Why cure if hot smoking?

Discussion in 'Smoking Bacon' started by lehmeow, Dec 27, 2015.

  1. lehmeow

    lehmeow Fire Starter

    Hi all, I've been seeing recipes where people are hot smoking and using curing salt. I understand if they are curing for over a week but say brining 4 days or under. If I hot smoke and refrigerate and consume in less than a week is there a reason to use cure? I realize it will not technically be bacon because of cure and color but I've done this in the past and tasted great.
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I have actually been known for doing a quick, sometimes partial cure, then hot smoking. Seems it was just a quest for something different in flavor and/or finished texture. I remember doing chicken wings once or twice that way...a bit chewier with a hammy flavor. I'd have to go way back in time and check my threads to see if I tried anything else, like chops. Playing with Tender Quick makes experiments like these so easy, it's difficult to not be tempted, eventually....[​IMG]

  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Eric makes a good point.  You will find that many on the forum will do a semi or under-cure, then hot smoke.   It would primarily be done for flavor and used similarly to a rub or marinade.   There are a few of us though who do a full cure in order to be able to cold smoke for extended amounts of time in order to reach the desired flavor profile.

  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Providing you continue to treat the meat/fish as fresh produce and handle it accordingly there is no reason to cure before hot smoking unless you are looking for a specific texture or taste.
  5. lehmeow

    lehmeow Fire Starter

    Thanks guys, just wanted to be sure. I know I'll go the distance into curing at some point but I'm happy with the results for now.

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  6. lehmeow

    lehmeow Fire Starter

    How long approximately will raw belly stay fresh refrigerated, no added seasonings?

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  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    3-4 days in the family refer, opened frequently, 5-6 days in a Beer/little used Refer...JJ

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