Can you cure without nitrites/nitrates?

[K Kruger]

No. Cool quickly and thoroughly after smoking, then fridge. As long as you then follow the usual protocol for bacon - cooking before consumption - there isn't a problem.

 

[j biesinger]

Kevin are you saying I should have used 10% for dry curing?

you are curing with a dry mix, as opposed to a liquid brine, however you aren't really dry curing. Dry curing involves a second step of actually drying out of the meat to reduce active water.

Bacon is salted and then smoked, which extends its shelf life, but not nearly as much as if it was dried like pancetta.

bad bacteria don't like conditions the are too acidic, too salty, and not wet enough. Work those conditions right and you can have meat with a considerably long shelf life.

 

[Bill S.]

Thanks I panicked there for a second...lol. I'm iffy on it enough already...lol.