GLOUCESTER OLD SPOT BACON - Smoked Bacon, Treacle Sweet Cure

[@Coldsmoking]

If you'd like to know more about ADDING SMOKE TO FOOD take a look at the videos I have in my FOOD SMOKING PLAYLIST kzbin.info/aero/PLFG0csw8wik3i34DOOd9fhzP4_i0x6w8d If you'd like to know more about CURING MEAT & CHARCUTERIE take a look at the videos I have in my MEAT CURING & Charcuterie PLAYLIST kzbin.info/aero/PLFG0csw8wik02we2vkogJIKlVkMira-d4

[@jamestolfree7607]

This worked really REALLY well and was really easy to do. Thanks for sharing!

[@Coldsmoking]

Thanks James, Glad you liked it. I'm embarking on a brine (Whiltshire cured) version for the channel very soon out before Christmas I hope. T

[@jamestolfree7607]

@@Coldsmoking Great! I will look out for that with interest!!

[@Coldsmoking]

@@jamestolfree7607 Cheers 👍

[@benrevell]

After curing I put mine in the fridge, uncovered, for a couple of days to form a pellicle before smoking.

[@Coldsmoking]

yes that works, your pellicle continues to form whilst smoking too so a couple of days in the fridge for me would be a little too long, but if it works for you, great 👍

[@BurntValleyRoad]

Fantastic! I was just sharing a recipe with a first timer and sent this video over. Bravo!

[@Coldsmoking]

thanks 🙏

[@steveducati996]

Nice explanation, enjoyable delivery and a cracking result, great job👍🏼👍🏼

[@Coldsmoking]

thanks 🙏

[@LittleBearBBQ_Food_Original]

Ahhhh, Mate. It's been wayyyyy too long since I have made any "Suffolk Black Bacon", I'll need to rectify this once the Autumn comes around and I can have the cold smoker going again.

[@Coldsmoking]

Nice. I'd not ordinarilly wish for a cold summer but on this occasion and to facilitate your need for great bacon I will make an exception.

[@rj3675]

Awesome video. Love the colour on the bacon. Would it be the same process for back bacon?

[@Coldsmoking]

Yes the process is the same for back bacon. As it's from the loin and thicker than belly you use the same formula for calculating the cure duration.

[@toddpower4674]

Treacle must be pretty strong stuff.

[@Coldsmoking]

Not too strong when its done really. its more for the colour and sweetness

[@maciejkordulewski7705]

Hi …. You film inspired me to do the same 😉 I use quite often old black spot pork and I really like it … what temp do you have while cold smoking ? Luckily I have a smoker too and I love to use it …. Cheers

[@Coldsmoking]

thanks for your message. i try to ensure the temperature while cold smoking remains below 30c but usually a lot lower if you can achieve it.

[@RobCanada]

Turan, excellent video and very well explained. After I smoke I vacuum seal it again to let the smoke osmose for a few days (I'm sure you taught me that) is it necessary or am I wasting my time? I should add I only have a small smoke generator so I only smoke for 8ish hours.

[@Coldsmoking]

no thats all good. you can just wrap the bacon in cling film as an alternative. it will do the same job. you can refill and go for a second smoke if you like but 8 hours is good too.

[@joesupstairs]

This looks incredible, just a few questions about the smoking process, is there need to let the meat dry out in the fridge to create a pellicle? And what wood would you recommend?

[@Coldsmoking]

You can let it dry in the fridge for 24 hours if you are looking to smoke it for a short period say eight hours for instance. If like in this example I was smoking the bacon for 48 hours there is no real need to dry it first as it will dry and continue to form a pellicle whilst in the cold smoker. Great question I hope that answers it?

[@joesupstairs]

@@Coldsmoking thank you, I assumed that was the case and you cleared up my question spot on. Carrying on from the conversation. If to smoke without creating a Pellicle for a long period of time, and creating a pellicle to help the smoke stick to the meat and to smoke for a short period of time, would the end result be the same? If this is correct surely I would save on wood chips creating a pellicle? 🤷‍♂️

[@Coldsmoking]

@@joesupstairs you can bypass the drying phase if you’re smoking for an extended period as your pellicle will form as you smoke. if you intend to smoke for a short time (4 to 6 hours) drying first will allow you to get a better smoke coverage.

[@joesupstairs]

@@Coldsmoking thank you so much 🔥

[@davidrichardsonYT]

Fantastic cure.. can I replace the Prague with pdv? Would prefer nitrate free.. You've won a subscriber 👍 Following the river cottage curing book at present , would love to see your take on the more traditional appoaches

[@Coldsmoking]

yes you can do this without any nitrite. You’ll lose some of the flavour and also there will be a slight difference in the colour of the meat interior however because the bacon has a dark exterior anyway it shouldn’t make too much difference. Providing you use rare breed pork you will have the most amazing bacon good luck let me know how you get on.

[@davidrichardsonYT]

Hi Turan, I've ordered some pdv salt, which takes a week to come.. can I use table salt as a replacement, for a 1st attempt, as I've setup my air drying freezer today, would like to get started

[@Coldsmoking]

yes, table salt will be fine.