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  1. willj

    Bacon, Ascobic Acid, and Nitrosamines

    I've wanted one for other reasons. This would only be the excuse. I've done some more reading and thinking about this. Cooking the bacon on lower temperatures does prevent nitrosamines from forming in the pan, but I'm not convinced that that's a total solution - the nitrites and the amines are...
  2. willj

    Bacon, Ascobic Acid, and Nitrosamines

    "Note that both are very rapid curing procedures" Ahhh. This might be the missing piece in my understanding. I was wondering how they could be using accelerators like this if they counteract the nitrites, but I guess it makes sense if it's a much quicker cure. I might need to just forget about...
  3. willj

    Bacon, Ascobic Acid, and Nitrosamines

    Yes, that was one of the articles I encountered. It's highly misleading - everything it says is true, technically, but the concern has never really been NITRITES so much as the cancer-causing chemicals they form - nitrosamines. You should find it very telling that nitrosamines are only mentioned...
  4. willj

    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...
  5. willj

    Rushing the cure

    Because of time constraints, I did in fact rush the cure. I hot-smoked part of it on that Saturday morning (4.5 day cure) and the rest, most of it, on Sunday night (6 day cure). The Saturday stuff was lackluster, yes, with a little gray in the middle. The stuff I smoked on Sunday night was...
  6. willj

    Rushing the cure

    Thanks for your feedback! Out of curiosity, what is the actual danger here if I cured for four days and hot-smoked it for an hour or two? I thought the only real danger was trying to cold-smoke without proper curing.
  7. willj

    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...
  8. willj

    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...
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