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