10/5/2023 0 Comments Uncured dry rub black forest bacon![]() It's a risk choice like smoking.Īll I could advise is to look at salt (sodium chloride) as an alternative, but the key bit would be to rinse with tap water, not once, but several times. Like all things, it's moderation that counts and I still like Chorizo. There is pressure for consumers to limit their intake of so-called processed meats. The water companies have an obligation to reduce harmful materials in water, both chemical and bacteriological, but the rules for foodstuffs might be different. Sodium nitrate and possibly nitrite have been used in products like Spam (spiced ham) etc. ![]() The main concern was the potential carcinoma evidence, plus the known "blue baby" syndrome, where nitrates and nitrites affect the red blood cells. Nitrates and nitrites are just a couple of items in a long list of items like pesticides and heavy metals that are monitored regularly in drinking water as part of the EU directive on drinking water quality.īoth have limits for drinking water at the parts per million (ppm) or milligrams per litre level and nitrate levels were a concern back in the 70's. Just an bit more information from an area that I had quite a lot of experience in. Once you have the desired level of smoke take the bacon inside - shrink wrap it and place in in the fridge for a day or two (you can cook it straight away but it's best to let the smoke flavour permeate the meat). You can do much longer and if you need to break it down into two sessions - for example cold smoke for 4-5 hours and then do another 4-5 hours the next day (returning to the fridge in between). Generally when cold smoking you'll need to do about 6 hours to get a good hint of smoke in your meat. You need to keep the temps ambient and any external heat source can raise the cabinets temperature and over the course of a cold smoking session, may cause the meat to spoil You'll need to choose your wood flavour (Alder was used in our recipe) but Beech, oak, fruit based trees like apple are all good to smoke Bacon with - as does Hickory but this is a very strong flavour too it so don't overdo the smoke. This allows the smoke to get full access to the meat ensuring a good even smoke flavour.ĭon't cold smoke when your equipment is in direct contact with the suns rays. You can place you bacon on racks within the BBQ/Smoker or, if it allows, use Meat Hooks to hang the pork bellies from the top of the smoker. ![]() Or you could visit our other COLD SMOKE GENERATOR HACK (below) to see how you can DIY the job yourself. These are the cheapest at first, but will cost more the more times you use them.
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