cold smoked bacon question

skuzy · Post by **skuzy** » Mon Aug 17, 2015 2:10 pm

HI folks

Trying to make the most of winter before its over.. and would like to try cold smoked bacon.

ive only ever done hot smoked bacon using a 50/50 salt sugar mix

This time i intend to add pink salt because of the cold smoke process + maple syrup (instead of sugar) for flavoring.

Some of the finer points to this process iam stuck with:
1) after more reading i will do the cold then hot smoke process. Therefore do u cold smoke to time, then hot smoke to temp?
2) since iam finishing off with hot smoke - should i bother with the pink salt?
3) If YES with Pink Salt, do i need to factor in the Maple syrup liquid when calculating how much pink salt to add.

Cheers

Bentley · Post by **Bentley** » Tue Aug 18, 2015 10:47 am

Wet curing some right now, will be ready for smoke on 25th. Will Cold Smoke for about 12 hours then warm smoke till 135°F Internal temperature.

To your questions, I like the Nitrates in my Bacon, like the flavor, so I have Modern Cure #1 in my Wet Cure, if you plan on being over 40°F and under 140°F for over 4 hours, I would recommend the nitrates, but if you are salt curing, you should be OK with any surface bacteria. I also like to make sure I get a good Pellicle formation before I put it in the smoke.

Base the Pink Salt on weight of meat if Dry curing.

skuzy · Post by **skuzy** » Wed Aug 19, 2015 9:37 pm

Thanks for ur input bently.
Im assuming u take the meat up to 140F to stop the fat from rendering? I have taken mine to 150f when hot smoking.

I'd love to know more about your wet cure mate if u can share

Cheers

wedwards · Post by **wedwards** » Wed Aug 19, 2015 10:41 pm

If you are truly cold smoking at winter night time temps (which is how I did mine), you don't need nitrates. Botulism can only grow in certain temp ranges. Learn what those are and work within those confines during winter - summer is a different matter. I don't hit smoke my bacon - it's frozen in cut slices and cooked anyway.

Sent from my iPhone using Tapatalk

Bentley · Post by **Bentley** » Thu Aug 20, 2015 4:18 am

It is very simple, and can have unlimited variations I guess. Maple syrup, Apple juice, black pepper, honey, etc...

I only needed 1 gallon of water (3.7L) to cover both the loin and picnic, so it was:
1 Cup Kosher Salt
3/4 Cup Brown Sugar
1/4 Cup Modern Cure#1 (Ratio is 1/4 Cup to each gallon)

I cure for 14 day.

I use an old cat litter container that was sterilized, and make sure the temp for curing stays about 38-40°F (3.3-4.4°C)

6 more days and we will see!

skuzy wrote: I'd love to know more about your wet cure mate if u can share

Cheers

wedwards · Post by **wedwards** » Thu Aug 20, 2015 9:31 am

I always calculate the amount of cure (and therefore the brine) based on the weight of the meat to be cured - that amount of cure seems like a LOT to me. Always follow the instructions on the packet of your cures - its real easy to make yourself sick from that stuff. If you ever eat something cured and it tingles on your tongue, DO NOT EAT IT.

Bentley · Post by **Bentley** » Thu Aug 20, 2015 1:16 pm

Dry curing and Wet Curing are two different animal's! I been doing it for quite awhile and it is not only the correct amount for a Wet Brine, I am still alive and well!

wedwards · Post by **wedwards** » Thu Aug 20, 2015 2:14 pm

Bentley wrote:Dry curing and Wet Curing are two different animal's! I been doing it for quite awhile and it is not only the correct amount for a Wet Brine, I am still alive and well!

Yep the two methods are definately different - just seemed like a lot to me, but hey you're alive so bonus!!

Aussie BBQ Forum