House cured bacon - Expiration date? ;)

MaskedMarvel · November 2020

Greetings friends,

I think I already know the answer to this one..

i “found,” “remembered,” “stopped ignoring” - whatever you wanna call it - a slab of homemade cured bacon in the bottom fridge drawer this morning.

It was made whenever I did that first batch - April, maybe?

still good?

hope your week has been great and everyone is safe and well.

8-damien

buzd504 · November 2020

Was it still in the cure or has it been smoked?

lkapigian · November 2020

Agree with @buzd504 , if out of cure, and unsliced I’d give it the sniff test, if it was sealed it would continue to denature and all nitrites would have dissipated ...I have cured sealed meats whole and ground longer than that ant they are fine...sliced would introduce new bugs to the game

MaskedMarvel · November 2020

Cured. Smoked. Sealed. Not sliced.

lkapigian · November 2020

MaskedMarvel said:

Cured. Smoked. Sealed. Not sliced.

I'd hit it,but then I ate a 2 year old Dodger Dog

...break the seal, you will know, I'm betting fine and deeper flavor, cut what you need, seal and freeze

buzzvol · November 2020

JohnInCarolina · November 2020

Stike, whom many of you know and was an expert on all things cured, emailed me this morning about this very thread. Here are the words of the man, they myth, the legend:

"Remind those guys that bacon is cured for a reason

If he properly cured it (even if no nitrite), it is good for months

If moldy, scrape it off.
But it won’t become unsafe to eat. It may age, like prosciutto or country ham does. That’s just deeper flavor, not a sign of danger.

And for effing sake.... remind people there’s no such thing as an expiration date. Hahaha

Curing wasn’t invented because people liked salt and smoke and sugar and fat.
It was so that hog they slaughtered in the fall could feed them until spring time.

We learned to love salt smoke sugar and fat because that was the food we had to eat. "

I won't share the remainder of what he wrote, as it had to do with the election. Take it with a grain of salt

lkapigian · November 2020

JohnInCarolina said:

Stike, whom many of you know and was an expert on all things cured, emailed me this morning about this very thread. Here are the words of the man, they myth, the legend:

"Remind those guys that bacon is cured for a reason

If he properly cured it (even if no nitrite), it is good for months

If moldy, scrape it off.
But it won’t become unsafe to eat. It may age, like prosciutto or country ham does. That’s just deeper flavor, not a sign of danger.

And for effing sake.... remind people there’s no such thing as an expiration date. Hahaha

Curing wasn’t invented because people liked salt and smoke and sugar and fat.
It was so that hog they slaughtered in the fall could feed them until spring time.

We learned to love salt smoke sugar and fat because that was the food we had to eat. "

I won't share the remainder of what he wrote, as it had to do with the election. Take it with a grain of salt

Nuff Said!

One hurdle of lowering the Aw which not occurring when sealed

Eggdicted_Dawgfan · November 2020

Did he really use all of those capital letters?

MaskedMarvel · November 2020

JohnInCarolina said:

Stike, whom many of you know and was an expert on all things cured, emailed me this morning about this very thread. Here are the words of the man, they myth, the legend:

"Remind those guys that bacon is cured for a reason

If he properly cured it (even if no nitrite), it is good for months

If moldy, scrape it off.
But it won’t become unsafe to eat. It may age, like prosciutto or country ham does. That’s just deeper flavor, not a sign of danger.

And for effing sake.... remind people there’s no such thing as an expiration date. Hahaha

Curing wasn’t invented because people liked salt and smoke and sugar and fat.
It was so that hog they slaughtered in the fall could feed them until spring time.

We learned to love salt smoke sugar and fat because that was the food we had to eat. "

I won't share the remainder of what he wrote, as it had to do with the election. Take it with a grain of salt

Jesus. If he’s replying to my post by proxy I sure as shinola better eat that old meat haha.

Hope you’re well Stike

MaskedMarvel · November 2020

buzzvol said:

Sorry I was OOT

lkapigian · November 2020

MaskedMarvel said:

JohnInCarolina said:

Stike, whom many of you know and was an expert on all things cured, emailed me this morning about this very thread. Here are the words of the man, they myth, the legend:

"Remind those guys that bacon is cured for a reason

If he properly cured it (even if no nitrite), it is good for months

If moldy, scrape it off.
But it won’t become unsafe to eat. It may age, like prosciutto or country ham does. That’s just deeper flavor, not a sign of danger.

And for effing sake.... remind people there’s no such thing as an expiration date. Hahaha

Curing wasn’t invented because people liked salt and smoke and sugar and fat.
It was so that hog they slaughtered in the fall could feed them until spring time.

We learned to love salt smoke sugar and fat because that was the food we had to eat. "

I won't share the remainder of what he wrote, as it had to do with the election. Take it with a grain of salt

Jesus. If he’s replying to my post by proxy I sure as shinola better eat that old meat haha.

Hope you’re well Stike

I've got a drawer full of cured sealed meats ...oldest is a hunk of Guanciale 2 years old , unsealed ( and very dry )

SciAggie · November 2020

@lkapigian Treasure!

nolaegghead · November 2020

Larry, you need a chamber sealer. I'll take some meat out of a package and reseal it. Takes no time at all and bags are cheeeeeeap

lkapigian · November 2020

nolaegghead said:

Larry, you need a chamber sealer. I'll take some meat out of a package and reseal it. Takes no time at all and bags are cheeeeeeap

It's on my list, waiting in the deal you got on yours

House cured bacon - Expiration date? ;)

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