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Cooking Forum
Home made bacon
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<blockquote data-quote="TAFKAP" data-source="post: 5411263" data-attributes="member: 7776"><p>Dry brining on an open rack will only draw out moisture and dry out the meat. The point of curing is to change the muscle by interacting with the salts & sugar. If the dry meat isn't able to mingle with the liquid, it doesn't have a way to equalize, and the flavor you're trying to impart won't have as good of a chance to permeate throughout.</p><p></p><p>True cold smoking is difficult to achieve for most home cooks, and will require special equipment. There's a whole level of "professional amateurs" that do this weird cycle of DAYS of cold smoking, drying, hanging, etc. Hit it with some hot smoke for a couple hours, and let it be. Nobody will know the difference when they're smashing plates of your finest offering. </p><p></p><p>But find yourself a good hog farmer nearby that does the heritage breed Berkshire, and you'll really be impressed. The grocery store bellies are fine, but if you're going to all this trouble, really elevate your meat selection. Whole Foods often has some pretty good quality hippie meat, but it's generally expensive, and they're likely to not have a whole primal cut.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5411263, member: 7776"] Dry brining on an open rack will only draw out moisture and dry out the meat. The point of curing is to change the muscle by interacting with the salts & sugar. If the dry meat isn't able to mingle with the liquid, it doesn't have a way to equalize, and the flavor you're trying to impart won't have as good of a chance to permeate throughout. True cold smoking is difficult to achieve for most home cooks, and will require special equipment. There's a whole level of "professional amateurs" that do this weird cycle of DAYS of cold smoking, drying, hanging, etc. Hit it with some hot smoke for a couple hours, and let it be. Nobody will know the difference when they're smashing plates of your finest offering. But find yourself a good hog farmer nearby that does the heritage breed Berkshire, and you'll really be impressed. The grocery store bellies are fine, but if you're going to all this trouble, really elevate your meat selection. Whole Foods often has some pretty good quality hippie meat, but it's generally expensive, and they're likely to not have a whole primal cut. [/QUOTE]
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Home made bacon
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