Recipe for nitrite-free bacon and cured hams?

[farmergirl]

The smokehouse that processes my hogs has agreed to make and label "naturally cured" bacon for me, but I need to provide them with a recipe for the curing. So far, they've only ever cured with a nitrite solution and a smoker. Does anyone have a recipe/ process for this that I could share with the local smokehouse? I have lots of folks interested in naturally cured pork products and no way, as of yet, to provide them with those products.

[highlands]

I don't but I'll be very interested to find out what you discover. Please do post. We have just started with all natural pastured pork hot dogs. The label is at FSIS USDA getting approval right now.

[beeman97]

we have a no nitrate smoke process,
our label says ,
brown sugar, sea salt, water, & spice extractives.
I will check with our processor on monday & see if he will give me his formula for the spices.
but this is a start for ya anyway .

[farmergirl]

Thanks for responding. I would be interested to see the finished labels for the hotdogs. I think those would go over really well in my area, too.

[stanb999]

Originally Posted by farmergirl

The smokehouse that processes my hogs has agreed to make and label "naturally cured" bacon for me, but I need to provide them with a recipe for the curing. So far, they've only ever cured with a nitrite solution and a smoker. Does anyone have a recipe/ process for this that I could share with the local smokehouse? I have lots of folks interested in naturally cured pork products and no way, as of yet, to provide them with those products.

Well that is kinda hard. If you don't add the Nitrate/Nitrite It will have to be formed naturally. Not that it would be free of Nitrite's. The problem with getting them to form is the bacteria action tends to make the fats in the product rancid. This is due to the oxidation. Which is also required to make the pink color and flavor your accustomed.

This is from the It's so easy to preserve website.

Nitrates and Nitrites

These curing ingredients are required to achieve the characteristic flavor, color and stability of cured meat. Nitrate and nitrite are converted to nitric oxide by microorganisms and combine with the meat pigment myoglobin to give the cured meat color. However, more importantly, nitrite provides protection against the growth of botulism-producing organisms, acts to retard rancidity and stabilizes the flavor of the cured meat.



http://www.uga.edu/nchfp/how/cure_sm..._nitrites.html

Now all that said. You absolutely can make ham and bacon without it. But the flavor..... Wont necessarily suit a modern palate.

If you must.... Here is a recipe from Reader' Digest book (Back to basics) copyright 1981 page #226

I suggest you all get the book as it's got a lot of neat stuff.

Brine cure.
4 oz. pickling spice
2 1/2 gal. of water
2 1/2 pounds of salt
3 cloves
1 lb sugar

Simmer spices in 1 cup of water for 10 min. add water and other ingredients
Chill to 35 degrees Maintain throughout cure. To prevent rot at heart of ham. Inject 1oz of brine per 1 lb. of ham with flavor injector along bones. Make 4 to 5 injections to distribute cure. Cure ham 4 days per pound; max 28 days.

To smoke 1-4 days at 100-120.

[farmergirl]

Thanks Stanb! I'm going to track down a copy of the Reader's Digest Book your recommended.