Dry curing requires a lot of space to hold the meat, and … You need to have an accurate digital scale. Making bacon is simple and leaves a ton of room for experimentation. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure time. Weigh the boneless meat in grams. The Wet Cure Calculator offers several dif… ===== Combine the ingredients and mix well. Basic Recipe and Steps. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. I hope you enjoy! Now we have the cure mix made up we just need to get the pork loin and we are ready to make the bacon. 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 … Plug in 10 or 20 pounds as weight then calculate the ingredients. The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. Cure #1 contains 6.25% of sodium … Local Food Heroes is owned and run by Phil Young a resident of Leicestershire in the UK. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. The cure time and pink#1 are off from the usual recipe I use. Process of Equilibrium Curing Bacon. Cure your bacon with honey. As mentioned accurate kitchen scales are a must for this, most scales go to 0.1 oz or 1 gram or 0.3-0.6 oz or 3-5 grams. Coletrain27. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. It has not been possible to include a comments section at the bottom of this page. The grain size is about the same so it will stay mixed well in storage. It is a simple two-step process: Curing and smoking. Once you learn how to cure bacon at home, you'll never want to buy it from the store again! 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 #1. Comments below are greatly appreciated, but if you prefer, you can contact me directly at admin@baconisafoodgroup.com. This refers to the amount of salt - Kosher, Sea, Rock salt etc. Wet Cure Method. I used two different cures for this bacon, a more traditional bacon cure and a maple syrup cure. 1 tablespoon Prague Powder #1 weighs ≈ 14 grams (depending on the spoon design) and contains about 0.8 gm sodium nitrite. 1 tablespoon Prague Powder #1 mixed with 1.5 gallons water ≈ (0.06 x 14 gm/1.5 * 3,800 gm) ≈ 150 ppm. 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. Has anyone tried Amazingribs bacon cure calculator? Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. 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. Smoking (4+hours) After the pork belly has been in the cure for an appropriate amount of time, it’s time to smoke it. • Allow to cure for 5 days. Amounts above 250 mg/kg will not be calculated. Great calculator, look forward to using this when we next make bacon!! If you have a good base on which to build, the possibilities are endless. Adjust depending on how much bacon you are going to make (you will need significantly more if you are curing an entire pork belly). Using metric because it’s easier, Sea Salt @ 2.0% x 900g. October 28, 2020 at 7:29 am #1983163. Food should taste good, and everything is better with bacon. 3. Filed Under: Bacon, Bacon Making, How Tos. Check out my comprehensive guide to homemade bacon making to learn more! With bacon specifically, cure 1 is largely a flavoring agent. 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. This refers to the mix of Salt and Sodium Nitrite. What is the percentage of Nitrite in the Curing Salt? 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. You can also follow me on Pinterest, Instagram, or Facebook, and please share my recipes with your friends on social media. At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. Each month redistribute cure over the pork, ensuring all sides are covered with cure. Cure Calculator. On to the making of something. The app does all the hard work for you in regards to ingredient calculations and timings as per your local food standards. STEPS for DRY EQ CURE: 1. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different … This will store well in a closed container. Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. But the actual time depends on how much brine you inject, uniformity of injection, etc..) salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. We've made coffee and black cardamom, bourbon maple, … Bacon Cure Calculator Page 2 Delicatessen Smoke Fire And Homemade Bacon How To Cure And Dry Your Own Bbq READ Cranberry Juice Punch Recipe Non Alcoholic. Having a rough day? However, comment on this topic can be made here. I like to cure my bacon in a plastic bag and if you have one a vacuum bag is a great tool to use for curing. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. This takes into account the salt in any cure. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.3 -. For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. 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. Posts: 953. Making bacon from scratch at home is easy and the results are much better than grocery store bacon. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. Calculate Equilibrium Cure or Brine If US is selected but Skin-On/Skin-Off isn't: the calculator will default to the US cure levels for curing skin-on bacon. 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. Saltpetre and other nitrate based cures are not permitted in US commercial bacon. These are the cure ingredients for 1 slab of pork belly. The maximum permitted in the EU is: Sodium Ascorbate or erythorbate (optional), Copyright © 2014 Phil Young - All rights reserved. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. Dry Cure Bacon Calculator; Total Weight of Boneless Meat: gm Are you curing to US or EU regulations: EU US Neither If you have selected 'Neither' how many mg/kg nitrite do you want in the bacon? mg/kg Does the meat have it's … 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. Note: if EU or US is not selected, the calculator will default to using the EU regulations. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the … It allows a dynamic equilibrium to develop for salt, sugar, and nitrite such that the levels are the same in both the meat and the surrounding cure or brine. Use pickling salt and white sugar if your going to store the dry cure. 1 gallon of water ≈ 3,800 gms. 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). Set in a container to hold in fridge for six months. After six months rinse, pat dry. • When five days are up, you are going to get out the meat and scrub off the cure. Next, add spices: 2 tablespoons of red pepper flakes, 2 tablespoons of smoked sweet paprika, and 1 teaspoon of cumin seeds. ‎The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Prague Powder #1 in LEVEL spoons (If cure time is longer than 10 days, consider injecting the brine to speed up the process. The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. 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. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Happy curing! 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 The final product should look a bit like this: I am happy to make tweaks if warranted. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. 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. This isn’t accurate enough if you want to get into EQ meat curing. Enjoy :) The easy way is to make up some basic dry cure. Mix all ingredients (except pork) together to create the cure mix. A negative figure means that the cure has more salt in it than the amount wanted in the bacon. Calculate Equilibrium Cure (Calculator Tool) Accurately Use Scales to Measure Out All Ingredients; Grind the Salt/Spice Cure to a Fine Powder; Apply cure inside a Bowel; Place Inside Bag and Remove Excess Air; Place in Fridge for Curing; 1. • Dump the water. Homemade Bacon Equilibrium Curing A Better Way To Make Your Own Bacon Realtree Wild Boar Bacon Recipe Home Cured The Greedy Ferret mg/kg is also referred to as PPM (parts Per Million). 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. 2. 4 lbs pork belly 1/4 cup kosher salt 1/4 cup … Otherwise the calculator at localfoodheroes offers this option. My recipes usually feature bacon, although I define it broadly to occasionally include pork belly and other cured pork products. Real food, real flavor, and real bacon. Insert the weight of the meat into one of the EQ calculators (links on this page). It works well, but sometimes the bacon can turn out pretty salty. • Fill a food grade bucket with water, submerge the bacon for 3 hours, placing the bacon-filled food grade bucket in the refrigerator. 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. It includes Cure #1, Prague Powder #1, Peklosol, Sal Nitrite, DQ & DC Curing salt, Insta-cure etc. You may have to choose skin on/off and US or EUR. It helps to keep the cure … In these products Cure #1 is added directly to ground meat. 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 … Here it is that I �ramble on� about my interest in home produced food products with an emphasis on curing and charcuterie. Canadian Bacon is the American name for a form of bacon that is made using the lean eye of the pork loin. It is typically cured and smoked much like belly bacon, however, it is also usually hot-smoked and fully cooked to … 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. 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. Smoking the Bacon. Typical values: Cure #1 = 6.25%, Europe = 0.6%. Place pork in cure mix and distribute evenly. We have cured bacon on Timber2Table before using a dry cure method. Then add a ¼ cup of dark brown sugar. 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. 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. The process for wet cure bacon is very similar. For instance, if you have a 2 lb (900 grams)pork belly to make bacon. N.B. Most people add an extra two days for … If you have selected 'Neither' how many mg/kg nitrite do you want in the bacon? You can add other seasonings as well. Place into a black plastic garbage bag. This method uses a wet cure based on precise weights of both meat and cure ingredients. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Copyright © 2020 Bacon is a Food Group on the Foodie Pro Theme, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), « Gyoza Recipe: Bacon and Shrimp Potstickers, comprehensive guide to homemade bacon making, Customizable Wet and Dry Equilibrium (EQ) Cure Calculators for Bacon. Let me know if this is something you’re interested in via comment or email (admin@baconisafoodgroup.com), and I may develop more options down the road. Whilst there are already quite a few cure calculators for bacon on this site, none allow you to choose your own levels of salt, sugar etc. Home cured bacon begins with the making of the cure. mg/kg is also referred to as PPM (parts Per Million). If you accidentally overcure the bacon, you can wash some of the salt out by rinsing the bacon several times before smoking. Sausage and Curing Equipment and Supplies, Great Food Leicestershire & Rutland magazine. I’d love to know how these calculators worked for you! Amounts above 250 mg/kg will not be calculated. Print Ingredients. If you’d like bacon-filled recipes in your inbox, subscribe to my email list above. Basic Dry Cure Bacon. Fareway has pork bellies on sale this week so I will be curing a couple bellies. Participant. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. I’ve never made bacon … Cure time and pink salt basic dry cure bacon a couple bellies many nitrite! It broadly to occasionally include pork belly 1/4 cup kosher salt 1/4 cup … these are the cure time curing! 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