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Phlashster

Pro Q CSG on the way...

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I finally pulled my finger out and ordered one. Got it from James at Smokewoodshack.com

Very nice guy, had a great chat about cold smoking. Arranged delivery for next week. I chose the kit with a few woods so i can have a play with flavours.

I have some bacon just come out of cure last night and is now drying. If i vac pack this, can i cold smoke it next week safely? (Temps permitting)

Thanks, Phil.

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Welcome to the club, should be fine to even keep in a ziploc bag if you don't want to vacpac it for a a good period of time as well, so long as you haven't had any metal near it since curing. 

 

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That will be fine, will likely be on your grill rack whilst smoking also.

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Just now, sotv said:

That will be fine, will likely be on your grill rack whilst smoking also.

Great. But just so i know, what is the issue with metal after curing?

Phil.

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There was a discussion on another thread a few weeks back, advising if bacon has been sliced, then use within a week. If untouched can last a few months.

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2 hours ago, Phlashster said:

Thanks. Drying on a stainless steel cooling rack as we speak. 

A problem?

 

Phil.

 

 

No Problem with that

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33 minutes ago, sotv said:

There was a discussion on another thread a few weeks back, advising if bacon has been sliced, then use within a week. If untouched can last a few months.

This is one of @Wade quotes, i must remember to save it then i can copy and paste as a response to people.

You will be surprised, left whole its something like 6 weeks. (Do not quote me on this)

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2 minutes ago, Smokin Monkey said:

This is one of @Wade quotes, i must remember to save it then i can copy and paste as a response to people.

You will be surprised, left whole its something like 6 weeks. (Do not quote me on this)

That's what I was trying to remember, as couldn't source the original post. My take was from it was that the metal of the blade caused it to go off quicker. May be mistaken though? Assume storing it in a metal container, would do that also.

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I remember the post and do follow it now,  bacon is cut into slabs and left until needed.  The "thing" with the metal  is you don't want it in contact with the curing meat because of the salt...

 

Ice.

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Ah, OK. Got it.

I took @sotv comment about metal being near it a bit too literally but he meant if it was unsliced. :) 

Thanks all, Phil.

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There are few formal guidelines regarding how long you can store your bacon as it is up to each food producer to do shelf life testing to prove to the EHO how long their product remains safe under their recommended storage conditions. Because our bacon contains Nitrite it is not bound by the 10 day * rule regarding c. Botulinum however few home producers have the means to effectively test shelf life.

The best advice we have is from the USA FSIS who give advice in the following publication...

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index

They make the distinction between "bacon" (which is immersion cured) and dry cure bacon.

Immersion cured in the fridge has a maximum of 7 days (1 week)

Dry cure bacon as a slab is 4 to 6 weeks but only 3 weeks when sliced.

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