Product Information

*  STOCK NOTE 2 May 2012. More Eco Smokers - an item which forms part of this kit - are arriving on approximately 16th May - a much longer than anticipated wait. We will despatch orders as soon as we possibly can.

Create your own delicious home dry cured and home smoked bacon with this kit containing all the essential equipment you need - apart from the pork - bundled together for just £64. Not so long ago, many people kept a pig over the summer which was slaughtered in time for winter when the skills of curing and smoking became an essential practice to store and preserve the meat to be eaten over the lean winter months. These days you don't need to keep pigs and life is a little easier as we pop to the supermarket for pre-packed sliced bacon, but sadly the distinctive full bodied taste which only home curing can create has all but disappeared. Since we've been rearing our own Oxford Sandy & Black pigs, a slow growing, rare breed which are entirely outdoor reared, we've had the opportunity to cure and smoke our own bacon and it is totally delicious! So no going back to the supermarket now! 

The kit we've put together includes the ProQ Eco Cold Smoker, a feat in cardboard engineering with chrome racks and steel drip tray which is 'eco' in both price and construction and the ProQ Cold Smoke Generator which produces up to 10 hours of flavour-full cold smoke from just 100g of oak dust. For the curing part of the process we've included a 2kg pack of Supacure, a curing salt mixture which contains sodium nitrate and is designed for safe home dry curing, a pack of mixed peppercorns and juniper berries which are crushed and added to the dry cure as well as fresh bay leaves which should be shredded with scissors. Finally we've added a 500g pack of Oak wood dust which will give you five lots of 10 hour cold smoking sessions from your Cold Smoke Generator.

You'll need to buy a pork loin or belly pork joint from your local butcher, the latter will give you back bacon, whilst the belly pork makes a great streaky bacon or pancetta. The process takes about a week to 10 days and starts with rubbing the dry cure mix into each surface of the pork joints. You'll need a food grade plastic tub for this and some space in the bottom of your fridge. The cure is reapplied daily and any moisture produced is poured away. The point of this part of the process is to remove excess moisture as it's this which provides a breeding ground for bacteria. After 3 to 4 days the cure is washed off and the joints left to dry for a further day before putting in the smoker with the Cold Smoke Generator for a full 10 hour cold smoke. The smoke seals the meat as well as adding that distinctive smokey flavour. Slice the meat (if you have a meat slicer - great) if not a sharp knife will do and the bacon will keep up to around 3 weeks in the fridge. Alternatively freeze in batches. We provide a comprehensive guide on how to use our Bacon Curing & Smoking Kit and we're always on the other end of the phone to help out if needed.

The ProQ Eco Smoker is a robust solution to creating a highly cost efficient but equally effective food smoking compartment. It has two chrome racks and a double drip tray at the base to hold the ProQ Cold Smoke Generator. It has a top vent and side handles and is very light to transport. Use it outside (on a fine day) or in an outside area under cover but you should avoid getting it wet. It is supplied flat packed but takes less than 10 minutes to assemble and it can be re-flat packed for easy storage. 

CONTENTS:

ProQ Eco Cold Smoker

ProQ Cold Smoke Generator

2kg Supacure (use 500g to every 10kg of meat)

20g Mixed Peppercorns

10g Juniper Berries

Fresh Bay Leaves

500g Oak Wood Dust

Full instructions.

OTHER ITEMS YOU MAY NEED (Apart from the pork)

Food grade plastic tub(s)

Caster or demerara sugar to add to cure mix

Plastic bags to pack your finished bacon in

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Price: £64.00

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