Makin' Bacon
- Thread starter BedouinBob
- Start date
gregbooras
Moderator
Bob,
The bacon looks excellent, this in on my to do list to try!
Greg
The bacon looks excellent, this in on my to do list to try!
Greg
DivotMaker
New member
Nice, Bob! 
septemberelk
New member
Looks very good.
BedouinBob
New member
Yeah Greg, once you make real bacon you won't go back. 
gregbooras
Moderator
BedouinBob said:Yeah Greg, once you make real bacon you won't go back.
So what is the shelf life of bacon this way, my wife and I don't eat that much in a month
Greg
BedouinBob
New member
I vacuumed pack and freeze it. It'll keep for months that way no problem.
gregbooras
Moderator
BedouinBob said:
Never thought about freezing bacon, but that would work!
Greg
Pork Belly
Moderator
Great color, looks pretty tasty.
BedouinBob
New member
Yes Brian, turned out well. I haven't cooked the BB bacon yet but it looks good.
gregbooras
Moderator
BedouinBob said:
Bob,
How did you get smoke at 100 degrees, did you up the temp of the smoker until it started smoking and then back it down?
Thanks Greg
BedouinBob
New member
No, I'm too lazy for that! I have an Auberge so I just set it. Chips will usually go with that.
I have an Auberge so I just set it. Chips will usually go with that.
Pork Belly
Moderator
I have never tested it to find out, frankly it doesn't stay in the fridge for long. I slice a lot for the freezer but often keep smaller batches whole in the fridge. We always run out while the meat still looks fresh and appealing.
If you are concerned with spoilage I would not be. My panchetta, that cures with the same salt and nitrate (not spices or flavors) has hung in the basement aging for the past three weeks. I wouldn't even consider checking on it until a month has passed. It or a chunk of bacon would hold as long and even longer wrapped and stashed in the fridge. You biggest enemy is mold, green and white molds are fine but if you were to get black mold you need to throw it out.
So make your bacon, leave it whole (unsliced) and wrap it securely and store it in the meat crisper of the fridge, no worries. If you were to get a little green or white mold wipe it down with a 50/50 water vinegar solution and wrap in new materials. Storing a chunk of chunk of bacon like this is the most versatile method, just slice off what you need as the situation comes up, thin, thick, lardons (diced). What ever you need your ready.
If anything your making bacon aged beef smoked meats do not look and smell appealing they are likely not safe use your brains. There is a huge difference in the cheesy funk of aged meat and rot, you will know it when you smell it.
DivotMaker
New member
I'd sure think that vacuum-sealing your bacon would vastly increase the shelf life in the fridge, and totally eliminate the possibility of mold (no air).
By the way, Bob - that's some interesting-looking vacuum packaging in your first pic...what gives?
By the way, Bob - that's some interesting-looking vacuum packaging in your first pic...what gives?
BedouinBob
New member
Tony, I have some large vacuum bags that are wider than my machine so I do a first seal on an angle, cut the opening square, and then vacuum seal. 
DivotMaker
New member
Gotcha, Bob! And Dale - the UMAi bags are the only dry-age bags I know of, and work great.
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