Well, crap.

Air dried cured Meat Techniques

Well, crap.

Postby kil2k » Thu Oct 01, 2015 9:25 am

So may latest bacon adventure took a turn for the worse. Instead of wrapping the bacon in baking parchment or muslin, I put it straight on a rack in the fridge to dry. After a week of drying, I saw this...

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The cross section looked great, but I couldn't bring myself to eat any of it, so it went straight in the bin :cry:

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I checked the rack the bacon was sitting on, and it looked corroded

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And this is after cleaning up the rack :shock:

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Re: Well, crap.

Postby NCPaul » Thu Oct 01, 2015 11:22 am

I think the corner could have been removed and the rest would be fine. High strength salt solutions (as in the surface of the bacon) can cause what is called "chloride pitting". The metal of the drying rack was a grade or two below 316 stainless. A plastic or vinyl clad rack would also be resistant to this type of corrosion.
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Re: Well, crap.

Postby kil2k » Thu Oct 01, 2015 3:33 pm

Ah, that would explain it. Cheers Paul. I'll search around for a new bacon rack!
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Re: Well, crap.

Postby wheels » Thu Oct 01, 2015 6:35 pm

If possible, hanging the bacon's even better.

Phil
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