True Dry Cured Bacon.

[DougE]

The sodium nitrite initially applied to the meat is converted to nitric oxide and gassed out during the process of curing. There really isn't much left in the finished product.

 

[SmokinEdge]

I love bacon, but do prefer to severely limit intake of concentrated nitrites. Since salt is not an issue with us, I'd like to know how to do the same preservation with salt, if anyone has that info.

Not possible without nitrite.

 

[LoveMyBGE]

Slicing day on the last batch.

View attachment 698479

What do you slice with? I don’t have a butcher’s meat slicer, so just cut my 5-6 lb slabs in four pieces, vacuum pack them and as I take them out to use them I can easily use a slicing knife to cut uniform half slices.

 

[Dave Rowell]

OK. Thanks!

 

[Dave Rowell]

The sodium nitrite initially applied to the meat is converted to nitric oxide and gassed out during the process of curing. There really isn't much left in the finished product.

OK. Cool!

 

[SmokinEdge]

What do you slice with? I don’t have a butcher’s meat slicer, so just cut my 5-6 lb slabs in four pieces, vacuum pack them and as I take them out to use them I can easily use a slicing knife to cut uniform half slices.

LEM 10” electric slicer. Nothing wrong with a knife and a steady hand though. I’ve cut a lot of bacon that way.

 

[Fueling Around]

I love bacon, but do prefer to severely limit intake of concentrated nitrites. Since salt is not an issue with us, I'd like to know how to do the same preservation with salt, if anyone has that info.

If nitrites is your concern then commercial produced bacon is your best bet for peace of mind. They inject at a lower nitrite level along with sodium erythorbate to mostly deplete the nitrites after the curing process.
BUT
Dry or wet cured pork belly that follow the guidelines posted here will give you a belly with mostly depleted nitrites

 

[Faster]

Hers is the final product of this process.
I will be slicing on Monday at work.
Here is a few hand cuts and test fry.
Bellies I had were a little on the thin side but overall it’s a good recipe.
Smoked for 6 hours to get to that color but I would go for the full 8. (I cold smoke)
I’ll tweak a few things for the next round.
I will be doing this again for sure.

Hi hondabbq , what temperatures did you smoke?
Between 15⁰C-35⁰C? (59-95⁰F?)
Thanks

 

[hondabbq]

Hi hondabbq , what temperatures did you smoke?
Between 15⁰C-35⁰C? (59-95⁰F?)
Thanks

I think the ambient temp outside that day was 18c.
I only cold smoke in the shoulder seasons when the temps are down enough to cold smoke.

 

[Faster]

I think the ambient temp outside that day was 18c.
I only cold smoke in the shoulder seasons when the temps are down enough to cold smoke.

With cold smoke, how do you know that your bacon is "ready", or safe to eat? Do you fry it anyway?
I am curious, because I thought cold smoking takes much longer time to eat it as is.