Salt is important with bacon. Making bacon is simple and leaves a ton of room for experimentation. A … 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. Hello all - I'm looking for some help on a per-pound mixture for a dry rub. Our bacon is less than 2-1/2 inches thick so injecting isn't required. Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. 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 make-up the cure using the ingredients below. Refrigerate uncovered to dry slightly before cooking. Finally, bacon is smoked. It's quite simple really. Place loin in “food grade” plastic bag; tie open end. It’s also often sweet rather than savory. Sugar, 1 teaspoon per pound of trimmed pork loin. 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. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. This way you will never have bacon that’s too salty, since 2% is what you’re striving for. You can under cure bacon but you can not over cure bacon. Preheat skillet; brush with oil. Refrigerate and allow to cure for 3-5 days. Once you have the cut started, use one hand to pull the skin away from the belly as you run the knife under. Remove from cure. We have cured bacon on Timber2Table before using a dry cure method. It is 93.75 percent table salt and 6.25 percent sodium nitrite. Step 2: To a large pot add the kosher salt, peppercorns, bay leaves, onion, rosemary and garlic. I use a 1:1 ratio of salt to sugar but a 2:1 ratio can be used for saltier bacon. Should I dry cure or should I wet cure the bacon? The cure-to-meat ratio is 2 oz of cure for every 5 lb of meat. So make sure you leave it at minimum a week. No-nitrate bacon can be made with just sea salt but there is a … Basic bacon cure recipe. It is harmless and expected. 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. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Cure No. It’s unquestionably better than anything I can find locally. Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. ... so be sure to use exact measurements and correct ratio of curing salt to pounds of meat.) Unlike the other components, the ratio of sugar to cure is more of a general suggestion that can be altered to taste. Here's the results from the calculator: This can cure from seven days up to twenty-one days (and maybe longer). 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. 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). Applying the Cure Mix to the Meat The amount of cure mix may seem a … 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. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. 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. The process starts with one of the many seasoning and cure kits available. The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure … I rest my case. With bacon specifically, cure 1 is largely a flavoring agent. 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. Basic Recipe and Steps. A quick safety note; you must keep your bacon under 38º the entire cure! Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. If you are looking to make a professional style and quality ham this is the cure you want! To cure your own bacon, plan and shop for ingredients well in advance. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. To use as a pump you will use 1.75 lb of cure to a gallon of water for a 10% pump. https://www.telegraph.co.uk/.../10173951/Home-cured-bacon-recipe.html 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. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. 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. You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. Nor would I say that it’s perfectly safe to eat an unlimited amount of nitrates and nitrites. 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