[robert waddell]

liquid smoke

[HappyHippy]

I'm playing with 'black' cures for my Large Black bacon and ham - going to have the results of the first couple of trial receipes tomorrow, will report back.
I've seen smoked salt on sale (Maldon's do it) would this be a possible way to bypass the smoking do you think?
Karen

[suziequeue]

Here's Hilary's Mum's recipe for a dry cure so I might try that with the Maldon smoked salt next time.

http://www.accidentalsmallholder.net/forum/index.php?topic=10230.msg100975#msg100975

Here's what Wiki says about smoked salt:

http://en.wikipedia.org/wiki/Smoked_salt

.......and I see you can get in on eBay so I might give that a go.

We are due to cure some more bacon anyway.

Look forward to hearing about your  black cures Karen.

[robert waddell]

just tasted the latest batch of Lillian's bacon     this was hot smoked in the Bradley smoker  a few differences
she is getting better     a hamlop pig   mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[MAK]

I am going to need this thread in six months time.
Will it be accessible then or do they get "trashed" after a few months?
Can't wait to build and try a cold smoker.

[robert waddell]

i think you can bookmark it    if not just ask methods will have improved in that time

[suziequeue]

 If you search for "cure" or "Bacon" and restrict the searches to food processing or pigs board it's bound to come up.

[manian]

would love to hae a go at curing and doing hams and bacon
bit scared tho'
expensive mistake if it doesn't work
but I must get braver!!!

[robert waddell]

just try small batches first   you are at an advantage you have a warmer dryer climate than Scotland for airdrying

[MAK]

we cheated and had a practice with some bought some cubed pork ( shoulder) a pork belly and a slab of fat - ruddy cheap too. We made some sausages and lardons with a bacon cure. We were not that happy with the sausages and dropped the rusk. Chris made her own but cut down on the rusk - The little bit of cured pork belly was too small to slice but chopped was fine.
It gave us confidence to kill, butcher our 2 pigs then cure 3 hams and 3 sides of bacon ( collar cut too).

[MAK]

Its the cold smoke I want to try.
We wet cured bacon and hams and have 6 large dry cure saucisson hanging up in the spare bedroom ! Ready to try this week.
I have a couple of wooden wine barrels that I want to convert into a smoke chamber. One day I may try hot smoke but cold smoke is next.

[Dan]

I am going to need this thread in six months time.
Will it be accessible then or do they get "trashed" after a few months?

Nothing gets trashed automatically, so it should be here. We've got a bookmarking widget coming soon so you can maintain a library of useful TAS pages on the site itself. 

[lill]

made smoked bacon last week, first time for ages delic 

[redborneschoolfarm]

I am going to need this thread in six months time.
Will it be accessible then or do they get "trashed" after a few months?
Can't wait to build and try a cold smoker.

You can see our cold smoker on the blog, we built our own and it works like a charm http://redbornefarm.blogspot.com