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Bacon Curing Question.
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lowandslow
Posts: 122
I am currently curing some bacon. It is in a mixture of salt, brown sugar and pure maple syrup. I have two slabs curing, one has been in the zip lock bags for 13 days, the other for 11.
Is it OK if I just keep letting it cure past Xmas, or do I really need to get it out of there ASAP, rinse then smoke?
Is it OK if I just keep letting it cure past Xmas, or do I really need to get it out of there ASAP, rinse then smoke?
Hasbrouck Heights, NJ
XL Egg
XL Egg
Comments
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You can leave it in there for as long as you like. Salt pork was stored in wooden barrels and used to feed the crew of ships for centuries. If it gets too salty, you can remove however much salt you want with a fresh water soak.
______________________________________________I love lamp.. -
BTW - it's cured belly unless there is a source of nitrites, then it is bacon.
______________________________________________I love lamp.. -
Thank you very much.
I am still good if I only used Kosher salt, correct? No pink curing salt was used..
I plan to smoke it to 150 IT to be sure.Hasbrouck Heights, NJ
XL Egg -
Yes. You don't need the nitrite for safety unless you're cold smoking it, it's routinely added to pork belly because it give you the bacon flavor.
When you see "uncured bacon" in the store, it's not really uncured, it's that they get the nitrites from celery extract rather than adding the sodium nitrite as a discrete ingredient. That's just a way to circumvent the labeling laws. It's still bacon and tastes the same. What you have is cured pork belly - it will have a different flavor - like pancetta.
______________________________________________I love lamp.. -
nolaegghead said:Yes. You don't need the nitrite for safety unless you're cold smoking it, it's routinely added to pork belly because it give you the bacon flavor.
... What you have is cured pork belly - it will have a different flavor - like pancetta.
(an old Jonz family rebuttal - "au contraire, moose breath")(now only 16 stone)
Joule SV
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Friends with BGEs and myriad other fired devices (currently unavail IRL)
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Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
nolaegghead said:Yes. You don't need the nitrite for safety unless you're cold smoking it, it's routinely added to pork belly because it give you the bacon flavor.
When you see "uncured bacon" in the store, it's not really uncured, it's that they get the nitrites from celery extract rather than adding the sodium nitrite as a discrete ingredient. That's just a way to circumvent the labeling laws. It's still bacon and tastes the same. What you have is cured pork belly - it will have a different flavor - like pancetta.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
20stone said:nolaegghead said:Yes. You don't need the nitrite for safety unless you're cold smoking it, it's routinely added to pork belly because it give you the bacon flavor.
... What you have is cured pork belly - it will have a different flavor - like pancetta.
(an old Jonz family rebuttal - "au contraire, moose breath")
______________________________________________I love lamp.. -
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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