- Jul 30, 2017
- 34
- 11
I'd like to try drying some cold-smoked, dry-cured bacon. It shouldn't need to be taken down to the full 70%, as it will be cooked. My curing chamber is a converted small (under-the-worktop size), old fridge with humidifier, de-humidifier and relay switches. It's been perfect so far for drying coppa and guanciale. My worry is that the smoke smell will be impossible to get rid of afterwards, and will give a smoke flavour to my next batch of coppa or other unsmoked meat. I hung my last batch of smoked bacon in a cupboard, and it still smells of smoke 2 months later! My curing chamber doesn't (yet) have a fan in it, but I'm not sure it would make much difference, as I open it each day to check progress. I'm wondering if anyone knows a good method for getting rid of the smoke smell when the bacon is finished? Thanks!