Curing and cold smoking questions.

Discussion in 'Bacon' started by rob989_69, Mar 12, 2012.

  1. rob989_69

    rob989_69 Meat Mopper

    Ok, I've got a whole belly, roughly 10lbs that's been curing for 10 days today. I used a dry cure with mortons tenderquick and brown sugar. I believe it's Todd's recipe but not sure right now.

    Question is, it's going to be a PITA to smoke during the week. What is the best way to hold it till the weekend? Freeze it, or will it be ok if I just rinse it soak it then rebag it in clean bags for a few days?

    Also, this is my first attempt at cold smoking. We're currently having some unseasonably warm weather here in Rochester and my question is, what are "safe" temps to keep it at. And how long to get a good smokey flavor, but not too smokey.
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I'd wrap it tightly in plastic wrap and store in the fridge.   I generally feel 14 days isn't a problem, you're looking at 15 days so as long as you keep it cold you should be ok.

    Bacon starts to drip fat around 110-120 degree F.   Ideal temp to me is between 50 - 80

    You may want to smoke it at night if it is cooler.
     
    rob989_69 likes this.
  3. rob989_69

    rob989_69 Meat Mopper

    Awesome, thanks for the info.
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Make sure and do a fry test ! Being that it's a long TQ cure it may be overly salty.

    If to salty soak in cold fresh water change the water every hour. after 2 hours do another fry test. If good store in fridge overnight then smoke it. If not soak another two hours
     
    rob989_69 likes this.
  5. rob989_69

    rob989_69 Meat Mopper

    Thanks! Fry test is a definate. Like you said, especially after the long cure.
     
  6. hi robb i just did a 11 pond belly with tq make sure you do a fry test because mine was way to salty had to soak in water for awhile good loook
     
  7. sorry should of read more
     
  8. rob989_69

    rob989_69 Meat Mopper

    It's cool, still appreciate the comment. I actually just finished soaking. Took a good solid 2 hours of soaking in an ice bath but it's chilling in the fridge now. Gonna get it on the smoker friday night and let it go for 24 hours most likely.
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking forward to the Qview [​IMG]
     

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