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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?
 
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crazyfish
Sep 19, 2002

Gann Jerrod posted:

How well does the bacon in the OP's recipe freeze? I'm very interested in doing this project, but I don't want to be stuck with 3 pounds of rotting bacon.

I have some cured lardons leftover from a batch I did in July in the fridge that are still edible. Some of the refrigerated slices started to get a bit of mold though. It freezes fairly well though as long as it's stored properly. I generally store the slices tightly wrapped in press-n-seal and put inside a freezer ziploc.

* # ¿ Sep 21, 2011 21:41
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# ¿ May 1, 2024 17:44
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crazyfish
Sep 19, 2002

EvilLile posted:

I'm almost positive it's a blend of sodium nitrite and regular salt. I thought Ruhlman mentioned the percents in his book, but I'm not seeing it.

Going from memory, the typical pink salt is 93.75% standard salt and 6.25% sodium nitrite (I might be off by a half percent).

* # ¿ Sep 30, 2011 17:49
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crazyfish
Sep 19, 2002

Deathwing posted:

Neat fact - sodium nitrate is also naturally present in a bunch of fruits and veggies, especially leafy greens. Might as well deny Mother Nature the kill and go out eating delicious bacon!

I believe the most common substitute is celery seed. Myself, I just use pink salt and ration my bacon consumption.

* # ¿ Jan 2, 2012 20:57
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crazyfish
Sep 19, 2002

I like turtles posted:

What you could do would be to paint the outside of your bacon with whiskey or something before cooking/smoking, maybe baste it occasionally during the process.

Or use oak as part of your smoking wood. Since whiskey is aged in oak, you'll get some of the same flavours but it won't quite be the same.

* # ¿ Jan 6, 2012 01:22
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crazyfish
Sep 19, 2002

bunnielab posted:

My bacon is too salty. :(

I left it in the cure for 10 days because it didn't seem firm enough. I now regret that. Happily it was only a 1.5lb chunk so I can blanch it and use it up as an ingredient.

Also, I oven roasted it and it really lacking the smoky "bacon" flavor. I think I will get some hardwood pellets and smoke the next one.

Because clearly I am going out tomorrow and buying an other belly.

Soak the belly in water for an hour. Change the water and do it again. It'll be a lot more palatable.

* # ¿ Apr 5, 2012 17:04
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# ¿ May 1, 2024 17:44
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crazyfish
Sep 19, 2002

 I've done plenty of bacon before (delicious by the way), but I'm interested in expanding to meats that need to be hung and dried. How important is the humidity level for something like a duck prosciutto that isn't going to be hanging for super long? I'm a homebrewer and I don't have space for yet another fridge, unfortunately.

* # ¿ Jun 19, 2014 18:27
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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?