bacon question


 
D

Daum

TVWBB Super Fan
Quick question, I cured bacon last week for 8 days and took it out yesterday morning, rinsed dried and is air drying in my fridge.

I may not be able to get back until later tonight, is it safe and OK to leave in until tomorrow morning? So 48 instead of 24 hours to form pecille.

Thanks,
Daum
 
Daum said:
Quick question, I cured bacon last week for 8 days and took it out yesterday morning, rinsed dried and is air drying in my fridge.

I may not be able to get back until later tonight, is it safe and OK to leave in until tomorrow morning? So 48 instead of 24 hours to form pecille.

Thanks,
Daum
Click to expand...
As long as it's in the fridge it will be fine.
Smoking is mainly for flavor, so your pork belly is now bacon, and will keep like store bacon.
Post a pic when it's done, please.
 
You're welcome!

PS, if you have the time, cook a slice before smoking to test for saltiness.
I don't see why it couldn't get more rinsing in case it's too salty.
 
Bob -

Rinsed it again the next day and then let it sit over night. Here are some of the photos of the mid and finished product:

Post cure, on the far right I have pepper, then garlic then plain:
IMG_20140630_114429.jpg


After the smoking:
IMG_20140701_184235.jpg


Cut into the different seasoned sections:
IMG_20140701_184330.jpg


Sliced up:
IMG_20140701_190132.jpg


Then just after that photo the power went out, so threw it in the fridge since I couldn't vacuum seal it. Decided to cook up outside on the grill the bacon and toast some bread. Ended up with some amazing BLTs.
IMG_20140701_202009.jpg


I forgot to take a full sandwich picture, actually had to use Kate's since I had already at all mine. Over all it was a great batch! I think the only thing I'd do differently next time is season it much heavier with the pepper/garlic as there wasn't much of a discernible taste there.

Daum
 
Yeah I had added them presmoke, I just don't think enough, didn't want to go overboard on the pepper since I wasn't sure how strongly it'd take to it.

That definitely sounds interesting, will give it a try.

Daum
 
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