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    Leida's Avatar
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    Bacon recipe?

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    We will be placing orders for grass-fed meat this year again, but the bacon available to us through the farmer is cured in a traditional way with nitrates. Is there an easy way to make your own bacon from raw bacon (they have this option). I remember back in the day my grandma cured pork fat with coarse salt and garlic in the freezer (salo), but I do not have any proportions on hand.

    Anyone makes no-nitrate bacon by themselves and without special equipment?

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    Here is a recipe from one of the UK's more popular "celebrity" chefs.

    Home-cured bacon | Life and style | The Guardian

    I'd pass on the sugar - meats were preserved in salt from when sugar was either unavailable, or ludicrously expensive.

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    Leida's Avatar
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    Thank you so much!!!

    My grandma never used sugar, but I can do one piece with and another without, to see if it makes any difference. After all, bacon is a cheat, and suga is better than nitrates.

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    sugar just cuts the saltiness. All of my cures use sugar to bring down the sting.

    If I was doing bacon without sugar or sodium nitrate, I would salt it in a salt box, or cover it liberally in a vacuum bag, cure it for 8-10 days, dry it 12 hours and smoke it. I would then use it fairly quickly, and not treat it as if it was shelf stable.
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    Leida's Avatar
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    I don't have a smoker or bbq unit, or grill, or whatever.

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    Quote Originally Posted by Leida View Post
    I don't have a smoker or bbq unit, or grill, or whatever.
    Then you can't smoke it, and I may be inaccurate here, but at that point you're making salt pork if you're missing the nitrates or the ability to smoke.

    Smoking isn't a requirement though, and there are some pretty nice stove top smoking boxes that are available as well.
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    Folks, I am sorry to resurect this thread, but I made it, by coating salo with cure, and curing on a 1/2 inch bed of salt for a few days, flopping around every day, and it turned out just like grandma's! Well, better, since I used fenugreek seed and paprica in addition to peppers and garlic and coriander. It is super-flavorful and I can slice it super-thin out of the freezer! My husband loves it fried with eggs. So, sheesh, bacon at home is no brainer!
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    This is good to know. I have a couple of small pieces of pork belly in the freezer that I think would be improved by turning them into bacon.
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    Great! Sounds like a total success story. Must have another go at this....

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