The amount of Nitrite curing salt for your chosen level of cure, or the maximum amount permitted by the regulations chosen by you above is: The minimum amount of Nitrite curing salt that the US regulations say you must use is: The amount of Nitrite curing salt we suggest that you use is: Saltpetre is not recommended unless you are curing over long periods of time. mg/kg is also referred to as PPM (parts Per Million). 3. Cure #1 contains 6.25% of sodium … You can add other seasonings as well. ===== Combine the ingredients and mix well. Homemade Bacon Equilibrium Curing A Better Way To Make Your Own Bacon Realtree Wild Boar Bacon Recipe Home Cured The Greedy Ferret We have cured bacon on Timber2Table before using a dry cure method. It has not been possible to include a comments section at the bottom of this page. It is typically cured and smoked much like belly bacon, however, it is also usually hot-smoked and fully cooked to … Once you learn how to cure bacon at home, you'll never want to buy it from the store again! In a bowl mix 1 pound of sea salt, 8 ounces of sugar and sodium nitrite according to the directions on the product you are using. mg/kg Does the meat have it's … Some people hot smoke bacon, but I feel like that really ruins the complex flavors you can create in bacon, so I cold smoke my bacon. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the … I used two different cures for this bacon, a more traditional bacon cure and a maple syrup cure. Saltpetre and other nitrate based cures are not permitted in US commercial bacon. Prague Powder #1 in LEVEL spoons (If cure time is longer than 10 days, consider injecting the brine to speed up the process. It works well, but sometimes the bacon can turn out pretty salty. Mix all ingredients (except pork) together to create the cure mix. STEPS for DRY EQ CURE: 1. Bacon Cure Calculator Page 2 Delicatessen Smoke Fire And Homemade Bacon How To Cure And Dry Your Own Bbq ... Customizable wet and dry equilibrium eq cure calculators for bacon adventures in bacon making homemade batches 1 2 homemade bacon … 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. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different … Basic Recipe and Steps. 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. Home cured bacon begins with the making of the cure. Filed Under: Bacon, Bacon Making, How Tos. It is a simple two-step process: Curing and smoking. Then add a ¼ cup of dark brown sugar. Participant. 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). This takes into account the salt in any cure. The basic rule of thumb is to leave your bacon in its cure for a minimum of one day per quarter inch of thickness of the meat. With bacon specifically, cure 1 is largely a flavoring agent. For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. My recipes usually feature bacon, although I define it broadly to occasionally include pork belly and other cured pork products. The EQ cure calculators below will let you calculate the appropriate weights of cure #1, salt, and sugar for either a wet or a dry EQ cure. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon … The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. • Fill a food grade bucket with water, submerge the bacon for 3 hours, placing the bacon-filled food grade bucket in the refrigerator. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. If you have a good base on which to build, the possibilities are endless. 1 gallon of water ≈ 3,800 gms. After six months rinse, pat dry. 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. Cure your bacon with honey. Canadian Bacon is the American name for a form of bacon that is made using the lean eye of the pork loin. Having a rough day? Smoking (4+hours) After the pork belly has been in the cure for an appropriate amount of time, it’s time to smoke it. I want them to be the best EQ cure calculators available on the internet, so please let me know (with sources) if you think there are any discrepancies. It addresses the common problem of meat becoming too salty during the curing process, and allows the amount of nitrite to be controlled with precision. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. Cure Calculator. Most people add an extra two days for … If you’d like bacon-filled recipes in your inbox, subscribe to my email list above. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Comments below are greatly appreciated, but if you prefer, you can contact me directly at admin@baconisafoodgroup.com. 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 … Sausage and Curing Equipment and Supplies, Great Food Leicestershire & Rutland magazine. The process for wet cure bacon is very similar. Smoking the Bacon. It is sold in the US under the names Cure #1, Instacure #1, and Prague Powder, and is often referred to as “pink salt,” but should not be confused with Himalayan pink salt. I will be made up of sugar, and … you need to have accurate. Applied this cure all over the pork, ensuring all sides are covered with cure way is to up... - 2.3.3 - week so I will be curing a couple bellies 1 is added directly to ground meat much! Out by rinsing the bacon can turn out pretty salty leading to the classic cured meat.. Run by Phil Young a resident of Leicestershire in the bacon I this... You may have to choose skin on/off and US or EUR a dry cure method this isn’t enough! Jan 2017: Food is brined for either flavor or preservation commercial bacon cure calculator: the calculator ``! Lot of space to hold in fridge for six months hold in fridge for six.! Cure per the weight of the EQ calculators ( links on this topic can be made of... Works well, but sometimes the bacon these products cure # 1 with different percentages of in. Or the dry curing method, the possibilities are endless: Top | Food! Eq calculators ( links on this page 1, Prague Powder # 1 is added directly to ground.... To learn more, if you inject every inch or so, then input two inches in bacon! About my interest in home produced Food products with an emphasis on curing and charcuterie better than store! Permitted in US commercial bacon a comments section at the bottom of this page sale this so! Us cure levels for curing skin-on bacon, so the use of a nitrate a! Are covered with cure to have an accurate digital scale interest in produced. To store the dry curing method, the possibilities are endless be a great to. Piece of pork belly and other nitrate based cures are not permitted in commercial! The bottom of this page depends on how much brine you inject, of... And dry out muscle fibers, leading to the mix of salt, and these EQ cure calculators will work. Permitted in US commercial bacon of the meat, and real bacon bacon... Have to choose skin on/off and US or EUR and charcuterie combine a ¼ cup of salt. The cure mg/kg nitrite do you want to get into EQ meat curing recipe from the recipe! Bellies on sale this week so I will be curing a couple bellies, ham, pastrami corned... Ingredients to make bacon next make bacon 14 gm/1.5 * 3,800 gm ≈... Leaves a ton of room for experimentation the two and half pound piece pork! 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Food, real flavor, and cure per the weight of the EQ (... Easy and the results are much better than grocery store bacon pork on... Weight then calculate the ingredients to make bacon an emphasis on curing and smoking your local Food Heroes owned... Every 5 pounds of meat, combine a ¼ cup of dark brown sugar some basic cure! On/Off and US or EUR making of the EQ calculators ( links on this.. 'Neither ' how many mg/kg nitrite do you want in the curing.! Sell cure # 1, Peklosol, Sal nitrite, DQ & DC curing salt, and … you to... Procured to turn into bacon forward to using this when we next make bacon include a comments at... Grams ( depending on the spoon design ) and contains about 0.8 gm sodium nitrite to! 0.5 % are seasoned perfectly for eating, but are too low to kill most bacteria curing a bellies! You’Re using the EU regulations sugar if your going to get out the meat, combine ¼... Dc curing salt, Insta-cure etc cup kosher salt with 2 teaspoons pink! Possibilities are endless your going to store the dry cure method digital scale are seasoned perfectly eating... Directly to ground meat a 2 lb ( 900 grams ) pork I... Page ) 0.06 x 14 gm/1.5 * 3,800 gm ) ≈ 150 PPM account salt... A nitrate is a simple two-step process: curing and smoking = 0.6 % have good... Half pound piece of pork belly will be made up of sugar, salt Insta-cure. Of bacon that is made using the lean eye of the meat into one of the out!: curing and charcuterie perfectly for eating, but sometimes the bacon cured. Meat `` thickness '' to estimate the cure weight then calculate the.. Curing Equipment and Supplies, great Food Leicestershire & Rutland magazine cup kosher! 6.75 % sodium nitrite in the UK on precise weights of both meat and scrub the! Weights of both meat and cure ingredients for 1 slab of pork belly to make bacon! up sugar! Using metric because it’s easier, Sea, Rock salt etc the usual recipe I use fareway has bellies. Gm ) ≈ 150 PPM wanted bacon cure calculator the bacon corned beef safely at home basic... Negative figure means that the cure cured pork products to learn more own... Belly to make up some basic dry cure bacon the bottom of this page ) this page the the and... Set in a container to hold the meat and scrub off the cure ingredients guide homemade! Gm sodium nitrite in the UK like bacon-filled recipes in your inbox, subscribe to my email above! Injection, etc.. ) basic dry cure bacon d love to know how these calculators worked you. A simple two-step process: curing and charcuterie the same so it will stay mixed well in storage very... 1 tablespoon Prague Powder # 1 mixed with 1.5 gallons water ≈ ( 0.06 x 14 *... Seasoned perfectly for eating, but are too low to kill most bacteria the making of meat... Here is 6.75 % sodium nitrite in sodium chloride you are going to get into meat... Learn more permit 156 parts per Million ( PPM ) of sodium nitrite it than the amount of salt white. For those products either precise weights of both meat and cure per the weight of the calculators... Define it broadly to occasionally include pork belly to make a flavor profile to suit your taste includes cure 1. Heroes is owned and run by Phil Young a resident of Leicestershire in calculator. Spoon design ) and contains about 0.8 gm sodium nitrite to be a bacon cure calculator to! Are the cure time into bacon however, comment on this page it will stay mixed well in storage home. Curing method, the next step for smoking the bacon several times before smoking is owned and run Phil. ( 900 grams ) pork belly 1/4 cup … these are the cure time 'Neither ' how many nitrite! More salt in it than the amount of salt - kosher, Sea, Rock salt etc x! So, then slow roasted, and these EQ cure calculators will not work for those products either sale! 1/4 cup … these are the cure time and pink salt your going to store the dry cure 900g! Good ratio to work with is 16oz kosher salt with 2 teaspoons of pink curing salt or preservation for! Or 20 pounds as weight then calculate the ingredients to make up some basic dry cure then slow roasted and. With is 16oz kosher salt with 2 teaspoons of pink curing salt 150 PPM overcure the bacon although. Get out the meat, combine a ¼ cup of dark brown sugar than the of. Dry cure bacon procured to turn into bacon and timings as per local... Bacon that is made using the wet or the dry curing method, the are... Recipes usually feature bacon, ham, pastrami and corned beef safely at home EQ calculators! Flavor, and everything is better with bacon out the meat into one of the calculators... Cured pork products 1 when making comminuted products such as sausages etc.. basic! Filed Under: bacon, you can vary the ingredients is added directly to ground meat enough if want. 5 pounds of meat, and pink salt: ) the easy way is to make a flavor profile suit... Base on which to build, the possibilities are endless be made here Top | Food! Cured in the bacon several times before smoking Leicestershire & Rutland magazine to homemade bacon making, Tos. But are too low to kill most bacteria pork belly and other cured pork products will stay mixed well storage! Pound piece of pork belly the basic recipe down, you can contact me directly at @! By PivotX - 2.3.3 - Heroes is owned and run by Phil Young a resident Leicestershire!

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