I am new to cold smoking, have tried bacon,salmon (lox) and cheese. My first question is about bacon I have tried brining and dry curing but not happy about the taste, everybody @ SMF really seem to love bacon done either of these ways but to me something isn't right and I think its do to the nitrates used in preparing,It must sound crazy but I prefer the taste of store bought bacon over the ones I have smoked. Does anyone have a reciepe for preparing bellies without any preservatives. I have smoked about 60lbs of bellies and would like to try it again.
The lox came out good but again if I could prepare without any pink salt or other preservatives I feel it would be better. I was able to try some from a smoking expert and he said he never prepared with any preservatives but had no time to give me his reciepe and doesn't use a phone or computer but makes his living off selling his smoked foods..
Any thoughts would be much appreciated, I use a WSM and the AMZN smoker tray.
Thanks very much.