I had a pig butchered and have 20 lbs of beautiful side pork. I could of swore someone on here had a diy bacon recipe that didn't require Nitrates. Anyone have suggestions on how to make bacon without nitrates?

I just made some with the Hi Mountain cure. Not sure if that works for you but it turned out good.

Have you tried utube? lots of stuff on there on bacon. Nitrates or not.
just

I make bacon all the time we havent bought store bought bacon in a couple years. That said my recipe is very simple, 2% plain salt by weight, rub it on the meat, place it in a ziplock and stick it in the fridge, cure it 1 day per 1/4" of thickness, rinse pat dry and smoke

How long do you smoke yours?

Ill do that if I can't get a good answer here but I'm very certain someone on here had a thread and it seemed like they had a great handle on it.



When you say "cure it" you mean just let it sit in the fridge with the salt and nothing else correct?

I’m pretty sure ADC has done bacon like that.

You can find 100 different bacon recipes if you look it up. I have posted the one I use several times. Some are as simple as salt and brown sugar. I have made it that way and would not say I think it is the best I have made.

Yes curing is just salt, and as far as smoking goes, that'll depend on your smoker, i've got my rig fugured out at, one stick of maple, and half a chimney of charcoal, and jyst let it go till it goes out, but thats my smoker , just smoke it on the cooler side untill it gets a nice mahogany bark and you'll be pleased

Yes curing is just salt, and as far as smoking goes, that'll depend on your smoker, i've got my rig fugured out at, one stick of maple, and half a chimney of charcoal, and just let it go till it goes out, but thats my smoker , just smoke it on the cooler side until it gets a nice mahogany bark and you'll be pleased

Appreciated.

You're welcome

Before you smoke anything without using nitrates for cure, look up botulism and how it works. Nitrates the goats blood you put above the door so death passes you by.

Worst bacon I've ever had was still purty (This word is unacceptable on Trapperman) 👍

Just did my first batch of buckboard bacon using HiMounatin s


easoning. It needed more seasoning but turned out really good. Love how lean is. Will never buy bacon again.

I've read Nitrates don't actually prevent Botulism, I'll link an article.
https://www.theguardian.com/food/20...tives-meat-industry-confidential--report

An alternative viewpoint.........so do these articles that claim nitrate is good as long as the source is vegan and not meat............do they claim or prove that botulism spores don't go active in warm, moist anaerobic conditions found in hot and cold smokers? Or that nitrate does not prevent botulism spores from going active?

https://www.meatsandsausages.com/sausage-making/meat-safety/botulism#google_vignette

Nitrates and nitrites, preserve color, so your bacon is pink, salt cures, bacon was made for generations before the discovery of nitrates

The claim is that spores go active with or without the presence of nitrates and they go active at the same rate In each scenario.

Wife would prefer to not use nitrates.