Hi
I try to make my first bacon ever, had a little pice pork belly and found a recipe for hot smoked bacon. It had cure 2 but I'm not able to find it in Sweden so I used cure 1
Because it say it's a hot smoke bacon I'm wondering if I Will be able to eat it if I cold smoke ?
Don't want to get sick. So can I smoke it in low temp for some hours ? Or should I hot smoke it and get a temp inside that's 65 celcius or higher ?
I try to make my first bacon ever, had a little pice pork belly and found a recipe for hot smoked bacon. It had cure 2 but I'm not able to find it in Sweden so I used cure 1
Because it say it's a hot smoke bacon I'm wondering if I Will be able to eat it if I cold smoke ?
Don't want to get sick. So can I smoke it in low temp for some hours ? Or should I hot smoke it and get a temp inside that's 65 celcius or higher ?
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