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Anyone cure and cold smoke bacon ?
I tried my first batch this week, just a 1.5 lb slab. I used a wet cure and a terra cotta pot smoker. Result was a little too smokey at the edges, which I ended up shaving off, after that it was great. Recipe below.
Wet Cure (3 days)
>1/4 cup brown sugar
>1/4 cup kosher salt
>1/4 cup molasses
>1/4 cup maple syrup
>2 cups water
>2 cups apple cider
>1 tbsp black pepper
Cold smoking (4-5 hours)
>terra cotta pot + hotplate underneath (not inside)
>Apple + hickory chunks - kiln dried
>40-50 deg F
Next time will try a 7 day dry cure with only maple syrup, salt, brown sugar and pepper. Also will drill holes in the pot for ventilation and used soaked apple chips instead.
I tried my first batch this week, just a 1.5 lb slab. I used a wet cure and a terra cotta pot smoker. Result was a little too smokey at the edges, which I ended up shaving off, after that it was great. Recipe below.
Wet Cure (3 days)
>1/4 cup brown sugar
>1/4 cup kosher salt
>1/4 cup molasses
>1/4 cup maple syrup
>2 cups water
>2 cups apple cider
>1 tbsp black pepper
Cold smoking (4-5 hours)
>terra cotta pot + hotplate underneath (not inside)
>Apple + hickory chunks - kiln dried
>40-50 deg F
Next time will try a 7 day dry cure with only maple syrup, salt, brown sugar and pepper. Also will drill holes in the pot for ventilation and used soaked apple chips instead.
