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eq bacon dry cure calculator

Some organic “un-cured” bacon brands use celery juice in lieu of pink salt, but celery juice can often contain even more naturally-occurring sodium nitrite than the curing salt! Our local restaurant supply had pork loin on sale a while back so I picked up a few, okay 5. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Enjoy :) The easy way is to make up some basic dry cure. First make-up the cure using the ingredients below. Firmly press the Pork Belly into the cure on all sides. I also stay between 156-160 PPM Sodium Nitrite (the USDA says it must be between 120 ppm & 200 ppm for dry cure skin off bacon… Weigh your meat, convert that to grams. I used a basic dry cure, plus additional herbs and dark sugar. The next step to giving bacon that familiar flavor is the addition of smoke. I prefer to dry cure bacon rather than wet cure it in a brine. Thanks . This challenge is analogous to cooking to a particular core temperature. The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Forget the wine. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure time. Cure in fridge, for 2 - 3 days per pound (5lb belly will be 10 - 15 days). But I've had variable results primarily due to saltiness. Please adjust the quantity accordingly. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Having a rough day? Dry Cure. Bacon Mild Bacon A cure for a Mild Bacon - This is a very mild cure. It’s a universal language that we all speak. Let’s just have bacon. Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it dry. It's incredibly, really, that the salt can make the meat and fat stable at room temperature. Don’t know what to make for supper? Designed for the home cook who wishes to develop their own products using a domestic kitchen on a small scale and uses equipment and ingredients readily available to everyone. You need to have an accurate digital scale. In these products Cure #1 is added directly to ground meat. Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. Dry-curing bacon is an extremely easy process. (If cure time is longer than 10 days, consider injecting the brine to speed up the process. Some experts insist dry-curing results in a more pronounced flavor and that the bacon fries up more crispy than when using the wet-curing method. I always cure using an equilibrium cure. Spread some cure out on a baking sheet. I use between 2.5% and 3.5% of the meats weight in salt, rub it all over the meat, and put the meat in a sealed bag, flipping it every 3-5 days in the refrigerator to make sure the chunk is always exposed to the brine that is … You can cook at a temperature higher than the desired doneness and try to time the cooking just right. These two dry cures are from Michael Ruhlman's Chartcuterie. 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. Thread in 'Hot Smoked Bacon' Thread starter Started by bray, Start date Feb 17, 2016; Feb 17, 2016 #1 bray Newbie. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. Should I dry cure or should I wet cure the bacon? A few days ago I started some pork loins curing to make Canadian Bacon. Any one know where to get this? The winter is a great time to cure your own meat just like they did in olden times. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it’s buried. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe Here, have some bacon. There is a better one also? Example, for a 10lb belly there is 4536g. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. The process for wet cure bacon is very similar. The most important ingredient besides the pork belly, is the Pink Curing Salt. Table salt is around 2x as dense as some brands of kosher salt, and 3x as dense as some fancy large flaked artisinal sea salts. I cut them all into quarters and vac packed all but 4 for future use. Regardless of what these recipes may call for, the recommended amount of cure #1 is 1 tsp per 5 pounds of meat. This recipe uses a maple syrup and instant espresso powder rub with the cure, and then hot smoked over hickory wood. Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day. 21 10 Joined Jul 20, 2013. Clicking "dry brine" automatically inserts "0" liquid in the equilibrium brine calculator. Bacon. The dry salt curing takes care of the bacteria in the meat. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. 2 kilograms of salt; 15 grams of saltpetre (optional) Equilibrium Curing Granulated salt varies greatly in density, depending on the salt crystal shape. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. Other experts insist on the exact opposite. Dry Cure Bacon Calculator Better Dry Cure Bacon Calculator I have found that for me 2.5% salt and 1.5% sugar is about perfect. Makinbacon.net is not responsible for any illness or injury caused by the process of makin' homemade bacon. Place belly on a wire rack, over a cookie sheet or plate, and allow to dry in fridge for 2 days to form a nice pellicle. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Remove from cure and rinse off mixture. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Blot it Who needs supper? Each weighed 10-12 pounds. The bottom line is that it comes down to personal interpretation and preference. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Dry cure bacon calculator. Pondering what makes the world go ’round? The battle rages on. The grain size is … And it’ll cure what ails you. Making bacon at home... but why? When they have cured for about a week I'll smoke them in my Bradley smoker. Remove from fridge and let … Think of it just … Few words get as much of a reaction as bacon. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. This will store well in a closed container. Limits for nitrite/nitrate combinations and combination procedures (such as pumping and dry curing) are discussed on pages 32 and 33. As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. Basic dry cure ingredients. I normally inject the chops since they are 1 to 1.5 inches thick. Dry Curing. Step 4: Drain the pork belly in a colander and rinse well with cold water. Please help. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure … Plug in 10 or 20 pounds as weight then calculate the ingredients. Homemade bacon is super easy and incredibly delicious! You are shooting for a nice uniform coating. So best to weigh out your ingredients. To dry cure meat with salt, cover it entirely in salt for a full day. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. At the plant I work at we purchase 50 lb boxes of cure that mixes with 40 gallons of liquid. The goal of brining is to apply enough salt to meat or seafood that the food retains more juices during cooking and that flavor is enhanced without curing the flesh in process. For EQ cure multiply weight in grams of pork belly x 2% salt For EQ cure multiply weight in grams of pork belly x 0.25% Instant Cure #1 (if you are unsure on this, please use a EQ Cure Calculator Online to help) Combine EQ cure ingredients together with the flavourings and rub all over the poek belly. That's why! A Dry Cured Bacon Cure Calculator for your own bacon This Bacon Cure Calculator will allow you to design your own dry cures knowing that they will be safe by complying to current curing standards. Refrigerate bacon to cool completely before slicing. Use pickling salt and white sugar if your going to store the dry cure. Yeah, you guessed it…bacon. Wet Cure Method. For my taste, 2% salt is perfect, 2.5% was too salty, just depends on how salty you like things. This makes an all around brine that we both pump and soak with. EQ Bacon Cure (remember, you can always add extra spices) links: Applewood Smoked Bacon Basic Dry Cure Bacon. For Canadian Bacon: hot smoke the loin to an internal temperature of 145 to 150 degrees F. or 60 to 65 degrees C. For peameal bacon, roll the loin in … Feb 17, 2016 #2 smokin monkey Master of the Pit. Cure Calculator. Because home made bacon has great flavour, texture, and you control the ingredients. I have done both EQ cure (dry rub) for bacon as well as Gradient cure (dry rub) for bacon preciously. Bacon, with respect to both curing ingredients and cure accelerators, is discussed on pages 27-31. My pork chops have been done using a Gradient Brine up to now. Pat dry with a paper towel. https://www.rivercottage.net/recipes/dry-cured-streaky-bacon .25 % cure # 1, 1.5 % sugar most important ingredient besides the pork belly the... Pork loin on sale a while back so I picked up a few, okay 5 bacon! Rub ) for bacon preciously using the wet-curing method ) the easy way is to make Canadian bacon on salty. Enable you to create your own artisan bacon, ham, pastrami corned... 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