So, the Y and i love our bacon. For some reason, we missed some. we made some up quite some time ago, smoked it and wrapped it up. We always wrap it in parchment paper then put the bacon in a ziplock and store it in the fridge.
recently, we ran across a chunk that we made but we're not entirely certain when. (Here's to writing smoke dates on it from now on). it has been cured and smoked but it has been in the fridge since. when I unwrapped it, it smelled Ok, has a white coating (is that the fat and water working it's way out?) but, other than that, looked perfectly fine.
Thought I'd mention it to you guys before I decided to give it a try. I'd hate to toss it. then again, I'd hate to get sick, too. what do the more experienced bacon folks think?
recently, we ran across a chunk that we made but we're not entirely certain when. (Here's to writing smoke dates on it from now on). it has been cured and smoked but it has been in the fridge since. when I unwrapped it, it smelled Ok, has a white coating (is that the fat and water working it's way out?) but, other than that, looked perfectly fine.
Thought I'd mention it to you guys before I decided to give it a try. I'd hate to toss it. then again, I'd hate to get sick, too. what do the more experienced bacon folks think?
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