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Recent content by WildMeatViking

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  1. W

    Wild Boar Bacon - Issues

    So the colour I got from the cure was very similar to the colour in your picture (see attached) but yeah mine definitely had a smell to the fat before I put it in to smoke (it wasn't strong but it did smell different to what I was expecting - it wasn't rancid or anything - just unusual...
  2. W

    Wild Boar Bacon - Issues

    Yes I try to keep mine between 120-130ppm to be extra cautious (I eat a mostly meat diet for about 6 months of the year to stay in ketosis so I try to keep my nitrite levels below the max) and I use this cure calculator specifically because it has a calculator for the Polish nitrite salt...
  3. W

    Wild Boar Bacon - Issues

    It is literally just called Nitrite salt - 99.4% salt, 0.6% sodium nitrite - we don't use nitrates in Sweden.
  4. W

    Wild Boar Bacon - Issues

    Yeah I have Swedish nitrite salt here which is 0.6% sodium nitrate and 99.4% regular salt. Can't really get Prague Powder here without paying massive shipping fees from the UK.
  5. W

    Wild Boar Bacon - Issues

    Your bellies are much thicker than the ones I had - mine were only 2-3cm (about an inch) thick. Yours look fantastic - that is exactly the type of result I would like to get :)
  6. W

    Wild Boar Bacon - Issues

    The bellies were frozen when I got them from the supplier - I defrosted them slowly over 4 days in the fridge. Fridge temp was 4C (39.2f).
  7. W

    Wild Boar Bacon - Issues

    I just pulled 4 wild boar bellies from the fridge today which had been dry curing for 13 days (my first attempt at curing) with a simple cure using maple syrup and swedish nitrite salt (I used enough nitrite salt to be at 130ppm with the nitrites). I flipped the bags daily. There was no liquid...
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