Hey smoking gurus and fellow carnivores! I have a question about curing bacon. Let me start with my plan. I plan on using a natural nitrate to cure my bacon for 8-10 days, I believe I’ll let it sit for a day in the fridge afterwards (not sure if that’s necessary), and then smoking at 200 till 145-150. Based on my knowledge the nitrates are needed because of the longer, colder smoke which obviously is not my plan. I talked to a butcher today and he said that I don’t have to use cure number 1 because of the temp I’m cooking it at. He gave me a natural brine recipe and here it is for three pork bellies:
3 gallons water
20 ounces of pineapple juice
1 pound kosher salt
He said there are natural nitrates in pineapple juice which will cure the bacon. Here’s my problem, I don’t like pineapple. So does anyone have any better ideas? Or recipes? Also if any of my plan is not right let me know so I don’t screw something up!
3 gallons water
20 ounces of pineapple juice
1 pound kosher salt
He said there are natural nitrates in pineapple juice which will cure the bacon. Here’s my problem, I don’t like pineapple. So does anyone have any better ideas? Or recipes? Also if any of my plan is not right let me know so I don’t screw something up!