HELP!!! I'm brining/curing bacon and have an urgent question
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HELP!!! I'm brining/curing bacon and have an urgent question
Hi oh wise forum members!
I've got 2 x 2.5kg rolled pork loins curing... 1 packed in salt and the other in a brine. They both went in on Sunday night with the expectation that I would rinse them tonight, hang them overnight and smoke them tomorrow... Sounds like a good plan, right?
Well, due to an urgent family matter that I have to deal with interstate over the weekend, I can't smoke them until next weekend (taking a day off work next week to do it isn't an option either)... So the way I see it, i've got four options;
1: Leave them in the brine/salt until next Friday, so I can smoke them on Saturday
2: Take them out of the brine/salt and hang them in my fridge for a week then smoke them on Saturday (this is what i'm leaning towards)
3: Let my little brother smoke them for me tomorrow, but he has no experience with a stick burner, especially not an offset (Hark Tri-fire)
4: Chuck them in the bin.
My fears are as follows;
Option 1: This will result in a very, very salty bacon
Option 2: Will they start to spoil in this time?
Option 3: I end up with a really really crappy product
Option 4: Well, it's obvious... This really isn't an option
What would you do, and why?
Thanks!
I've got 2 x 2.5kg rolled pork loins curing... 1 packed in salt and the other in a brine. They both went in on Sunday night with the expectation that I would rinse them tonight, hang them overnight and smoke them tomorrow... Sounds like a good plan, right?
Well, due to an urgent family matter that I have to deal with interstate over the weekend, I can't smoke them until next weekend (taking a day off work next week to do it isn't an option either)... So the way I see it, i've got four options;
1: Leave them in the brine/salt until next Friday, so I can smoke them on Saturday
2: Take them out of the brine/salt and hang them in my fridge for a week then smoke them on Saturday (this is what i'm leaning towards)
3: Let my little brother smoke them for me tomorrow, but he has no experience with a stick burner, especially not an offset (Hark Tri-fire)
4: Chuck them in the bin.
My fears are as follows;
Option 1: This will result in a very, very salty bacon
Option 2: Will they start to spoil in this time?
Option 3: I end up with a really really crappy product
Option 4: Well, it's obvious... This really isn't an option
What would you do, and why?
Thanks!
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
I often leave mine in the cure/brine for a week or more longer.
maybe rinse out Thursday night and fridge Friday to dry.
Just makes a firmer Bacon wich actually tastes better.
maybe rinse out Thursday night and fridge Friday to dry.
Just makes a firmer Bacon wich actually tastes better.
Cheers
Titch
Titch
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- Posts: 124
- Joined: Mon Feb 03, 2014 4:38 pm
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
That's what I was hoping to hear!
So I'll leave it in the cure til Thursday night... That's 11 days in, then rinse and hang til smoking time Saturday morning.
So I'll leave it in the cure til Thursday night... That's 11 days in, then rinse and hang til smoking time Saturday morning.
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
option 1 depends on the salt % in the brine.
option 2 what titch said
option 3 teach him for the future
option 4 There should be no option 4
option 2 what titch said
option 3 teach him for the future
option 4 There should be no option 4
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HELP!!! I'm brining/curing bacon and have an urgent question
Could you take from the brine/salt vac seal them then when you come back rinse, dry, smoke ???
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Re: HELP!!! I'm brining/curing bacon and have an urgent ques
Thanks guys, i'll go with titch's suggestion and split the additional time between leaving it in the cure, and hanging in the fridge before smoking a week later than my initial plan.
HELP!!! I'm brining/curing bacon and have an urgent question
Looking forward to seeing your final product mate! I'm about to chuck pork belly into a cure this weekend
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Re: HELP!!! I'm brining/curing bacon and have an urgent ques
Before you smoke it, you could slice a small piece off and cook it up to check if its too salty as a result of more time in brine. If it is, just dump it in some water for 12 - 24 hours to suck some of the salt out of it then back in fridge to let the outside set up for accepting smoke then have at it.
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Re: HELP!!! I'm brining/curing bacon and have an urgent ques
The the brined bacon was awesome, but the dry-cured one was really, really salty... Could only use it in other dishes, not for breakfast.
I was surprised by how much the dry-cured bacon reduced in volume, the fibres all tightened up and the fat broke right down, so it was a much drier bacon too.
I was surprised by how much the dry-cured bacon reduced in volume, the fibres all tightened up and the fat broke right down, so it was a much drier bacon too.
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
Did you soak it for a few hours?
Cheers
Titch
Titch
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Re: HELP!!! I'm brining/curing bacon and have an urgent ques
Yep, soaked both for 24hrs in fresh water, then hung them to dry for 12hrs overnight before smoking.
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
What was your cure mix for the dry rub bacon?
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Re: HELP!!! I'm brining/curing bacon and have an urgent ques
per kg of meat;
15% salt
1.5% sugar
0.5 grams cure #2
15% salt
1.5% sugar
0.5 grams cure #2
HELP!!! I'm brining/curing bacon and have an urgent question
15% salt (from memory) is way too much, probably ok for an overnight brine but not for any length of time along with curing salt
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