Paleo bacon

[smokin peachey]

That looks Great cured with Celery Powder!!:)
Looks just like any other Bacon. Glad the wife likes it !!!
I "Like" it.

IMO, There is no such thing as "Uncured" Bacon. If it's not cured it would be Smoked Pork Belly, and would be a different color than what you got from the Celery Powder.

Bear

Thanks Bear.

 

[smokin peachey]

Thanks for sharing! nice work- looks great!

Thanks Bena.

 

[dward51]

So if the method of using celery powder ultimately converts the Nitrate into Nitrite, how is that any different than using cure #1 which is nitrite and salt filler? Nitrite is nitrite from a chemical formula point of view. The final target ratio of Nitrite (regardless of source) would be the same either way. And it is a naturally occurring compound. The difference appears to be do you start with cure #1 or make your own cure #1 (without the salt) by going the celery powder route?

I'm in the camp that "uncurred" is just fancy way to charge more for a product that appears to be something it really is not.

 

[smokin peachey]

I totally agree “uncurred” is a word that just makes it cost more.

 

[HalfSmoked]

So is it more healthy for all of us??
Sure looks good and I can't see any difference then regular cured bacon in color and you said taste was great.

Warren

 

[smokin peachey]

So is it more healthy for all of us??
Sure looks good and I can't see any difference then regular cured bacon in color and you said taste was great.

Warren

I don’t think I’m qualified to say whether or not it is healthier or not. It is pretty tasty!

 

[dirtsailor2003]

This is a pretty good video that explains the cured-uncured labeling.

 

[smokin peachey]

This is a pretty good video that explains the cured-uncured labeling.

Very informative video. Thanks for sharing it.

 

[HalfSmoked]

Nice video thanks for sharing.

Warren

 

[zeekm]

We are Paleo and raise our own Pork and Beef. We do a dry cure and it is very good and we never use any store bought curing salt, we never use anything but salt, just salt! Some will say that you will die if you do not use proper curing salt if I do I will let you know.

We are currently making bacon like this: mix 50% salt and 50% sugar, rub on the belly and let it sit for 24 hours, of course, this is in a bin or meat lug. Drain the juices, make more mix and rub it in, 24 hours later drain, then mix, rub, drain....do that until no more liquid pools in the bottom of your container.

Smoke to your liking, freeze or refrigerate, cook and eat.

Currently, I am trying to figure out how to smoke it this time because last time the smoke flavor was not that strong.

Last time we had to soak the bacon in water for about 2 hours so it wasn't too salty.

Hope this helps.
Zeek

 

[grandpax4]

Does anyone have a good bacon recipe for someone on a paleo diet?

I bought four pre trimmed pork belly pieces from my grocer, about 4 pounds each. Rub was cumin, salt, garlic powder, paprika and pepper. Coated all sides then wrapped and put in refrigerator over night. Smoked 235 or so until they reached about 165 to 170. Double wrapped in heavy foil and left on cooker until hit approx 195. Wrapped in towels and placed in a cooler for a few hours. The put each in a vacuum seal bag and in fridge over night. I sliced them with an electric knife the next morning and sealed in vacuum bag about 1 pound of sliced per bag. Dated and froze. It is delicious. The fat that comes off of it is crystal clear very clean.

 

[grandpax4]

If my wife eats anything nonpaleo she gets sick. She has been able to eat uncured bacon. I'm just trying to figure out how it's made.

I eat Paleo as well

 

[grandpax4]

I eat Paleo as well

Another photo. I deleted the ones of the smoked belly and after I sliced it

 

[smokin peachey]

View attachment 346315
Another photo. I deleted the ones of the smoked belly and after I sliced it

Looks good.

 

[lovethemeats]

Damn that looks so good. I'd love to eat some of that.

 

[grandpax4]

I have 6 pounds in vacuum packs and in the freezer