Question on curing bacon

[mrad]

Not sure if this is the right forum or not. I noticed the bacon forum has not has a hit since june 12th.  I have two  pork bellies that have been dry curing since june 6th.  Due to circumstances I have not been able to tend to these pieces of meat. Will pork bellies go bad if left to cure to long and if so is 20 days too long? Temps look to be in the 70's this week in MN. Can I start to smoke these bellies in temps this warm?  I will be using a pellet grill along with an amps. can I smoke these with the pellet grill at 160 with 70 degree temps and have success?  This will be my first attempt at making bacon. 

 

[daveomak]

What was the recipe you used ??  amounts of everything...  is it in the refer now ??

 

[mrad]

Basically just used tenderquick (measured out proportionately  for the meat along with a cup of brown sugar. It was then vacuum sealed and put in refrigerator.

 

[wade]

You are dry curing which makes a difference. Providing the recipe you are using is sound then 20 days cure will be fine so long as they have been refrigerated throughout the 20 days?

Dave has asked for more details of the recipe, and if you can provide this we will be able to give you more informed information. If you have used the recommended TQ proportions you should be fine providing it has been stored chilled.

 

[mrad]

 
You are dry curing which makes a difference. Providing the recipe you are using is sound then 20 days cure will be fine so long as they have been refrigerated throughout the 20 days?

Dave has asked for more details of the recipe, and if you can provide this we will be able to give you more informed information. If you have used the recommended TQ proportions you should be fine providing it has been stored chilled.

The only variable is that for the last 6 days the pork bellies were refrigerated in my kegerator at 42 degrees.  Prior, they were in my refrigerator at 37 degrees. We had a grad party and i needed more refrigerator space so I moved them to the kegerator and forgot to turn the temp down. 

 

[mrad]

 
The only variable is that for the last 6 days the pork bellies were refrigerated in my kegerator at 42 degrees.  Prior, they were in my refrigerator at 37 degrees. We had a grad party and i needed more refrigerator space so I moved them to the kegerator and forgot to turn the temp down. 

also, any suggestions for smoking? I have read where 30+ hours is suggested.  Should I cold smoke in 4-6 hour time periods and then put back in the ref?  Or, set pellet grill at 160 and smoke to IT of 120????

 

[browneyesvictim]

 
also, any suggestions for smoking? I have read where 30+ hours is suggested.  Should I cold smoke in 4-6 hour time periods and then put back in the ref?  Or, set pellet grill at 160 and smoke to IT of 120????

Both methods will make bacon. Either way will work. It depends on your preference. For bacon, I like to cold smoke (<100'F) for 2x 12 hour (roughly) periods with a rest in the fridge in-between. The timing works better for me that way, and can let a full pellet tray go its course.

 

[wade]

 
The only variable is that for the last 6 days the pork bellies were refrigerated in my kegerator at 42 degrees.  Prior, they were in my refrigerator at 37 degrees. We had a grad party and i needed more refrigerator space so I moved them to the kegerator and forgot to turn the temp down. 

Based upon these temperatures the bacon will be fine. It is still worth doing the smell test though when you unwrap it. If it smells fine then use it, but in the unlikely event that it smells bad then chuck it.

 

[wade]

 
also, any suggestions for smoking? I have read where 30+ hours is suggested.  Should I cold smoke in 4-6 hour time periods and then put back in the ref?  Or, set pellet grill at 160 and smoke to IT of 120????

The length of the smoke is down to personal taste. Personally I like hickory smoke for about 16-20 hours. This I cold smoke overnight in 2 x 8-9 hour sessions as it is usually cooler overnight.

Smoking it to an IT of 120 F will produce a different type of bacon to the one which is cold smoked. As mentioned above, ether method will be fine. Personally though I prefer it to be cold smoked.

 

[mrad]

Thanks for all the replies.  put the pork belly on for it's last cold smoke at 9:00 tonight and plan on pulling it around 1:00 when I finfish watching a movie. 

Will refrigerate and then plan on slicing tomorrow. Since the pork belly is is about 20" long, I will probably cut 6" of the end of each belly and may try making burnt bacon ends with those pieces.

I need to figure out how to do a Q view so I can post pics