Nitrate an Nitrite free bacon.

Discussion in 'Bacon' started by mballi3011, Feb 15, 2012.

  1. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now I have to ask the best folks I know who might know the answer. I have friend really a friend that's wife like bacon but can't have nitrates or nitrites. How can I make them some good bacon that she can eat. Now I would think maybe a sugar cure maybe but I'm looking for some help.
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Mark

    I guessing you can concentrate the flavors by dry salt curing and sugar and then put a hot smoke on it or at least don't go with an extended cold smoke. Probably would be better to cold smoke in cold weather to try and delay spoilage.  Does she have a reaction to high nitrate levels?  It is pretty much impossible to avoid all nitrates.

    I am interested in seeing what Dan has to say about this.
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    Does she have reactions to greens like spinach or celery?
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Last edited: Feb 15, 2012
  5. venture

    venture Smoking Guru OTBS Member

    Side meat?  Not a bad product for those of us old enough to remember it?

    Maybe a bunch of celery concentrates and say it doesn't have any nitrites?  [​IMG]

    Good luck and good smoking.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have done this a few times and the kids love it...JJ

    Spiced Bacon

    4lb Skinless Pork Belly

    1C Kosher Salt

    1/2C White Sugar

    Rub well and Bag for 2 days.

    Turn twice a day.

    Rinse and test fry. Soak 30-60 minutes to adjust saltiness.

     Dry thoroughly.

    Mix the Spices.

    1/2C Brown Sugar

    2T Paprika

    1T Cayenne Pepper

    1T Gran Garlic

    1T Gran Onion

    1tsp Gnd Allspice

    1tsp Gnd Black Pepper

    1tsp Gnd White Pepper

    Rub Belly well and Bag for 4 days.

    Turn twice a day.

    Remove from bag and scrape off excess Spices.

    Pat dry. Hang and Smoke at 180*F until IT of 145*F.

    Cool, Slice and refrigerate for up to 7 days...Freeze to keep longer.

     Fry, Bake or Broil to desired crispness.

    Serve.
     
  7. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Hey JJ, can this be done with BBB?  Intriguing to say the least!  Thanks for the post!
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sure...Just slice down to about 2" thick slabs...JJ
     

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