Hi guys/girls,
Relatively new to all of this, but i'm looking at trying to make some bacon with a basic salt/sugar/water brine then cold smoke. I"m trying to replicate store bought bacon...
My question is (and i'm sure it's stupid), is Cure #1 needed if i'm just smoking it for a few hours for flavour, then freezing and cooking when needed?
Thanks again
Stupid Question about bacon....
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- Beginner
- Posts: 25
- Joined: Fri Jan 26, 2018 20:54
- Location: Ontario
Cure adds more than just the prevention of botulism poisoning during smoking. It also improves flavor, helps prevent food poisoning, tenderizes the meat, and develops the pink color.
You want bacon you need cure!!
In the U.S. manufacturers are also required to use a cure accelerator (Sodium ascorbate or erythorbate) when making bacon to reduce the amount of residual nitrite.
You want bacon you need cure!!
In the U.S. manufacturers are also required to use a cure accelerator (Sodium ascorbate or erythorbate) when making bacon to reduce the amount of residual nitrite.
-
- Beginner
- Posts: 25
- Joined: Fri Jan 26, 2018 20:54
- Location: Ontario
I just finished a bacon that was my first one in a very long time.
So, with that being said, I do believe and someone correct me if I'm wrong.
But you can't reproduce that stuff from the supermarket.
What we do here is create the best old time flavors not duplicate todays crap.
Hang in there, I believe that what your really after.
So, with that being said, I do believe and someone correct me if I'm wrong.
But you can't reproduce that stuff from the supermarket.
What we do here is create the best old time flavors not duplicate todays crap.
Hang in there, I believe that what your really after.