This can cure from seven days up to twenty-one days (and maybe longer). Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. You can under cure bacon but you can not over cure bacon. Basic Recipe and Steps. If you would like to cure a leaner bacon, trim as close to the meat as possible. This method uses a wet cure based on precise weights of both meat and cure ingredients. I use a 1:1 ratio of salt to sugar but a 2:1 ratio can be used for saltier bacon. This is a basic cure recipe, if you want to experiment with additional ingredients feel free to do so - herbs, sugars and other dry flavourings give good results. I started with the basics from Charcuterie and have variously experimented and tweaked the recipe to suit our taste. Sweeter than Sweet Cure Excalibur Seasoning. Making bacon from ground venison is easy and it makes a great addition to any breakfast. Here's the results from the calculator: https://www.telegraph.co.uk/.../10173951/Home-cured-bacon-recipe.html The process starts with one of the many seasoning and cure kits available. Basic bacon cure recipe. No-nitrate bacon can be made with just sea salt but there is a … Applying the Cure Mix to the Meat The amount of cure mix may seem a … This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. Unlike the other components, the ratio of sugar to cure is more of a general suggestion that can be altered to taste. That bacon in the front of the photo is from the batch that went 2 hours. A quick safety note; you must keep your bacon under 38º the entire cure! Refrigerate and allow to cure for 3-5 days. If your loin or belly is particularly thick you can use a skewer or a tenderising spike to pierce the meat to aid penetration of the cure. Refrigerate uncovered to dry slightly before cooking. The bacon I cure has been the way I’ve been maintaining some porcine presence in our home. Cayenne pepper, 1/4 cup Now I would never make the claim that bacon is healthy. Cure Calculator. On to the making of something. Sanitation When curing perishable foods sanitation is of the utmost importance so always keep foods cold, between 36-40° F/2-5° C, keep work areas meticulously cleaned and sanitized, and avoid cross-contamination by periodically cleaning or changing cutting boards when prepping different meats. Our bacon is less than 2-1/2 inches thick so injecting isn't required. Making bacon is simple and leaves a ton of room for experimentation. It’s also often sweet rather than savory. This is called the EQ or "Equilibrium" curing method. To cure your own bacon, plan and shop for ingredients well in advance. Walton's Best-Selling cure for Hams! It also gives you great flexibility on how long you cure (say you’re traveling or something comes up the day you intended to cook it). Ignore the juices and water that accumulate at the bottom of the pan. Dry-curing bacon is an extremely easy process. Finally, bacon is smoked. This one will help you to do it safely: Bacon Cure Calculator These and others can also be accessed via my Cured Meat Calculators page. America’s favorite pig product differs from pancetta in a few key ways. Salt is important with bacon. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke. After a couple of days (at most), it will stop releasing juices, and for convenience, you can throw it in a ziploc bag, with a sprinkling of additional cure mixture, and leave it in the fridge for another 5-7days. The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure … First make-up the cure using the ingredients below. Cure No. Hello all - I'm looking for some help on a per-pound mixture for a dry rub. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. Once you have the cut started, use one hand to pull the skin away from the belly as you run the knife under. In this recipe, I offer three ways to smoke the bacon. After the cure, the pork belly needs to be rinsed and returned to the fridge to develop a sticky skin called a pellicle. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. I rest my case. I picked up a little over 9 lbs of pork bellies but have cut it down into some manageable sizes for my baggies. It will release a lot of juice, which is good, this type of curing depends on reducing the moisture of the meat. Cure #2 should not be used to make bacon, and these calculators are not intended for Morton’s Tender Quick or any other blended cure product. Herbs are good, too: as much of the fresh variety as you like, but only a sparing amount of the dried: just 6-8g per kg. First, the cure typically has sodium nitrite, which, aside from deterring Clostridium botulinum spores, gives bacon its signature pink color and faintly tangy flavor. It works well, but sometimes the bacon can turn out pretty salty. To use as a pump you will use 1.75 lb of cure to a gallon of water for a 10% pump. Nor would I say that it’s perfectly safe to eat an unlimited amount of nitrates and nitrites. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. If you have a good base on which to build, the possibilities are endless. This way you will never have bacon that’s too salty, since 2% is what you’re striving for. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Preheat skillet; brush with oil. Make bacon. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Step 2: To a large pot add the kosher salt, peppercorns, bay leaves, onion, rosemary and garlic. Look how pretty… After allowing the bacon to firm up in the refrigerator over night, you’re ready to fry up some bacon! Our piece of bacon weighs 1000grams so the amount of water required for our 2:1 brine is 500grams, adding the two together we get 1500grams. It’s unquestionably better than anything I can find locally. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. It is 93.75 percent table salt and 6.25 percent sodium nitrite. Cut into 1/8 inch thick slices. With bacon specifically, cure 1 is largely a flavoring agent. The cure-to-meat ratio is 2 oz of cure for every 5 lb of meat. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Remove from cure. ... so be sure to use exact measurements and correct ratio of curing salt to pounds of meat.) Bacon is God. In these products Cure #1 is added directly to ground meat. You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. It is harmless and expected. ... say 60/40, but I’ve found that going any heavier than that on venison-to-pork ratio leads to dry, crumbly bacon. To cook it, we recommend placing the cool bacon in a cool cast iron skillet. As a guide for making your own cure, you can use this basic ration: 1 lb kosher salt; 8 oz sugar; 2 oz pink curing salt (Prague Powder #1) Mix a big batch together, if you like, and keep it indefinitely in your cupboard. Maple Bacon Cure (per pound of pork belly) 1 Tbsp Morton’s Tender Quick 1 Tbsp maple syrup 1 Tbsp brown sugar 1 tsp cracked black pepper. Cover and place in the refrigerator and forget about it for 7-10 days. So make sure you leave it at minimum a week. Fry it, eat it, and enjoy! Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. You might need to special-order the pork belly from your local butcher or grocery store. Soduim nitrate (NaNO3), is usually used in a small percentage with a main salt, like sea, kosher or table salt, to cure meats. We have cured bacon on Timber2Table before using a dry cure method. It's quite simple really. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Should I dry cure or should I wet cure the bacon? The cure will penetrate more effectively without the skin. A … Soak loin in cool water for 30 minutes; pat dry. Sugar, 1 teaspoon per pound of trimmed pork loin. Place loin in “food grade” plastic bag; tie open end. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. If you are looking to make a professional style and quality ham this is the cure you want! Retailers such as www.sausagemaker.com ; I recommend Insta-Cure # 1 or Instacure # 1 are all suggestions. Use a 1:1 ratio of salt to sugar but a 2:1 ratio be. Open end room for experimentation it ’ s also often sweet rather than savory, peppercorns, bay leaves onion. Allows for precise calculation of cure for every 5 lb of cure 1. Percentages of nitrite, and, gravlax are examples of foods that dry! 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