Bacon Curing

Air dried cured Meat Techniques

Bacon Curing

Postby Davea » Sun Nov 21, 2021 2:45 pm

I am shortly going to cure some bacon and smoke half of it over a few days
Would it be correct to use cure 2 ? as I notice that some use only cure 1.
My thinking is that the nitrite would take care of the intial cure and the nitrate would cover the second phase of smoking/ ageing.
Also in that second phase is it necessary to ensure a higher than fridge temps 2/3 C to ensure that the nitrate activates ?
Many thanks
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Re: Bacon Curing

Postby wheels » Sun Nov 21, 2021 8:46 pm

I use cure #1. The timescale's not that long.

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