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General questions about bacon
I have read this book and can highly recommend it. I can share it as an epub version that can be read on multi-devices. Send me a PM and i'll send you the book by email.- Dr.Feelgood
- Post #29
- Forum: Hot Smoked Bacon
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General questions about bacon
Here in Europe, we have nitrite salt blends that contain a 0.5% sodium nitrate blend. Pink salt or Prague mix is not available. Recommended ppm for NaNO2 is <80 ppm in finished product. How does this co-relate to cure #1?- Dr.Feelgood
- Post #17
- Forum: Hot Smoked Bacon
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General questions about bacon
Thanks, so 155 is like 68 C inner temp, and that would "safe IT", nice, i thought i needed to go higher for the pork belly. I do have nitrite salt in the cure together with brown sugar and black pepper. I just built my smoker and made a venturi smoke generator that has been tested and it's...- Dr.Feelgood
- Post #8
- Forum: Hot Smoked Bacon
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General questions about bacon
Newbie question on the same topic. I have pork belly on curring in the fridge that will be ready in 2 days. The target is to have it ready for slicing and eating after the smoking. If I start with cold smoke for 8 hours and continue with warm smoke until 175 F meat temp is reached, would that be...- Dr.Feelgood
- Post #6
- Forum: Hot Smoked Bacon
