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laserdoc
Joined: 05 Dec 2013 Posts: 7
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Posted: Nov 28 2014 Post subject: trying to rush my cure time on bacon |
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I have a 5 lb slab sitting in my cure now for 6 days. I was going to pull it and rinse it and let it air dry until tomorrow then cold smoke it . Unfortunalty I have to fly out of town on Sunday afternoon for work and won't be back until Tuesday night.. so I can't wait the regular 7 days for cure time. A thicker part of the bacon is still a bit squishy so I think it needs another day or two for that one corner to firm up. My question is if I pull it Sunday before I head out that will be (8 days cure time) and let it sit in the frig to air dry until Wed morning and smoke it then,,,, I should be good right? That gives it a air drying time of about 72 hours instead of the regular 24
Thanks guys!!! |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Nov 28 2014 Post subject: |
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extra cure time should not be a problem, _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Rinngrizz BBQ Pro
Joined: 13 Mar 2012 Posts: 525 Location: Sioux Falls, SD
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Posted: Nov 30 2014 Post subject: |
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Harry Nutczak wrote: | extra cure time should not be a problem, |
Bingo, the man knows what he is talking about. had this problem last year with one of my slabs. Had to sit in the cure 12 days due to work. came out fine with a little extra soak after out of the cure. _________________ Jason
Modified ECB
UDS |
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laserdoc
Joined: 05 Dec 2013 Posts: 7
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Posted: Dec 06 2014 Post subject: |
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all turned out great. Smoked it Wed and it set in the frig until this morning. sliced a sample and it turned out great. Time to slice and bag this batch. Going to start another one in the cure this weekend. I smoked this one for about 11 hours. I may cut the smoke time in half to see if I can tell a difference. Or should I increase the smoke time? What is the most common time to smoke them while cold smoking?? My temp hung around 75 degrees the whole time which was perfect. Think I will do the next one with the honey instead of the maple syrup |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Dec 07 2014 Post subject: |
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I try to get at least 24 hours of smoke, I prefer 36-48.
But I like a real smokey bacon, as do our customers.
Cold weather is definitely a plus for bacon, we're able to keep those temps down much easier.
I'm tempted to get a small walk-in cooler set up outside just for doing bacon in the summer months, I rarely have a chance in summer due to the workload of the Oyler, I can't seem to find any time that its empty to be able to get bacon in. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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laserdoc
Joined: 05 Dec 2013 Posts: 7
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Posted: Dec 07 2014 Post subject: |
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OK on the 24 hours. My amaze pellet tray will go 12 hours so I will load it up twice. I started at 6 am the last time so I will reload it and let it go all night on the second load. |
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