Create delicious dry cured and home smoked bacon with this starter kit containing all the essential equipment you need, apart from the pork!
If you crave proper thick cut farmhouse cured and smoked bacon, crave no more. With this starter kit you can recreate that wonderful bacon experience from start to sizzle.
Our starter kit includes a ProQ Eco Smoker, a double wall reusable cardboard smoker with ample room for three loin or belly pork joints, a professional cure mix, whole juniper, mixed peppercorns and fresh bayleaves, a ProQ Cold Smoke Generator which will create the smoke flavour and 500g of oak wood smoking dust. We also provide full step by step instructions along with our 24 page Hot Smoked Recipe booklet.
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. Allow 8 days for the entire process including 5 days for the curing process, a day (or night) for smoking and a couple of days for resting, slicing and packing.
Our step by step, day by day guide to the process gives you a detailed programme of works which begins with the curing. The Supracure cure mix, once rubbed into the surface of the meat works quickly to remove moisture and with it a breeding ground for bacteria and the meat begins to darken. After curing the meat is smoked for at least 10 hours which equates to a single fill of 100g of the Cold Smoke Generator. You can smoke for longer according to taste.
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. If you have access to a vacuum packer this will also give your produce greater longevity.
The Eco Smoker is constructed in double wall cardboard and includes three chrome plated food racks, a metal drip tray and a base tray.
The Cold Smoke Generator is chrome plated 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.
Eco Smoker: H55 x W29 x D29 cm
Cold Smoke Generator: H4 x W15 x D15 cm
Supracure professional cure mix 1kg
Oak Wood Dust 500g pack
Juniper Berries 10g
Mixed Peppercorns 20g
Fresh Bay Leaves - approx 5 whole leaves
Large 5oz Cotton Shopper - H37 x W41cm