Quote:
Originally Posted by blankall
Are you sure it was mold? Might have been salt, fat, or protein that collected on the surface of the meat.
Even salted meat will get moldy unless you keep it dry. Unless you also drying the bacon out, it won't last that long in he fridge. You can increase life by hanging, as more airflow makes it harder for moisture to collect on the meat. You could also lay it on top of a grill with salt underneath.
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It was definitely a couple of fuzzy white dots.
I might hang it up after smoking next time, but don’t have a good cool place except the fridge.
I would like to get it to the point where I could leave it out on the counter and hack of pieces as needed - or is that hoping for too much?