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7 replies

Bacon Cure issue

O ozziebMember
Members, a cure question. I brined a few bellies for bacon, usual brine which I have used for years. In one of them, there is a strange, unusual section. It looks like there was a rib bone removed, a deep gash with smooth sides. In the smoker for cold smoking now, there is a clear liquid seeping from this gash. There is no smell to it. I am wondering if there is a failure of the cure in this section. The five others in the batch do not have this. Anyone had this experience folks ?
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V vickibMember
I did have a gash in one section. I too thought just as you did, it looked like a rib section Had been removed because it looked like an extra section of meat. I did not open the smoker once it started cooking so I don't know if it seeped while it cooked, but I hot smoked. I think what you are experiencing is like what happens when you cold smoke salmon. You get I believe proteins seeping up from cracks. Usually they say having pelicule (sp?) form helps keep the proteins from seeping. Perhaps the same would apply to bacon??? How long do you brine? Just curious. Vicki
FM Former Member
Gus, I do not know your temps you were smoking at, but if you had a section of bacon which was thin it may have taken on more heat. Since it was taken heat from both sides no middle to balance the heat, the heat may have rendered the lard out of the fat. That is basically what happens when rendering lard, the clear liquid will be drawn out of the fat. I am guessing that is what happened. I do not think it has ever happened to me while smoking bacon, but as Vicki said about opening the smoker while smoking I try not to open the door. It is tempting, maybe cookshack will develop a remote video to go along with a remote stat. Smiler
O ozziebMember
quote:
Originally posted by Vicki B:
Is it tasty? I am guessing it's fine, especially after 14 days and it is what you use all the time. That is probably not what u are concerned about, just wondering about the weird Big Grin. Enjoy it. Would u be willing to share your brine recipe?


BACON Feb 16 3680 g $ 38.14 4150g less trimming 470g
Brine 1.5L
16g #1
180g Salt
90g Sugar
Garlic 4 cloves
7Juniperberry
2 Tbsp Maple Syrup
All ingredients are pulsed in the water prior to placing meat in it.
I like the sweet/sour taste of this pickle, and always cold smoke, max 20º C, for three consecutive 8hr periods, a night's rest between, using hickory and beech wood.
Regards,
Gus
O ozziebMember
quote:
Originally posted by KS Q:
Gus, I do not know your temps you were smoking at, but if you had a section of bacon which was thin it may have taken on more heat. Since it was taken heat from both sides no middle to balance the heat, the heat may have rendered the lard out of the fat. That is basically what happens when rendering lard, the clear liquid will be drawn out of the fat. I am guessing that is what happened. I do not think it has ever happened to me while smoking bacon, but as Vicki said about opening the smoker while smoking I try not to open the door. It is tempting, maybe cookshack will develop a remote video to go along with a remote stat. Smiler

KS Q,
That would be revolutionary ! Wondering how we keep the lens clear..........
I use an Amazen pellet smoker in a plywood cabinet, max 20º, fat render is not a problem. The liquid is actually more like a tear, a little trickle. Maybe the belly is crying to get out of this smoke filled box.....
Thanks you for the input and regards, Gus

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