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Making Bacon
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<blockquote data-quote="Jogeephus" data-source="post: 715041" data-attributes="member: 4362"><p>Don't know how you can test it without a lot of trouble sounds like you already have eaten it so it really is a mute point and odds are in your favor. FYI, the 37 degrees only means the multiplication is slower. At 32 degrees it takes 38 hours to double. Where the trouble arises is when you hang it to dry and bring it to room temp then when you cold smoke it. At room temp it will double every hour and at a cold smoke temp it will double every 30 minutes. So like you said, can't be too careful.</p><p></p><p>I watched the video and the fella said he rubbed the belly in a cure. Based on the terminology I was taught a cure is a mixture that has a trate or trite salt in it whereas a rub is merely a salt and sugar mix. He called his a cure so I wonder if they didn't leave something out. I also looked at several bacon recipes and not one omitted the ite/ate.</p><p></p><p>I finished up some mollassis butt bacon today. Here is the finished product. Pretty good if you like honey baked hams and such.</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Food/IMG_4030.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 715041, member: 4362"] Don't know how you can test it without a lot of trouble sounds like you already have eaten it so it really is a mute point and odds are in your favor. FYI, the 37 degrees only means the multiplication is slower. At 32 degrees it takes 38 hours to double. Where the trouble arises is when you hang it to dry and bring it to room temp then when you cold smoke it. At room temp it will double every hour and at a cold smoke temp it will double every 30 minutes. So like you said, can't be too careful. I watched the video and the fella said he rubbed the belly in a cure. Based on the terminology I was taught a cure is a mixture that has a trate or trite salt in it whereas a rub is merely a salt and sugar mix. He called his a cure so I wonder if they didn't leave something out. I also looked at several bacon recipes and not one omitted the ite/ate. I finished up some mollassis butt bacon today. Here is the finished product. Pretty good if you like honey baked hams and such. [img]http://i102.photobucket.com/albums/m114/jogeephus/Food/IMG_4030.jpg[/img] [/QUOTE]
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