Can I cure old (dry-aged) meat

Discussion in 'Smoking Bacon' started by bhob, Aug 3, 2013.

  1. bhob

    bhob Newbie

    Hi All,

    I have a slab of pork belly that for all intents and purposes I "dry-aged" before I got it in the cure.

    The last time I made bacon I wan't able to find any pink salt in my area so I used Morton's "Tender Quick". I thought the resulting bacon was a bit too salty. Last week I bought a slab of pork belly on the spur of the moment at a farmer's market and sent off for some pink salt via mail order. Since I knew it would take a few days to get the salt I decided to "dry age" the pork.I took it out of its wrapper and let it sit exposed in the refrigerator to dry out. I have been doing this with beef a lot lately with great success.

    Now that I have thought about it a little more, I realize that after the beef has sat exposed to air in the refrigerator for 5 or so days I cook it right away. With the pork slab I put it back in the fridge for another week, though now it is in some sort of preservative sauce.

    I am trying to decide whether to: 1) just toss it, 2) smoke it right away, 3) let it cure for the 7 days and then rinse it and see how it smells before going forward with the smoking.

    I also went out and bought a big slab of pork belly from the butcher (since I now have a lifetime supply of pink salt) so I am going to have some good bacon either way, I just don't want to poison my family.


  2. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    To be honest it would probably be OK to cure but personally I would not risk it - especially as you already have another. Don't toss it though! As it has only been in the refrigerator for a week smoke it now and enjoy it. Start afresh with your new slab of belly pork with the peace of mind that it will be OK for sure.
  3. jeff 1

    jeff 1 Smoke Blower

    When I was a butcher we would let sides and large cuts of pork hang on hook for days b4 we used it since we only got hanging sides once a week.

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