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Nitrate an Nitrite free bacon.

post #1 of 8
Thread Starter 

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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.

post #2 of 8

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.

post #3 of 8

Does she have reactions to greens like spinach or celery?

post #4 of 8

can't have bacon without nitrites......or celery biggrin.gif

Without it you'll just have smoked fat back Mark and veggies have more then cured meats.

http://www.livestrong.com/article/367209-a-list-of-vegetables-high-in-nitrates/

 

Wondering here, is she pregnant


Edited by DanMcG - 2/15/12 at 5:28pm
post #5 of 8

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?  biggrin.gif

 

Good luck and good smoking.

post #6 of 8

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.

post #7 of 8
Quote:
Originally Posted by Chef JimmyJ View Post

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.


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

 

post #8 of 8
Quote:
Originally Posted by adiochiro3 View Post


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

 



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

 

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