TomKnollRFV
Master of the Pit
Let me chime in on a dry cure method since some one directed you to wet!: https://oldfatguy.ca/?p=6070
That's Disco's blog, he's around here some where..or frozen solid in Canada.. ;) But I've been doing Canadian and Buckboard Bacon with his stuff for a while now and I like it.
As an aside; you still hot smoke with or with out the cure. Cold smoking is pretty much defined as under 100f, and hot smoking is 120f+ for the smoker temp. I'm sure there is some government definition more exact, but you get the idea!
That's Disco's blog, he's around here some where..or frozen solid in Canada.. ;) But I've been doing Canadian and Buckboard Bacon with his stuff for a while now and I like it.
As an aside; you still hot smoke with or with out the cure. Cold smoking is pretty much defined as under 100f, and hot smoking is 120f+ for the smoker temp. I'm sure there is some government definition more exact, but you get the idea!
Not really true, it would be a more old timey bacon, more akin to salt pork. I knew a guy who used to do civil war re-enactments and they had it before. He didn't make it him self, buy some one involved did, and it's still bacony he said. But they also would soak it in water for half a day before frying it.Without a cure involved in your seasonings, you're gonna wind up with an aged, BBQ'd pork belly, barely a cousin to bacon