Messed up bacon cure.

[Austin]

Let it sit for an hour or two outside the brine and weigh it. That will tell you how much it picked up. You should know what it weighed from original injection. Based on what it picked up, it might change what I would do.

[pr0wlunwoof]

Austin Thats a good idea.

[pr0wlunwoof]

It weighs almost to the gram what it weighed after injecting last night.

At this point I am thinking another soak at 50% is the way to go. So 1lb of cure and 1 gallon of water and another overnight soak.

Anyone have any thoughts?

[Austin]

pr0wlunwoof it is likely then that you don’t have too much nitrite in. You are probably fine, but I can’t say that with 100% confidence. I would not add any more nitrites and soak again. In most cases, when you mess up with nitrites the best solution is to throw it away and start over. If you are set on using and eating it still, at least don’t add more cure.

[pr0wlunwoof]

Austin thats sound advise. I am just gonna process it at 160. That should protect against surface bacteria if the nitrates didn’t get everything. Wont be perfect but better than throwing it out.

[pr0wlunwoof]

Its on the smoker. Anyone have a recommended IT for my given situation. Recipe says 138, but Im thinking 145 to 155. If I render fat I just live with it.

[Austin]

pr0wlunwoof I’d still cook to 138 or so. As long as you are going to slice and fry up like bacon later. Pan frying as bacon strips will put you way over the 160 temp for lethality.

[pr0wlunwoof]

Austin appreciate your help. I will take it to 138 then icebath and fridge over night for slicing tomorrow.

[pr0wlunwoof]

Ok. It looks like a success at this point.

[bocephus]

pr0wlunwoof It looks good, let us know how it tastes.

[pr0wlunwoof]

It might be the most delicious piece of meat I have ever cooked. I told the wife I needed to test it alone just in case.

[bocephus]

pr0wlunwoof Glad it turned out good for you.

[scottfletcher]

pr0wlunwoof I’m glad you were able to save the belly. My first mistake with bacon was adding to much cure. It tasted like a salt block. I didn’t know how to use the convention and thought adding more would be ok, lol