I made my own bacon. Someone had posted on here in the past that the tricky part was getting hold of curing salt, but upon searching I found that a seller on Amazon had it. Somewhat expensive (1700yen for a 450g jar and another 1600yen shipping) but given that you only use a small amount per batch it should last for ages.
Here's the product page, but I must have been lucky because the seller no longer has it in stock.
Thanks!
Prague powder 1 is also known as pink curing salt, you'll use it for making bacon / pastrami that kind of thing. It prevents bacterial growth and gives the meat that ham like taste you're used to.
https://www.amazon.com/dp/B008X6KE0E/ref=cm_sw_r_u_apa_fabc_r863FbQXP2ZRH
There are things that prevent bad pork trots. Uncooked bacon from the grocery store (unless labeled as uncured) is brined with nitrates and then cold smoked. Nitrites are another option but are for dry curing (salami, ham legs, etc...)
Don’t get me wrong, hot smoked bacon is just as amazing as cold smoked bacon. Hot smoked bacon doesn’t crinkle up when you fry it and is “technically” already cooked so it can be eaten straight. Cold smoking just adds in that extra oomph. Your bacon will crisp up, crinkle and brown v. that layer of sugars that get left in the pan with the hot smoked version. You can also do up cheeses without a melted mess, salmon (if you’re into that kind of thing) and any other food product that wouldn’t be able to handle 200f.
I smoke turkey legs regularly and just ended up ordering a container of it off of Amazon. It wasn't very expensive and came in quickly. Lasts quite a while since you don't need much. Less hassle than running all over Tampa trying to locate some.
Correct, I used this cure #1 Is there a general range for cure %? i.e. 0.20 vs 0.25%?
Haha thanks man. I use the stuff linked below from Amazon if you're looking to buy some.
Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound (Packaging may vary) https://www.amazon.com/dp/B008X6KE0E/ref=cm_sw_r_apan_glt_i_BD8CDGSTWGRKPNKTR3YT?_encoding=UTF8&psc=1
Make it yourself. It’s ridiculously cheap and simple.
This is the basic recipe. It gives delicious bacon that won’t end up boiling the rashers in white chemical in the pan.
You can swap around the sugar option for molasses, aunt Jemimas, skittles, werthers, sloe gin etc.
Many people drain the cure every day, as the cure pulls water from the meat, but I find that I have to add more salt/sugar/powder mix, so I don’t bother. It works fine leaving it all in there to the end.
Looks great! I'm surprised they cooked that fast! Does that particular smoker do something fancy to make it faster? It looks commercial grade from what I can tell.
Also if it's electric and you want to cheat to have it look better, I recommend a pinch of this nitrate salt: https://www.amazon.com/dp/B008X6KE0E/ref=cm_sw_r_cp_apa_oQpCBbWJ3J58J
You can get some Prague powder and finely grind a bit of it in your rub and it will have the same effect.
Cheers!
Sodium nitrate/nitrite in processed meat causes the formation of carcinogenic nitrosamines. This means your risk of pancreatic, stomach and colon cancers go way up. I would pick something more healthy to create your delicious masterpiece.
Comparing labels to here
You're very close on the sodium nitrite level. You're probably fine. The propylene glycol....It's in a lot of foods. But I'd just as soon avoid spending money on a product that's just salt and salt. Why do you really need to add additional crap? I'd probably just get the stuff off amazon.
Could Prauge powder 1 be used on dry cures? Its what I use now for my wet rubs. This cure is mixed in cold water 1tsp per 5# of meat.
> Prague Powder aka pink salt is probably the only ingredient that’s hard to get.
I've typically got it on Amazon (https://www.amazon.ca/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E)
Seems to be currently unavailable however.
Hoosier Hill Farm Prague Powder... https://www.amazon.ca/dp/B008X6KE0E?ref=ppx_pop_mob_ap_share
Item | Current | Lowest | Reviews |
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Hoosier Hill Farm Prague Powder Curing Salt, Pink… | - | - | 4.6/5.0 |
^Item Info | Bot Info | Trigger
Item | Current | Lowest | Reviews |
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Hoosier Hill Farm Prague Powder Curing Salt, Pink… | - | - | 4.6/5.0 |
^Item Info | Bot Info | Trigger
Item | Current | Lowest | Reviews |
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Hoosier Hill Farm Prague Powder Curing Salt, Pink… 🔗 | $0.00 | $0.00 | 4.6/5.0 |
^Item Info | Bot Info | Trigger
Item | Current | Lowest | Reviews |
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Hoosier Hill Farm Prague Powder Curing Salt, Pink… 🔗 | $0.00 | $0.00 | 4.6/5.0 |
^Item Info | Bot Info | Trigger
Thanks! The meat really wasn’t too bad, it takes a little while to cure but it’s pretty hands off. The most important part is getting specific curing salt. Collect some spices and make a salty little stew. Let that cool and then put your raw brisket into it and let that sit for like a week or so in your fridge. Simmer for 3 hours and you’re in sandwich making business.
Here’s some links helpful video The recipe I used The curing salt I purchased
I hope you end up trying it, it’s so worth it!
It’s not at any stores around me. Amazon has a couple different brands. Hoosier Hill Farm Prague Powder... https://www.amazon.com/dp/B008X6KE0E?ref=ppx_pop_mob_ap_share
Picked this up on Amazon. Can confirm that it will make tasty bacon.
Used to be able to get it from Sausage kitchen but they shut down. Check out a place like Grace in the Kitchen in Kanata, I think they had it a few years ago. You can also use a product called 'pink salt' not to be confused with pick coloured table salt. https://www.amazon.ca/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E
Amazon.
Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound
https://www.amazon.com/dp/B008X6KE0E/ref=cm_sw_r_cp_api_DsAwBb605B214
Not local, but I bought this stuff and it's pretty decent: https://www.amazon.com/gp/product/B008X6KE0E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
It's really not that hard.
- Buy some prague powder #1 on amazon.
- Buy some belly at costco or your local supplier
- Make a salt rub or wet brine
- Put it in a ziploc bag
- Put it in your fridge for a week
- Take it out, rinse it, smoke it, slice it, fry it, eat it, fry some more
Amazon.ca has this http://www.amazon.ca/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E/ref=sr_1_1?ie=UTF8&qid=1422824933&sr=8-1&keywords=pink+curing+salts with free shipping (if you have prime). Not sure if it's a good price or not...