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Thread: How long will bacon last?

  1. #1

    Default How long will bacon last?

    Hello!

    I am planning for a 6 day backpacking trip and was wondering, if I smoke and salt bacon, how long will it last without refrigeration? Even if it only lasts 2 days it would still be fine. Me, and my friend who i am going with are having a "competition" to see who can eat best of the trip, so any other ideas for food (breakfast, lunch, or dinner) would also be helpful. Thanks!

    -CS
    We do not go to the green woods and crystal waters to rough it, we go to smooth it. We get it rough enough at home, in towns and cities.

  2. #2
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    Properly 'cured' bacon will last months.
    Most of the stuff in supermarkets though is filled with water, and intended to remain chilled until it's used. It's not the same stuff.

    There must be a traditional home made sausage and bacon curers supplier where you are.
    Like the British sausagemaker.org site.

    The advice from them is probably the best you will get.

    Best of luck with it

    cheers,
    Toddy
    You are never too old to have a happy childhood. Muddy is a state of happiness :-)

  3. #3

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    I was thinking of making my own from prok belly, so it will last months without refrigeration? Really?
    We do not go to the green woods and crystal waters to rough it, we go to smooth it. We get it rough enough at home, in towns and cities.

  4. #4
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    If you do it right, it will.
    Bacon was originally a way of preserving (and flavouring) pork.

    Honestly, the curers sites are your best bet for good, safe information.

    There are a few threads on the forum about making your own though.

    chees,
    M
    You are never too old to have a happy childhood. Muddy is a state of happiness :-)

  5. #5

    Default

    Thanks so very much toddy!

    -CS
    We do not go to the green woods and crystal waters to rough it, we go to smooth it. We get it rough enough at home, in towns and cities.

  6. #6
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    I recently bought a pack of shrink wrapped Parma ham from a farm shop. I kept it at unrefrigerated for two weeks then ate it. It was absolutely fine.

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    If it makes a coughing noise.............not very long.
    Effort = Reward.
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  8. #8
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    Hugh Fernley Whittingsomething did a piece on smoking and curing pork in his river cottage program, he said on there that if it was cured in the traditional manner it used to see the family thhough the winter in the days before refridgeration and for naval personel back in the days of wooden ships it was 1 of the few meats to grace the dinner table when at sea for monthes at a time, that and salt beef

  9. #9
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    Quote Originally Posted by HillBill View Post
    If it makes a coughing noise.............not very long.
    LOL Very funny Hill Bill
    AH..... The Great Outdoors......Its for everyone you know, even those who want to stay indoors and look at it through the window.

  10. #10

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    I looked at the sausagemaker.com site, and i couldn't find any bacon recipeis. so does anyone know of any recipies that will keep? I found one, but it said that it had to be refrigerated. But that was a dry rub and smoke. Would a brine keep? Thanks for puting up with me!

    -CS
    We do not go to the green woods and crystal waters to rough it, we go to smooth it. We get it rough enough at home, in towns and cities.

  11. #11
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    one here I have not tried it though

    http://www.accidentalsmallholder.net...con/drycuring/
    AH..... The Great Outdoors......Its for everyone you know, even those who want to stay indoors and look at it through the window.

  12. #12
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    How about this one.....it even explains the difference between British and American cuts of meat for baconing

    http://cruftbox.com/blog/archives/001573.html


    Is this the page you found on sausagemaking.org ?
    http://www.sausagemaking.org/acatalog/bacon_cures.html
    cheers,
    Toddy
    Last edited by Toddy; 07-05-2009 at 19:45.
    You are never too old to have a happy childhood. Muddy is a state of happiness :-)

  13. #13

    Default

    Ok one more question:
    will pork loin keep better then belly? becasue I am an american (and proud of it). I didn't know there were two types, so will that make a difference? Again many thanks!

    -CS
    We do not go to the green woods and crystal waters to rough it, we go to smooth it. We get it rough enough at home, in towns and cities.

  14. #14
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    Shouldn't think so; I think so long as the recipe is appropriate it ought to be fine

    That smallholding site looks interesting too

    cheers,
    Toddy
    You are never too old to have a happy childhood. Muddy is a state of happiness :-)

  15. #15

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    thanks for all of your help toddy!
    We do not go to the green woods and crystal waters to rough it, we go to smooth it. We get it rough enough at home, in towns and cities.

  16. #16
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    When I was a kid my mother and father cured bacon and hams. All I remember is that they were rubbed down with salt and pepper (very heavily) and then slow smoked over several days.

    They would be placed in a bag to keep insects, mice etc. off of them an then hung on a wire. Thy would keep perfectly well until they were all gone. As Toddy said, months.

    Traditionally there is Salt Cured and there is Virginia Cured. Virginia Cured is simply Sugar cured.

    Salt removes the water from meat, as does the slow smoking. Without water, bacteria will not grow. Sugar, does not remove the water but instead makes an environment that bacteria and mold cannot live in. Think about a jar of jelly. Jelly is mostly sugar and it can sit in your pantry (after being opened) for months and not spoil.

    As has been stated the modern method injects "cure" into the ham. "cure" being mostly water, salt and some flavorings.
    In every walk with nature one receives far more than he seeks.

    --- John Muir

  17. #17
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    Here in the U.S, its possible to buy, almost anywhere, what is called "summer sausage." It is used to make sandwiches, and cut of and cooked into various dishes, or simply sliced off and eaten with cheese and crackers.


    I don't know if you have such a thing, no doubt under a different name, but it keeps a very long time without refrigeration. Hence the name "summer sausage," it would keep in the hot summer months when there was no refrigeration.
    In every walk with nature one receives far more than he seeks.

    --- John Muir

  18. #18
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    Vacuum packed bacon will last a week unopened with ease and a couple of days opened. Take three packs for your 6 day trip.

    Forward where the knocks are hardest, some to failure, some to fame;
    Never mind the cheers or hooting, keep your head and play the game





  19. #19

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    We carry bacon an sausage on our 6 to 9 week hunting trips
    never had any go bad on me. We use the old smokehouse bacon an sausage smoked for 5 to 7 days.
    Deep in the hart of Texas. Where Men are Men
    and the Women are glad of it

  20. #20
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    traderran, I get the feeling you do it up right when you travel Horseback? I can't keep a horse, maybe my landlord will let me have a burro.

  21. #21
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    Quote Originally Posted by Chinkapin View Post
    I don't know if you have such a thing, no doubt under a different name, but it keeps a very long time without refrigeration. Hence the name "summer sausage," it would keep in the hot summer months when there was no refrigeration.
    The only thing i can think of along those line is salami/chorizo type sausage, keeps for months in the cupboard. Every year in town near us we have a continental market, people from all over europe come to sell there wares. There is always a stall with French people who sell this type of thing. There are all sorts of different types and they are really nice.
    Last edited by HillBill; 08-05-2009 at 10:27.
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    Quote Originally Posted by HillBill View Post
    Every year in town near us we have a continental market, people from all over europe come to sell there wares. There is always a stall with French people who sell this type of thing. There are all sorts of different types and they are really nice.
    HillBill what's the town called and when is it, I wouldn't mind having a look at this if it's on when I'm down at some friends in Brighouse.

  23. #23
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    Quote Originally Posted by Angus Og View Post
    HillBill what's the town called and when is it, I wouldn't mind having a look at this if it's on when I'm down at some friends in Brighouse.
    This years list of events are on here mate.

    http://www.kirklees.gov.uk/visitorpo...39&Allevents=1
    Effort = Reward.
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  24. #24
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    Quote Originally Posted by HillBill View Post
    This years list of events are on here mate.

    http://www.kirklees.gov.uk/visitorpo...39&Allevents=1
    Cheers looks interesting.

  25. #25
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    HillBill: Yes, summer sausage is very much like a salami.
    In every walk with nature one receives far more than he seeks.

    --- John Muir

  26. #26
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    Quote Originally Posted by Chinkapin View Post
    HillBill: Yes, summer sausage is very much like a salami.
    I used to get a salami in Germany called Sommerwurst, which literally translates as summer sausage! It came in a cloth bag, smoky flavour and smell, very good for cooking in a dry pan due to the fats released and was a main staple of mine back in Germany. I had a friend of my wife's' who was sending it over for me, but things have gotten in the way and we've sort of lost touch recently. Shame, 'cos sommerwurst is the biz!

  27. #27
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    Went in to a discount store the other day(home bargains, i think) and they had bacon in a can, interesting, also quick cook rice, 2 for a pound, and the best offer i've seen in years, vesta chowmein & beef curry !. Thought they'd stopped making them years ago, mind i haven't checked the sell by date yet, so....

  28. #28
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    I use a really basic dry cure which will certainly last a week (and more) especially if you cold smoke it too. You will need fresh water to soak rashers in before cooking though or it will be too salty.

    The photo heavy 'step by step' process can be found here if you are interested.

  29. #29
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    Hey Sparkplug, just read through your excellent thread on curing your own bacon.
    I will be having a go at that this week ready for a weekend trip to the lakes, great stuff thanks !

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