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Re: Homemade Bacon
[Re: Donnersurvivor]
#8054177
01/19/24 06:14 AM
01/19/24 06:14 AM
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Joined: Dec 2006
Posts: 30,975
williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 30,975
williamsburg ks
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IF you get active botulism spores. (you might also win the lottery) cooking renders it harmless. Not eating raw bacon not only protects you from botulism but also parasites.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Homemade Bacon
[Re: Donnersurvivor]
#8054179
01/19/24 06:15 AM
01/19/24 06:15 AM
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Joined: Dec 2006
Posts: 30,975
williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 30,975
williamsburg ks
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Been a few billion tons of pork beef venison and who knows what all preserved with salt over the last few thousand years.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Homemade Bacon
[Re: Donnersurvivor]
#8054232
01/19/24 07:59 AM
01/19/24 07:59 AM
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Joined: Feb 2011
Posts: 142
northeast ohio
bowbrown
trapper
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trapper
Joined: Feb 2011
Posts: 142
northeast ohio
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Per 5#
1/2 cup brown sugar
1/3 cup kosher salt. Mix both together. I saved an old parmesan cheese shaker to apply.
Cut meat into sizes that will fit into 1-2 gallon ziplock bags. Coat all sides of the meat with mixture. Place in ziplock bags and rotate daily for 6-7 days. Take out and rinse. Leave overnight in fridge to dry and smoke the next day. I run the smoker around 200 deg until internal of 150 deg.
MOLON LABE
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Re: Homemade Bacon
[Re: bowbrown]
#8054244
01/19/24 08:18 AM
01/19/24 08:18 AM
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Joined: Jan 2018
Posts: 4,813
MN
Donnersurvivor
OP
trapper
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OP
trapper
Joined: Jan 2018
Posts: 4,813
MN
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Per 5#
1/2 cup brown sugar
1/3 cup kosher salt. Mix both together. I saved an old parmesan cheese shaker to apply.
Cut meat into sizes that will fit into 1-2 gallon ziplock bags. Coat all sides of the meat with mixture. Place in ziplock bags and rotate daily for 6-7 days. Take out and rinse. Leave overnight in fridge to dry and smoke the next day. I run the smoker around 200 deg until internal of 150 deg. Thank you
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Re: Homemade Bacon
[Re: Donnersurvivor]
#8054292
01/19/24 09:11 AM
01/19/24 09:11 AM
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Joined: Dec 2006
Posts: 30,975
williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 30,975
williamsburg ks
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When I smoke bacon I cold smoke it. Bacon is still raw when I am done. Gets cooked in a skillet.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Homemade Bacon
[Re: AKAjust]
#8054388
01/19/24 10:58 AM
01/19/24 10:58 AM
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Joined: Mar 2018
Posts: 2,697
Missouri
HayDay
trapper
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trapper
Joined: Mar 2018
Posts: 2,697
Missouri
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Apparently you can get the same results as nitrates by using celery or carrot juice.
Saw that on utube.
just It might work.....since those vegetables have about 50X more nitrate in them than cured meat does. Before I'd go too far down the road of smoking meats without cure, I'd suggest one ought to get a copy of this book and see what author has to say about smoking meats without cure........all 25+ pages of it. Botulism toxin.......the most potent form of food poison known to man? https://www.amazon.com/Great-Sausage-Recipes-Curing-Fourth/dp/0578275228
Last edited by HayDay; 01/19/24 11:53 AM.
Easy to vote your way into socialism, but impossible to vote your way out of it.
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Re: Homemade Bacon
[Re: HayDay]
#8054452
01/19/24 12:18 PM
01/19/24 12:18 PM
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Joined: Mar 2013
Posts: 880
IL
houndone
trapper
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trapper
Joined: Mar 2013
Posts: 880
IL
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Apparently you can get the same results as nitrates by using celery or carrot juice.
Saw that on utube.
just It might work.....since those vegetables have about 50X more nitrate in them than cured meat does. Before I'd go too far down the road of smoking meats without cure, I'd suggest one ought to get a copy of this book and see what author has to say about smoking meats without cure........all 25+ pages of it. Botulism toxin.......the most potent form of food poison known to man? https://www.amazon.com/Great-Sausage-Recipes-Curing-Fourth/dp/0578275228I've got that book and it has a great deal of info. I would recommend anyone that is doing any home curing/sausage making to buy it.
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