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Thanks Joe!  The bacon looks great.  I thought maybe it would look more grey without the nitrates.  Does your bacon with just salt and sugar taste like bacon?  Or does it taste like uncured pork?

Thanks, I'm still weighing my options.  For some reason, maple syrup and maple sugar is considered an okay Paleo sweetener.  I've seen maple sweeteners it in some Paleo recipes.  I don't quite understand it fully and it's not real clear why this sweetener might be okay.  The way I look at it, a...

I do believe curing salt #1 is synthetic and not from a natural source.  Has anyone had any experience with celery powder?

I would like to "dry cure" the pork belly for 7 days.  Then let it sit in the refrigerator for another day or two before smoking.  I really don't think the result will be a pork roast but would love to hear from others on this.  I would hate to waste some good meat.

I'll be sharing the bacon with a group of people that eat "Paleo" or "Primal" so I would like to keep all ingredients natural.  I also try to cook with all natural ingredients if possible.  Nitrates don't really scare me personally as I eat a ton of sausage with nitrates.  However, I would like...

New to the forum.  I'm from MN and smoke year round.  I've been smoking meat since 2005 mostly on a Weber Smokey Mountain Cooker Smoker.  I'm looking forward to learning a few more tricks of the trade from you all on the forum.  I have experience smoking brisket, pork shoulder, turkey, chicken...

Sorry, I believe this should have been posted in smoking, not cold smoking.  It doesn't look like I can delete and repost.

I plan on making my first bacon and I prefer to not use sodium nitrate.  My plan is to cure the pork belly for 6-7 days in the refrigerator with kosher salt, maple sugar, and maple syrup.  I plan on using 2 ounces of kosher salt, 1/4 cup maple sugar, and 1/4 cup maple syrup per 5lb of pork...