Smoked Slab bacon Question

Discussion in 'Pork' started by sniltz, Apr 18, 2013.

  1. sniltz

    sniltz Meat Mopper

     I am doing the 150th reenactment of Gettysburg this July and want to smoke cure some slab bacon for the event.  I have never done anything like that before and it will need to be cure as there is no refridgerater.   Any comments would be very helpful.  Thanks
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    even tho it's cured ... it would still have to be refrigerated
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    It would depend on the quality of the curing process as curing normally removes enough moisture to retard bacteria such as in country cured hams.  If in doubt, try Googling and find a processor who sells bacon that does not need refrigerated.  If mold forms simply cut it off, but in your case I doubt it would be exposed to warm temps long enough for that.

  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    sniltz, morning....  PM nepas......   The bacon will need a "dry aged" type salt/cure #2 processing.....  and probably a long cold smoke.....   nepas should know a safe process for you to follow, or know where to go to find one.....   

  5. sniltz

    sniltz Meat Mopper

     The reason I was asking is that I wanted to do a salt pork.   The salt pork you get in the supermarket isn't the salt pork they had in the 1860's.  The salt pork you hear of was more of a slab bacon type product.   
  6. sniltz

    sniltz Meat Mopper

     Dave, how do you cold smoke in summer?  My grandfather always smoked his country hams in the fall and winter.  Spring and summer would be to hot wouldn't it?  I have heard that I could use 450 grams of salt,  225 grams of sugar, 50 grams of curing agent #1 and  then put it in a 2 gallon sealable bag and put it the refridgerator for 10 days.  Then smoke it for 275* until it reaches 150 degrees.  Let it cool and then slice. 

    Does this sound right?  My grandfather isn't around anymore and he didn't teach me his recipe.  But, boy was his hams, and livermush the best!!!!
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sniltz, evening....  I used to eat salt pork back in the day..... fried it up.... It was good....  Maybe Martin knows how to make salt pork.... 

    I think the difference in taste comes from pumping brine into the belly and not allowing it to dry in a cool well ventilated space, like rubbing with salt would achieve.....   Dave
    Last edited: Apr 19, 2013
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    sniltz, The reason hams were smoked in the cooler temps was to keep the temperature below 90⁰.

    Temperatures above 90⁰ will inhibit the aging process.


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