Over brine

[HCT]

I started brining some bacon on wedneday,hoping to smoke it on sunday. Make a long story short, daughter had a baby and now the bacon has been in the brine 5, prolly 6 days. Should I toss it?

Mickey

LABS RULE!!!  

God bless our wildlife!

[3rensho]

Mickey, first congrats on the new addition.  You didn't mention what kind of meat you're making bacon from or what the brine is.  I make bacon from pork belly using a dry rub/brine (containing NaNO2) and let it sit in the refer for 7-8 days before smoking.  When  I do a corned beef (from brisket) I use a liquid brine (again with NaNO2) and let it soak 10 days after pumping it.  I've never had it come out anything but good.

Tom

Smokin' in Switzerland

[HCT]

Thanks Tom

It was from that recipe from Alton Brown. Using water, apple cider, molasses,sugar,salt & pepper. I believe it was called the The scrap iron chef cure.


Mickey

LABS RULE!!!  

God bless our wildlife!

[3rensho]

I looked up that recipe.  It looks like it would be a very hypertonic environment for bacteria and therefore rather hostile.  Having said that I'd wait for one of the food safety guru's to add their $.02 worth as I have no experience curing sans nitrite.

Tom

Smokin' in Switzerland

[CLAREGO]

i tried the scrap iron chief bacon didnt turn out good...maybe if it cured longer but i think it said a couple of days there aint much to it. i have some curing with hmountain bbb using a belly tell yah how it turns out
clarence