Home Cured Cold Smoked Bacon
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- เผยแพร่เมื่อ 11 พ.ย. 2022
- I finally got around to making some more homemade bacon with a homemade cure. This process is easy and the results are off the hook. I put a slide in the video showing how I made the curing salt mixture for this but the recipe in a nutshell is:
1 cup of kosher salt (200g)
1/2 cup sugar (100g)
3 1/4 tsp pink curing salt (prague powder #1) (30g)
To figure out how much of this cure you need for a specific piece of meat, you need to weigh the meat. The amount of cure you need is 2.5% of the total weight of the meat. Weigh the meat in grams to make this calculation easy. 1000 grams of meat needs 25 grams of our cure mixture. 2000g or 2kg needs 50 grams and so on. The amount of TIME your meat needs to cure can be calculated from the curing calculator on the AmazingRibs website.
5 x 8 pellet smoker - amzn.to/3O196dn
Pellet smoker tube kit - amzn.to/3g24bwo
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If you read the pkg. Morton's Tender Quick specifically states Do not use for curing bacon. In your video, you state it's ok to use it.
Good video John. I make bacon about the same way you do. My preference is to keep the temp under 80 degrees in grill. We prefer our bacon without any additional spices and we cure for between 7 and 10 days. But the rest of the process is right there including the vacuum seal and the curing salt guide you use.
Thank John, great video on making cured bacon and cold smoking it. I just did my first bacon using your process. Family loved it.
Looks really good John!
Great bacon! Thks for sharing
I tried cold smoking some store bought bacon for just 30 mins and the taste was insane. I can't imagine how good your bacon must taste. Looks fantastic!
I have never tried that :)
I’ve been doing home cured bacon for a while now. I’ve got my cure exactly where I want it with a slight sweet from brown sugar. I’ve always struggled to get good smoke on it. I have a pellet smoker now that’ll smoke at 150 and even that all day isn’t what I’m after. I may try your vacuum seal idea to help the smoke set. I’ve been wrapping in syran wrap but that may just not be enough. Great stuff as usual.
Looks beautiful. It's cooling down now, so it'll be easier to keep the smoking cool. Good timing!
You don't have to worry about keeping the smoke cool. The higher temps you encounter with cold smokers aren't high enough to give you a problem with this.
I like to add all of my spices before i vaccum seal it for 7 days. I think you get more flavor
Thanks for the inspiration. Just got a UFO cold smoker and about to start playing. I already make biltong and serious chilli sauces. Cheers from New Zealand.
Looks great John. Love my Lodge Blacklock pan too. I found some Finex on sale and am tempted to add their 8, 10 and 12” pans to my collection too.
I bought a lot of expensive finex. Iy looks great in photos but i prefer this lodge blacklock in terms of usability
HAHAHA... I'm going to do it!!!😜👌😋
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Definitely going to try this. How long will it keep in the fridge after making it?
I dunno... i freeze mine. I would not expect it to keep any longer than grocery store bacon in the fridge.
Thank you John for the very clear explanation. What do you think about other method - to make soft hot smoking, around 150 F degrees vs cold smoking? I did cold smoking and I like it.
Both work but I don't see any advantage in smoking at the warmer temps
I will try soft hot smoking, I will tell you then )) I think hot bacon smoking is good when you want to have something softer but less interesting taste. Will see. Thank you for answering ))
what did you use for the smoke please no need charcoal just wood chips correct?
did you have to add more chips ?
thanks
I was just talking to my wife about homemade bacon the other day. Thanks for the share. Just curious, what kind of storage time do you have. Fridge and freezer/ if recommended to be frozen.
I dont' know what the fridge shelf life of this stuff would be but I would not expect it to last longer in the fridge than grocery store bacon. I parcel this out into smaller packages and put it in the freezer. With a good vacuum seal it will keep in the freezer for at least 8 to 12 months.
Lush!👍
I cold smoke on by weber kettle, but never get all the moisture during the brining. I figure since I fry to crispy, it is still good
Cold smoke should never go over 86 F. 110 is not cold smoke anymore
What is the significance of 86 degrees.?
How much heat did you use as I only use smoke with no heat
Just the heat generated by the smoke tube.. it may have gotten up to 100 inside the smoker
@ManCaveMeals Thanks I just wanted to confirm that as most people don't understand cold smoking and cure😊
Going to try this soon tried a wet brine hot smoked bacon and wasn't crazy about it. Tasted like ham instead of bacon. Looks great hoping for better results this time
Ne bi htio kvariti onaj palac prema gore 👍jer mi se sviđa br.55 😋pozdrav iz HRVATSKE
Hi John, it looks like the kamadoguru website is down. I didn't have another way to check with you on the status of it. Thanks, Boater