Hi! I just did my first batch of homemade bacon... Delicious! Even though I was still nervous as hell over the botulism risk.
Got some questions during the process... At some point in my life, I was a medical student and I saw people with Botulism... That's something I DON'T want me or my family to experience.
This is for wet cures, not dry cures!
How do you detect if what you are curing is going bad?
I've read Meatheads article on curing and so far:
a) The meat should smell fresh, a little briny, not funny
b) No molds on the curing liquid
c) No bubbles (Total absence of bubbles? Some bubbles?)
Any other markers that would make you guys think that maybe this batch is not such a good idea?
Thanks
Fer
Got some questions during the process... At some point in my life, I was a medical student and I saw people with Botulism... That's something I DON'T want me or my family to experience.
This is for wet cures, not dry cures!
How do you detect if what you are curing is going bad?
I've read Meatheads article on curing and so far:
a) The meat should smell fresh, a little briny, not funny
b) No molds on the curing liquid
c) No bubbles (Total absence of bubbles? Some bubbles?)
Any other markers that would make you guys think that maybe this batch is not such a good idea?
Thanks
Fer
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