- Nov 26, 2012
- 44
- 25
ok,
I saw a feature on bacon, i think on cnn, i feel like it was in the midwest kansas or something like that. Anyway, they cure thousands of pounds a month using only salt and sugar, no curing salt. 10 days stacked high in a cooler, rinsed and hung at room temp for another ten days, then cold smoked for yet another ten days, internal temp never above 105 if i remember.
I was surprized having been curing and cold smoking bacon for a decade or so now. Every site i search does nothing similar. Food safety concerns me on this process, no curing salt at all and hung for ten days at room temp. I kinda want to try this but im a little worried as i live in the philippines where its not just warm but also humid.
Has anyone else seen this feature or have any thoughts on it? I pointed out kansas because wherever it was it wasnt a cool everyday climate.
I saw a feature on bacon, i think on cnn, i feel like it was in the midwest kansas or something like that. Anyway, they cure thousands of pounds a month using only salt and sugar, no curing salt. 10 days stacked high in a cooler, rinsed and hung at room temp for another ten days, then cold smoked for yet another ten days, internal temp never above 105 if i remember.
I was surprized having been curing and cold smoking bacon for a decade or so now. Every site i search does nothing similar. Food safety concerns me on this process, no curing salt at all and hung for ten days at room temp. I kinda want to try this but im a little worried as i live in the philippines where its not just warm but also humid.
Has anyone else seen this feature or have any thoughts on it? I pointed out kansas because wherever it was it wasnt a cool everyday climate.