Spoiled Canadien Bacon?

yojimbo · March 25, 2007, 08:24:24 AM

Just finished curing 8 lbs via Habsmoker method but have a question on safety. I noticed on the second day of curing one of my ziplocks was not 100% sealed leaving about a 1/2 inch opening. Should I be concerned about bacteria? This is my 4th smoke with this method and all have turned out super.

Thanks

Gizmo · March 25, 2007, 11:02:05 AM

welcome Jimbo
The open bag should not be a problem. The atmosphere itself is not in a vacuum to begin with so there is already air. The cure's job is to kill the bacteria.

yojimbo · March 25, 2007, 01:59:59 PM

Thanks Gizmo. ;D Kinda figured it'd be ok but can't hurt to ask.

Habanero Smoker · March 25, 2007, 03:30:13 PM

Though you want to eliminate as much air as possible during the curing process, I don't believe there is any thing to be concerned about.

coyote · March 25, 2007, 09:16:01 PM

Good to have you in the house YoJ....Coyote

West Coast Kansan · March 25, 2007, 09:20:27 PM

YoJ, if you want to be absolutely safe, go ahead and finish that piece and pm me ... I will give you my address to ship it to... ;)

or just let us know how you like it... welcome!

Wildcat · March 26, 2007, 08:03:06 AM

Welcome to the forum YoJ

yojimbo · June 09, 2007, 03:30:45 PM

Thanks all for the welcome!! Been a while since I been on. Btw the Canadian Bacon was outta site (Great recipe Hab)!! .

Habanero Smoker · June 09, 2007, 03:57:42 PM

I got a couple of batches curing now. I forgot which member uses ginger in his cure. So one batch I add 1/2 teaspoon of ginger per pound, can't wait to see how that turns out.

bunnydude · June 10, 2007, 11:02:28 AM

It is me who uses the ginger and it should really turn out great :)

Habanero Smoker · June 10, 2007, 01:53:07 PM

Quote from: bunnydude on June 10, 2007, 11:02:28 AM
It is me who uses the ginger and it should really turn out great :)

Thanks for that tip. I can hardly wait to give it a try. I'm also going to make some pea meal out of both batches.