tony b Posted August 6, 2019 Report Posted August 6, 2019 As noted in the article (Thanks Tekobo!), so-called "nitrate free" bacon/ham, etc. is just pandering to the "healthy food crowd," as they use substitutes like celery juice in their brines which has naturally occurring sodium nitrate in it. So, in the end, it makes zero difference in how the sodium nitrite gets into the bacon, so why play that shell game and just use Pink Salt and be done with it?? Just sayin'!! 1
tekobo Posted September 1, 2019 Author Report Posted September 1, 2019 (edited) A by-product of last week's sausage fest was loin of pork that I couldn't bring myself to mince to make sausages. We split it in two - one half for further aging and one half for bacon. I used my new molasses cure and left it in a vacuum bag for 8 days. Cold smoked yesterday using maple pellets. I just love the warming grate in the 23 for this application. I am amazed at how much bacon you can get out of just one half of a pig loin. Much happiness to follow. Edited September 2, 2019 by tekobo 10
MacKenzie Posted September 1, 2019 Report Posted September 1, 2019 Love it, it is over the top awesome looking. 1 1
Bruce Pearson Posted September 16, 2019 Report Posted September 16, 2019 Wow that bacon looks yummy. Tekobo can you send me a slice
tekobo Posted September 18, 2019 Author Report Posted September 18, 2019 On 9/16/2019 at 2:54 PM, Bruce Pearson said: Wow that bacon looks yummy. Tekobo can you send me a slice Thanks Bruce. That bacon is indeed super yummy. You'll have to come on over to Europe some time to have a taste! 1 1
