Smoking a piece of meat for 2-3 hours is no problem. Personally, I’m not scared of a few nitrates, nitrates occur naturally in some leafy greens, in celery, and in our saliva, and they. Happy growing. If you are using pink salt (aka curing salt which is 6.25% nitrite), add 7 tsp per lb of your cure mixture. Refrigerate, or freeze if you want to keep it for more than a few days. If you don’t want the skin, it pulls off reasonably well while the bacon is still warm, or you can use a thin bladed knife to carve the skin off the slab. We once kept ours in the fridge for three days, and it turned out way too salty. Another, very important method is to reduce the moisture in the meat, since bacteria need moisture to grow. If you like bacon, you can save a lot of money and get a tastier, healthier product by smoking your own bacon without nitrates. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Tumblr (Opens in new window). A quick safety note; you must keep your bacon under 38º the entire cure! A pellicle is simply a coating of protein that comes to the surface and dries out a bit. UPDATE: Nitrates and Nitrites probably not bad for you. Simple as that. That is that, enough said. It’s important to smoke the meat at very low temperature until the inside of the meat reaches 150 degrees. Packed with nitrates.) But you still don’t want nitrates! Another method is to smoke the meat, which deposits a layer of compounds on the meat which inhibit bacterial growth, and incidentally, taste yummy. There. Back then, it was added in the form of “saltpeter” which is potassium nitrate that has been sweated out by rocks, and crystalized on the surface. At the end of the week, give it a thorough rub down in fresh water, even letting it soak for a few minutes in fresh water, then pat it dry. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. If you like bacon, you can save a lot of money and get a tastier, healthier product by smoking your own bacon without nitrates. I’ve left the recipe as is, but noted how you could add nitrite if you wish. If your bacon slabs are small, err on the short side, if they are large leave them in longer. The temperature in the fridge needs to be under 38 degrees for safety. I do my smoking, grilling and BBQ in my beloved Primo ceramic grill, but honestly, any grill or smoker skillfully handled will work fine. You may have to adjust the fire, add a few more coals, more chips, another foil packet, etc. Cold smoking aids in preserving bacon, and serves as part of the curing process. 1 cup of sugar. Hot smoking cooks the meat, cold smoking just infuses it with flavour and purifies it. Bacon sizzling in the skillet! Let’s not kill anyone, shall we? For what it is worth, I usually do use nitrates these days. They inject a brine of salt, sugar, nitrates, nitrites, some smoke flavor, and who knows what else into pork bellies with hundreds of tiny needles. On the extreme opposite side of the grill lay out your pork belly, then put the lid on the BBQ, positioning the holes in the lid over the belly. Now let’s make some delicious bacon, without the (allegedly) terrifyingly unhealthy nitrates and nitrites! If that didn’t scare you off, then you must be my kind of people. Holding a piece of meat in a properly cool fridge for 5-7 days is no problem.

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