Hickory smoke powder in bacon dry cure

[saucisson]

How much would you use per kilo of meat? I'm using 31g of Oddley's recipe for the other ingredients.

Thanks,

Dave

[Paul Kribs]

It's recommended use is 0.5 grams per kilo, but I use a slightly heaped teaspoon about 3 grams when adding to a bacon cure. 0.5 grams didn't give much of a smokey flavour.

Regards, Paul Kribs

[saucisson]

Thanks Paul, I noticed it was 0.5g per kilo finished product, but assumed you'd need more for a cure, I'll give it a go.

[welsh wizard]

Hi both

Talking of cures I have just cured my first loin of bacon with Francos cure and whilst 100% better than shop bought (no white gooey mess in the pan) the flavour is lacking. I agree it really does depend on what quality of meat you start with but even so I was wondering if anyone would care to share what, if anything they use as an addition to Francos cure i.e. brown sugar, smoke powder, black pepper, extra salt, herbs or spices etc.

Cheers WW - I know questions questions...........

[hmmm sausages]

i cured my first loin too recently, the quality of the meat is superb but hte flavour was, like you say, lacking!i used a large dose of maple syrup with my curing, mext time i will try without and see if it works better to make a lsightly more flavousome bacon

[Paul Kribs]

welsh wizard

I use the organic cure as is and like the taste of the bacon. If I fancy some smoked bacon I just add some smoke powder to the cure. Being a Bradley man, are you going to try cold smoking it??

Regards, Paul Kribs

[welsh wizard]

Thanks Hmmm S and Paul.

You raise an interesting point Paul, I will smoke the bacon once I get a side of salmon or two to go in there as well. Week B4L I cold smoked 2 sides of salmon and 5lb of sage and onion sausages, both of which were very yummy indeed.

I will have a go at the organic cure as you suggust, but have you tried the std cure and if so is thera a descernable difference?

Bring on the spell check WW

[Paul Kribs]

welsh wizard

Some time back Franco sent me a freebie of sweet cure, although quite nice it was more like sweet pork than sweetcure bacon, I keep meaning to adjust the salt but always go for the organic cure. Those are the only ones I have tried.

Regards, Paul Kribs

[welsh wizard]

Thamks Paul advice is always welcome.........

[Wilf]

Although I have a Bradley Smoker, I always add the hickory powder to the cure when doing bacon, and like Paul, I up the quantity a bit so you can notice the flavour as the reccomended dose is a bit low, also works well in a traditional banger giving a subtle hint of smoke flavour. Been mentioned in other posts, black treacle is another godd additive, about a tablespoon per kg.

[welsh wizard]

Thanks for all the tips.

I have just done another lot of loin and have included a teaspoon of freshly ground black pepper and a table spoon of soft brown sugar - will let you know how I get on.

OOI does anyone have taste preference over loin / belly?

Cheers WW.

PS will be smoking one of the loins on Sunday morning! no church for me that day

[Wohoki]

Belly, every time for bacon. I have smoked whole loins, but I cure the "eye" alone with #2 powder for eating raw and use the fat in sausages.