eq bacon dry cure calculator

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Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. 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. Cure Calculator. Basic dry cure ingredients. Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day. The most important ingredient besides the pork belly, is the Pink Curing Salt. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Please help. Who needs supper? It's incredibly, really, that the salt can make the meat and fat stable at room temperature. Having a rough day? At the plant I work at we purchase 50 lb boxes of cure that mixes with 40 gallons of liquid. Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it dry. The grain size is … Bacon, with respect to both curing ingredients and cure accelerators, is discussed on pages 27-31. First make-up the cure using the ingredients below. Any one know where to get this? Don’t know what to make for supper? Firmly press the Pork Belly into the cure on all sides. Example, for a 10lb belly there is 4536g. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. So best to weigh out your ingredients. Dry Curing. Let’s just have bacon. 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. Pondering what makes the world go ’round? 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. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Basic Dry Cure Bacon. Think of it just … Bacon Mild Bacon A cure for a Mild Bacon - This is a very mild cure. 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. Yeah, you guessed it…bacon. (If cure time is longer than 10 days, consider injecting the brine to speed up the process. Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. Use pickling salt and white sugar if your going to store the dry cure. The next step to giving bacon that familiar flavor is the addition of smoke. Should I dry cure or should I wet cure the bacon? Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. Dry cure bacon calculator. You are shooting for a nice uniform coating. When they have cured for about a week I'll smoke them in my Bradley smoker. 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… Granulated salt varies greatly in density, depending on the salt crystal shape. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. This makes an all around brine that we both pump and soak with. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure time. Regardless of what these recipes may call for, the recommended amount of cure #1 is 1 tsp per 5 pounds of meat. Our local restaurant supply had pork loin on sale a while back so I picked up a few, okay 5. Cure in fridge, for 2 - 3 days per pound (5lb belly will be 10 - 15 days). My pork chops have been done using a Gradient Brine up to now. Remove from fridge and let … 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 … I prefer to dry cure bacon rather than wet cure it in a brine. A few days ago I started some pork loins curing to make Canadian Bacon. To dry cure meat with salt, cover it entirely in salt for a full day. 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 and refine your own artisan bacon, ham, pastrami and corned beef safely at home. That's why! But I've had variable results primarily due to saltiness. I have done both EQ cure (dry rub) for bacon as well as Gradient cure (dry rub) for bacon preciously. 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! American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Dry Cure. There is a better one also? 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 … Each weighed 10-12 pounds. Feb 17, 2016 #2 smokin monkey Master of the Pit. The winter is a great time to cure your own meat just like they did in olden times. 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. Thread in 'Hot Smoked Bacon' Thread starter Started by bray, Start date Feb 17, 2016; Feb 17, 2016 #1 bray Newbie. 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. In these products Cure #1 is added directly to ground meat. 2 kilograms of salt; 15 grams of saltpetre (optional) Dry-curing bacon is an extremely easy process. Thanks . For my taste, 2% salt is perfect, 2.5% was too salty, just depends on how salty you like things. 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. 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. This recipe uses a maple syrup and instant espresso powder rub with the cure, and then hot smoked over hickory wood. You need to have an accurate digital scale. I always cure using an equilibrium cure. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe 21 10 Joined Jul 20, 2013. I cut them all into quarters and vac packed all but 4 for future use. Step 4: Drain the pork belly in a colander and rinse well with cold water. 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. Here, have some bacon. EQ Bacon Cure (remember, you can always add extra spices) links: Applewood Smoked Bacon These two dry cures are from Michael Ruhlman's Chartcuterie. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Few words get as much of a reaction as bacon. Pat dry with a paper towel. 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. Weigh your meat, convert that to grams. 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. Please adjust the quantity accordingly. Enjoy :) The easy way is to make up some basic dry cure. Wet Cure Method. 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 … It’s a universal language that we all speak. The dry salt curing takes care of the bacteria in the meat. Refrigerate bacon to cool completely before slicing. The bottom line is that it comes down to personal interpretation and preference. This will store well in a closed container. The battle rages on. I used a basic dry cure, plus additional herbs and dark sugar. Equilibrium Curing As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. The process for wet cure bacon is very similar. This challenge is analogous to cooking to a particular core temperature. Homemade bacon is super easy and incredibly delicious! Bacon. Limits for nitrite/nitrate combinations and combination procedures (such as pumping and dry curing) are discussed on pages 32 and 33. Other experts insist on the exact opposite. You can cook at a temperature higher than the desired doneness and try to time the cooking just right. https://www.rivercottage.net/recipes/dry-cured-streaky-bacon 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. And it’ll cure what ails you. Remove from cure and rinse off mixture. Blot it Plug in 10 or 20 pounds as weight then calculate the ingredients. I normally inject the chops since they are 1 to 1.5 inches thick. Clicking "dry brine" automatically inserts "0" liquid in the equilibrium brine calculator. Spread some cure out on a baking sheet. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Because home made bacon has great flavour, texture, and you control the ingredients. Makinbacon.net is not responsible for any illness or injury caused by the process of makin' homemade bacon. Making bacon at home... but why? Forget the wine. Chops since they are 1 to 1.5 inches thick brine up to now bacon bacon #! Important ingredient besides the pork belly in a colander and rinse well with cold water it comes down personal... So, then input two inches in the refrigerator bacon sits out, the surface dries out the! 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