Curing Bacon

[buck 01]

Hi, everyone I'm new so be easy.Lol
I've been curing some pork belly's in Morton's smoke surge cur it's been in for about 5 days at 35 dg
in a plastic container i have been poring out the liquid every day I want to smoke it tomorrow do you think it will be OK.

[BuyLowSellHigh]

Are you following a recipe ? 

If so, where did it come from ?

[Sailor]

Welcome to the forum Buck!  I never did bacon but plenty of the members have and I bet they can get you on the right track.

[ArnieM]

Personally, I'd go for 6-7 days and check the firmness; it should be firm.  Also, I'd stop pouring off the liquid.  Yeah, it's water but it's also your cure.

[buck 01]

 i also put on some maple syrup on grade A. If I smoke it to 150 will it be safe and fry it before eating.

[buck 01]

Also when I have been poring off the liquid I have been adding more cur.

[ArnieM]

Don't add any more cure.  It contains sodium nitrite which can be bad for you if overused.  Leave the liquid in there.

150 is a good temp.  You could actually eat it at that point but it's not very appetizing.  :-\

[BuyLowSellHigh]

Okay, I'll ask again .. are you following a published recipe and if so where did it come from?

I have some concerns about your curing ...

First, you say you used "Morton's smoke surge cur ".  Morton's makes a Smoked Sugar Cure product that contains only sodium nitrAte, not nitrite.  As such it is a slow acting cure, intended for longer curing processes.

Second you said you were curing at 35 °F - that's too low for a nitrAte cure - the bacteria that are necessary for a nitrAte cure to work pretty much come to a screeching halt at 36 °F.  The temperature range needed is 36 -40 F.

Third, you state you have been pouring off the water, then you state you've been adding cure as you do that.  Do you know how much cure you have applied ?  How often did you apply it, and it what amounts?

Those three things leave me concerned a bit about your curing.  That leads me to wonder if you're following a recipe and a procedure form a reliable source.

As far as temperature, 150 °F on pork is food safe.  But equally important is the combination of curing and the time you take to get it to 150 °F.

From what you've stated so far I'm really not sure what you've done as far as curing goes.  Please tell us more about your curing procedure and amounts.

[buck 01]

Ok I followed the steps on the Morten smoked sugar cure bag for the amounts of cure and rubbed it all over the slabs of bacon and put some maple syurp in 2 about a 1/2 cup when I was porring off the liqued I would rubb a about 2 piches of mixed cure all over the slabs it,s been in for 5 days now the frig temp was 35.8 on dig tem. Just read some recipes on the internet and did what the bag said but was very veg.It's frim and looks good should it be safe was going to smoke at 200dg until the bacon reches 150dg inside.

the bag of mortin said for hams and bacon

Should I throw it away and start over

[buck 01]

Hope this helped wish I would have found this site sooner we kill about 12 hog every year but my family doesn't cure anything. Just wanted to try something new instead of making suasage with the bellys. The old timers said to just salt peper and brown sugre and keep putting on until dry and firm then smoke. Seems harder than i thought. YOUR HELP IS APPRECIATED sorry hope I'm not a bother .

[BuyLowSellHigh]

First, buck, you're not a bother.  That's what these forums are for -- helping each other.

I am reluctant to say you're okay with what you've done because your cure is a bit uncontrolled.  But if you proceed as you have indicated I suspect you will be fine.  You started with raw pork, applied some cure in amounts recommended, kept it chilled, and it's been five days.  Even if you hadn't applied the cure cooking it at 200 °F  to an internal temp of 150 - 152 F should be fine to eat as is.  If you the further cook it as bacon, that's even safer as far as safe temps go.

You would have been better using a cure that included sodium nitrite for a one week cure.  Next time try Morton Sugar Cure (no smoke in the name).

Second, you should apply the proper amount at the outset then keep that in contact with the meat for the curing period - no dumping then adding a pinch.

So while I think you're probably okay, I don't think anyone can say with any confidence or certainty that your pork belly is fine as it is.

To make it easier on yourself for the next round, check out both the Curing section and the Bacon section on the recipe site here:

http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

Read it all - it's full of good information on curing, curing salts and their uses and great recipes.

[jiggerjams]

Welcome Buck. BLSH has you covered. When you go to remove the bellies from the cure don't forget to give them a rinse. Afer the rinse take a sample from each slab and fry a piece and taste it. If it is to your liking I would air chill in the fridge for another 24 hours to develop a pelicle to assist the smoke flavor to adhere to the meat. If the sample is too salty then soak your slabs for another hour and resample until you like what you are tasting.

Good Luck!!

[Habanero Smoker]

I'm one that believes you have to be more careful about using nitrites and nitrates. Always start with a sound and proven recipe and follow it; once you become comfortable with it then you can modify some of the spices and flavorings.

Also your curing temperature is too low. It is better to keep it between 38°F - 40°F, this is a good rule to follow whether or not you are using a nitrate in your cure, of just a salt brine (wet or dry). Osmosis slows down as the temperature drops.

[buck 01]

Thanks for the help I will try what you said and let you know.

[buck 01]

Ok had to soak bacon for a few hours to get the salt down so I fried some up and pretty good. Put in frig to dry and get a
pelicle on it. Was going to smoke tonight but i got called into work and wont be able to smoke until Saturday morning what should I do?