Did I screw up?

[josbocc]

Hey Everyone,

Did some Canadian Bacon yesterday using Hab's recipe.  Dry cure, followed by six days in the fridge.  Into cool water for 30 mins, then dried and allowed to form a pellicle.  I've always assumed that the cure is the big factor in smoking the CB, but after reading a few of the recent posts, now I am second-guessing myself.

Here's the problem..., we had a high temp yesterday of about 8 degress F in Northern, NY.  My cabinet temp only hit about 175..., so when the IT of the bacon was about 110 degrees, I pulled them from the DBS6, and into the oven at 225 until the IT hit 145.  Should I be OK?  I guess I wasn't thinking that the cabinet temp had to be a bit higher to kill off any bacteria.  The bacon was in the oven at 225 for about 1 hour and 15 mins.  Am I safe?  Your input, as always, is appreciated.

Jeff

[OU812]

You are safe, the cure isnt killed off till the IT hits 140 F

[josbocc]

OU812,

Thanks for the reassurance.  We sliced a small chunk off of one of the pieces of CB yesterday (had to do a taste-test  ;D) and the Mrs. and I are none the worse for the wear today.  However, I always like to get the opinions of the experts.

Thanks Again,

Jeff

[mrmcdowe]

That is pretty close to how I do my bacon in the winter.  Being in Calgary for the moment, I usually finish most things in the oven.

[Habanero Smoker]

With fully cured meats you don't have to worry about your cabinet either being too low or too high. I don't read all posts, so I'm not sure what post that indicated you need to get to a certain cabinet temperature with cured meat.

You could have also just cold smoked it, leave it uncooked. Then when ready to serve, you can slice and fry it at that time. I sometimes will just cold smoke the Canadian bacon; slice it to what thickness I like. Then dip it in beaten egg, coat with coarse ground cornmeal and fry until fully cooked (golden brown).

[josbocc]

Thanks Everyone,

Sliced the CB tonight, and the scraps haven't made the two Golden Retrievers sick yet.  I am feeling better about not hitting 200 on the cabinet temp, and am comfortable serving my buddies at our annual ice-fishing weekend in a few days.

You Guys are the Greatest,

Jeff