cha0s Posted November 16, 2020 Share Posted November 16, 2020 (edited) Hi guys.. first time making bacon. I know i messed up the prague powder measurement and put too little in. Left in the fridge for a week. turned every day. in a glass dish covered with plastic wrap. Then washed and put it on a wire rack for 3/4 days in the fridge uncovered. Then hug in a cool place for a couple of days. the rack has left some marks. I guess residual salt etc has reacted with the metal. is this a problem and is the too little cure a problem. looks like bacon, smells a bit wierd. tastes mostly ok. edit: fyi weights etc are as follows 1484g pork belly 44g salt (~30%) 14g sugar (~10%) 0.7g prague powder (~not alot). should have been 3.5g? Edited November 16, 2020 by cha0s Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 16, 2020 Share Posted November 16, 2020 I would say it’s under cured by the amount of cure you added. Then 4 days in the fridge and 2 days hung (what temperature?) so that’s 6 days old. Quote Link to comment Share on other sites More sharing options...
cha0s Posted November 16, 2020 Author Share Posted November 16, 2020 Hi thanks for taking a look. It was 7 days in the fridge, turn/flip each day. domestic fridge at around 3 degrees celcius Then about 3 or 4 uncovered in fridge at around 3 degrees celcius again Then hung in a cold room for 2 days. Quote Link to comment Share on other sites More sharing options...
Wade Posted November 19, 2020 Share Posted November 19, 2020 Was the Prague Powder #1 or #2. Also can you confirm that it contained 6.25% Sodium Nitrite. Assuming it was #1 at 6.25% Nitrite then you have applied just under 30 mg/Kg of Nitrite to the meat (30 ppm). The maximum level permitted commercially is 150 mg/Kg though it has found to still be effective at 50 mg/Kg. You are still significantly below this level. With bacon, although the Nitrite is used to provide some bacterial protection, its main purpose is as a flavouring and also to inhibit the rancidification of the fat. From what you have described it should be safe to eat - though ensure that it passes the "sniff test". You will be able to tell if the fat has started to go off. I suggest that you eat it quickly and freeze what you cannot eat straight away. The marks from the rack will be fine - just cut them off. Quote Link to comment Share on other sites More sharing options...
cha0s Posted November 19, 2020 Author Share Posted November 19, 2020 Hi wade. Thanks. Yes it's #1 and says 6.25% The fat does taste bad but the meat is OK. Next time I'll use the proper amount. 1 Quote Link to comment Share on other sites More sharing options...
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