Bacon is looking kind of funny....

Sausage making and curing meats.

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esotericvision
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Bacon is looking kind of funny....

Postby esotericvision » Tue Oct 30, 2012 7:34 am

Hey Everyone,

I've been messing around with curing bacon and ran into a small issue. I left for a photo assignment and ended up coming back a bit late. I set up some bacon to cure in some salt, sugar, and pink salt. It was slimy when I got back, not like the first batch. Doesn't smell or look bad, just clear slime drippy from it like the a science fiction movie. What is that stuff? Do I have to throw away the entire batch?

Best,

Ben
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Papa Tom
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Re: Bacon is looking kind of funny....

Postby Papa Tom » Tue Oct 30, 2012 10:03 am

Well if it doesn't look good I'd pitch it.
You didn't provide any details like time and temp during the cure but when in doubt toss it out.
tarde venientibus ossa....
esotericvision
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Re: Bacon is looking kind of funny....

Postby esotericvision » Tue Oct 30, 2012 10:09 am

it was about 5 lbs of bacon cured in about 1/2 cup of salt, 1 tsp of pink salt, 3/4 cup of sugar in a 1 gallon of water. It was submerged completely for 9 days at 34 degrees. The color, texture, and smell is fine. It's just that clear slime. I probably will pitch it unless someone can tell me what that stuff is and its safe. Anyone got all ideas on this one?
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Re: Bacon is looking kind of funny....

Postby Jarhead » Tue Oct 30, 2012 10:12 am

Welcome aboard Ben.
Like PapaTom said, we need some details on your cure and method.
What temp was the brine?
How long was the cure?
Did it just feel slimy or visibly slimy?
I've had some (skin off) that had a thick layer of fat on them that felt that way.
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esotericvision
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Re: Bacon is looking kind of funny....

Postby esotericvision » Tue Oct 30, 2012 10:47 am

I think I replied on the details before your post. Anyway it's all above your post except that it was a clear slime and it washed off. It now looks like the other batch. I'm saving some up to try smoke it with some of the local hardwoods here.

Best,

Ben
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Papa Tom
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Re: Bacon is looking kind of funny....

Postby Papa Tom » Tue Oct 30, 2012 11:20 am

Well Ben I'd guess you are probably OK considering all however there are improvements you can make.
When you brine you can safely use up to a quarter cup of pink cure #1 per gallon of water and the cure works better at a warmer temperature. Since to be safe you do not want to get above 41°F a temp closer to 40°F would work.
The slime you are experiencing may be myosin a protein that is soluble in saltwater and harmless.

And a question are you in Belize? It'd be interesting what wood to use. I have eaten BBQ in the Yucatan and it was very good but I don't have a clue what wood they used..
tarde venientibus ossa....

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