What Is Dry Cured Bacon? Basic dry cure ingredients. Aug 07 2016. There are two methods of curing: pumping and dry-curing. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. Home-cured bacon should be tightly wrapped in butcher’s paper (or plastic). Some folks like to wet brine (salty water), some folks like to dry cured bacon. Wow! It does not contain any chemical additives or artificial ingredients. Dry Cured Bacon - Tutorial. Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands. It was amazing!! 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. This method, while the most time consuming, produces the tastiest bacon which has a deeper, more robust flavor profile. This is called the EQ or "Equilibrium" curing method. This method is best for ham, bacon, and small pieces of meat. It works well, but sometimes the bacon can turn out pretty salty. The first recipe is a wet cure; the second, a dry cure. Wet curing is generally faster then dry curing, but it takes up more refrigerator space. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. When using a wet cure, it is generally faster than a dry cure. After three days overhaul and rub in the second part. 14, 13 – 17.Google Scholar. Diving into the details of curing meat will help you understand what ‘uncured’ bacon is. To dry cure, you put the meat in a container and surround it completely with salt. I quarter my pork loin which results in approximately 2″ to 2 1/2″ diameter sections of meat as seen in picture 6 above. This is a pretty easy way to cure bacon. Secret wet cure recipe for smoked bacon. Divide the mixture into three equal parts. When most people refer to curing food they are referring to a “dry-cure”, in opposition to a “wet-cure”, that is in fact a brine. Author. Home › Forums › Miscellaneous Forums › Recipes & Cooking Techniques › Dry Cured Bacon vs Wet Cured Bacon. This method uses a wet cure based on precise weights of both meat and cure ingredients. Apply the first one-third and leave the meat to cure. I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. Glasn. This topic contains 10 replies, has 0 voices, and was last updated by scrumptiouschef 4 years, 9 months ago. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. The liquid cure penetrates about a 1/4″ per day or 1/2″ of the total cross section of the meat. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). Weigh your meat, convert that to grams. The bacon comes out nicely salted with a hint of sweetness, and because it is not smoked, the delicate pork flavor shines through. Cure #2). Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. 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 A wet cure involves steeping the meat in a brine of salt and water. For the purpose of this blog, when I say cure I mean dry-cure. Most bacon today is cured through wet curing. This time I tried a wet brine and reduced the salt. Curing food imparts a unique “cured” flavour to food. We have cured bacon on Timber2Table before using a dry cure method. UNCURED BACON Vs. CURED BACON It is cured with a natural salt such as sea salt, celery powder, etc. If Scott is correct about the dry cure taking 10 day, a wet cure can be done in approximately 1/2 that amount of time. Wet-cured bacon is prepared by immersing sides of bacon in brine or by injecting brine into the meat. Some experts insist dry-curing results in a more pronounced flavor and that the bacon fries up more crispy than when using the wet-curing method. Other experts insist on the exact opposite. You can add other seasonings as well. First make-up the cure using the ingredients below. However, wet curing is usually the safest to do at home. Here, we use a dry cure, which is easier than a wet cure because you don’t have to deal with sloshing containers of brine. Perry, T. W. (1963). I recommend that you use % of weight for your salt, cure, sugar vs 3 TBSP & 1/4 cup, etc. There’s no concept of dry-curing or wet-curing as it is ‘uncured’ bacon. The bottom line is that it comes down to personal interpretation and preference. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. The final product is allowed to have up to 10% brine by weight, leading to shrinking on the pan. Salt, aromatics, seasonings, sugar, and sodium nitrites are commonly used. Bacon is pork that has been cured one of two ways: dry or wet. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. Press question mark to learn the rest of the keyboard shortcuts I like the texture of curing Canadian bacon with a dry cure, a wet cure is easy and it doesn't need to take 10 - 21 days. 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. Topic: Cooking | Tags: bacon, barbecue. March 15, 2016 at 1:58 pm #2825531. ppezalla. The meat should be in a cold environment (such as your fridge) … Dry curing is the process that transforms fresh pork meat into tasty well-preserved bacon. Cure suppliers Details of cures and suppliers can be found on this page. Cooked soybeans for swine: limited feeding vs. full feeding; and wet feeding vs. dry feeding. You left out the last part. If adding spices or aromatics to dry cured bacon, it comes through more when devouring it. 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. Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good bacon. This is the best method for curing bacon at home. Posts March 15, 2016 at 1:58 pm #2825525. scrumptiouschef. The meat is then left to cure. After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). Ensure work surfaces and cutting boards are clean. Curing ingredients like salt, sugar, seasonings, sodium nitrate and other chemicals are mixed to create a brine that the bacon is soaked in or injected with. This method is much more accurate. The end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. It can be bought as both rashers and larger cuts. This is my second make your own bacon video. 2 kilograms of salt; 15 grams of saltpetre (optional) Man do I love some good bacon. of meat: 4 lbs. A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. It is cured with sodium nitrite or sodium nitrate. 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. (3) Tightly wrapped in plastic, bacon cured without nitrates will keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months. I have a wet cure for Canadian bacon, but don't have time this evening to post it. Wet Cured Bacon. Member. Method 1: Dry Curing. The battle rages on. OU12 should be along, he uses a wet cure. Dry-curing bacon is an extremely easy process. Cure is a method of preparing meats or fish for preservation by salting. sugar, 2 oz. ... (Effect of the method of feeding on incidence and cure of parakeratosis in pigs.) The concentration of nitrites can’t exceed 200 parts per million (ppm) in dry-cured bacon and 120 ppm in pumped bacon… salt, 1.5 lbs. Saltpeter (1 lb. I prefer dry curing because removing the moisture intensifies the flavor. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. A gram scale is typically used to weigh the meat. You need to have an accurate digital scale. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. It will keep in the fridge up to 1 week, or in the freezer up to 2 months. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. Smaller meat cuts like bacon, butt, and loins can be cured with a dry mixture based on the following formula for 100 lbs. USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. With belly bacon you generally will wet cure 4 - 5 days, as to generally 7 days with a dry cure. In either case, the use of curing salts, aka pink salts, are recommended. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. (Effect of different sources of energy in fattening bacon pigs on wet and dry feeds.) The so-called ‘cure’ is a mixture of different dry ingredients rubbed around the meat. It’s popular with manufacturers as it’s a faster and cheaper way to cure, but it has downsides for flavour. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. You can also make ‘green’ un-smoked bacon, but generally speaking, smoke gives bacon that bacon flavor we all love! Sanitation. Let's Make Bacon! Some bacon-making folks are of the mind that you can never cure a bacon slab for too long — and they’re probably thinking of the dry curing method when saying that — but I’ve found with the wet cure there is such a thing. 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. r/Charcuterie: Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines … Press J to jump to the feed. 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