This home curing and smoking kit gives you the tools to create the most delicious bacon. You won't want to buy supermarket bacon again!
The kit includes a detailed step by step guide for bacon which can be used for back bacon, streaky bacon and pancetta and includes cure supplies, a re-usable cold smoke generator and oak wood dust, all packed hamper style into a kraft box with twine tie. This makes a lovely gift for the foodie who wants to make a meaningful foray into producing their own bacon as well as other cured and smoked meats and fish. It will be the best you've ever tasted!
Includes a 2kg supply of professional cure mix, whole juniper, mixed peppercorns and fresh bayleaves, a ProQ cold smoke generator to create the smoke flavour and 500g of oak wood smoking dust equivalent to 50 hours cold smoking time, plus full step by step instructions,Our step-by-step, day-by-day guide to the process gives you an easy to follow detailed programme of works from curing to drying to smoking. Allow eight days for the entire process including five days for the curing process, a day (or night) for smoking and a couple of days for resting, slicing and packing.
All you need is a quality joint of pork loin or belly pork and a hooded barbecue or ventilated smoking compartment for the cold smoking part of the process.
For an additional £25, you can add our eco smoker which is designed for use with the cold smoke generator by selecting the option. Details below.
Buy pork loin or belly pork joints from your local butcher or farm shop. Slow growing rare breeds and outdoor reared pigs will always give you the best flavour. Use pork loin for back bacon and belly pork for streaky bacon or pancetta.
Either hand-cut your bacon or talk to your local butcher about slicing. The bacon can be stored for up to three weeks in the fridge or frozen, or vacuum pack and freeze for greater longevity.
The cold smoke generator is stainless steel and can be used again and again for a range of cold smoking projects. Try other cured meats such as Pancetta (recipe included), Coppa ham, duck breast, smoked salmon or trout, cheeses, garlic, salts and oil. We've provided enough wood dust for 50 hours of cold smoking.
The supracure mix contains fine salt and small amounts (total 1.2%) of the curing agents sodium nitrate and potassium nitrate (Saltpetre) widely used in food curing and preserving and designed to fully eliminate bacteria. Add sugar at a rate of 10% along with the herbs provided in the kit and the cure is ready to use. Use at a rate of 60g per kg of meat and your 2kg supply in this kit will give you enough for multiple curing projects.
Our oak wood dust is a fine consistency which will reliably smoulder very slowly for 10 hours as it travels along the square spiral mesh channel of the cold smoke generator, creating cooled smoke without heat. The smoke creates a final preservative seal as well as wonderful flavour. The wood is 100% natural hardwood from FSC approved sustainable sources.
Additional Option: Eco Smoker. If you'd like a dedicated smoking compartment at minimal cost, then this Eco Smoker is the answer. It's designed to work specifically with the ProQ Cold Smoke Generator and can be used for a range of cold smoking projects. A feat of cardboard engineering, the Eco Smoker has a clever internal configuration to house 3 chrome grill racks and a base tray, the Eco Smoker will give you years of smoking service so long as the double cardboard construction does not get wet and care is taken to remove the lit tealight from the cold smoke generator before placing inside the smoker. The Eco Smoker is supplied flat packed and can be assembled in about 10 minutes. It is of a double wall card construction with steel trays and chrome plated grill racks. It has a metal base tray on which the cold smoke generator is placed, a drip tray which sits above and three grill racks which sit on ingenioius corner brackets. It has a flap at the base for access to the cold smoker and a top vent.
The cold smoke generator measures H4 x W15 x D15cm.
Cold smoke generator care instructions: Wash in hot soapy water and use a nail brush or toothbrush to remove any resinous build-up. Dishwasher safe, but wash separately to other items.
The supracure is supplied in a heat sealed heavy duty plastic bag, then packed into a brown paper bag with instructions. Weight 2kg.
The oak wood dust is supplied in a recycled brown paper bag with resealable twine tie, weight 500g.
Fresh bayleaves supplied in sealed plastic pouch, approx five per pouch. The mixed peppercorns (20g) and whole juniper berries (10g) are also supplied in sealed plastic pouches.
Optional Extra : Eco smoker measures H55 x W29 x D29cm.