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  Australia’s Very Own Camp Oven & Outdoor Cooking And Camping Forum › Camp Oven & Outdoor Cooking › Smoking › Smokin'
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Smokin' (Read 9167 times)
 
Reply #30 - Apr 24th, 2021 at 11:11am

Rabbitz   Offline
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OldFrenchy wrote on Apr 23rd, 2021 at 6:58pm:
Got the cold smoker going for some bacon.
The bacon is cured in a brine and brown sugar solution over 3 days, no curing salt. It is rubbed with crushed pepper before smoking, smoked with hickory pellets at 90°f for 7 hours.


I am confused.

When you say it is cured in brine, what is in the brine if there is no salt? 

Technically a brine is based on a salted water medium.
 
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Reply #31 - Apr 25th, 2021 at 10:06am

OldFrenchy   Offline
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Yes, there is a cup of salt as well, of course!
 
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Reply #32 - Apr 25th, 2021 at 8:06pm

Derek   Offline
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Rabbitz wrote on Apr 24th, 2021 at 11:11am:
OldFrenchy wrote on Apr 23rd, 2021 at 6:58pm:
Got the cold smoker going for some bacon.
The bacon is cured in a brine and brown sugar solution over 3 days, no curing salt. It is rubbed with crushed pepper before smoking, smoked with hickory pellets at 90°f for 7 hours.


I am confused.

When you say it is cured in brine, what is in the brine if there is no salt? 

Technically a brine is based on a salted water medium.


Key word is curing salt.  Totally different product to ordinary salt and quite dangerous in the wrong hands.  It is used to stop the growth of anaerobic bacteria during the curing process.

This is my pack of it.
 
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Reply #33 - Jul 1st, 2021 at 3:02am

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Molly mention yesterday I have to do some more bacon. With the colder weather some cheese will be in the oven for a cold smoke as well. Cheers Robert
 
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Reply #34 - Dec 8th, 2022 at 9:41am

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Could not get any Jalapeños so using hot Thai chillies to see how they go. Using a couple of lumps of apple to start with then apple/cherry pellets for convenience of a low slow smoke.

Will be in the dryer when finished smoking.

1.5 kilo of chillies for the record, cheers Robert




 
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Reply #35 - Dec 8th, 2022 at 8:51pm

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There in the dryer now so will see how they go.

Rest of the chillies I did 1 and 1/2 jars pickled and should get a few small jars of chillie jam.
 
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Reply #36 - May 27th, 2024 at 2:57pm

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Did a bacon today from a piece of boneless shoulder. Looks good just need to let it cool down. Will be ok to try for breakfast tomorrow.

 
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