If you're a fan of bacon, then you're in for a treat! In this article, we will explore the process of curing bacon in cold smoke. Cold smoking is a traditional method of preserving and flavoring meat that results in a smoky and delicious taste. By following this cold smoked bacon cure recipe, you can create your own homemade bacon that is sure to impress your friends and family.
The Process of Curing Bacon in Cold Smoke
Curing bacon in cold smoke involves a few simple steps. Here is a step-by-step guide on how to do it:
Step 1: Prepare the Pork Belly
Start by selecting a fresh pork belly from your local butcher or grocery store. Remove any excess fat and trim the belly to your desired size and shape. Rinse the pork belly under cold water and pat it dry with paper towels.
Step 2: Mix the Cure
In a bowl, combine the following ingredients to create the bacon cure:
- 1 cup of kosher salt
- 1/2 cup of brown sugar
- 2 tablespoons of black pepper
- 1 tablespoon of paprika
- 1 teaspoon of curing salt
Mix the ingredients together until well combined.
Step 3: Apply the Cure
Place the pork belly in a large zip-top bag or a shallow container. Sprinkle the cure mixture generously over all sides of the pork belly, making sure to coat it evenly. Massage the cure into the meat, ensuring that it is fully covered.
Step 4: Let it Cure
Seal the bag or cover the container with plastic wrap, and place it in the refrigerator. Allow the pork belly to cure for at least 7 days, flipping it over every other day to ensure even curing. The longer you let it cure, the stronger the flavor will be.
Step 5: Cold Smoke the Bacon
After the curing process is complete, it's time to cold smoke the bacon. Set up your smoker according to the manufacturer's instructions and preheat it to a temperature between 85°F and 100°F (29°C and 38°C). Add your preferred wood chips or chunks to the smoker.
Place the cured pork belly on the smoker's racks, making sure to leave space between the pieces for proper smoke circulation. Cold smoke the bacon for 4 to 6 hours, maintaining a consistent temperature and smoke level.
Step 6: Slice and Enjoy
Once the cold smoking process is complete, remove the bacon from the smoker and let it cool to room temperature. Slice it into thin strips or thick slabs, depending on your preference. Your homemade cold smoked bacon is now ready to be enjoyed!
Frequently Asked Questions
Q: Can I use different types of wood for cold smoking bacon?
A: Yes, you can experiment with different types of wood to achieve different flavors. Popular choices include applewood, hickory, and maple.
Q: How long can I store cold smoked bacon?
A: Cold smoked bacon can be stored in the refrigerator for up to 2 weeks. If you want to store it for a longer period, you can vacuum-seal it and freeze it for up to 6 months.
Q: Can I use this cold smoked bacon cure recipe for other cuts of meat?
A: While this recipe is specifically designed for pork belly, you can experiment with other cuts of meat, such as pork loin or turkey breast. Adjust the curing and smoking times accordingly.
Creating your own cold smoked bacon is a rewarding and delicious experience. By following this cold smoked bacon cure recipe, you can enjoy the rich and smoky flavors of homemade bacon. Whether you use it in sandwiches, breakfast dishes, or as a standalone snack, your homemade bacon is sure to impress. So, gather your ingredients, fire up the smoker, and start curing your own bacon today!
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