Where to start...

[wolters88]

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• wolters88
• Jun 19, 2017

The fat is turning green. Is that bad? It looks bad. I don't need to flip them at all?

 

[wolters88]

I am removing these from the refrigerator this coming Thursday. That will be two weeks. I have to go out of town all week. Can I just leave them until I come back?

 

[wolters88]

Well they are coming out of the refrigerator today. I hope it's nitrite burn. If I never post again. You all know why.

 

[tallbm]

I hope it all turns out well, I have no to offer but my best wishes :)

 

[wolters88]

Do you know of any other place to get info? Really need a reply about this. I'm not trying to kill my family

 

[tallbm]

was it fully submerged the entire time?  Lots of guys put bags of ice/water on top of their wet brine meat so it stays submerged and if the water spills its not a big deal.

 

[chef jimmyj]

Is it Green fuzzy Mold or the fat actually turned green? Nitrite Burn is no issue. Green mold on wet cured, brined meats, is bad, penetrates deep into the meat, but on Dry Cured bacon there is less to worry about as it is on the surface and can be washed off. Either way, wash it, fry a piece and taste it. You will know if it is spoiled riht away. While Black Mold is Bad News Bears, Blue, Green and White are common in refers and are rarely an issue unless eaten in large, one sitting, quantities or by sensitive people...JJ 

 

[daveomak]

Green can sometimes be a sheen from light and the fats....    click on the links...

https://www.sciencedaily.com/releases/2012/05/120502123433.htm

https://superbeefy.com/why-does-bac...hen-stored-in-the-fridge-and-is-it-poisonous/

 

[wolters88]

Is it Green fuzzy Mold or the fat actually turned green? Nitrite Burn is no issue. Green mold on wet cured, brined meats, is bad, penetrates deep into the meat, but on Dry Cured bacon there is less to worry about as it is on the surface and can be washed off. Either way, wash it, fry a piece and taste it. You will know if it is spoiled riht away. While Black Mold is Bad News Bears, Blue, Green and White are common in refers and are rarely an issue unless eaten in large, one sitting, quantities or by sensitive people...JJ 

The fat is green. No fuzz.

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• wolters88
• Jun 29, 2017

 

[chef jimmyj]

Since you dry cured, l am going with nitrite burn. Trim for visual appeal and smoke 'em...JJ

 

[wolters88]

Ok, I set them for two weeks. Removed them and rinced them. My smoker is currently occupied for my bday party tomorrow. Got a snake river wagyu brisket in her.

If I have to take them out of the fridge, will they be fine for a day until I can cold smoke them? Or will they go rancid? Speedy reply please. I have about 12 hours to know this answer.

 

[chef jimmyj]

Happy Birthday....Cure inhibits rancidity. No refer space, a Dollar Store foam cooler and ice would be my next choice. You would be fine if out a day, but until smoked, for it's added protection, keep as cool as possible <90°...JJ

 

[wolters88]

Ok, I will do that. Once I start cold smoking it I can leave it out in between sessions?

 

[chef jimmyj]

Most refrigerate to keep it clean, out of the way and added insurance nothing is going to happen to it. Technically it can sit at ambient indefinitely once you get a couple days of smoke on it...JJ

 

[wolters88]

Just feel, my other half would flip if I take her fridge any longer.[emoji]128514[/emoji] So I need to keep it cold the first few days then?

 

[chef jimmyj]

Yes, safety first. Salt, Cure, Smoke, all antibacterial, but need to all be there, with reduced moisture, before you can be at 40 to 70 for long periods, beyond a couple of days. Just get a cooler and ther is nothing to worry about...JJ

 

[wolters88]

When I cold smoke it, the smoke smells that of when I'm using my smoker and it's just to pungent. It's that thick smoke that makes food taste like crap. Is that what cold pellet smoking does? If so I'm just not going to smoke it at all. Also I fry tested again and the salt content taste lower now. Is that a thing?

 

[chef jimmyj]

You want Thin Blue Smoke. Thick white is too strong over the long smoke. The AMNPS Pellet maze makes thin smoke and for cold smoke the Dust is even lighter...JJ

 

[wolters88]

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• wolters88
• Jul 11, 2017

P

I used this and since it's so hot out, I could not keep up under 90. It was not the normal blue smoke I'm used to. It's the thick crappy smoke. The way smoke comes out when you first start the firebox. Guess with a komado I will need to do this when it's colder out and will just use the bacon the way it is. Call it original flavor[emoji]128514[/emoji]