First Attempt at Bacon
- Thread starter smokewood
- Start date
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My latest attempt at bacon has just come out of the smoker. My first using Nitrate in the cure rather than Salt Petre, thanks to Wade for his help and info regarding Nitrites.
I used the bacon calculator from here set to 3% salt 1.5% sugar
The one on the left is flavoured with black pepper, juniper and bay and the one on the right is flavoured with black pepper, bay and minced fresh rosemary and thyme (hence the slight green tinge)
Cured for 10 days, dried for 3 days and lightly smoked with applewood for 24 hours
First impressions are good, not too salty or sweet and the flavourings aren't overpowering.
I used the bacon calculator from here set to 3% salt 1.5% sugar
The one on the left is flavoured with black pepper, juniper and bay and the one on the right is flavoured with black pepper, bay and minced fresh rosemary and thyme (hence the slight green tinge)
Cured for 10 days, dried for 3 days and lightly smoked with applewood for 24 hours
First impressions are good, not too salty or sweet and the flavourings aren't overpowering.
Another convert to home dry cured bacon
. Do not waste any of it. Even the trimmings and off cuts are great as lardons.
A quick question from your photo... Are you slicing it across the muscle grain or with the grain?
A quick question from your photo... Are you slicing it across the muscle grain or with the grain?
Excellent, another convert. For some reason Morrit your photo won't display.
I have got one in the smoker which should be ready tomorrow evening, and is cold smoking with Apple & Hickory.
I have got one in the smoker which should be ready tomorrow evening, and is cold smoking with Apple & Hickory.
slimjimuk
Smoke Blower
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