Unusually do mine for 7. Then one more day rinsed off, patted dry, then open in the fridge. On the 9th day. Smoke boost for an hour or two, then 250 or so til internal of 150.
I’ve used a smoke tube to do cheese. Didn’t really care for the cheese. I’ll try again with fruit pellets.This will be done differently, we buy our bacon cured and uncooked like gammon and then grill or fry it, before serving.
So I will cold smoke in a cabinet with a maze filled with dust (but can just as easily be done with pellets in a smoker tube/maze, without switching on just using it as a smoking vessel . Just need to keep the temp inside the smokefire below 55F, so a cold day/night or put a big bag of ice in a tray inside it, to keep the temp down. after 12-24 hours cold smoking, (depends how smoky you like it) and the smoke has settled down over the meat (another 48 hours). Slice it and pack it, till it's ready to be used
I will add further descriptions and photo in the coming weeks. I realise you do it differently over there, but just showing how the British do there bacon (Canadians as well I believe)?
Following on from this excellent thread, I started a fresh batch of UK version of Back bacon today and thought I would share the method over the next few weeks from the curing & cold smoking stages, may interest some of you?
Got a 2kg piece of rindless pork loin with the fat cap left on, patted it dry and made a basic cure of
#1 Cure Salt 4.8g
Kosher Salt 35g
Sugar (granulated) 20g
and added 2tsp of ground Tellicherry pepper, 2 tsp of Sumac & 4 bay leaves to it.
First time I have used Sumac but like the taste in kebabs, so though I would try it on bacon, may regret it, but beauty of cures is you can experiment with them.
I got the measurements for the ingredients from using an online calculator diggingogfarm changed the Nitrite PPM to 150ppm as the set 156 ppm is a little high for my tastes.
Covered the whole joint in the cure and placed in a vac seal bag, making sure to add any cure that didn't stick back into the bag as well and sealed it up and will leave in the fridge for the whole time.
The pork loin is about 2 inches thick, so based on 1 inch curing time per week, I will leave it for at least a fortnight turning the bag daily and massaging the outside of the bag before putting it back in the fridge.
I will add the further stages in the coming weeks
View attachment 3439
View attachment 3440
View attachment 3441
That looks awesomeAfter 2 weeks curing, washed the cure off under the tap and patted dry. Then smoked for 14 hours (2 mazes of Beech dust) in the cabinet. See no reason why this couldn't be done in the smokefire with a pellet maze as well.
View attachment 3602
View attachment 3603
Left in fridge for 48 hours to let smoke settle and sliced and vac packed, (I will freeze these, as once sliced it has a 2 week shelf life in the fridge). Cut a couple of bacon chops to cook on the Smokefire and the tail end bits for using with pasta
View attachment 3604
View attachment 3605
View attachment 3606
View attachment 3607
Then you fry or grill your bacon, cover in tomato sauce and enjoy
View attachment 3608
View attachment 3609