Bacon Question

Discussion in 'Smoking Bacon' started by fished, Mar 17, 2014.

  1. I have some belly bacon that is curing now.  I used TQ for the cure.  My refrigerator was too cold and the backon froze while in the vaccum bags.  It was partially to fully frozen for about three days.  I have the temperature under control now, right at 38 degrees.  It will not be until next weekend before I can smoke it.  That will be 13 days in the cure.  Will this be ok?  This will be my first and probally my last time at belly bacon.  Boston butts are cheaper and easier to find.  I have made bacon with them twice.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    That shouldn't be a problem, but I would still flip it over every day. If you can't, at least flip it every other day.

    Then when it's done curing, I would definitely cut the thickest piece in half to make sure the cure got to the center, and cut a couple slices to do a salt-fry-test before starting the pellicle & smoking.

  3. Thanks Bear.  I was hoping you would respond.  This is a dry cure following your directions.  I have flipped it every day.  Both of the BBB's I have done were also this same method.  I just made a bone headed mistake and was turning my temperature control on the refridgeator the wrong direction.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Should be fine----You can under cure, but you can't over cure (time wise).

    21 days should be good.


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