Mould on bacon

[DeeK]

Good Morning,
I have been curing bacon for a while now, but still get a bit worried about the mould on my bacon. I vac pack my meat to cure, then wash off the excess curing mix, then hang to dry in an old fridge with a little fan inside to keep the air moving. I normally dry for about 3 - 4 weeks, during this time I get various moulds growing. Please see attached photos.

The bacon its self, tastes OK

https://picasaweb.google.com/1006382692 ... directlink

Best regards

Derek
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[BriCan]

My advice would be to wash the bacon down in lukewarm water with a good dollop of white vinegar using a soft nylon scrubbing brush – on no account eat any more before you do this.

Your problem is moisture, I dry mine at room temperature which is 15 degrees C and humidity is around 60/65%, leaving them for a couple of days (there is always air movement in the room) before transferring to my cooler which runs at 1 degree C

What you are doing is after you wash off your bacon you are not allowing them to dry off thus when you put them in the fridge you are trapping the moisture in there thus raising the humidity up to an unacceptable level hence the mold (been there, done it, had the T.shirt)

Anyone else with thoughts?

[DeeK]

Hi BriCan,

Thank you for your reply, the vinegar idea sounds good, I will try.

Regards

Derek

[saucisson]

As Brican suggested, it looks like it is too damp, so follow his advice.

[Salmo]

Hello Derek
May I ask why you leave your bacon drying for such a long period?
I also make my bacon with the dry cure/vac pack method.
When done I give it a pat dry with paper towel,leave in the fridge for one day and then either slice & freeze in useable amounts or smoke it & then slice/freeze.
Four weeks seems a very long time to me if you're making "ordinary" bacon.

[captain wassname]

air dried bacon is common round here available mostly through farm shops
I was talking to someone at an exhibition a few years ago and he used BriCan,s method for his own but said the EHO wanted the stuff he was selling kept refridgerated.


Jim

[Salmo]

Cheers Jim
Is this eaten raw then ,or do you still have to cook it?

Mel

[captain wassname]

I only tried it the once I fried some and found it a bit leathery,sort of chewy,also tried some raw much the same.

Jim

[Salmo]

I only tried it the once I fried some and found it a bit leathery,sort of chewy,also tried some raw much the same.

Jim

Ah, bit like my wife's turkey then

[DeeK]

Hello Derek
May I ask why you leave your bacon drying for such a long period?
I also make my bacon with the dry cure/vac pack method.
When done I give it a pat dry with paper towel,leave in the fridge for one day and then either slice & freeze in useable amounts or smoke it & then slice/freeze.
Four weeks seems a very long time to me if you're making "ordinary" bacon.

Salmo,
Good question, I thought that was about how should be given, so that the meat can dry, and mature.

I tend to fry mine usually Sat / Sun breakfast.

Regards

Derek

[DeeK]

As Brican suggested, it looks like it is too damp, so follow his advice.

Thanks - Saucisson