe,and bringing it up to 150* F should be good.If you can rinse it an let dry for a few hours it may get a better flavor.Good Luck please post a follow up with some pics.Merry X-mas Do a fry test before smoking to make sure it is cured and not to salty
Richie

 

[daveomak]

Absolutely no risk cooking at 225... Belly is no different than any other meat...

 

[gitaryzt1985]

Absolutely no risk cooking at 225... Belly is no different than any other meat...

Thanks! I guess my main concern was bacteria growth after sitting in the fridge for 6 days. I was just a little paranoid.

Will rinse and dry tomorrow morning and let it sit in the fridge for about 4 hours before smoking.

 

[daveomak]

My bacon sits in the fridge for 35 days... When dry aging beef, to intensify the flavor, I have had a beef roast in the fridge, uncovered on a wire rack, for 42 days....
Put a good thermometer in the fridge and keep the temps around 35 +/-...

 

[tallbm]

Thanks! I guess my main concern was bacteria growth after sitting in the fridge for 6 days. I was just a little paranoid.

Will rinse and dry tomorrow morning and let it sit in the fridge for about 4 hours before smoking.

Don't worry about the liquid in the bag, it is perfectly normal.
Salt and cure will draw moisture out as they work into the meat. The liquid being drawn out is all part of the magical process that helps the meat be bacteria resistant (for lack of a better term).

I personally smoke my bacon to an IT of 145F because I like to sample it when I pull it out of the smoker. I have found I eat about 90% of the bacon without frying it since it is already cooked to a safe 145F hahahaha. It becomes bacon cold cuts to me!!! :D

 

[gitaryzt1985]

Looks good, smells like bacon. I used about a 3 to 1 Apple to Hickory.

 

[pops6927]

Looks delicious and cured all the way through, too! Now, enjoy!