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Overcuring?

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  • gijsveltman
    Club Member
    • Dec 2016
    • 201
    • San Salvador, El Salvador

    Overcuring?

    Hello! I need some help with curing bacon. On April 25th I started curing some bacon using Meathead's maple bacon recipe and following the instructions for curing meats. According to the calculator, it had 5.2 days of curing to go. I fell ill and had to leave home for my parents' place and left the bacon curing. It's still there. Is it still any good, or should I (sadly) dispose of it?
  • Dick Anderson
    Club Member
    • Oct 2017
    • 97
    • Northern Sonoma County, California

    #2
    as long as it was refrigerated, it should be fine. Rinse or soak it well, and go for it!

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13128
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      Once the salts in the meat equalize with the salts in the curing liquid, it can't get any more "cured". And since curing preserves the meat anyway, you should be fine.

      Comment

      • Meathead
        Administrator
        • May 2014
        • 1460
        • Chicago area
        • Remember, no rules in the bedroom or kitchen
          Meathead

        #4
        If the liquid is not cloudy and doesn't smell funny, it should be fine. It MIGHT be oversalted, so I would soak it for about 6 hours in cold water in the fridge, changing the water once or twice. This will remove some of the maple flavor, so when it is smoking, give it a light coat.

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          Funny story. I had my wife convinced for about 6 months that maple bacon was made by feeding the pigs maple syrup their entire life....
      • JimLinebarger
        Club Member
        • Jun 2017
        • 840
        • Spokane Valley, Wa.
        • Grills/Smokers
          Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
          Weber Jumbo Joe
          Weber 22" Master-Touch Kettle
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          Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
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          About me
          Name: Jim
          Nick name: Bear
          Location: Spokane Valley, Wa.
          Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

          USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
          Former Computer Tech/Admin
          Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
          Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

        #5
        I over cured mine: during a 7 day cure I thought the dry brine was too thin and not covering enough so I added more product. It came out so salty that we almost stopped eating bacon. I have 1 un-sliced slab left which I will have to do what Meathead suggested, soak it for a few hours. What I have been doing with the slices is soaking them just before cooking. But that has reduced the flavor and it is still a little too salty.

        Comment

        • ecowper
          Founding Member
          • Jul 2014
          • 3484
          • Maple Valley, WA
          • Grill = Hasty-Bake Gourmet Dual Finish
            Smoke = Weber Smokey Mountain 22.5"

            Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
            Thermometer = Maverick ET732
            Thermometer = ThermoWorks Chef Alarm
            Thermapen Mk IV = Light blue
            Thermapen Classic = Grey
            PID Controller = Fireboard Drive + Auber 20 CFM Fan

            Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
            Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
            Favorite beer = Sam Adams Boston Lager or Shiner Bock
            Favorite whisky = Lagavulin 16 year old single malt

            Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


            Eric Cowperthwaite aka ecowper

          #6
          "we almost stopped eating bacon" .... that may be the saddest sentence in the English language

          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            Pretty sure that is in the Bible. It is just before the verse "Jesus wept."

          • Oakgrovebacon
            Oakgrovebacon commented
            Editing a comment
            Life without bacon........I cannot comprehend!
        • gijsveltman
          Club Member
          • Dec 2016
          • 201
          • San Salvador, El Salvador

          #7
          Dick Anderson RonB Meathead JimLinebarger ecowper thanks guys! Appreciate the help. Will soak and smoke in the following days and report back.

          Comment

          • jecucolo
            Club Member
            • Nov 2015
            • 1263
            • Schertz Texas
            • Pit Barrel Cooker
              Slow 'n Sear for 22" Kettle
              Weber 22" Kettle (Craiglist)
              Slow 'n Sear for 22" Kettle
              Weber Rapid Fire Chimney
              Maverick ET-732
              Kingsford Original Charcoal
              Kingsford Competition Charcoal
              Anova Sous Vide

            #8
            Meathead I just brewed up some maple bacon. Meathead's recommendation to add a light coating of maple syrup gave me an idea to add a glazed to the bacon while smoking it. About 135* I brushed a coating of maple syrup. Wow came out just the way I hoped. It added just enough more syrup to make a beautiful glazed a touch sweeter.

            Comment

            • jecucolo
              Club Member
              • Nov 2015
              • 1263
              • Schertz Texas
              • Pit Barrel Cooker
                Slow 'n Sear for 22" Kettle
                Weber 22" Kettle (Craiglist)
                Slow 'n Sear for 22" Kettle
                Weber Rapid Fire Chimney
                Maverick ET-732
                Kingsford Original Charcoal
                Kingsford Competition Charcoal
                Anova Sous Vide

              #9
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              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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              Meat-Up in Memphis

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