Two Basic Methods, One Result

Discussion in 'Smoking Bacon' started by pops6927, Nov 13, 2011.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    There are two basic methods to start to make bacon from fresh product:

    Dry Curing 

    Wet Curing

    Both essentially accomplish the same result: curing fresh meat to preserve it.

    There are two basic methods to make the cured product into bacon:  

    Cold Smoking

    Hot Smoking

    So you first have to choose your method of curing, then your method of smoking.

    There is no better "right" way or "wrong" way; it's what you want to do and what type of finished product you wish to accomplish.
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    In the first step, you're taking fresh product to a cured product.  Whether it is belly or butt, you are creating what is known as "salt pork"; fresh unsmoked but cured product.  Great in beans as well as in greens, or soups, etc!

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