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tekobo

BACON - cold smoke or hot smoke?

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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'!!

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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.

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I am amazed at how much bacon you can get out of just one half of a pig loin.  Much happiness to follow.

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Edited by tekobo
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