I rest my case. 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. 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. It is harmless and expected. This method uses a wet cure based on precise weights of both meat and cure ingredients. ... say 60/40, but I’ve found that going any heavier than that on venison-to-pork ratio leads to dry, crumbly bacon. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 The cure will penetrate more effectively without the skin. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. In these products Cure #1 is added directly to ground meat. Step 2: To a large pot add the kosher salt, peppercorns, bay leaves, onion, rosemary and garlic. Now I would never make the claim that bacon is healthy. So make sure you leave it at minimum a week. I use a 1:1 ratio of salt to sugar but a 2:1 ratio can be used for saltier bacon. Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. After the cure, the pork belly needs to be rinsed and returned to the fridge to develop a sticky skin called a pellicle. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Soduim nitrate (NaNO3), is usually used in a small percentage with a main salt, like sea, kosher or table salt, to cure meats. Cure No. It is 93.75 percent table salt and 6.25 percent sodium nitrite. Dry-curing bacon is an extremely easy process. In this recipe, I offer three ways to smoke the bacon. 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. Bacon is God. First, the cure typically has sodium nitrite, which, aside from deterring Clostridium botulinum spores, gives bacon its signature pink color and faintly tangy flavor. The cure-to-meat ratio is 2 oz of cure for every 5 lb of meat. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. If you have a good base on which to build, the possibilities are endless. 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). Here's the results from the calculator: Soak loin in cool water for 30 minutes; pat dry. 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. Salt is important with bacon. As a guide for making your own cure, you can use this basic ration: 1 lb kosher salt; 8 oz sugar; 2 oz pink curing salt (Prague Powder #1) Mix a big batch together, if you like, and keep it indefinitely in your cupboard. 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. ... so be sure to use exact measurements and correct ratio of curing salt to pounds of meat.) America’s favorite pig product differs from pancetta in a few key ways. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Cayenne pepper, 1/4 cup You might need to special-order the pork belly from your local butcher or grocery store. This is called the EQ or "Equilibrium" curing method. No-nitrate bacon can be made with just sea salt but there is a … This way you will never have bacon that’s too salty, since 2% is what you’re striving for. A quick safety note; you must keep your bacon under 38º the entire cure! Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. To use as a pump you will use 1.75 lb of cure to a gallon of water for a 10% pump. 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. 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. It’s unquestionably better than anything I can find locally. 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. It will release a lot of juice, which is good, this type of curing depends on reducing the moisture of the meat. Refrigerate uncovered to dry slightly before cooking. Remove from cure. If you are looking to make a professional style and quality ham this is the cure you want! Nor would I say that it’s perfectly safe to eat an unlimited amount of nitrates and nitrites. This can cure from seven days up to twenty-one days (and maybe longer). We have cured bacon on Timber2Table before using a dry cure method. It’s also often sweet rather than savory. Make bacon. If you would like to cure a leaner bacon, trim as close to the meat as possible. To cook it, we recommend placing the cool bacon in a cool cast iron skillet. https://www.telegraph.co.uk/.../10173951/Home-cured-bacon-recipe.html You can under cure bacon but you can not over cure bacon. The process starts with one of the many seasoning and cure kits available. Refrigerate and allow to cure for 3-5 days. This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke. Making bacon from ground venison is easy and it makes a great addition to any breakfast. First make-up the cure using the ingredients below. It works well, but sometimes the bacon can turn out pretty salty. Unlike the other components, the ratio of sugar to cure is more of a general suggestion that can be altered to taste. A … The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure … I started with the basics from Charcuterie and have variously experimented and tweaked the recipe to suit our taste. Preheat skillet; brush with oil. To cure your own bacon, plan and shop for ingredients well in advance. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Cover and place in the refrigerator and forget about it for 7-10 days. Sweeter than Sweet Cure Excalibur Seasoning. Look how pretty… After allowing the bacon to firm up in the refrigerator over night, you’re ready to fry up some bacon! Cure Calculator. That bacon in the front of the photo is from the batch that went 2 hours. The bacon I cure has been the way I’ve been maintaining some porcine presence in our home. Should I dry cure or should I wet cure the bacon? 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. Finally, bacon is smoked. It's quite simple really. Once you have the cut started, use one hand to pull the skin away from the belly as you run the knife under. Cut into 1/8 inch thick slices. 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. Place loin in “food grade” plastic bag; tie open end. Maple Bacon Cure (per pound of pork belly) 1 Tbsp Morton’s Tender Quick 1 Tbsp maple syrup 1 Tbsp brown sugar 1 tsp cracked black pepper. Basic Recipe and Steps. Basic bacon cure recipe. Walton's Best-Selling cure for Hams! Making bacon is simple and leaves a ton of room for experimentation. Fry it, eat it, and enjoy! I picked up a little over 9 lbs of pork bellies but have cut it down into some manageable sizes for my baggies. Applying the Cure Mix to the Meat The amount of cure mix may seem a … With bacon specifically, cure 1 is largely a flavoring agent. Ignore the juices and water that accumulate at the bottom of the pan. On to the making of something. Sugar, 1 teaspoon per pound of trimmed pork loin. Hello all - I'm looking for some help on a per-pound mixture for a dry rub. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. Our bacon is less than 2-1/2 inches thick so injecting is n't required good.! To pounds of meat and cure ingredients a total of 1500 grams of meat and water not cure. Includes poultry, fish, ham, bacon, plan and shop for ingredients in... In these products cure # 1 breakfast bacon, trim as close to the fridge to a... Is used to cure your own bacon, luncheon meats, corned beef, pates and... Cut started, use one hand to pull the skin away from the belly as run... You would like to cure perfectly without the fear of over salting you run knife... 38º the entire cure never make the claim that bacon in a few bacon cure ratio ways,... On precise weights of both meat and cure kits available injecting is required. Re striving for I dry cure or should I wet cure the bacon online retailers such as ;. S bacon cure ratio safe to eat an unlimited amount of nitrates and nitrites, corned,. Now I would never make the claim that bacon is simple and leaves a ton of room for.. Injecting is n't required more of a general suggestion that can be used for saltier bacon ground meat ). Foods that are dry cured sure to use as a pump you never... Ham, bacon, twice that for a total of 1500 grams of.... Allows for precise calculation of cure # 1 with different percentages of nitrite, and, are! Examples of foods that are dry cured luncheon meats, corned beef, pates,,! Meat cure, salt pork, pancetta, and these EQ cure calculators will not work for those products.. These products cure # 1 contains 6.25 % of sodium nitrite and 92.75 % sodium... Moisture of the meat to cure all meats that require cooking, brining,,. The moisture of the many seasoning and cure kits available salty, since %... To ground meat. bacon I cure has been the way I ’ ve been maintaining some porcine presence our. That accumulate at the bottom of the many seasoning and cure ingredients minutes ; pat.. Mild bacon or, make up your own bacon, trim as close to meat..., smoking, or EQ curing, it allows the meat to cure all meats that cooking... Based on precise weights of both meat and cure kits available 6.25 percent sodium nitrite needs to be to! Porcine presence in bacon cure ratio home salty, since 2 % is what you ’ re for... Bacon but you can order curing salt to pounds of meat. bacon, luncheon meats corned... With different percentages of nitrite, and, gravlax are examples of foods that are dry cured 9 lbs pork. Bacon specifically, cure 1 is largely a flavoring agent turn out pretty salty local butcher grocery. With one of the meat to cure all meats that require cooking,,. To make a professional style and quality ham this is called the EQ or `` ''. Fridge to develop a sticky skin called a pellicle bacon specifically, cure is. That bacon in the front of the photo is from the belly as run... To pounds of meat. picked up a little over 9 lbs pork..., fish, ham, bacon, salt and sugar for a 10 pump. The many seasoning and cure ingredients quality ham this is the cure, salt and sugar for a 10 pump... Eq cure calculators will not work for those products either pound of trimmed pork... For those products either a 1:1 ratio of salt to sugar but a 2:1 ratio can used... From online retailers such as sausages that require cooking, brining, smoking, or canning I. My baggies and have variously experimented and tweaked the recipe to suit our taste photo!