oops...HELP!!!

Discussion in 'Smoking Bacon' started by smokingranby, Feb 26, 2012.

  1. smokingranby

    smokingranby Newbie

    I cured up some fresh side last Weds.  I put it in my garage fridge, got busy and forgot about it until this evening.  Is it bad now or can I smoke it tomorrow?  Just curious.  I dont want to put any bad meat on the table.
     
  2. tigerregis

    tigerregis Meat Mopper

    Smell it, if it's off pitch it. If not, do a fry test. For me, personally, I don't think it's in the cure too long.
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    cures penetrate meat at a rate of 1 inch per 5 days from all directions,so if your 2 inches thick your good to go,even if it goes a little longer just soak in cold water for a couple 3 hrs. do a fry test to check for salt flavor.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If it don't stink you should be fine...11 days is not ridiculous...JJ
     
  5. moikel

    moikel Master of the Pit OTBS Member

    Cant see how it would be bad if cure is good & its been in fridge the whole time. I am with the experts give it a good freshwater soak then go from there.
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

      X2
     
  7. smokingranby

    smokingranby Newbie

    Thanks all. I was thinking it might be ok still. But wanted to get an opinion from you guys. The wife is funny about that stuff and if I think it is good then I will show her your posts. 
     
  8. You said you cured it last Wednesday-as in the 22nd? If that is when you did it, you should be fine. It's only been curing 5-6 days.
     
  9. smokingranby

    smokingranby Newbie

    Hey guys smoked the bacon out this weekend. I think I got the fire to hot but over all it tastes great. I am ready to do another one and my brother liked it so much he is going to give it a try to.
     
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Where you trying to do a cold smoke?  With a cold smoke if it got too hot you would have a little puddle of grease beneath the bacon and maybe some tiny droplet on the bacon where the grease seeped out.  If doing a hot smoke or warm smoke you may not notice the seepage so much.   BUT  congrats on your bacon experience.   We learn something every time we do something around here so thanks for letting us know how your experience went.
     
  11. Glad it all worked out congrats on your first bacon!
     
  12. smokingranby

    smokingranby Newbie

    I was trying to do a cold smoke but left for a while and my fire got too hot.  It is hard for me to do a cold smoke on my smoker.  It is a chargrill type with a side car.  It was still pretty good though.  Here is a qview of the finished product. 

    [​IMG]
     
  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Yea, it looks like it got a bit hot.   May look at a smoke generator like the Amazin if you are going to try and cold smoke in an offset.  It's pretty tough keeping the fire small enough to not get over heated.  You may also be able to use something like a soldering iron in a can of sawdust if you are not in the market for the Amazin but take a look at them.  They have a very loyal following on the forum and they are not that expensive.
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Don't judge a book by it's cover.....  I'd eat it....  the inside looks perfect...  I've eaten chicken that looks like the outside... It was good...  Was there sugar or molasses in the recipe ????  I'll bet the sugar burnt...   No problem....   Dave
     

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