Plug in 10 or 20 pounds as weight then calculate the ingredients. You can also follow me on Pinterest, Instagram, or Facebook, and please share my recipes with your friends on social media. With bacon specifically, cure 1 is largely a flavoring agent. Set in a container to hold in fridge for six months. Insert the weight of the meat into one of the EQ calculators (links on this page). Typical values: Cure #1 = 6.25%, Europe = 0.6%. Calculate Equilibrium Cure or Brine Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. • Dump the water. You may have to choose skin on/off and US or EUR. Saltpetre and other nitrate based cures are not permitted in US commercial bacon. 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. Making bacon is simple and leaves a ton of room for experimentation. 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: Real food, real flavor, and real bacon. 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. Check out my comprehensive guide to homemade bacon making to learn more! But the actual time depends on how much brine you inject, uniformity of injection, etc..) This refers to the amount of salt - Kosher, Sea, Rock salt etc. Smoking (4+hours) After the pork belly has been in the cure for an appropriate amount of time, it’s time to smoke it. Amounts above 250 mg/kg will not be calculated. Canadian Bacon is the American name for a form of bacon that is made using the lean eye of the pork loin. 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. Great calculator, look forward to using this when we next make bacon!! I am happy to make tweaks if warranted. mg/kg is also referred to as PPM (parts Per Million). Amounts above 250 mg/kg will not be calculated. • When five days are up, you are going to get out the meat and scrub off the cure. Posts: 953. It has not been possible to include a comments section at the bottom of this page. The Wet Cure Calculator offers several dif… This isn’t accurate enough if you want to get into EQ meat curing. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. If you have a good base on which to build, the possibilities are endless. Most people add an extra two days for … 2. This takes into account the salt in any cure. Each month redistribute cure over the pork, ensuring all sides are covered with cure. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. Weigh the boneless meat in grams. 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. It is typically cured and smoked much like belly bacon, however, it is also usually hot-smoked and fully cooked to … 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. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. Place into a black plastic garbage bag. 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. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Cure Calculator. salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. ‎The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. 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. Cure your bacon with honey. However, comment on this topic can be made here. 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. 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. 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. Fareway has pork bellies on sale this week so I will be curing a couple bellies. We've made coffee and black cardamom, bourbon maple, … 1 tablespoon Prague Powder #1 mixed with 1.5 gallons water ≈ (0.06 x 14 gm/1.5 * 3,800 gm) ≈ 150 ppm. I’ve never made bacon … We have cured bacon on Timber2Table before using a dry cure method. 1 gallon of water ≈ 3,800 gms. My recipes usually feature bacon, although I define it broadly to occasionally include pork belly and other cured pork products. Here it is that I �ramble on� about my interest in home produced food products with an emphasis on curing and charcuterie. 4 lbs pork belly 1/4 cup kosher salt 1/4 cup … What is the percentage of Nitrite in the Curing Salt? Basic Dry Cure Bacon. If you’d like bacon-filled recipes in your inbox, subscribe to my email list above. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. If you accidentally overcure the bacon, you can wash some of the salt out by rinsing the bacon several times before smoking. 3. The cure time and pink#1 are off from the usual recipe I use. For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. Print Ingredients. 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. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. 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? The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. 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. If you have selected 'Neither' how many mg/kg nitrite do you want in the bacon? You can add other seasonings as well. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. Local Food Heroes is owned and run by Phil Young a resident of Leicestershire in the UK. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Prague Powder #1 in LEVEL spoons (If cure time is longer than 10 days, consider injecting the brine to speed up the process. 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. Enjoy :) The easy way is to make up some basic dry cure. Making bacon from scratch at home is easy and the results are much better than grocery store bacon. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different … Then add a ¼ cup of dark brown sugar. 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. It is a simple two-step process: Curing and smoking. After six months rinse, pat dry. For instance, if you have a 2 lb (900 grams)pork belly to make bacon. Basic Recipe and Steps. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. 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. I used two different cures for this bacon, a more traditional bacon cure and a maple syrup cure. Mix all ingredients (except pork) together to create the cure mix. • Allow to cure for 5 days. Use pickling salt and white sugar if your going to store the dry cure. Having a rough day? Food should taste good, and everything is better with bacon. ===== Combine the ingredients and mix well. It works well, but sometimes the bacon can turn out pretty salty. This method uses a wet cure based on precise weights of both meat and cure ingredients. 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. 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. I hope you enjoy! Cure #1 contains 6.25% of sodium … 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 … This will store well in a closed container. 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 … A negative figure means that the cure has more salt in it than the amount wanted in the bacon. 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. Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.3 -. Wet Cure Method. Place pork in cure mix and distribute evenly. Filed Under: Bacon, Bacon Making, How Tos. Using metric because it’s easier, Sea Salt @ 2.0% x 900g. 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. On� about my interest in home produced Food products with an emphasis on curing and charcuterie seasoned perfectly eating! 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