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