Wet curing then smoking for bacon/pastrami.

[somapop]

Hi all.
I've ordered a small batch of # Salt Cure (and some 0.1g incremental scales...needed some for my coffee beans as well).

I've read a few bits of advice for making pastrami from beef brisket (one I definitely want to try) but I would also like to make bacon. I've made this in the past (cured with the mix, salt and maple) but that was just a one of trial (it turned out ace ).

I have a pork loin I could do something with, but was wondering about the smoking process: I'd like some to be 'fully cooked' (sliced off then eat) but other portions 'par smoked' (taking on the smoke flavour but requiring further cooking).

Has anybody carried this out?
Any preferred cuts of pork for the bacon (they're may only be one)? Just headed back from the supermarket and they these large half price gammon joints at the moment...cure and smoke those too?

Cheers.

[TakingtheBrisket]

Yeah coffee beans i'll use that next time am asked

Cure 5-10days depending on your recipe then hot smoke for fully cooked but dont know temps and havent done it. Cold smoke for other which i have done with apple dust for about 10hrs but you can take it longer depending on your preference. Ive only used belly but i believe it's the rear end of the loin that is used.

[YetiDave]

You know I'm going to suggest dry curing instead I've cold smoked plenty of stuff with the Pro Q cold smoke jobby. I find 12 hours about right for bacon

[TakingtheBrisket]

You know I'm going to suggest dry curing instead I've cold smoked plenty of stuff with the Pro Q cold smoke jobby. I find 12 hours about right for bacon

Doesn't it not get cured when you hot smoke then?

[YetiDave]

Nah, you need nitrites from cure #1, although you will get some from the smoke, it won't be fully cured. The taste will also be different.

Cure #1 is just salt and sodium nitrite - the nitrite breaks down into nitric oxide during the curing process, which acts as the antimicrobial and also preserves the colour, which results in it being pink. Nitric oxide is also present in wood smoke, which is what produce the smoke ring by effectively curing the outside of the meat

Cure #2 is salt, sodium nitrite and sodium nitrate - the nitrite breaks down into nitric oxide to provide the initial bacterial protection, whilst the nitrate breaks down into nitrite (which in turn further breaks down) to provide long term protection from spoilage. Think months to years rather than just days or weeks.

The basic cure I use is 3 times the meat's weight in salt, 1% in sugar and 0.25% cure #1. Rub onto the meat and place in a ziplock bag or tupperware container, flip every day to give each side equal time in the brine that forms, then rinse and pat dry and it's done

[somapop]

Thanks folks,

I've popped one of those 'Pro Q' smoking gen thingeys on my Xmas list...so might be some time before I cold smoke (really looking forward to cold smoking cheese too).

Isn't dry curing a bit...um...hazardous? I remember looking on the 'biblical' smoking ribs forum and even he was having none of it!
That might've been salami style cures though. Any links to dry curing bacon here?

So, I might have to cure the brisket and hot smoke for pastrami (bet there's a method on these boards - yetidave - didn't you try this?). I did brisket last weekend and when cut against the grain, it pretty much resembled pastrami (at least in looks).

So I'll probably wet cure the bacon (with maple syrup) and just cook up as I would normally, but with (hopefully!) superior results. I could also hot smoke after the cure (half and half methods).

Cheers.

[YetiDave]

Hazardous? Nah, it's the same as wet curing basically. You're just surrounding the meat in salt and curing agent, the difference is dry curing extracts a little moisture (which is a good thing, imho - makes slicing easier and concentrates flavour)

[somapop]

I might have got my curing wires mixed up?

I thought wet during was the old mix of #1 cure (small amount) mixed with salt (and sugar if you wish) placed in a sealed bag in the fridge for a week (turning each day). Moisture is drawn out somewhat (hence wet)?
Assumed dry curing was the old hanging sausages in the shed (hence the bacterial worries if not done correctly)?!

[TakingtheBrisket]

ah should have read the topic title :-/ i understand what your saying now dave

I might have got my curing wires mixed up?

I thought wet during was the old mix of #1 cure (small amount) mixed with salt (and sugar if you wish) placed in a sealed bag in the fridge for a week (turning each day). Moisture is drawn out somewhat (hence wet)?
Assumed dry curing was the old hanging sausages in the shed (hence the bacterial worries if not done correctly)?!

Wet cure is a basically a brine

[YetiDave]

Aye, wet curing is just that - a brine you can air dry cured meats quite safely. I had some pancetta and guanciale hung up in a shed for a couple of weeks when it was cold outside and I'm still alive! No need to freak out about mold either, so long as it's white rather than green, pink or black. Just get a cloth soaked in vinegar or wine and wipe it off