RolandFinland
Well-known member
- Joined
- Aug 5, 2010
- Location
- Vasa, Finland
Hi all!
I'm attempting some bacon, I have salted by weight using salt and cure no.1 and it's now just curing for two weeks before I start drying it, after which I plan to cold smoke the larger piece. The smaller piece is a test using liquid smoke extract, want to see how they turn out.
I have a question about the drying phase, I think if it was autumn or spring I might attempt to hang dry them outside inside some protective netting. But since it's winter here and below freezing it wouldn't be good. So I am relegated to my fridge.
My question is how do I prevent the bacon from soaking up smells from the fridge while allowing it to dry out? If I put something over it it'll prevent air circulation after all.
This is 1.2kg (2.6lbs) of pork belly from a local farmer, wrong side up but it has plenty of fat!
I've only used curing salt + black pepper here. I am making bacon in the local style where we don't use anything sweet like maple syrup. Then it's cold smoked with alder (or rather smoke extract for anything storebought).
I'm attempting some bacon, I have salted by weight using salt and cure no.1 and it's now just curing for two weeks before I start drying it, after which I plan to cold smoke the larger piece. The smaller piece is a test using liquid smoke extract, want to see how they turn out.
I have a question about the drying phase, I think if it was autumn or spring I might attempt to hang dry them outside inside some protective netting. But since it's winter here and below freezing it wouldn't be good. So I am relegated to my fridge.
My question is how do I prevent the bacon from soaking up smells from the fridge while allowing it to dry out? If I put something over it it'll prevent air circulation after all.
This is 1.2kg (2.6lbs) of pork belly from a local farmer, wrong side up but it has plenty of fat!
I've only used curing salt + black pepper here. I am making bacon in the local style where we don't use anything sweet like maple syrup. Then it's cold smoked with alder (or rather smoke extract for anything storebought).