Curing bacon

[snakeshack]

anybody else curing their own bacon,I started doing this about 6 months ago after finally getting sick of paying inflated prices for brine injected slop that shrinks down to nothing in the pan and tastes of cardboard.home made unsmoked bacon (dry cured)can be made in about a week with nothing more than pork belly or loin and a curing salt mix & costs about a third of the cost of dry cure from the supermarket.all I need now is a budget cold smoke generator and I will be a happy man


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[out in the cold]

Sorry, not worked out how to copy and paste with my new phone yet, but did a search on YouTube fir making a cold smoker and the one by Shrinking Dogma looks pretty straightforward and cheap.

[veggiechicken]

I have a stove-top smoker that would probably do the job - I use it for fish.
Like this one Camerons Original Stovetop Smoker Review - CHOW

[snakeshack]

Already have a stovetop / meths burner powered smoker ,but these hot smoke, as they cook the food at the same time.cold smoking does not cook and is at a much lower temperature just to impart flavour and in times past to preserve, think smoked salmon from the deli .i am looking for something like the pro q smoke generator but not at 34quid


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[Creemteez]

Been thinking about trying a bit of home smoking myself. Got a recipe for the curing mix?

[wollyanna]

I like the idea of doing my own curing,is the curing mix a ready prepared bought in one or can you mix your own successfully. Really keen to have a go and the quality of belly pork here In the East Riding is second to none.I even found it in my daughters local Waitrose in Dubai at Christmas !


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[Bill HH]

Mmmmmmmmmmmmmm bacon. I just love my bacon. If I had to only eat one food that would be it. Might have a go myself. You tube here I come.

[snakeshack]

Bought my curing mix from tongmaster and from butchers sundries on line ,currently building a small cold smoker which should hold about 4kilos of bacon from an old 14 kilo propane cylinder (don't do this at home unless you have researched degassing it or want to be first Brit on mars) incidentally both these companies also sell an excellent range of sausage making stuff. In actual fact you don't have to smoke bacon at all you can even buy cure with the " smoke" built in or just cook it unsmoked.once you dry cure your own you'll find it hard to go back to the incredible shrinking glop from the supermarket. By the time you pay for the meat and the curing mix, it still works out about the same price as the cheap bacon but as it doesn't shrink you use less (3slices instead of 4) and.........it actually tastes like bacon.


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[Buleste]

You can't cure bacon. It's already dead. Sorry couldn't resist.

[Ladyslip]

we keep a couple of pigs in the garden per year and cure/smoke our own bacon make our own sausages etc.....once you've tried it you never go back....'course you don't need to grow your own bacon there are plenty of good butchers suppling good quality pork out there )