How long is too long in the brine.................?

Discussion in 'Smoking Bacon' started by olddaddy, Jan 26, 2014.

  1. Today is my first day off in 14 days.  I had put a batch of belly into the brine a week before this long run at work began, not knowing it would end up this long.  So, instead of twelve days in the fridge in the brine the belly has been there for 21 days.  I noticed when I removed the pieces that the brine was kind of gooey.  No odor and very cold as the porch fridge is seldom opened and set low for temp.  I proceeded to dry, pepper and prep for smoking.  It is in the smoker now, but wanted to check with you guys just in case I am preparing a good batch of food poisoning for my two heathen females and me.  Opinions and advice appreciated.
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    The problem you may have is the amount of salt it picked up and the moisture.  I'm assuming you used Cure 1 so bacteria shouldn't be a concern.   Bring it to safe temps before eating and I'm fairly sure you'll be ok

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