MO_cows":1d9hh2mw said:You can still buy Mortons Sugar Cure, I saw it recently in small town grocery store. Also there's "Buckboard Bacon" cure made by Hi Mountain. http://www.himtnjerky.com. I have used it to cure bacon but it had already been sliced raw, so it didn't take long. A solid piece of meat like that is probably a 7-10 day cure?
MO_cows":28atblub said:Wondering if the vacuum sealing might help it cure faster? Maybe a 5 day cure?
Wewild":2mhasour said:MO_cows":2mhasour said:Wondering if the vacuum sealing might help it cure faster? Maybe a 5 day cure?
Don't know. They say botulism doesn't like oxygen. I did a partial vacuum with a vacuum seal bag for the durability of the bag. I read that somewhere. I finally got the cure salts with the nitrates and nitrites. Might do some next weekend. The prepared bacon has browned but is firm. It should be ready this weekend.
Wewild":3870pl83 said:Thanks Jo. I appreciate the concern and have the same. Help me though I thought an anearobic condition is "the absence of oxygen, preventing normal life for organisms that depend on oxygen". The frig has been at 37 degrees this whole time so any presence of bot hasn't been able to grow since the animal was processed. I used a recipe from
http://www.legourmet.tv/cooking/homemadebacon.html
minus the molasses but who knows if he is still alive.
I am now thinking about scraping the batch. How could it be safely tested?
cross_7":10ybhtm6 said:
Wewild":1s3t2x24 said:The bacon is excellent (in my mind of course since I made it). Cooked up good and the tasted great. It isn't like store bought and I couldn't slice it as thin as store bought. Slicing is going to need some work and I want to get a slicer next. I figure I got about $1.50 a pound in it not including my time and refrigeration.
hillsdown":12olm1me said:Sounds like it turned out fab, btw thin sliced is overrated you just gave everyone a better serving. ;-)
Wewild":20uxy7xg said:Thanks Jo. I appreciate the concern and have the same. Help me though I thought an anearobic condition is "the absence of oxygen, preventing normal life for organisms that depend on oxygen". The frig has been at 37 degrees this whole time so any presence of bot hasn't been able to grow since the animal was processed. I used a recipe from
http://www.legourmet.tv/cooking/homemadebacon.html
minus the molasses but who knows if he is still alive.
I am now thinking about scraping the batch. How could it be safely tested?
Running Arrow Bill":2fptlzmt said:Judging from the photo of the bacon, looks like it is probably 30% "fat back" with very little lean meat. Sorta like what we're finding in our area supermarkets. About 1 out of 100 packages I look at are like this or worse.
On a sidebar, won't frying bacon well-done ("crisp") kill any bugs or bacteria in the meat. If one doesn't cook their bacon well done, with visible "floppy fat" (LOL), then I suppose you could get sick if something had infected it...like all pork, poultry, ground beef, etc.
Running Arrow Bill":3836irjv said:On a sidebar, won't frying bacon well-done ("crisp") kill any bugs or bacteria in the meat. If one doesn't cook their bacon well done, with visible "floppy fat" (LOL), then I suppose you could get sick if something had infected it...like all pork, poultry, ground beef, etc.