Time between cure and cold smoke, 4 days okay?

[jceroli42]

Evening all, I'm curing about 30lbs of bacon, it's ready tomorrow, I usually cold smoke overnight fridge during day then cold smoke again, problem is I'm going away. I don't want to leave it in the cure until I return (as I think it would be too long) so would it be okay if:

Wed/Thur - Take it out of cure, wash it down, wrap and back in fridge
Monday - Start the cold smoking?

 

[smokerjim]

what kind of cure are you using, wet or dry, if wet I don't think a couple extra days in the brine will hurt, as for the dry i'm not sure. I usually use pop's brine. i'm sure someone will be around with better answers

 

[jceroli42]

Dry brine. Using Modification of Ruhlans (sp.)

 

[fivetricks]

I would leave the cure on. When you get home take a test slice that's not all "bark" and fry it up. If it's too salty, you may have to purge, but I highly doubt it.

My buddy left his in almost 2 weeks past pull time and all it did was darken and get a bit of a case hardening to it.

 

[daveomak]

What are the numbers for the Rhulman's dry brine ??? I have found he does not follow USDA recommendation when using cure etc...

 

[crazymoon]

I have left canadian bacon in a dry brine for over 3 weeks and just soaked it longer to remove the saltiness before smoking.

 

[jceroli42]

What are the numbers for the Rhulman's dry brine ??? I have found he does not follow USDA recommendation when using cure etc...

So I use .25% of weight in pink salt. Have to check the kosher and sugar percentages when I get home.

 

[link]

I use a dry cure and never let it sit less than 7 days (sometimes longer depending on when I can smoke). 1 day for each 1/2 inch at the thickest part then I add 3 or 4 days.

Just how I do it.
Link

 

[jceroli42]

I use a dry cure and never let it sit less than 7 days (sometimes longer depending on when I can smoke). 1 day for each 1/2 inch at the thickest part then I add 3 or 4 days.

Just how I do it.
Link

Same here hence my dilema and question.

 

[atomicsmoke]

So I use .25% of weight in pink salt. Have to check the kosher and sugar percentages when I get home.

From the pink salt figure that's an equilibrium cure. Dont know your salt 4 days is not.enough. 3 weeks, even 4 is not too long.

You can also vacuum it, freeze and continue curing when you have time.

 

[jceroli42]

From the pink salt figure that's an equilibrium cure. Dont know your salt 4 days is not.enough. 3 weeks, even 4 is not too long.

You can also vacuum it, freeze and continue curing when you have time.

My percentages are 2% salt 1.5% brown sugar .25% cure. Costco bellies. I’m on day 10.

I can take it out Day 11/12 wash and put in zip locks then I’m back on day 16 to smoke. Or I just leave it for 16 days.

 

[desertlites]

if it were me I would leave for 16 than soak a couple times. longer cure by a few days won't hurt anything.

 

[pc farmer]

Sounds like a EQ cure. Let it cure till you get back. It wont over salt.

 

[pc farmer]

Or pull it before you leave and let rest in the fridge till you get back

 

[atomicsmoke]

My percentages are 2% salt 1.5% brown sugar .25% cure. Costco bellies. I’m on day 10.

I can take it out Day 11/12 wash and put in zip locks then I’m back on day 16 to smoke. Or I just leave it for 16 days.

Go for 16.

 

[chef jimmyj]

If it's Thin, <1.5, you can pull it or let it go. If >1.5, Let it Ride to make sure you cured through and through...JJ

 

[daveomak]

My percentages are 2% salt 1.5% brown sugar .25% cure. Costco bellies. I’m on day 10.

I can take it out Day 11/12 wash and put in zip locks then I’m back on day 16 to smoke. Or I just leave it for 16 days.

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Those %'s are fine... You will not need to soak... You can leave your meat under refrigeration (34-38F) for 15-30 days or longer... Not a problem...

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