cold smoking cured bacon?
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I always cold smoke my bacon. As long as use the required amount of curing salt per pound of belly there is no problem.
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I agree 100% with you mdseaside, I cold smoke pork products year round. Rusty72, you have to remember the smoking the meat is adding flavor, your cure whether it is dry or a brine is what cures the meat.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to mhighland69 on last edited by
mhighland69 I’ll even add that smoking adds a small layer of protection in addition to the curing process.
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This is some good info here. I’ve yet to do bacon but have been reading a lot of posts and doing some research. Apparently multiple ways of doing this. At some point I’ll need the simple green horn way to try this. Now it’s just waiting for pork prices to settle down.
Just checked Sam’s club. Pork butts, $2.78 lb case price, $3.38 lb individual. This is insane.
Thanks guy’s.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to PapaSop on last edited by
PapaSop I’m watching sausage prices go through the roof. I never though people would pay plus side of $9.00 per pound for just common sausage.
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Chef said in cold smoking cured bacon?:
PapaSop I’m watching sausage prices go through the roof. I never though people would pay plus side of $9.00 per pound for just common sausage.
Yeah, unreal. Talked to a couple people paying these prices and asked why? They’re answer…
Gotta have it before the shortage. Well, that helps. Can’t fix stupid… Sorry about that!Frustrating
Think I’ll pour another Evan’s. Cheers!
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Joe Hell on last edited by
Joe Hell What was it going for a year ago?
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Joe Hell on last edited byThis post is deleted!
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mdseaside said in cold smoking cured bacon?:
PapaSop When you decide to do bacon I have a very simple green horn way to do it. After many tries I found out the simpler the better. Would gladly share it with you.
Perfect. Thanks.
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Prices! Stopped at Sam’s club today. Pork butts still 3+ $ a pound. They did have some chicken wings, $3.43lb, didn’t care, bought a package. Ribeye’s $12.99lb. Grabbed a pack of three. Look great, will try one tonight. Local butcher shop advertised butts for $2.19. Called before I made the trip… Sold out! Argh!
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Joe Hell on last edited by
Joe Hell So you are eating the price increase? Or prices for pork not going up there?
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pork butts .99 last week 1.99 this week
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Joe Hell on last edited by
Joe Hell I need to learn how to process a cow, calf, or deer myself. I can get those direct from ranchers and friends, but getting it broke down by a local meat market is up to a years wait. Just yesterday I was offered a calf, but I would have know idea just how to begin.
