Making Bacon

Luvflt · November 2013

I have read many of the articles regarding curing bacon. I was wondering how many people forgo the curing/pink salt. I have some right now in the fridge curing and I did not use any curing salt as I couldn't find it anywhere. I read where it was not necessary. Any thoughts or expereinces? Would you think I have to soak to leach out the salt if I didn't use any cure or would rinsing be enough? I used kosher salt, brown sugar and maple syrup for the cure then did the vac seal. Bags seem to contain liquid so it must be doing its thing.

billybon · November 2013

Yes, if nitrates are of concern, you can make bacon without using the curing/pink salt (or celery powder). However, you should not do an extended cold smoke of the bacon, only do a hot smoke.

Luvflt · November 2013

Ok good. I was planning a hot smoke anyway so that shouldn't be a problem then. Do you think I need to soak or would a good rise be ok after the 10 day sit in fridge?

billybon · November 2013

After the rinse, cut a slice to be fried. If too salty for your taste do the soak.

Luvflt · November 2013

Sounds like a plan. Thanks.

Making Bacon

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