Create delicious home cured and smoked bacon with this curing and smoking kit ideal for use in a lidded barbecue.
This curing and smoking kit gives you the tools to create that delicious authentic farmhouse home cured and smoked bacon taste from start to sizzle.
The pack includes a 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 plus full step by step instructions, all packed into a cotton bag with a pig illustration.
All you need is a quality joint of pork loin or belly pork and a vented and enclosed smoking compartment, such as a barbecue or smoker.
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.
You can do the smoking part of the process in a hooded barbecue, dedicated or homemade smoking compartment or, for an additional £25, you can add our eco smoker which is designed for use with the cold smoke generator by selecting the option. The eco smoker is a feat of cardboard engineering, providing a three rack smoking compartment of robust construction which will give you many hours of cold smoking and can be flat packed for storage.
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.
The supracure mix contains fine salt and sodium nitrate which is a naturally occuring substance used widely in food curing 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.
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. The wood is 100% natural hardwood from FSC approved sustainable sources.
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.
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.
Eco smoker lifespan:
The eco smoker will give years of service so long as the 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 cold smoke generator measures H4 x W15 x D15cm.
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.
Eco smoker measures H55 x W29 x D29cm.