. Couple questions is the nitrite nessacary when hot smoking, and does excluding it have a huge impact on flavour? My understanding it helps perserve the meat while cold smoking? Also does salt and sugar combo cure the bacon or just flavour it. Is there a thread like this for Ham tried searching and it tells me word ham is too comon..Bacon questions
Re: Bacon questions
Awesome thread . Couple questions is the nitrite nessacary when hot smoking, and does excluding it have a huge impact on flavour? My understanding it helps perserve the meat while cold smoking? Also does salt and sugar combo cure the bacon or just flavour it. Is there a thread like this for Ham tried searching and it tells me word ham is too comon..
. Couple questions is the nitrite nessacary when hot smoking, and does excluding it have a huge impact on flavour? My understanding it helps perserve the meat while cold smoking? Also does salt and sugar combo cure the bacon or just flavour it. Is there a thread like this for Ham tried searching and it tells me word ham is too comon..Re: Bacon questions
You dont need nitrite or nitrate for hot smoking but it wont be pink or have the classic ham flavor.
The sugar and salt cure is fine but will make grey or funky color bacon.
Long curing with just salt will make pork go pink but it will be much drier and saltier than bacon, prosciutto for example.
It's popular nowadays as an alternative due to health concerns with nitrites.
The sugar and salt cure is fine but will make grey or funky color bacon.
Long curing with just salt will make pork go pink but it will be much drier and saltier than bacon, prosciutto for example.
It's popular nowadays as an alternative due to health concerns with nitrites.
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