Today I bought 27kilos(60lbs) of Pork Belly.... We love Bacon! I Dry Cure bacon, but My wife prefers Wet Cured(brine) to the dry. I have tried to fool her, but her taste buds can always catch me. I have been curing and smoking more years than I can count. I don't claim to be a expert or master but the method I use has never failed me. I would love to use some of the cures you guys have access in America. Here in Europe I can only buy Curing Salt with 1.5% Nitrite. This is really not a problem, 1.5% is good enough and secures the right texture and color for any curing job be wet or dry.
So, here is the pork belly after washing and laid out for the stitching process. I see people here in the bacon forums sometimes having problems with the cure being uniform (as in the texture and color). I have learned over years you have to adjust, adapt and experiment. Producing cold smoked Bacon really is a art form.
Stitching.... I learned this from a The University of North Carolina website on Production of Cured Meats. Stitching can also be used in combination with Dry Curing. It insures a uniform, color and texture in bacon and other cured meats.
So, here is the pork belly after washing and laid out for the stitching process. I see people here in the bacon forums sometimes having problems with the cure being uniform (as in the texture and color). I have learned over years you have to adjust, adapt and experiment. Producing cold smoked Bacon really is a art form.
Stitching.... I learned this from a The University of North Carolina website on Production of Cured Meats. Stitching can also be used in combination with Dry Curing. It insures a uniform, color and texture in bacon and other cured meats.
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