Making your own bacon?

[UnderOpenSky]

With all this talk about nitrite giving you cancer, it got me thinking, if I could track down a more traditional bacon, as well as dodging this, it would probably also taste amazing. A bit more reading says that they have been using salt peter in the curing of bacon since the 16th century and it used grow naturally on pig sties, so actually it's pretty traditional (but may still give you cancer). What is less traditional is the supermarket method of injecting water and curing agents in the meat itself. So I thought I'd give it a go myself. A bit more reading suggests (although I can't find any actual evidence) that traditional methods mean that far less nitrite end up in your meat ,with the added bonus of being less likely to die from botulism. I've ordered some Cure #1 for my first attempt, although once I've got a better handle on the process am going to attempt to not use it. Anybody attempted this? @bendus mentioned they had on the other thread?

First batch will probably go unsmoked, but looking at how to cold smoke stuff on a budget at the moment. Think spitfire said they had some ideas on this one...

 

[Badgers]

*watches thread*

 

[maomao]

Surely making your own bacon starts with a baby pig?

 

[UnderOpenSky]

Surely making your own bacon starts with a baby pig?

That would be pretty cool, but I think making bacon is the process of curing chunks of dead pig in to this tasty substance.

 

[farmerbarleymow]

Surely making your own bacon starts with a baby pig?

And then killing it...

 

[farmerbarleymow]

but I think making bacon is the process of curing chunks of dead bacon

I don't think bacon is a species name.

 

[UnderOpenSky]

I don't think bacon is a species name.

I think Bacon would be a pretty cool name for a pig.

(I'd edited before you posted)

 

[UnderOpenSky]

Using a cardboard box to make a cold smoker.

 

[StoneRoad]

Salt cured is what I did a good few years ago. You can do that either dry (which is what I tried) or wet - ie brine. Both take a certain amount of time, and rubbing salt in is quite hard on the hands and fingers ... On the second batch we got a neighbour to smoke one part of the flitch.
If you want, I'll try and look up the method.

 

[spitfire]

Using a cardboard box to make a cold smoker.

That’s the puppy!

Will post up info here when I get a chance been out all day and am now in the pub.

 

[UnderOpenSky]

Salt cured is what I did a good few years ago. You can do that either dry (which is what I tried) or wet - ie brine. Both take a certain amount of time, and rubbing salt in is quite hard on the hands and fingers ... On the second batch we got a neighbour to smoke one part of the flitch.
If you want, I'll try and look up the method.

Thanks. Think the method I'm going to try involves mixing the salt, cure and sugar, rubbing it in and then just shoving it in a ziplock bag for 7 days, turning each day. Don't think that's a proper dry cure, but not the same as a wet cure where it is submerged either?

 

[StoneRoad]

Sound like the economy version of dry cure ...
Making sure that the salt is well worked into the flitch, including any nooks and crannies, is worth the time and finger-ache.

 

[UnderOpenSky]

Sound like the economy version of dry cure ...
Making sure that the salt is well worked into the flitch, including any nooks and crannies, is worth the time and finger-ache.

I'd be up for doing it properly, but it's rare I'm home for 7 days. Other half can probably be convinced to turn the bag. Dealing with big bits of meat are way out of her comfort zone.

 

[StoneRoad]

Keeping it somewhere cool helps.

 

[spitfire]

I use one of these for the dust:
https://www.smokedust.co.uk/product/proq-cold-smoke-generator/

One of these to light it: Grunwerg Culinary 15cm Black Chefs Cooks Blow Torch Cooking Baking Home Kitchen | eBay

And a cheap vac packer to keep it in when you're done. andrew James is grand: https://www.amazon.co.uk/s/ref=nb_sb_ss_i_11_12?url=search-alias=aps&field-keywords=andrew+james+vacuum+sealer&sprefix=andrew+james,aps,137&crid=21VQ50XRS5892

This to smoke in: https://www.smokedust.co.uk/product/proq-eco-smoker/
of course you can make your own out of a cardboard box, as you can see it is easy. But with this you know it will work first time and after curing bacon for some weeks you don't want to be experimenting. Practice with cheese. *Supermarket own brand* extra mature cheddar on offer works a treat.

And this is a selection of dust:
Smoking Wood Dust Archives - Smokedust.co.uk

My favourite is Whiskey barrels, I think it is tastier than normal oak but I normally do cheese and salmon. Try maple and bacon, mmmmmmmm.

I did a course here: Meat Curing & Charcuterie Gift Certificate - at Coldsmoking HQ - Smokedust.co.uk

Takes 1 day and is very informative, well worth the money.

Coldsmoking: Learn how to Smoke Food.

A good facebook group here if you do Facebook.CountryWoodSmoke - UK BBQ - CWS

His webby: CountryWoodSmoke UK BBQ - British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Smoking bacon (or salmon) is not massively difficult but needs to be approached carefully and with a little bit of training. Salmon is actually easier than bacon.
Good overview of bacon here, (although you can ignore the hot smoking bit): http://www.theblackpeppercorn.com/2014/06/how-to-make-bacon-homemade-and-smoked/

Turan T Turan is one of the countries leading expert on cold smoking, he runs the cold smoking website above and also Smokedust. He also has a couple of good books available on Amazon. https://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias=aps&field-keywords=turan+t+turan

https://www.smokedust.co.uk/how-to-cure-bacon/

Sorry for the Amazon links other retailers are available.

Any other questions let me know. I am not a bacon expert but have cold smoked most other things.

 

[spitfire]

Keeping it somewhere cool helps.

^^This^^

 

[UnderOpenSky]

I use one of these for the dust: http://www.smokedust.co.uk/store/product_info.php/cPath/25/products_id/96

One of these to light it: Grunwerg Culinary 15cm Black Chefs Cooks Blow Torch Cooking Baking Home Kitchen | eBay

And a cheap vac packer to keep it in when you're done. andrew James is grand: https://www.amazon.co.uk/s/ref=nb_sb_ss_i_11_12?url=search-alias=aps&field-keywords=andrew+james+vacuum+sealer&sprefix=andrew+james,aps,137&crid=21VQ50XRS5892

This to smoke in: ProQ Eco Cold Smoker - Cold Smokers - Food Smoking | Hot Smoked of course you can make your own out of a cardboard box, as you can see it is easy. But with this you know it will work first time and after curing bacon for some weeks you don't want to be experimenting. Practice with cheese. *Supermarket own brand* extra mature cheddar on offer works a treat.

And this is a selection of dust: http://www.smokedust.co.uk/store/index.php/cPath/27

My favourite is Whiskey barrels, I think it is tastier than normal oak but I normally do cheese and salmon. Try maple and bacon, mmmmmmmm.

I did a course here: http://www.coldsmoking.co.uk/default.asp?contentID=576 Takes 1 day and is very informative, well worth the money. Coldsmoking: Learn how to Smoke Food.

A good facebook group here if you do Facebook.CountryWoodSmoke - UK BBQ - CWS

His webby: http://countrywoodsmoke.com/

Smoking bacon (or salmon) is not massively difficult but needs to be approached carefully and with a little bit of training. Salmon is actually easier than bacon.
Good overview of bacon here, (although you can ignore the hot smoking bit): http://www.theblackpeppercorn.com/2014/06/how-to-make-bacon-homemade-and-smoked/

Turan T Turan is one of the countries leading expert on cold smoking, he runs the cold smoking website above and also Smokedust. He also has a couple of good books available on Amazon. https://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias=aps&field-keywords=turan+t+turan

How to cure Bacon - Smokedust.co.uk

Sorry for the Amazon links other retailers are available.

Any other questions let me know. I am not a bacon expert but have cold smoked most other things.

That's great, thank you, I'll probably come back that a few times and ask more questions. Can see like anything I get interested in, that it can get expensive quickly!

Just looking through your links the smokedust ones are broken. Is the first one dust itself or another product?

 

[spitfire]

I use one of these for the dust:
ProQ Cold Smoke Generator - Smokedust.co.uk

One of these to light it: Grunwerg Culinary 15cm Black Chefs Cooks Blow Torch Cooking Baking Home Kitchen | eBay

And a cheap vac packer to keep it in when you're done. andrew James is grand: https://www.amazon.co.uk/s/ref=nb_sb_ss_i_11_12?url=search-alias=aps&field-keywords=andrew+james+vacuum+sealer&sprefix=andrew+james,aps,137&crid=21VQ50XRS5892

This to smoke in: ProQ Eco Smoker Cardboard box cold smoker - Smokedust.co.uk
of course you can make your own out of a cardboard box, as you can see it is easy. But with this you know it will work first time and after curing bacon for some weeks you don't want to be experimenting. Practice with cheese. *Supermarket own brand* extra mature cheddar on offer works a treat.

And this is a selection of dust:
Smoking Wood Dust Archives - Smokedust.co.uk

My favourite is Whiskey barrels, I think it is tastier than normal oak but I normally do cheese and salmon. Try maple and bacon, mmmmmmmm.

I did a course here: Meat Curing & Charcuterie Gift Certificate - at Coldsmoking HQ - Smokedust.co.uk

Takes 1 day and is very informative, well worth the money.

Coldsmoking: Learn how to Smoke Food.

A good facebook group here if you do Facebook.CountryWoodSmoke - UK BBQ - CWS

His webby: CountryWoodSmoke UK BBQ - British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Smoking bacon (or salmon) is not massively difficult but needs to be approached carefully and with a little bit of training. Salmon is actually easier than bacon.
Good overview of bacon here, (although you can ignore the hot smoking bit): http://www.theblackpeppercorn.com/2014/06/how-to-make-bacon-homemade-and-smoked/

Turan T Turan is one of the countries leading expert on cold smoking, he runs the cold smoking website above and also Smokedust. He also has a couple of good books available on Amazon. https://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias=aps&field-keywords=turan+t+turan

How to cure Bacon - Smokedust.co.uk

Sorry for the Amazon links other retailers are available.

Any other questions let me know. I am not a bacon expert but have cold smoked most other things.

Links should be fixed in my original post now, let me know if any are still dead

 

[spanglechick]

Does anyone here know if a hot smoker can be used for cold smoking?

 

[UnderOpenSky]

Works great now

 

[spitfire]

That's great, thank you, I'll probably come back that a few times and ask more questions. Can see like anything I get interested in, that it can get expensive quickly!

Just looking through your links the smokedust ones are broken. Is the first one dust itself or another product?

I adapted it from an email I sent to a colleague who was interested so it was out of date in places sorry. Turan has updated his website since I did the original email.

Like anything you can spend £££ but you just need the basics to begin with.

Definitely get the CSG (cold smoke generator). Some people use sieves but they could be made of metal that gives off nasties. The CSG is designed to be lit from tealights but the blowtorch is better (and more fun).

Dust is cheap enough. Don't use random bits of sawdust!

The Pro Q cardboard box is optional but recommended for beginners, it's such a neat little kit, idiot proof.

Everything else is optional.

 

[spitfire]

Does anyone here know if a hot smoker can be used for cold smoking?

Yes. Any container can be.

What have you got?

 

[spitfire]

My posts need more smilies.

 

[UnderOpenSky]

I adapted it from an email I sent to a colleague who was interested so it was out of date in places sorry. Turan has updated his website since I did the original email.

Like anything you can spend £££ but you just need the basics to begin with.

Definitely get the CSG (cold smoke generator). Some people use sieves but they could be made of metal that gives off nasties. The CSG is designed to be lit from tealights but the blowtorch is better (and more fun).

Dust is cheap enough. Don't use random bits of sawdust!

The Pro Q cardboard box is optional but recommended for beginners, it's such a neat little kit, idiot proof.

Everything else is optional.

Thanks for the heads up on sieves. I was leaning that way....

I'll probably still do the first batch unsmoked as a proof of concept and take it from there. Cure is supposed to arrive tomorrow. Will stop at the supermarket and get some loin and see what happens.

 

[spitfire]

Sounds like a good plan.

The CSG is reliable, consistent and proven. It's worth every penny. Let me know if you have any more questions, as you can tell, I am happy to help. It's great fun.

My current smoker with it's first load of cheese (have added hinges so it has a proper door, door was off in this pic). From Poland on ebay, £100.



Mmmmm, salmon.......



Anyway, back to BACON!

 

[StoneRoad]

Are Oak shavings any good - or is that hot smoking ?

 

[Mrs D]

You can buy nitrite-free bacon in supermarkets now, there are at least two brands. Making your own isn’t everyone’s idea of fun.

 

[spitfire]

Are Oak shavings any good - or is that hot smoking ?

If you can get them to smoulder, like a cigar, then yeah. But it would be difficult, they'd keep going out because of the gaps.

Dust works because of its density. The heat travels through.

On a small scale dust is the winner, some larger scale operations may use chips although I don't know of any. And I've looked.

Fun smoking fact. Formans Smoked Salmon in Fish Island smoke their fish with oak. The oak beams are fed into a spinning cog and the smoke is generated by friction. No fire involved. Very clever.

 

[Sea Star]

Surely making your own bacon starts with a baby pig?

Or two fertile adult pigs

 

[spanglechick]

Yes. Any container can be.

What have you got?

Oh I don't know. It's a three-in-one smoker/oven/barbecue thing I bought my boyfriend for his birthday.