Another bacon thread - but mine!

Post Reply
Bumper
Beginner
Beginner
Posts: 50
Joined: Tue May 09, 2017 22:56
Location: Australia

Another bacon thread - but mine!

Post by Bumper » Mon May 29, 2017 06:12

I have a nice 3.5kg batch of bacon on the go, using Michael Ruhlman's bacon recipe.

Image

bacon recipe
User avatar
Butterbean
Moderator
Moderator
Posts: 1775
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Tue May 30, 2017 00:21

Looks good.
Bumper
Beginner
Beginner
Posts: 50
Joined: Tue May 09, 2017 22:56
Location: Australia

Post by Bumper » Sat Jun 03, 2017 21:39

So I think this is ok, just a deep cure penetration? The belly went consistently grey across both pieces. It hasn't been cooked, just very lightly cold smoked. No off smell or other concerns other than the off outer color. I used maple syrup as the option in the recipe.

I trimmed a bit of the grey back on the piece but the line on the third image gives the best graphic of my concern. All good to cook and consume or put it down to experience and move on?

Image

Image

Image
Bumper
Beginner
Beginner
Posts: 50
Joined: Tue May 09, 2017 22:56
Location: Australia

Post by Bumper » Tue Jun 06, 2017 02:05

Bump! Any assistance greatly appreciated. I have frozen all but 1 bag of it but will need to cook that in the next day or so. Thanks again. B
User avatar
Butterbean
Moderator
Moderator
Posts: 1775
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Tue Jun 06, 2017 15:41

Looks oxidized to me. Could be from not getting a good seal on your bag or could have been there when you bought the meat.
User avatar
redzed
Moderator
Moderator
Posts: 3279
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Tue Jun 06, 2017 18:44

Agree with BB. Happens often and usually it is only light surface discoloration from contact with air. Once smoked you should not see a colour variance. I would not be concerned unless it's also that colour inside the bacon.
Bumper
Beginner
Beginner
Posts: 50
Joined: Tue May 09, 2017 22:56
Location: Australia

Post by Bumper » Wed Jun 07, 2017 01:59

Thanks - oxidization makes sense - I found it hard to get all the air out - will use a vac sealer and do smaller cuts next time. I'll cook some up and see how it goes.

Thanks again, really appreciate the help.

B
Bumper
Beginner
Beginner
Posts: 50
Joined: Tue May 09, 2017 22:56
Location: Australia

Post by Bumper » Sun Jun 11, 2017 23:54

It cooked up and tasted great, and 3 days later I am still here, so all good. I was intending to give some to the folks, but the grey color will make this batch house bacon I think.
Post Reply