It is delicious but quite different without the smoky taste.Īlso, if you don’t have a cold smoke generator, you can skip the cold smoke and just hot smoke it in a smoker. After rinsing the cure off the bacon and soaking it, just put it in a 180 F oven until the internal temperature is 140 F. So, if you don’t have a smoker, you could still make this bacon by not going through the smoking process. Several European countries have a tradition of making bacon without smoking. It is just more accurate and you will get a better result. I would like to strongly recommend you get a small scale to measure the curing salts by weight. This means that, if you have more than one piece, you must do each piece separately so that you can make sure you have the right amount of curing salts.
When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. I prefer the dry rub for bacon and the brine for hams. One is a dry rub and the other is a brine where they are mixed with water. There are two ways of introducing curing salts. It is imperative you use the right amount. The problem is that too little curing salt will not protect the meat and too much can make you sick. Just make sure it is 6.25% sodium nitrite and the rest is salt. The curing salts also give bacon its distinctive colour and taste.Ĭuring salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. If you cold smoke meat for hours without curing, it will go bad. The curing salts inhibit bacterial growth during the long smoking process. Curing salts are a mixture of salt and sodium nitrite. You have to use curing salts to make bacon. I will start with some basics of making bacon. You will note that methodology is the same as that used in my post Buckboard Bacon. For my American readers, you call this Canadian bacon although Canadians don’t. In this post, I will be making 3 different kinds of back bacon.
#BLACK FOREST BACON DRY RUB RECIPE FULL#
In my post of Honey Loin Hams I mentioned that I had bought a couple of full pork loins to make some smoked goods for my brother and his family.
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