Homemade bacon is better. (Pic heavy) - Page 7

GrueHunter · 27th June 2012, 4:51 PM

I thought supermarket bacon has smoke flavour in the brine.

I did a batch of unsmoked bacon a couple of months ago. Wasn't real impressed. The smoke is a big part of the flavour profile for me.

Andrew357 · 27th June 2012, 5:03 PM

Quote:

Originally Posted by GrueHunter

I thought supermarket bacon has smoke flavour in the brine.

I did a batch of unsmoked bacon a couple of months ago. Wasn't real impressed. The smoke is a big part of the flavour profile for me.

I've ordered a bottle of that hickory liquid smoke stuff so I will make a batch of plain/maple/bottled smoke stuff and see how we go.

kodos78 · 29th June 2012, 1:25 PM

Estimate about how much of the liquid smoke you think you need for the mix then use about 1/10 of that. I think i only used about 4 drops in the whole cure in my last batch and it was perfect. Depending on the strength of the liquid ymmv.

Andrew357 · 29th June 2012, 3:05 PM

Quote:

Originally Posted by kodos78

Estimate about how much of the liquid smoke you think you need for the mix then use about 1/10 of that. I think i only used about 4 drops in the whole cure in my last batch and it was perfect. Depending on the strength of the liquid ymmv.

I hear the stuff is quite potent. I'll probably do a maple and smoke blend as well just for good measure.

I didn't get my delivery from Redback Trading yet so there goes 2 days of the curing stage!

renagade · 29th June 2012, 3:14 PM

OK guys. I have some pork bell that has been cut up into strips that have been marinating in vacuum sealed bags with salt, pepper, brown sugar and maybe other spices.
They have been there for roughly 6 months. If I cooked them in the next couple of weeks would they be OK to eat? They have been refrigerated the entire time.
Toss em or Cook em?

m3k · 29th June 2012, 3:18 PM

i am. so jelly... going to make my own bacon now :<

OldnBold · 29th June 2012, 7:49 PM

Quote:

Originally Posted by renagade

OK guys. I have some pork bell that has been cut up into strips that have been marinating in vacuum sealed bags with salt, pepper, brown sugar and maybe other spices.
They have been there for roughly 6 months. If I cooked them in the next couple of weeks would they be OK to eat? They have been refrigerated the entire time.
Toss em or Cook em?

If they are vacuum sealed they should be fine mate.

kodos78 · 30th June 2012, 1:41 PM

Was there any curing salt in the mix? If not i'd be concerned about the botulism risk. Has any gas formed in the bags since they were sealed?

renagade · 2nd July 2012, 9:51 AM

Quote:

Originally Posted by OldnBold

If they are vacuum sealed they should be fine mate.

They weren't vacuum sealed

Quote:

Originally Posted by kodos78

Was there any curing salt in the mix? If not i'd be concerned about the botulism risk. Has any gas formed in the bags since they were sealed?

No curing salt. Just ordinary table salt.

username_taken · 2nd July 2012, 1:59 PM

Quote:

Originally Posted by renagade

They weren't vacuum sealed

No curing salt. Just ordinary table salt.

chuck it. even if its okay .. table salt tastes like ass. gotta go sea salt or go home.

renagade · 2nd July 2012, 3:34 PM

Quote:

Originally Posted by username_taken

gotta go sea salt or go home.

Coarse Sea Salt
Not table salt.

HeCaTe · 2nd July 2012, 5:56 PM

Quote:

Originally Posted by renagade

OK guys. I have some pork bell that has been cut up into strips that have been marinating in vacuum sealed bags with salt, pepper, brown sugar and maybe other spices.
They have been there for roughly 6 months. If I cooked them in the next couple of weeks would they be OK to eat? They have been refrigerated the entire time.
Toss em or Cook em?

What were you doing that you forgot about bacon in the fridge? that is a long time to leave them in there for

Andrew357 · 9th July 2012, 11:54 PM

Alrighty.

Meat is currently in the cold room doing it's thing (since Saturday) but I have 2 questions:
- I made a curing mix very similar to OP and I have a fair bit of fluid in my bags, even on my dry ones. Is this something to be concerned about?
- I will be away for the weekend so they'll be curing for 10 days instead of the suggested 7. Any problems?

STINGA · 10th July 2012, 7:14 PM

Quote:

Originally Posted by renagade

OK guys. I have some pork bell that has been cut up into strips that have been marinating in vacuum sealed bags

Quote:

Originally Posted by renagade

They weren't vacuum sealed

Quote:

Originally Posted by renagade

No curing salt. Just ordinary table salt.

Quote:

Originally Posted by renagade

Coarse Sea Salt
Not table salt.

I am so confused right now...

OldnBold · 10th July 2012, 8:09 PM

Quote:

Originally Posted by STINGA

I am so confused right now...

Go back to the OP (particularly the bit about "pink salt").

29th June 2012, 3:14 PM	#95
renagade Member Join Date: Jun 2001 Location: Sydney Posts: 2,243	OK guys. I have some pork bell that has been cut up into strips that have been marinating in vacuum sealed bags with salt, pepper, brown sugar and maybe other spices. They have been there for roughly 6 months. If I cooked them in the next couple of weeks would they be OK to eat? They have been refrigerated the entire time. Toss em or Cook em? __________________ SmugMug \| RedBubble \| Google+

9th July 2012, 11:54 PM	#103
Andrew357 Member Join Date: Feb 2003 Location: Brisbane Posts: 4,556	Alrighty. Meat is currently in the cold room doing it's thing (since Saturday) but I have 2 questions: - I made a curing mix very similar to OP and I have a fair bit of fluid in my bags, even on my dry ones. Is this something to be concerned about? - I will be away for the weekend so they'll be curing for 10 days instead of the suggested 7. Any problems? __________________ At least 151 trades on OCAU, worth over $17k

27th June 2012, 4:51 PM	#91
GrueHunter Member Join Date: Mar 2011 Location: Canberra Posts: 239	I thought supermarket bacon has smoke flavour in the brine. I did a batch of unsmoked bacon a couple of months ago. Wasn't real impressed. The smoke is a big part of the flavour profile for me.

29th June 2012, 1:25 PM	#93
kodos78 Member Join Date: Aug 2006 Posts: 16	Estimate about how much of the liquid smoke you think you need for the mix then use about 1/10 of that. I think i only used about 4 drops in the whole cure in my last batch and it was perfect. Depending on the strength of the liquid ymmv.

29th June 2012, 3:18 PM	#96
m3k Member Join Date: Dec 2007 Posts: 520	i am. so jelly... going to make my own bacon now :<

30th June 2012, 1:41 PM	#98
kodos78 Member Join Date: Aug 2006 Posts: 16	Was there any curing salt in the mix? If not i'd be concerned about the botulism risk. Has any gas formed in the bags since they were sealed?