A combination of streaky and loin bacon, connected together. So if are making more brine, then just double recipe, etc. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. Salt-cured meat or salted meat is meat or fish preserved or cured with salt. 1, Prague powder No.1 it has many other names. } rounddp(weight * 0.4,3) + " litres or " + What I like to do is place the spice grinder onto the scales, and then I can zero TARE the ingredients as I add them in. Salt can also vary greatly in shape and density, it sounds crazy but salt from one type to another can nearly double in space or volume sometimes. Can turn out some amazing bacon! var unit = document.querySelector('input[name="calcunit"]:checked').value; So I like to cold smoke around 20-25°C, humidity is another factor that seems to come into play with cold smoking. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. Different types and brands of salt, have different sizes, hence the have different weights. So quality meat helps too. And I can understand why sweetness does go very well with pork. The finished bacon tasted wonderful as far as smoke and spices, but it was way, way too salty. Thanks, Howdy – Saturation/Saltbox was mainly used for long term dry curing (like prosciutto), not cooking/smoking. I read an old smoking book called Home Smoking & Curing by Keith Erlandson, which talks about humidity factors in the commercial smoking industry. Currently what I’m really trying to develop is a reusable bag, I dislike the idea of using single-use plastic to do my equilibrium bacon curing. So, for example, you are aiming for 2% total salt to the weight of the meat. Whether for health concerns or just to build a self-reliant skill, making bacon is a simple process anyone can do. rounddp(amount * poundsPerKg * 16,3) + " oz"; Dry Cured Bacon - Tutorial Everything you need to know to make your own bacon. 1000g / 1 kilogram = 1,000 mL / 1 Liter. Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon. Iodized salt is also not the kind that should be used for curing meat since it can create off flavors in the finished product. } So, if you want to check out some scales, here is a page that do a good job. I will cover both methods I use want gear you need. weight = weight * 1.4; or I am so excited! Bacon slabs cured without nitrites will last 3 weeks in … The pieces are overhauled in the middle of the process. But if you are limited on bellies, and smoked bacon is what you prefer, then do that. Customizable Wet and Dry Equilibrium (EQ) Cure Calculators for Bacon November 11, 2019 by Maura Equilibrium (EQ) curing is a method in which an exact amount of cure ingredients are applied based on the weight of the meat to be cured. Readers (& participants) in the Big Bacon Challenge will have noticed how little effort is involved in making dry cured bacon at home. Bacon is done many ways, so hopefully, this demystifies the basics (the assumption is you may be trying bacon for the first time). Check out a little video I did and more info on the course page. I have made my own chamber and ive been curing bacon now for a while im wanting to dry it out as i understand you get more flavour and it can last longer. Feb 7, 2013 - I call it easy because it is quite easy and safe. You can use the meat to wipe the surface of the bowl with the meat at the end, to really get all the cure onto the meat, before placing it in the bag. for (var i = 1; i <= 2;i ++) { It really does depend on your perception of saltiness I know a lot of people that love to go a lot higher and a bit less. But I will get into that later on. Then I would use 1.75% sea salt +0.25% pink curing salt. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. Since you are going to cook it you can choose the level of drying too. Since you are drying out the bacon, you ideally want lower humidity. I like to kind of roll the meat up in the ziploc bag, with the seal slightly open on one end. Streaky is classic, but there are other styles! Hot Smoked is cured, dried to form the pellicle then you low & slow cook it for several hours to get the smoke flavor into it. Equilibrium curing is something I’ve been using for dry curing meats, like more classic Italian Salumi. Ive not tryed my DIY chamber yet im just fine tuning the temperature and humidity at the moment. It’s a much higher fat content then loin (back) bacon. This 40-page booklet is concise and covers what I have learned over 15 years of cold smoking both wild or farmed meat and non-meat varieties. salute! (update-for whole muscle cured meat, where I know what has happened to the meat and how it was handled, I am opting out of pink curing salt 1 – but this is a personal call for anyone). We have cured bacon on Timber2Table before using a dry cure method. The most important thing you can remember is that the total amount of saltiness will include the pink curing salt (@ the recommended 0.25% pink curing salt quantity to the total weight). If you feel you Considering that this just really basically is a little bit of a calculation to work out the ratios. Take cured vs uncured bacon for… Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. With Salt Pork/Beef/Fish which is heavily salted to preserve it, you simmer in water or soak it. var amount = pct * weight / 100; // kg Unsmoked can still have great flavor if you don’t have a smoker or don’t want to use one (I wrote about the easiest smokers here, if you are interested). The old term for this was ‘pickling’, you are dissolving the salt mixture in water then submerging the pork in the salty brine for a period of time. This can easily be done in a cold cellar or a normal kitchen fridge. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. A couple of times I have left it another week, no issues. From doing courses, trial & error and reading extensively – finally, I thought it was time to share my passion online. Now I guess in a perfect world I would have my own vacpac for this, but I always ended up borrowing friends gear instead. For instance, if you have a 2 lb (900 grams)pork belly to make bacon. document.getElementById('calcout' + i).innerHTML = I’ve found that over about 4-5% is incredibly salty and just about too much to handle. 1, Complete the drying or pellicle formation on the surface, Smoke until the internal temperature of 150°F/65°C. After 7 days, remove from the bag and rinse under water. Regardless of which method above you use, you want to have a firmed up the piece of pork, read for a good rinse after the allotted time. Putting in the fridge wrapped up for at least half a day tends to intensify the smoke flavor. function docalc() { 23 Videos, docs and spreadsheets - The platform podia is ad-free and has an instant messaging service built-in, I'm here for you 1-on-1 as well. But also there is cold smoking for flavor in meat without salt curing. const poundsPerKg = 2.2046226218; permitted in any bacon (pumped and/or massaged, dry cured, or immersion cured). ... Leave it to dry for a … Size doesn’t matter for the saltbox method, I use coarse Silician sea salt generally. This isn’t accurate enough if you want to get into EQ meat curing. var weight = document.getElementById('calcweight').value; And really wiping up the cure with the meat inside the bowl, so that the bowl is practically clean of curing mix at the end of it. Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 lbs. What this meant was that it had three days of cold smoking and was rested overnight in between the smoking sessions. Equilibrium Wet Brining It will firm up and dry out the belly, it intensifies the flavor more. Its indirect hot smoking or low & slow bbq style smoking. Seal it tightly to keep out air. This method uses a wet cure based on precise weights of both meat and cure ingredients You add the water to the meat weight to give a total that you work out the percentages for: I like often going after a pancetta style bacon, I end up drying out the meat in the DIY curing chamber or even putting it on a non-reactive rack in the fridge. I've tried many tricks and techniques and thought I would share all this - so I wrote a mini-book! // curing Hey Craig, Water. Cold smoked bacon is the real deal, it does generally take longer, but the equipment you can use is super basic. var pct = document.getElementById('calcin' + i).value; Squeeze all the air out as much as possible, seal and store in the fridge to cure. So here is my methods are broken down, first equilibrium curing bacon then brining. So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method). Just like the explorers of the old world, on their voyages across the globe with salt fish or salt pork for instance. Let's Make Bacon! } else { Feb 5, 2018 - A Recipe, Tutorial and Calculator for Dry Cured Bacon I’ve tried dry curing and wet brining with a whole different array of smoking woods and techniques – so to settle in on one’s technique now really is a blessing. You could try the same I guess, but it’s just a guess! As mentioned accurate kitchen scales are a must for this, most scales go to 0.1 oz or 1 gram or 0.3-0.6 oz or 3-5 grams. If you have an electric, charcoal, gas or barrel smoker, it’s generally hot smoking unless you have a device to keep the temperature below 30°C/86°F (will list a few ways below). Meat Weight lb But if you are limited on bellies, and smoked bacon is what you prefer, then do that. You really want to be precise about all these measurements. A lot of people hot smoke bacon, it’s easier and quicker. I find a fair bit of marbling in this cut of bacon though. Quite often putting a little bit of extra weight with some cans of chickpeas or whatever. https://www.bradleysmoker.com/recipe/canadian-bacon-dry-cure So the techniques that I have heard about is using sous vide bags made of silicon, which are reusable and washable. Whilst the meat is still a bit wet from the rinsing, this is a good time to give the bacon a flavor hit if you want. Regina C.S. It works well, but sometimes the bacon can turn out pretty salty. After combing the two and give it a quick blitz in the grinder. } else { Plug in 10 or 20 pounds as weight then calculate the ingredients. Thu 17 Mar 2011 03.00 EDT. Wet Cure Method. 1172 grams of salt + 80 grams Cure 1 + 2528 grams of water. Also bundled with this online course, a 40-page booklet on the theory, equipment & process of cold smoking all sorts of food (this ties in with meat curing as well). My favourite Bacon A cure with slightly more salt and less sugar - My favourite Bacon . I have left equilibrium cured bacon in the fridge for an extra five days no problems getting up to 7 to 9 days even. That is the upper end since things can start to cook around that temperature, and it’ also when bacteria start to multiply. Water. Being a huge bacon lover I’ve tried quite a few techniques and styles on how to make bacon at home. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. But, cold-smoked bacon is what you would probably buy most of the time from the store. If you do not cook and consume your bacon right away, wrap it with plastic wrap. Unwrap the bacon and slice. var weight = document.getElementById('calcweight').value; There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. if (isNaN(weight)) { While I was teaching myself to make bacon by this process (which involves daily application of dry cure to the piece of meat), I came across several references to bag methods of ‘dry’ curing. Salt Sometimes it’s worth doing a bit of a test run with the meat and the container to see how much water is necessary to submerge the meat in the brining solution. As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. You can, of course, rub the equilibrium cure into the meat on a wooden board, but I have found through experience that you always end up having some level of cure left on the board rather than adhering it to your meat. The texture varies a lot too I have found between cuts when making bacon variations. I use Spanish smoked paprika to add another layer of flavor and make it more bacony. Using pink curing salt no. The measurement of This still has nowhere near the salt level of Insert the weight of the meat into one of the EQ calculators (links on this page). As I said I like to do the salt separately get it to a fine powder, and then do the rest of the ingredients to a fine grind. Cracked pepper is one I just about always use, unless I have to appeal to someone’s sweet tooth, so real maple syrup can get lathered in sometimes, then I won’t use pepper. As mentioned accurate kitchen scales are a must for this, most scales go to 0.1 oz or 1 gram or 0.3-0.6 oz or 3-5 grams. Before getting to the step by step guide, I will go over the main bacony basics, so you can choose what to make. I generally use a weak brine of 5% salt (50 grams) to 1 quart/1 Litre of water as a base for bacon or other things I am wet curing before smoking. I did a page on some decent cured meat knives that I use a lot, check them out here. } Often the pink curing salt is for commercial purposes, it’s cheap to buy in small quantities, here is a link to Amazon. Great flavor from this working muscle. Again it’s just about taking your time I reckon, having a good size mixing bowl is the way I like to do it. I have only come across this in the United Kingdom. If you’re new to bacon making or equilibrium curing, please read the rest of this post. ... My Bacon Cure Calculator can be used to design bacon cures that comply with either. All the best, Tom. I've made an online video course on 'whole muscle meat curing', it's rather rich in detail. 1,000 grams of pork belly with 2.25% Total Salt. I use two methods of dry curing – saltbox saturation or equilibrium curing. } else { The sugar I hoped would add a sweetness to contrast with the salt and pepper, but after making the cure, I wasn't sure exactly what the paprika would do, although it certainly didn't hurt it in the end. } for (var i = 1; i <= 2;i ++) { Because moisture is drawn out of the pork belly, the flavor does intensify I think. if (type === "brining") { Isn’t much to say here, to submerge the meat make sure that the meat is totally underwater, at 40% water to the weight of the meat the should be submerged (some weight might need to to be placed on the meat to keep it submerged). If you’re new to bacon making or equilibrium curing, please read the rest of this post. if (unit === "lb") weight = weight / poundsPerKg; The dry received high marks for intensity of flavor but the eaters loved the wet version nearly as much. I will include down the bottom three of my favorite styles, Sweet, aromatic & savory for your convenience. Sometimes when you’re doing the home curing you may be using only 0.5-1.0 pounds of pork belly for the bacon. // and add the weight of the water I thought I rinsed it well before smoking. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. All the best, Tom, Tom — Enjoyed the website. document.getElementById('calcoutwater').innerHTML = After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). The grain size is … The recipe used was an amalgamation of a few already posted by myself and others, as such it Dry Cured Bacon - Tutorial This is Is Amazon actually giving you the best price? https://www.rivercottage.net/recipes/dry-cured-streaky-bacon However, the terminology used for some of them can be confusing. Pink curing salt So you end up cooking for the first time during the smoking session and then end up cooking it again when you decide to grill or panfried. I have worked out an accurate way to get the right salt to match your taste which I will highlight. For cold smoking, there are a few simple devices you can use to cold smoke your bacon. And using one large bag and also a small bag with the meat in it. If you skip straight to this part, I have mentioned that I got my mathematical brother to create an equilibrium curing and brining calculator tool, so if you want to have a look. Some people like to wash the brine off, I guess it’s completely up to you and what salt level you decided to go for as well. I don’t think it’s necessary as long as you pay attention to removing as much oxygen as possible in a ziplock bag. If I have a computer nearby, I just use a google sheet to keep a record of all the recipes & percentages, but I’ve been known to have a few too many pieces of paper floating around with “secret” bacon recipes. This above is my bacon version. They aren’t going to be just plain on bacon recipes…but really pushing the limits of what bacon can do. Pat Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. So quite often this is the same time bacon that I make when I have three days to keep an eye on it. Sea Salt Same as with equilibrium curing, having an accurate digital scale for this is a must. When I first joined here I was interested in making sausage and bacon. 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And what to try it made of silicon, which, means 35 % weight loss has be. Awesome bacon, I thought it was time to add another layer of flavor and it! It comes to any types of cured meat, salt size can vary a lot ground mix. But I can do it in a cold smoker with a simple, easy follow... 1.75 % sea salt + 0.25 % Pink curing salt, have different sizes, hence the have different.... S time to add another layer of flavor with herbs and spices you might want get... Put in a tray or putting in a cold cellar or a normal kitchen fridge do that of fatty... Time to add another layer of flavor with herbs and spices if you ’ re using the system... Meat up in the fridge for an extra five days no problems getting to.