End dates and curing

[Pit pixie]

Hi everyone,

I am curing some bacon today. This is probably a silly question.
My belly pork has a shelf life of August 9th on it.
Today is the 5th if Iam curing the belly to smoke for bacon, does the shelf life make any difference?
Also how much longer does the meat last after the curing & smoking process?

I have done this before and sometimes it last a few days and other a couple of weeks.

I guess I am wondering if there is a way of knowing as I am guessing with the dares so far.
Thank you all.

 

[thirdeye]

That's not actually a shelf life, it's a 'use by' or 'sell by' date. Once you introduce salt and cure you will be fine for your 7, 10, or 14 day curing time.

Brine cured bacon will keep up to 10 days in the refrigerator when sliced, and a little longer if in slab form.

Dry cured bacon will keep 2 to 3 weeks in the refrigerator if sliced, and up to 6 weeks in the refrigerator if kept in slab form. If frozen the USDA recommends 3 months, but I've used it a year later and could not notice a difference.

 

[Pit pixie]

So after the curing period, I am doing 7 days, it should last at lest a month to 6 weeks if kept as one slab. I will be smoking it after the cure would this help with the life of the meat past the appx 6weeks you have said about?

 

[thirdeye]

Smoking will add color and the heat will dry the surface. but I think the salt and the cure play a larger role in determining the storage time. Here is a good article about safety. Look at the chart with the various products listed, the USDA is more generous with storage times than I listed.

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety

 

[chopsaw]

I would also say be careful how you store it in the fridge post smoke . Keeping it in a plastic bag can cause condensation resulting in surface mold from my experience .