- Oct 26, 2014
- 21
- 10
I'm new here on smoking but have been smoking my own bacon for some time. Problem I have is the formation of a sticky substance on the bacon after about a week to ten days in the fridge. Afterwards a white mould begins to form. I've tried oiling the slab with olive oil and it seems to have stopped it to a certain extent.
However the bacon is hot smoked and I use 50 brineomatic reading and 5 oz #1 cure to the galon of water. I also add brown sugar , peter corns, bay leaf, and juniper berries.. I leave in the brine for 3 or 4 days skin off. The color is good as is the taste and it hasn't made me I'll It's just the appearance of the finished product.
Thanking you in advance
Hankus
However the bacon is hot smoked and I use 50 brineomatic reading and 5 oz #1 cure to the galon of water. I also add brown sugar , peter corns, bay leaf, and juniper berries.. I leave in the brine for 3 or 4 days skin off. The color is good as is the taste and it hasn't made me I'll It's just the appearance of the finished product.
Thanking you in advance
Hankus