Steve Harford Posted August 27, 2017 Share Posted August 27, 2017 I have cured some pork loins as bacon and the majority remains unsmoked after 2 weeks due to the weather turning too warm ( I will post separately about that). It is in the fridge and still looks and tastes good but I'm just wondering how long it can safely be left in that state? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 27, 2017 Share Posted August 27, 2017 Wade will answer this one. You will be surprised at how long you can store it, and the difference between dry cure and wet cured. Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted August 27, 2017 Author Share Posted August 27, 2017 44 minutes ago, Smokin Monkey said: Wade will answer this one. You will be surprised at how long you can store it, and the difference between dry cure and wet cured. 44 minutes ago, Smokin Monkey said: Wade will answer this one. You will be surprised at how long you can store it, and the difference between dry cure and wet cured. Great. I should perhaps have mentioned. I used a dry cure. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 27, 2017 Share Posted August 27, 2017 Dry cure all the way for me. Quote Link to comment Share on other sites More sharing options...
Wade Posted August 27, 2017 Share Posted August 27, 2017 Hi Steve Unsliced, dry cure bacon will keep refrigerated for up to 6 weeks. Once it is sliced then you should eat it within a week. If you want to keep your bacon longer then you should freeze it. The chilled shelf life of unsliced immersion cured or pump is only a week. The graph below shows typical water uptake for immersion cured bacon at 0, 7 and 14 days. For dry cured bacon there is a reduction in weight for both loin and belly as the salt/sugar draws out water from the meat. 2 1 Quote Link to comment Share on other sites More sharing options...
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