Bacon questions

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Joined: Sun Aug 11, 2019 11:09 am

Re: Bacon questions

Post by blucmal » Tue Oct 01, 2019 12:00 am

Awesome thread :D . 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..

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Re: Bacon questions

Post by Smokey » Sat Oct 19, 2019 2:04 pm

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.
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