Sour Bacon

[ValFitz39]

Bought a range raised pork belly. Cured this according to recipe. Cold smoked for 20 hours with a mix of apple and hickory. Hot smoked in my Camp Chef pellet grill oh high smoke (temp around 250F) until internal temp 130F. Sliced and ate same. Tasted sour. What do I do to keep this from happening in the future. {Note: I use Maple sugar, coarse Kosher salt and pink salt in the cure.} Thanks in advance for your help.

 

[biteme7951]

Post your recipe and process and you will get some responses. Too heavy of a smoke can give a sour-bitter taste just for starters.......

Barry.

 

[TomKnollRFV]

Definitely need more information on the whole process.

Also do you mean sour as in spoiled?

 

[tropics]

Please post the recipe along with the instructions!
Richie

 

[kit s]

Val the reason thrown in here and or suggestion by others is reasonable to say the least. Can't help if not sure if it is a recipe problem etc. The smoking maybe be the Problem though as Holly and biteme stated. If the slab was not dry when you started smoking it will really influence the flavor also usually making it bitter (sour).