First of all I would like to say what a fantastic forum and community of Bradley Smoker users, I am a recent convert to the famous Brand and as a consequence I am now a dealer for the Bradley's in my Bait & Tackle shop in Tasmania, Australia.......not only do I use one now I sell em too
The Bradleys were brought to my attention quite a few years ago but were not readily available in Australia and having one sent over along with 240 volt converters made it financially quite ridiculous, however in the last year or so a company has seen the value of importing them and now Australia is being slowly converted Bradley style.......however BBQ'ing and Smoking is nothing new to us over here.
So far I have done a small amount of Fish (few different species), some Chicken (whole bird, wings and drumsticks), Duck, Quail and a bit of vegetable. My next big run will be some Beef Ribs, a Turkey for Christmas but my big goal is to do a Pork Loin and make some home cured and smoked Bacon.
Now in Australia we eat and call Bacon basically what you guys refer to as British Bacon so its cured and smoked then we slice it and cook it when we eat it......seems to be a few differences between the descriptions of bacon depending on what part of the world you are from so it has been a tad confusing for me to figure out some of the recipes.....but its all starting to make sense.
My big stumbling point is the cures used to prepare the Pork before the smoking process, here in Australia its proving very difficult to source the commercially produced cures that many of the recipes call for. I have seen some cure mixes that call for a product called "Pink Salt" and after some investigation I found that "Pink Salt" over here is readily available and as a matter of fact is produced as a raw ingredient right here in Australia......but unfortunately it is exactly as its says, its purely and simply just PINK salt.....normal natural salt just pink in colour so not really of any use to me.....quite commonly used in fancy restaurants as a pretty table salt.
My other big issue is the Nitrates/Nitrites used in the cures as there are a number of severe Migrane sufferers in the family and food additives/preservatives and Nitrates/Nitrites are a major contributor so I would like to avoid them if possible.
So.....my big question is.....is there a way to cure a Pork Loin to be smoked and turned into Bacon without using a cure "powder" or anything commercially produced containing Nitrates/Nitrites....
I have searched about the forum and cant find anything definitive and have searched other internet sources with no luck so any help the members here can give would be greatly appreciated.
Once again Great Forum, Great Product and looking forward to be part of a great community.....Smokin' Down Under!!