Makin' Bacon - Cold Smoked скачать в хорошем качестве

Makin' Bacon - Cold Smoked

Here's my A-Z guide on making your own cold smoked Bacon. PLEASE NOTE, THE SALT CURE WAS A MIX OF SUPRACURE AND SEA SALT. THE SUPRACURE AMOUNT WAS LESS THAN 5% OF THE WEIGHT OF THE PORK BELLY. USING ANY MORE THAN 5% IS CONSIDERED DANGEROUS. I've used Belly pork but Loin will work in a very similar manner, maybe a little extra curing as it can be thicker. I used Alder wood dust to smoke the cured bacon. Here in the UK during Autumn/Winter cold smoking is a very safe way to some foods, even proteins but I do understand why a lot of our American cousins will hot smoke instead, but mark my words this is a fantastic way to prepare your bacon. Try it out and let me know what you think in the comments! The Smoker I used was the THÜROS S1 Smoker: https://www.amazon.co.uk/Th%C3%BCros-... The Supacure was from Weschenfelder: http://www.weschenfelder.co.uk/bacon-... Music - Strut Funk by Dougie Wood