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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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.
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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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.
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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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.
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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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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Joe Hell What was it going for a year ago?
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This post is deleted!
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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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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.
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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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 our prices for pork, beef, bison or chicken has not increased significantly from our direct suppliers (the ranchers) but anything that we have needed to outsource to supplement demand certainly has.
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.
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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.
Chef said in cold smoking cured bacon?:
I need to learn how to process a cow, calf, or deer myself.
There is an online technical school Range Meat Academy which can help you get to merchandisable cuts. The Bearded Butchers also have a video where they breakdown a whole cow.
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