salmonkiller01
Well-Known Member
Anyone know where in Nanaimo to buy nitrite for making bacon?
I think Cabelas has someAnyone know where in Nanaimo to buy nitrite for making bacon?
It’s called curing salt there. As far as I can tell it’s the same %I think Cabelas has some
I watched the video (very good), bought some pork bellies, and now I need sodium nitrate. I found sodium erythorbate on Amazon. Any ideas on where to find sodium nitrate around here (Greater Vancouver)?
You have to ask for curing salt at Gourmet warehouse. They keep it behind the counter near the knives, probably to keep people from confusing it with salt that is pink. Great to know about Beefway. Looking forward to Trying Chicken World, have heard other good things about it. On a side note, and slight detour South on Victoria Drive, is Banh Mi Saigon for Lemonongrass pork Banh mi-yum!Tried Gourmet Warehouse; no dice. Mr.Google says it's hard to find in Canada. Might have to go begging at a few butcher shops I know of.
Don't tell people about that place! Lol. Pro tip - phone and order ahead for no lineup.You have to ask for curing salt at Gourmet warehouse. They keep it behind the counter near the knives, probably to keep people from confusing it with salt that is pink. Great to know about Beefway. Looking forward to Trying Chicken World, have heard other good things about it. On a side note, and slight detour South on Victoria Drive, is Banh Mi Saigon for Lemonongrass pork Banh mi-yum!
So can I ask why you chose to smoke so long? Do you find that you like that amount of smoke or is it a curing thing?Cold smoked about 14 hours total and then vac sealed for a week to mellow and let smoke infuse. It was a super lean belly ( arguably too lean) from Beefway. It’s hard to go back to most store bought bacon after doing it yourself.
But will that not happen when you fry it anyway?Just remember the pink color only comes out in cured meat when it reached 130 135. If you put cure into raw meat it goes grey. You want your bacon to be pink and still not fully cooked. You can cold smoke it for days it will just get dryer and dryer. Really just depends on the smoker and how much smoke flavor you want.
But will that not happen when you fry it anyway?
Interesting. One might even ask why we need to use cure at all if we're freezing it anyways. But one guy said it changes the bacon somehow.Fair enough. Here is where I'm still learning. At what point does the cure actually cure? Some say when it gets set off and you actually bring the meat to safe eating temp it's good for long term smoke sessions without the risk of bacteria. Some say you can get away with ... I honestly don't know.
You go buy bacon on the store it's always pink. That can't happen to my experience without getting it past 130
Interesting. One might even ask why we need to use cure at all if we're freezing it anyways. But one guy said it changes the bacon somehow.
This is my first run. Maybe I'll run one chunk up to temp to try the difference. But seems like most guys like the cold cold smoke much better.
But will that not happen when you fry it anyway?
When I cut into one of the slabs just now. The meat in the very center was hot pink and that color was starting to bleed into the fat. Seemed odd.Not sure I answered this correctly. Let's say you put cure in there and did not get it to set off on temp, when you cook it, it will turn pink. Let's say you did not use cure, your end product after cooking will not turn pink unless you smoke it for a long time, then it will be a smoke ring.
What was you brine curing process ?When I cut into one of the slabs just now. The meat in the very center was hot pink and that color was starting to bleed into the fat. Seemed odd.
So I couldn't help but try a slice. Fried it up and as was stated before, it did burn quickly. That aside, I can't say that I love the flavor. Had a very porky flavor, if you know what I mean? It wasn't terrible, it just didn't taste like ****** diner bacon. Wasn't overly sweet, salty or smokey. Pretty balanced actually. I don't know how to feel about this.
Try smoking it and let that temp come upGet Bent's to a tee.
I wouldn't want any more smoke. Maybe I'll throw a piece in the oven tomorrow.Try smoking it and let that temp come up
Nesvogs sold me someI think Cabelas has some