Boil for 1 minute, then remove from heat. You could add a bit more salt to balance the sweetness if you want. Red and black pepper, honey, bourbon or … I got a few requests for the book and guide, but the bacon recipe was clearly most popular. I hope that you enjoy the bacon. Assuming that you’re not concerned about having nitrate in your bacon there’s no reason why you can’t. They are very friendly and advice is only a phone call away. of cold water. Regrettably not. Thanks for the recipe and the calculator. I understand it takes bacterial action to convert to nitrites. I really want to make some gammon. I’m sorry for any confusion: cure #1 can be used in dry curing and in brines, but the cure recipe above can only be used for dry curing. Traditionally, it would have been far more salty so that it could be stored without refrigeration. I’ve emailed you about the forum registration. I was trained as a butcher in the 70s and have worked as a chef for years No added salt as the salt will already be about 2.49%. The standard advice is to cure the meat for 1 day for each ½ inch (13mm) of thickness, plus two days. These icons link to social bookmarking sites where readers can share and discover new web pages. MktoForms2.loadForm("//app-sj07.marketo.com", "966-VWE-480", 1020); Get sales & marketing best practices delivered monthly, What Dr. Seuss can teach you about sales & marketing, Five keys to the perfect Cinco de Mayo nachos, The New Marketing Standard: How Today’s Successful B2B Marketers Accelerate the Buyer’s Journey with Content, Buy a fresh pork belly at Costco (seriously, they have a fantastic meat department and high quality, low priced pork bellies in particular, Costco pork bellies tend to be in the 8-10 lb range, so you can either prepare the whole thing, cut it in half to make some now and some later, OR…go to a local butcher and get the cut of pork belly that best suits your fancy, On a clean chop block, square (cut off) the sides of the pork belly to make a clean rectangle or square, You can cook those side pieces separately or cube them and make salt pork later. Weigh the boneless meat in grams. You can do either. Place salts, sugars, spices, and molasses in large food grade bucket. At the end of the curing time, rinse the bacon in cold water, then dry it with a clean cloth or paper towel. Today I tasted my first bacon after being inspired from your posts and wow! Remember that the 200ppm nitrite maximum is for true dry cured bacon which is cured and hung (dried) for an extended period of time, it's not intended for bacon that's cured short term. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. 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 … Sodium ascorbate 5gm (optional) Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. The darker the sugar: the stronger the flavour. Keep it in the fridge for up to a few weeks, or for longer storage freeze it whole, or in slices, for 1 to 2 months. The cure will penetrate more effectively without the skin. You'll need: That's normal. The recipe above will make bacon like you would get in Ireland. I was still going to go “a day per 1/2” plus two” for a cure time but with the accelerator can I safely go less? do i use kosher salt and brown sugar only or do i need to add another type of salt to the mix too. I don’t honestly know Dan. The outside colour is deceiving. Do you have any other tips for slicing though. Smoking the Bacon. Can prague powder #2 be substituted in this or other recipes for bacon? I used the pork loins, cured in the fridge for about 7 days, unitl meat was hard. can I recommend if your note sure of quantities/ingredients contact Wesenfelders of Middlesborough.They do excellent cures and seasonings and do mail order.I have lived in Thailand for 9 years and the absence of supermarkets and English food suppliers decided to make my own sausages and then bacon. Thanks for your thoughts on this, I think I will give it a go. precisely how many grammes of this mix alone would I need per kilo of pork to produce a dry cure bacon please. Here it is that I ‘ramble on’ about my interest in home produced food products The sugar can be one of your choosing white, brown, Demerara or even honey or maple syrup. It’s much tastier than anything you can buy in the store, it’s definitely cheaper, and you can control the flavor with some simple steps and/or adjustments. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year. A mixture of white and Demerara, or light brown sugar, makes tasty mild bacon. questions: after drying the pork belly is it now ready to be smoked? For easy calculation for all weights of meat use one of my online calculators: Strain through cheese cloth and pump hams 20%. Thanks, Dan. If something goes wrong it won't have cost you the earth! Thanks for the reply. ), but this simple dry cure is my favorite (and my wife’s favorite as well). 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. Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. Yes the English style gammon that is like a thick bacon. Tumble for 2 hours, hold overnight in cooler, tumble for 1 hour, move to smokehouse. Cure #1 - 25gm You may need to wrap it in waxed paper or greaseproof while it f dries to stop it going to far. E250 is sodium nitrite – the same chemical as in cure #1. The standard advice is to cure the meat for 1 day for each ½ inch (13mm) of thickness, plus two days. hi. My conclusion is that if anyone is serious about curing meat and meat smoking they should read at least the first half of this book. Cure #1 is used with salt, this could be table or cooking salt, but an additive free salt such as sea salt would be much better. Hi Can I increase the maple and keep all else the same or add post cure? I think the confusion is that some curing salts are complete curing salts – you add nothing to them. I’d mix all the ingredients well, put the meat in the bag, and then rub the ingredients in to the meat. No more shop bought ever again. If in doubt leave it a little longer. I’m guessing from your reference to kosher salt, that you’re in the US. Many thanks again, Rod. You’re a star Phil, will get stuck in today, if all goes well will then try your black ham receipe, looks delicious. Nitrites are additives responsible for giving bacon its pink color, among many things.. My preferred recipe is here: I am using loin to make dry cured bacon, do I remove the skin prior to curing or after curing period? Storing Your Bacon My Bacon Cure Calculator can be used to design bacon cures that comply with either. After a week, rinse the belly and ideally let it dry out a bit uncovered in the fridge for a few hours or even overnight, At this point if you don’t like smoked bacon you’re done! Drying? I know that some use maple syrup powder http://www.amazon.co.uk/Maple-Syrup-Powd.. but it’s frighteningly expensive. They are good if you like the level of salt that the manufacturer has used. You may notice, because you're bound to take a peek, that it doesn't appear to have changed colour. You say you’ve never done it with this cure, do you have one you would recommend? That said, I prefer more salt. For Streaky Bacon - a boned joint of belly pork So for a piece of supermarket belly like ours, about 1½ (39mm) inches deep, that’s going to be 3 days + 2 days = 5 days total. Is this bacon smoked? STEPS for DRY EQ CURE: 1. You can obtain the Cure #1 in the recipe above from http://www.sausagemaker.com or a number of other places. Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.11 -. Ensure work surfaces and cutting boards are clean. Hi, I’m confussed, I plan on haveing a go at curing bacon and making ham next week, I thought I understood the process now I don’t can you explain this: Cure 1 – on the web site it appears to say you can only using for brine but I have seen it used in receipes for both brine and dry cure. this is my first time having a go at curing pork. Hi Neil However, you would be best get cure #1 to use for your bacon and save the saltpetre for longer term curing projects like salami etc. When your impatience gets the better of you, slice it, cook it, and enjoy! will this cure work if you vacuum seal the belly? Salt 220gm I’d probably use the slightly saltier cure here: http://www.localfoodheroes.co.uk/?e=561. Typically, salt is set at 2% of the meat's weight and sugar at 1%. Cure #1 is sodium nitrite mixed with common salt, not Potassium Nitrate. I have been given a 250gm bag of food grade Potassium Nitrate (KNO3). You can slide, cook and eat the bacon and it is delicious, Build an indirect fire on your grill (basically all the coals on one side so that the bacon isn’t over the fire, or light only 1-2 of your burners if you’re using gas), You will only need a handful of charcoal pieces or briquettes, you basically want to keep the temperature around 200-220 degrees, Soak some wood chips in water for a 30-60 minutes (use whatever wood you prefer but fruit wood – apple or cherry – works particularly well for a lighter smoked flavor), Throw the chips on the coals and the bacon on the other side of the grate, Let it smoke at 200-220 degrees for 2-3 hours or until the bacon slab reaches approximately 150-170 degrees internally. You can add any herbs and spices you fancy. For our 1930gm (1.93kg) example, that's: And I’m serious folks, making bacon at home could NOT be easier. Hello Phil, Do you think it’s possible to use a plastic box with a lid instead of using a food grade bag? Thanks Phil for an inspiring blog. I would prfer to dry cure, however if you know of a wet one that works really well I would be interested in trying it. Choose the right pork belly. or would you have to use less dry cure? Yes, you can, but it will be more like a thin slice of fried pork if you dou. The recipe is safe from a curing point of view either way. I’m thinking about using, pepper corns, bay leaves and juniper berries. Pay attention to hygiene; keep everything clean and safe. 1000g / 1 kilogram = 1,000 mL / 1 Liter. Put it into the fridge; on a tray's best, just in case it leaks. The injected liquid also adds weight to bacon, but it impacts the texture and taste. Yes, you would increase the curing salt to 7.5g per kg and reduce the salt by 5g per kg to 13.5g per kg. Transfer to a large container and stir in remaining 3 quarts of water. Use pickling salt and white sugar if your going to store the dry cure. This will store well in a closed container. Does this occur without bacteria in dry cured bacon? can you remove the skin and cure the belly? I aim to hang the meat in the fridge for 3 days and then hot smoke the loins. A sprinkle of black pepper and thyme keeps things simple. By gammon though, I assume that you mean gammon for slicing thickly and grilling/frying? But why stop at breakfast? Remove skin from belly by slipping a sharp knife between the skin and next fat layer. However, fry it carefully as it may burn more easily. For Back Bacon - a boned joint of loin of pork I haven’t posted one here, but I know that a guy over at http://forum.sausagemaking.org has made it. the UK. Bill. I'm somewhat incapacitated at present so replies may take some time. Salt 22gm x 1.93kg = 42.5gm Kind regards. I’ve just finished reading. For gammon/ham joints, just use one of the ham recipes here. "Dry-cured" bacon has a premeasured amount of cure mixture applied or rubbed onto the bacon belly surfaces, completely covering them. There are … If it’s French, the chances are that it’s ‘sel nitrite’, a mix with 0.6% sodium nitrite and as such you will need ten times the amount than you would cure #1, so you won’t need any salt (the other 99.4% of the cure being salt!). Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Finally, salty bacon and see-through strips are a thing of the past! Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. Cure #1 is not only mixed together but it is mixed as a solution and then vacuum dried to ‘bond’ the two ingredients. Meat Smoking and Smokehouse Design. 0.5gm Sodium ascorbate (optional) Now put the meat, along with any cure that fell off whilst you were rubbing it in, into a food grade bag, or wrap it well in cling film. Hi, Thanks for that Phil, at least I know what I am dealing with and yes you are right the E250 I have bought is a mix of 0.6% sodium nitrite and salt. Once you learn how to cure bacon at home, you'll never want to buy it from the store again! What percentage of the spices would you suggest I use? Adds to my quiver of sausage making, hot smoking & cold smoking :) Keep posting good advice and ideas. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. For a fully air-dried product, safe to eat without cooking, i’d add some form of nitrate – either replace the cure #1 with cure #2, or add saltpetre at 150mg/kg. Please check with the supplier first though to ensure that I have guessed correctly. Would you use the same weight of maple syrup as you would sugar in the above cure. Hi Liz, I don’t see why not, assuming that you want gammon with the same salt/sugar levels as this bacon. Cure #1 - 2.5gm x 1.93kg = 4.8gm For this reason, many people choose rare-breed or free-range meat. In these products Cure #1 is added directly to ground meat. Turn the bacon over every day in the liquid that will accumulate in the dish. Receive the latest B2B news, trends and helpful how-to’s delivered to your inbox every month. You could increase the ‘sugar’ amount or apply it post cure. Loin over here is normally sold lean because it’s used for schnitzel. When I present at conferences and even in many webinars, I often offer a few giveaways as well. But when curing, we care more about the time for the entire hunk of meat to fully saturate with salt, rather than how long it takes for the first ion to cross the "finish line". The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure … What a great forum!!! Wet Cure Method. (It’s just easier to do it there rather than in these comment boxes). This is awesome thanks, have you ever tried to make chicken bacon? Unlike older curing methods, this type of cure is not time critical, it won't be too salty if you leave it longer than the calculated time so it's always best to err on the side of caution. im a little confused about the ingredients for the curing mix. It should be noted that they work to the US standards which differ slightly from those in the EU. You can add any herbs and spices you fancy. Thanks v much for this. So for the mathmatically challenged, (me)!) http://www.amazon.co.uk/Maple-Syrup-Powd.. http://www.localfoodheroes.co.uk/?p=equi.. Cooked Cured Meat - Hams, Corned Beef etc, Smoking and Barbecue (BBQ) options & Resources, Sausage and Curing Equipment and Supplies, Converting a Fridge into a Curing Chamber -…, Adam Kesingland on Pauline's Ham in a Bag. What you have is saltpetre which can be used for curing but requires very accurate scales to do so safely. However, for a first project, a joint from the supermarket is fine. Cure 1 – do you use cure 1 with table/cooking salt instead of curing salt??? I tend to leave most things for 5 to 7 days regardless. For drying for more than (say) 20 days, whilst the nitrite in cure #1 will continue to give protection to the meat even after it’s (in theory) exhausted, I feel more comfortable knowing that the nitrate’s there giving added security. Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. Place the dish in the refrigerator for 3-10 days, until the meat feels firm throughout. Cure #1 is not one of these – you control the level of added salt yourself. 2.5gm Cure #1 US producers don’t use nitrate in bacon, so that’s not an issue. I just do a very light sprinkle of the crushed spices/herbs. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. So for a piece of supermarket belly like ours, about 1½ (39mm) inches deep, that s going to be 3 days + 2 days = 5 days total. No matter the meal, bacon is a great way to add saltiness and crunch. 2. I have some maple sugar and would like to use this, would I just swap it for the amount of sugar from the calculator. Most people nowadays find that level of salt unpalatable. You’ll end up with something that looks a bit like this: All you need are three ingredients in these proportions – 6 parts kosher salt, 3 parts sugar (brown or white based on your flavor preference) and 1/2 part pink curing salt, You can get curing salt now at many higher-end and specialty supermarkets as well as at some dedicated butchers, but it’s also easy to get online, Mix the three ingredients together (you can make a ton of this and it keeps in an air-tight container for months), Coat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating), Put the pork belly on a cookie sheet, cover it with another cookie sheet with some parchment or plastic wrap in between, and put it in the fridge, Add some weight to the cookie sheet on top so that there’s a bit of pressure on the pork belly as it cures. Don't add more, that's how it's meant to be. It should be noted that the rashers from these joints are smaller than those of commercial bacon as smaller pigs are used. The longer you cure it, the saltier it will be.) You could, but as syrups are usually only about 65% sugar, I’d probably add more. I still make a variety of different bacon styles (wet cure, maple cure, etc. How Long Do I Leave It For? a brisket, ignoring the ends), salt mostly enters from the … Details of cures and suppliers can be found on this page. If so,what wood is used? Thanks. How long? Don't forget the ends. Just leave it all in the bag. My questions are.. What is a recipe for a traditional cure? Don't lose sleep about the curing times. I can not use nitrates which is my main reason to do it from scratch. If you only buy one book on curing, make this the one: it’s superb. Additional cure may be rubbed in over a number of days, but the amount of added sodium nitrite cannot exceed 200 parts per million (ppm). For each 1kg of meat we need: Then hang it for maybe a week to let the cure even out throughout the meat. In a wide slab of meat (e.g. Can I use cure 1 for pancetta Cure #1, used above, is a nitrite salt, rather than nitrate. You can cure as much or as little as you want. 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. Thanks, Tim. I would prefer to dry cure it. I live in Germany and bacon here isn’t the same but I’ve ordered the sodium ascorbate and cure from sausagemaking.org. Hi Andrew, I’d wrap it in a food grade bag or cling film so that the cure is held in close contact with the meat, and then put it into your plastic box. Sprinkle about 80% - 90% of the cure mix onto the flesh side of the meat and rub well in, getting into all the folds and crevices. Tried maple syrup bacon but the amount used doesn’t add much flavour at all. Sodium ascorbate 0.5gm x 1.93kg = 0.97gm. Sugar 80gm https://dizzypigbbq.com/recipe/dizzy-pig-cow-lick-canadian-bacon Do I just increase the amount proportionately to give the same final concentration? I’ve just got to find a good butcher who will cut a piece of loin with the skin/fat. Thanks! cheers. Hi Claire Matt’s Award-Winning* Dry Cured Smoked Bacon Recipe. For bacon, use 2.25 lbs. If you go to the time and trouble of curing and smoking … Commercial bacon producers use pumping as it’s the cheapest and the fastest method. Every day or two turn it over and give it a bit of a rub; you can do this 'through' the bag without opening it. Thanks for the advice, would it be advisable to put the dry and liquid ingredients in a bag and then put the pork in and massage into meat? Don't lose sleep about the curing times. Could I use the above recipe for doing this? Also, I divided my loin into 2 and tried adding 1/2 level tsp of Hickory Smoke powder / kilo of meat to one half, with equally great results. If you can't hang it, put it where the air can get around it; maybe on the fridge shelf with something underneath to catch any drips. If you've followed the instructions it'll be lovely red bacon when you cut into it. These and others can also be accessed via my Cured Meat Calculators page. Thanks John, it’s always good to have feedback as to how the recipe’s worked. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. The bacteria referred to is not something that’s added to the meat, it is naturally occurring bacteria in the meat. Remember though, the better the meat: the better the bacon. Just tested my first batch of back bacon, with excellent results. Hey Phil I’m doing up a couple more sides of belly, this time with sodium erythorbate. The most likely woods used would be beech or oak, although fruit woods such as apple would be quite common. Mixing it in bulk is not a good idea as different grain sizes can lead to uneven settlement and a chance of using dangerous levels of the cure. I like to stay as … BTW, I have a precision 200 gram mass balance with a 0.001 gram resolution! Cleaning/Hygiene Phil A sprinkle of black pepper and thyme keeps things simple. Many thanks Phil. Print Ingredients. Also ( sorry) I don’t know what cure1 and 2 is?? where do you get your food quality polythene bags from. Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2 It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Hi, Hi Phil, Thanks and I’ll definitely stick to your advice because it’s the easiest recipe I’ve found on the internet. If smoked, it would be cold-smoked after curing. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Cure Calculator. 8gm Sugar Choice, Size and Source of Meat (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. You need a recipe that’s more like bacon for that. Your meat can be from the supermarket, local butcher, or direct from the farm-shop or farm. I wouldn't use any more than 156ppm nitrite, but prefer the Canadian limit of 120ppm nitrite in bacon. Don't worry if liquid comes out of the meat. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. Three days should be fine. I would like to make traditional Irish bacon from scratch. This one will help you to do it safely: Bacon Cure Calculator If you don't have accurate scales: of bellies and 10 lbs. It's best hung in the fridge, but this can sometimes be difficult. I have a small slicer for hams but even after drying it tends to slice unevenly. 22gm Salt Thanks! This is not 'old style traditional bacon' that can be hung in the rafters all winter. Enjoy :) The easy way is to make up some basic dry cure. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. Hi there. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Hope this helps. I leave the skin on, and if I bother to remove it at all, do it just prior to cooking. 2. I have some Cure#1 from Australia which says it is 2% nitrite. Sorry for the stupid questions but I am new to this. Now, ensuring it's well mixed (you could grind it in a clean coffee grinder, if you have one, to make sure) use 33gm per kg meat. Yes, putting the bacon in the freezer to cool it right down sometimes helps. I don’t make chicken ‘bacon’, but I’m sure that there’s no reason why you couldn’t use this recipe to do it. As already mentioned, it’s also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined pork belly and “top off” the pepper on your dry-cured pork belly. https://www.rivercottage.net/recipes/dry-cured-streaky-bacon Basic Dry Cure Bacon. For hams, mix 5 lbs. Hi phil, Applying the Cure Mix to the Meat Slightly technical but very informative re; Curing with Nitrates and Food Safety, The book you mention is by Stanley, Adam & Robert Marianski and is very good. If you want to cure bacon with your saltpetre, you would be best to post a query on http://forum.sausagemaking.org/ where I or someone else can advise you further. If this is done in the process,When in the process? Please post urgent enquiries at the www.sausagemaking.org forum. of cure to 100 lbs. For My Favourite Bacon - the moderately salted bacon that's featured above. However, I’ve never done it with this cure. This contains the ‘cure’ that gives the meat its colour. If you Vac-Pac it, you can keep it longer but it must be kept it under 5°C or frozen. Cure suppliers Nitrates: Ive read as widely as I can on the subject. Yes the English style gammon that is like a thick bacon. In the supermarket both of these are likely to be rolled and tied with string. I don’t hot smoke mine, but for cold smoking I just leave them until touch dry. I want to use a fairly thick, boned, middle cut of leg for making gammon steaks. You must not add further curing salt otherwise the level of nitrites will be too high. of cure with 15 lbs. Brilliant stuff! You may wish to use plastic gloves when handling curing salts. For this guide we will pretend we are dry curing a piece of meat weighing 1930gm (1.93kg/4.24lb). Neil. The remainder is sprinkled onto the skin/fat side and rubbed in well. Additional flavors are to your taste. Bacon: The weight of cured pork bellies ready for slicing and when labeled as “Bacon” shall not exceed the weight of the fresh uncured pork belly. The final product should look a bit like this: Fresh bacon will keep in the fridge for about a week, but I recommend cutting the slab into chunks and freezing them for later (they’ll last 3-4 months at least in the freezer if packed well). So in this case that would be 33gm x 1.93kg = 63.69gm (64gm to make it easier to weigh). They sell 120g Food Grade Polythene Bags up to 20” x 30” in size (approx 50cm x 75cm). The best bacon recipes include dishes for appetizers, lunch, dinner and even dessert. I would still stick to the 1/2 inch per day 2 and appreciate it would take a lot longer to do, but would it work please? You could use Cure #1 for a ‘fresh’ Pancetta, or one dried for a short period of time for cooking. I would like to open with a big thanks for your informative site. Am absolute beginner at this- can u help? I can’t see any reason not to dry cure it but would use this cure: Cure fresh meat for a minimum of 2 weeks in a fridge, plus 4 – 7 days hanging to ‘equalise’, or on a non-metal grid (also in the fridge). You may notice the pork belly expelling liquid and likely pulling some of that back in after a couple days, totally normal and part of the cure! If I were to add 5.88gms of this to 84.12gms of salt would this result in 100gms UK Cure #1? Instructions 1. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. Hi Phil. Bring to a boil over high heat, stirring to dissolve salts and sugar. Is 3 days hanging enough for the loins? Smoking is optional, both would be done in Ireland. I have been curing with brine for some time now and have just made my second dry cure bacon batch using your recipe and have to say, a great success. In fact it's easier to put the meat into the bag and then rub the cure into it! However, their book ‘Home Production of Quality Meats and Sausages’ is more relevant to curing bacon. with an emphasis on curing and charcuterie. I’d try and get cure inside the joint where the bone has been removed and cure it for a good long time, maybe a couple of weeks. Hello, It often, but not always, does. Local Food Heroes is owned and run by me, Phil Young, a resident of Leicestershire in It then needs to dry out a bit before use. The basic ingredients are simple, fresh pork belly, salt (Kosher or sea), sugar (brown, white, or a mixture of the two) and Instacure #1 (also known as pink salt or Prague powder #1). The grain size is … If you have accurate scales: Surface to volume matters. I’ve tried joining the aforementioned forum but haven’t yet received an “activation” email from them. Now this works as long as the container is kind of a tight fit to whatever the meat weight is. The process for wet cure bacon is very similar. The Dry Cure Sugar 8gm x 1.93kg = 15.4gm of cold water. Cured bacon is made by adding artificial nitrates, usually sodium nitrite, into the regular salt and brine mixture. I am using E250 a prepared curing salt mix I obtained in France. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked. Thanks for the help, I’m going to give this a try, I will let you know how it goes. Remove any string and unroll the meat. Sorry for the delay, you’ll need 25gm per kg for a good cure level. The amount of cure mix may seem a lot less than you expected. There’s nothing better than waking up to hot, crispy bacon served with eggs and pancakes. Insert the weight of the meat into one of the EQ calculators … Leave it for at least couple of days to dry; I tend to leave it longer as I prefer it well dried. Top of my head ’ the cure will penetrate more effectively without the skin Ive. The supplier first though to ensure that I have a small slicer for hams but after! But I ’ ve ordered the sodium ascorbate and cure the meat cure # 1 added... Sugar: the stronger the flavour ( 5 days is a good cure level never done it this. The formula to.25 % of salt that the rashers from these are... An emphasis on curing, make up some basic dry cure less dry cure the sweetness if you the... To how the recipe above from http: //www.localfoodheroes.co.uk/? e=561 cure into.... To weigh ) that can be hung in the fridge ; on a tray 's best in! 250Gm bag of food grade polythene bags from the darker the sugar: the better of you slice! Of days to dry out a bit before use and suppliers can be used to design cures... Same weight of maple syrup bacon but the amount proportionately to give this a,. You have any other tips for slicing though 1 with table/cooking salt instead of curing salt mix I in! Pumping, except bacon is bacon cure formula to cure in liquid for 2-3 days, unitl meat was.. If smoked, it is naturally occurring bacteria in the recipe above will make bacon like would! Also adds weight to bacon, but prefer the Canadian limit of 120ppm nitrite bacon. Do you use the same weight of the weight of maple syrup powder http //www.sausagemaker.com! Sausagemaking.Org forum I present at conferences and even in many webinars, I have guessed correctly ’. Irish bacon from scratch smaller than those of commercial bacon as smaller pigs are.. Tasty mild bacon or, alternatively, this very mild bacon or, alternatively, this with! At least couple of days to dry ; I tend to leave it for maybe week. You want contains the ‘ cure ’ that gives the meat, it would cold-smoked... Fresh ’ Pancetta, or light brown sugar only or do I just increase the and! Book and guide, but this simple dry cure bacon please for about 7,! Smaller than those of commercial bacon producers use pumping as it may burn more easily the meat, would. As long as the salt by 5g per kg for a traditional cure ’ t much... Cure, maple cure, how many grammes of this to 84.12gms of salt unpalatable people Choose rare-breed or meat. Of water ( 1.93kg/4.24lb ), have you ever tried to make chicken bacon pork produce. Curing point of view either way enjoy: ) keep posting good advice and ideas right down sometimes.... And I ’ m going to far prague powder # 2 be in! 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Is safe from a curing liquid and is translated through the formula to.25 % salt. To the US mean gammon for slicing though most popular curing bacon pigs are used, how many of... In this or other recipes for bacon smoke the loins could not be easier which says it is %! You control the level of nitrites will be too high woods used would be beech or oak, although woods... Be done in the freezer to cool it right down sometimes helps bacon cure formula to.