Reply. Jeff on Bacon Cure Calculator: Hello Phil, Can this calculator be used f… Guy on Pauline's Ham: Is this a suitable wet cure method for ba… Phil Young on Cider Ham: Tony, I’m glad it worked OK for you. 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. November 13, 2015 at 10:58 am . First make-up the cure using the ingredients below. Feb 17, 2016 #2 smokin monkey Master of the Pit. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Should I dry cure or should I wet cure the bacon? Regardless of what these recipes may call for, the recommended amount of cure #1 is 1 tsp per 5 pounds of meat. You can! Plug in 10 or 20 pounds as weight then calculate the ingredients. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. A ‘genuine’ wet-cure would’ve meant submerging the belly in a cold water solution but we’re taking baby steps in the process. I have no experience here, so I don't know what to put in for the percentages. We have cured bacon on Timber2Table before using a dry cure method. It is typically cured and smoked much like belly bacon, however, it is also usually hot-smoked and fully cooked to an internal temperature of 140-145. Just tested my first batch of back bacon, with excellent results. salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. Bahahaha! You calculate how long it will stay in the brine by multiplying thickness of the pork in inches by 4 days and add 2. Even at low temperatures the addition of sugar to wet cure should be limited to 2 % (in relation to salt) or less as it may start rapid fermentation which in turn may affect the quality of the product. 1 of 2 Go to page. Use pickling salt and white sugar if your going to store the dry cure. There is a better one also? 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 the spirit- you go girl! You mean, I, who has had her first garden this year, and has no animals other than the dog(yet), can cure bacon in my kitchen?! Photography by Chia Chong. Maren. Maple Bourbon Bacon-Wet Cure Method There are lots of recipes for bacon out there, but we just liked the look of this one; it marries all of our vices together so well. Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. Also diggingdogfarm cure #1 seems to be stuck at 6.25%. Just make up more or less brine using the same proportions if you need to. Tous les décès depuis 1970, évolution de l'espérance de vie en France, par département, commune, prénom et nom de famille ! 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 making a comprehensive guide biafg how to make the best bacon calculator guide eat cured meat. Ernest Wallace says. Next Last. Classic Streaky Bacon; 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).I’ve been making my own bacon for about 20 odd years. The Wet Cure Calculator offers several dif… I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. December 12, 2020 at 11:00 am. 2,357 276 Joined Oct 27, 2013. Jul 8, 2012 #11 diggingdogfarm Master of the Pit. I mean really, how could it get better? Please adjust the quantity accordingly. 21 10 Joined Jul 20, 2013. Reply. Dry-curing bacon is an extremely easy process. Normally it is accepted to use between 1-2 % of sugar in a wet curing solution and 2-2.5 % of sugar in a dry cure mix. December 17, 2020 at 8:38 am. La réponse est peut-être ici ! At the end of the curing period the dry belly had lost roughly 30% of its weight which now stood at 3.85lbs. Cure Calculator. I personally pr… Wet-curing process. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. For example, if the pork was 2 1/2 inches thick, you would multiply it by 4 and add 2 (12 days). Dry Cure Bacon Calculator (local food heros) universal cure calculator (diggingdogfarm) Can anyone explain how to use these to help getting the ratios right? Hi Bray, App … Thanks . 2 kilograms of salt; 20 litres of water; 50 grams of saltpetre (optional) Flavourings such as black peppercorns, sugar, beer, etc; These quantities are approximately what you'll need to wet-cure a whole belly from a pig at pork/bacon weight. Just keep the dog away from the bacon, lol! We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Brine the pork and turn it every day or two. Kimberly @ The Daring Gourmet says . Basic Dry Cure Bacon. Here's the results from the calculator: I hope that makes sense. Bacon Mild Bacon A cure for a Mild Bacon - This is a very mild cure. Group Lead. Finally, salty bacon and see-through strips are a thing of the past! Reply. The app does all the hard work for you in regards to ingredient calculations and timings as per your local food standards. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. In these products Cure #1 is added directly to ground meat. Reactions: charcuterieguy. In the past, after the cure phase I've always soaked the bacon in clear water for 20 minutes, changed the water, and did another 20 minute soak. The grain size is about the same so it will stay mixed well in storage. Please help. I am of the school that your brine should be sweeter rather than saltier. My Bacon Cure Calculator can be used to design bacon cures that comply with either. Phil, - 17-01-’14 20:21 . 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. 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. Makinbacon.net is not responsible for any illness or injury caused by the process of makin' homemade bacon. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. 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. This time I just rinsed them off under running water. ~Martin . I prefer to dry cure bacon rather than wet cure it in a brine. How to make your own bacon and never buy bacon from the store again. Dry cure bacon calculator. Our bacon is less than 2-1/2 inches thick so injecting isn't required. Calculating bacon cure time using Morton® Tender Quick® or Sugar Cure® (Plain or Smoke Flavored) Thread in 'Curing' Thread starter Started by mr t 59874, Start date Oct 28, 2013; 1; 2; Next. Making bacon at home... but why? Enjoy :) The easy way is to make up some basic dry cure. ... (there are online calculator’s for that if you look it up) or remove that extra 1/2 pound from the pork belly. When the pork has brined, take it out and put it on a rack. Not sure if that is on purpose. Basic dry cure ingredients. How To Wet Cure Bacon. There are many different schools on the brines salt to sugar ratios. 2,631 260 Joined Jun 9, 2011. Because home made bacon has great flavour, texture, and you control the ingredients. This will store well in a closed container. I need to go to the butcher’s shop tomorrow! Wet Cure Method. You do not need a fancy curing room, an aging cave, or an impressive beard to make your own bacon. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Coffee, bourbon, maple syrup, salt, and pork. I think I'll be going back to soaking. To taste like American bacon, yes, I recommend smoking it. Canadian Bacon is the American name for a form of bacon that is made using the lean eye of the pork loin. January 4, 2012 By Libbie Summers – An exerpt from The Whole Hog Cookbook. Doing so makes it ready to eat without being further fried in a pan or cooked using any other method. YES! The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Facebook ; Prev Article Next Article . Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. 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). Oct 28, 2013 #1 mr t 59874 Master of the Pit. SMF Premier Member. Combien de temps vous reste-t-il ? ===== Combine the ingredients and mix well. This method uses a wet cure based on precise weights of both meat and cure ingredients. Do I need to smoke? The process for wet cure bacon is very similar. Basic wet cure brine ingredients. 4,650 167 Joined Jun 23, 2011. SMF Premier Member. OTBS Member. Go. My favourite Bacon A cure with slightly more salt and less sugar - My favourite Bacon. With all the different dry cured bacon recipes, I was beginning … November 13, 2015 at 10:02 am . yellowbirchhobbyfarm. Thread in 'Hot Smoked Bacon' Thread starter Started by bray, Start date Feb 17, 2016; Feb 17, 2016 #1 bray Newbie. 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 works well, but sometimes the bacon can turn out pretty salty. 2 kilograms of salt; 15 grams of saltpetre (optional) That's why! It does not really matter much whether white or brown sugar is used. Last edited: Jul 8, 2012. The wet-cured belly weighed 5.5lbs. Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. A large canning jar with tight fitting lid works well. Any one know where to get this? Whe… Tony on Cider Ham: Came out 100% wonderful.