Hi gang... been a long time since I posted last time. Hope you're all well!
Been getting an itch to have a slab of dry cured bacon hanging in my kitchen. Something about having that peppery, smoky, salty smell wafting through the house just takes me to a happy place - call me weird.
I've made bacon a couple times (brined and dry cured and cold smoked) but always sliced and food-saver'ed after they rested from smoking. However, due to the objection of others in the house, the option of letting the bacon age by hanging in the kitchen was unavailable.
However, I now have that option... but I have a couple concerns. I'm in western Georgia and its far from cool and dry here (especially this time of year - Late July) - in fact, its bloody hot, humid and miserable. The internal temperature of my house runs between 76-84 (depending on whether or no I'm home) and when the air is off during the day while I'm at work, it can get a little muggy. My guess (I don't have a hygrometer yet) is that when its 76 and the AC is running the humidity is about 50-60% and when the air is off and the temp is up into the 80's, its probably about 60-75% humidity.
My planned method of curing would be a dry cure (including DQ Cure 1), draining and resalting during the process (in the fridge). Washing and then drying in the fridge for a day for pellicle formation. Then cold smoking via Amazen Pellet smoker in the Big Green Egg (possibly with a tub of ice in there to help keep the temp down) for about 8-10 hours followed by a rinse and then a couple days of bloom time back in the fridge. Then, I'd like to hang it on bacon hooks to age - slicing off a chunk as needed (to cook). Pork-wise, I've got access to affordable heritage breed pastured pork (amen for local producers!).
Are the temperature and humidity fluctuations going to be a problem? My instinct says no... since this is a whole muscle cure, and the cure has already completed by the time the age process begins, the meat will essentially be shelf stable (though I'd always plan to cook before eating). I don't expect there to be a drying problem given the humidity (and its not like I'm trying to slow dry a fermented salami with case hardening concerns). And temperature wise, I think I'm ok. I know Benton's dry ages their country hams and bacon at similar temps and humidity (http://www.meatsandsausages.com/hams-other-meats/country) - the only difference is that I won't be replicating their "equalization" phase. My guess is that given that this is not a large ham, that it won't matter much. I guess I could feasibly allow a longer rest time before smoking to achieve the same thing - but if the equalization phase is to evenly distribute the salt, I'd assume this is MUCH more important on a big ham than on a belly.
Anyway - just curious as to what you lot think. Bacon... hanging in the kitchen... I can think of nothing more glorious :)
Been getting an itch to have a slab of dry cured bacon hanging in my kitchen. Something about having that peppery, smoky, salty smell wafting through the house just takes me to a happy place - call me weird.
I've made bacon a couple times (brined and dry cured and cold smoked) but always sliced and food-saver'ed after they rested from smoking. However, due to the objection of others in the house, the option of letting the bacon age by hanging in the kitchen was unavailable.
However, I now have that option... but I have a couple concerns. I'm in western Georgia and its far from cool and dry here (especially this time of year - Late July) - in fact, its bloody hot, humid and miserable. The internal temperature of my house runs between 76-84 (depending on whether or no I'm home) and when the air is off during the day while I'm at work, it can get a little muggy. My guess (I don't have a hygrometer yet) is that when its 76 and the AC is running the humidity is about 50-60% and when the air is off and the temp is up into the 80's, its probably about 60-75% humidity.
My planned method of curing would be a dry cure (including DQ Cure 1), draining and resalting during the process (in the fridge). Washing and then drying in the fridge for a day for pellicle formation. Then cold smoking via Amazen Pellet smoker in the Big Green Egg (possibly with a tub of ice in there to help keep the temp down) for about 8-10 hours followed by a rinse and then a couple days of bloom time back in the fridge. Then, I'd like to hang it on bacon hooks to age - slicing off a chunk as needed (to cook). Pork-wise, I've got access to affordable heritage breed pastured pork (amen for local producers!).
Are the temperature and humidity fluctuations going to be a problem? My instinct says no... since this is a whole muscle cure, and the cure has already completed by the time the age process begins, the meat will essentially be shelf stable (though I'd always plan to cook before eating). I don't expect there to be a drying problem given the humidity (and its not like I'm trying to slow dry a fermented salami with case hardening concerns). And temperature wise, I think I'm ok. I know Benton's dry ages their country hams and bacon at similar temps and humidity (http://www.meatsandsausages.com/hams-other-meats/country) - the only difference is that I won't be replicating their "equalization" phase. My guess is that given that this is not a large ham, that it won't matter much. I guess I could feasibly allow a longer rest time before smoking to achieve the same thing - but if the equalization phase is to evenly distribute the salt, I'd assume this is MUCH more important on a big ham than on a belly.
Anyway - just curious as to what you lot think. Bacon... hanging in the kitchen... I can think of nothing more glorious :)
