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Bacon, Ascobic Acid, and Nitrosamines
I want to make another batch of bacon this summer, but I've been doing a lot of reading about nitrosamines. This is the impression I have now: -If you want to cold smoke bacon (and you do), you need a nitrite or nitrate. -If you cure bacon with nitrite or nitrate, then when you cook it...- willj
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- Replies: 9
- Forum: Hot Smoked Bacon
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Hello from the Jersey Shore
Hello, all. I'm Jeff, I'm just starting to experiment with barbecue; my skill level is "I've cooked one brisket once, and it was pretty good." I live in an apartment, so I'll mainly be smoking during summers at the Jersey Shore. My hardware is this... -
Rushing the cure
This is my first time making my own bacon, and I've got a question. I'm having people over this weekend, but I wasn't able to get my pork belly until Monday afternoon. It's about 6 pounds, and I'm curing it with 1/4 cup kosher salt, 1/8 cup sugar, and 1 teaspoon curing salt. My question is if...- willj
- Thread
- Replies: 10
- Forum: Hot Smoked Bacon
