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bacon


 
Dan H.

Dan H.

TVWBB Pro
wandering how long homemade bacon will last after smoked, in the refridgerator. And I would guess in the freezer it would last as long as anything else, maybe even a year, correct? thanks.
 
It lasts quite a while. If you can store in the fridge as air-tight as possible, you can expect at least a couple weeks, probably more. Freezing, as you suggest, means 'as long as anything else'. I usually slice what I think I'll use in a week or so, then section the rest of the belly and freeze each section separately. As needed, I'll partially thaw a section in the fridge or on the counter then slice while it is still somewhat frozen (easiest that way), then wrap and fridge.
 
my bacon has been riding around 180 + or - 2 degrees, and twords the internal temp of 137 has fell to 131..... im noticing that the fat is breaking down pretty good and i don't want that, and now i don't know weather to crank it or yank it out. is 137 satisfactory and will that work? thanks.
im currently at 133 and climbing again. its also been on almost 6 hours. I didn't expect this to say the least, but maybe its normal, lol. oh well. while im waiting may as well ask a few more new questions now that the process has been done for the first time, and if you dont mind whoever reads this, maybe could post back in the pork recipie section under the bacon thread. i'll put the ?'s over there.
 
no not that long. I just finished checking two therm i own. both are fine and accurate. I just now stuck them in a 220 degree oven. I would they were less then 130 internal temp for about 25 minutes, by the time you read this maybe 30, but as of now there in the oven. maybe i should still pull out and cool quickly? and thanks for quick response, much appreciated.
 
Is the therm for the meat tip-sensitive digital or bi-metal analog?

6 hours and you've only been at greater than 130 for 30 min? Clarify please.
 
oh im sorry mis-understood. no i was definatly greater then 130 for well over an hour and then some. I read the other thread and will continue posts here. I agree with your therm comments. they are bimetal 99% sure. (the less expensive regular therms, a maverick and another one i've had for a long time thats analog the label wore off. both read good in ice water and boiling water for my elevation.) I am also stumped cause it doesn't seem right. I did put ice cubes in the water pan but i don't imagine that affects anything although i put a lot of ice cubes. i just don't know what else to say really, but im better prepared for next time. i'll pull them out of the oven in a few minutes in this case if you say so. thanks.
 
well what is a normal time hour wise and you agree ramping the temp. up should work well (as i've read)? and I have two more to do tomarrow so do you think my new plan should be to shoot for ramping temp up slowly up around and maybe past 220 or so until i reach internal of 150, rather then doing like tonight? (which was stopping the cooker temp at 180)
 
What kind of therm are you using?

I would expect (depending on timing of the come-up) 2-3.5 hours at the outside.

Was the meat cold from the fridge?
 
maverick digital therm. for meat. and a really heavy old one for cooker temp, but the label is worn off, not sure. meat was not cold from fridge. I elected to air dry today's w/ a fan (read bryan s.'s thread) and tomarrow's i wanted to dry on a rack in the fridge downstairs and see what happens with both ways. im just about to drop them in cold water now that the initial heat is just about off of them. havn't been on in a while... off topic but hows your trailer tires these days? blow anymore?
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meant to ask long ago but have been busy suddenly. chances are slim it to happen again but if it happens ever again and you end up homeless and hungry we'll come get you and i'll make you some improperly prepared bacon. lol. ...maybe a little toast too.
 
Tires have been fine. We'll see if that lasts.

I'll be in Denver tomorrow. Little too far for you to rescue me with bacon and toast!

Make your next cook as today's was but let the temps ramp to 200. See what happens for you there.
 
this second 6 lbs. went well. funny though, this also slowed a bit at exactly 138 degrees internal temp. I made it to 147 because it was getting windy, and there was only one point in the thickest section reading 147 and the rest had made at least 150. this round tasted better and im gonna make an uneducated guess (no experience) that these pieces were a bit thinner and I applied more liberally the cure slurry. I just couldn't believe the small amount that is used for 5 lbs. I understand thats probably normal. I was also thinking maybe the thicker pieces (previous pieces) could have cured another day or two. I was looking for a bit more flavor with them. all of the above im not sure about but bottom line was they were really good.
my buddy attempted bacon also over the last couple weeks because he has so much now, apperently he butchered 4 or 5 pigs! Anyway he explained a brine recipie he found somewhere. He gave me a package and I've almost at it all. my notes were that it is VERY similar in appearance and taste to the stuff we buy at grocery stores, except fresher and porky-er. I liked it but not as well. You probably already know the process he may have followed but I didn't get the details yet. He also gave me jalepeno jelly and im not joking its very very delicious. he has a talented wife.
 
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