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I wonder why my bacon became rancid.

 
Posts: 153
Location: Northern Wisconsin
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I cured a slab of pork belly and hung it up a year ago. Today I diced some up to cook it with brussel sprouts and man it was rancid. I wonder what I screwed up.

I combined one part sugar with one part salt to extract moisture from the meat before I hung it but the sea salt I used was way more coarse than the turbinado sugar. Perhaps not enough salt was in contact with the meat causing something to get messed up?

Any thoughts?
 
Posts: 531
Location: North-Central Idaho, 4100 ft elev., 24 in precip
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Smoke?
 
Travis Halverson
Posts: 153
Location: Northern Wisconsin
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Are you asking if smoke has been present in my kitchen or if I smoked the meat?

I didn't smoke the meat.

Normal cooking smoke has been exposed to the meat in my poorly ventilated apartment kitchen. Maybe that caused it?
 
Dave Dahlsrud
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Location: North-Central Idaho, 4100 ft elev., 24 in precip
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I was wondering if you smoked the bacon at all. It's not a necessity, but I'm sure it would have helped to preserve it a little better.
 
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When you say you cured it, could you give more details about the process? Knowing the steps you took exactly might be helpful in determining the point where there was a problem.
 
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Location: Fennville MI
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It is not clear from your post - was this the first time you used any? If you used it before and it was good, when was the last time you had used it?

I can't imagine having bacon hanging in my kitchen untouched for a year - it would be used up long before that time, assuming it was not bad from the beginning.
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