How long will the bacon keep.....?
Posted: Fri Jun 13, 2014 2:29 pm
Hi, I need advice from you all.
I make my bacon by buying a 2½kg belly of pork from my local butcher. After having cured and smoked it, I take it back to him, and he very kindly slices it for me. Then I freeze it. No problem there.
My son is visiting in a few weeks, and wants to take some home. So, it'll have to be unfrozen, at least till he gets home. And, as it's going in his hold luggage, he's concerned about the smell getting onto his clothes - ordinary plastic bags, even double, aren't perfect. I know, he could wash the clothes, but.......
My butcher has a vacuum-packing machine.
However, the butcher is going on holiday this weekend, for 2½ weeks. I THINK I can spin the process out till he comes back (and will be available for slicing and vacuum-packing), but I'm concerned it will be longer that advised.
Timing looks like:
Curing............5/6days.............finish 19th June
Resting..............6days.............finish 25th June
Smoking.............1day..............finish 26th June
Resting...............6/7days..........finish 2nd July
Into butchers for slicing and packing........3rd July
It'll be in the fridge all the time, apart from the 12 hours of smoking.
What do you all think? I know cured bacon should keep for a long time, but I'm nervous.
Thanks
I make my bacon by buying a 2½kg belly of pork from my local butcher. After having cured and smoked it, I take it back to him, and he very kindly slices it for me. Then I freeze it. No problem there.
My son is visiting in a few weeks, and wants to take some home. So, it'll have to be unfrozen, at least till he gets home. And, as it's going in his hold luggage, he's concerned about the smell getting onto his clothes - ordinary plastic bags, even double, aren't perfect. I know, he could wash the clothes, but.......
My butcher has a vacuum-packing machine.
However, the butcher is going on holiday this weekend, for 2½ weeks. I THINK I can spin the process out till he comes back (and will be available for slicing and vacuum-packing), but I'm concerned it will be longer that advised.
Timing looks like:
Curing............5/6days.............finish 19th June
Resting..............6days.............finish 25th June
Smoking.............1day..............finish 26th June
Resting...............6/7days..........finish 2nd July
Into butchers for slicing and packing........3rd July
It'll be in the fridge all the time, apart from the 12 hours of smoking.
What do you all think? I know cured bacon should keep for a long time, but I'm nervous.
Thanks