Loins and bacon. Mix everything together and then rub your cure onto the outside of the bacon. // salt is always 2.5g per kg
But how many people use accurate level teaspoons, since teaspoon vary a lot also. The salt draws out the water in the meat and performs the actual curing and the sugar cuts the salty flavour so that the finished bacon is edible. If you really canât stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. The biggest challenge for most people when they use this method is that the digital scales or even analog scales do not have the level of accuracy or precision to work out the precise amount to 2 decimal places or 1 decimal place. If brining, it’s a base of 40% water ratio to the weight ie. I use a 1:1 ratio of salt ⦠Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. My first use of Saltpetre, so the calculator was a great help.
So much to read here, I appreciate it. // If brining, add the weight of the water
Weighing the ingredients out insures a good cure as different âgrindsâ of salt and sugar will have different volumes. Meat Weight I don’t use tender quick, because I don’t know how much sugar is in it exactly. When used, the recommended amount is a ratio of 4 oz for each 100 lb (1 kg for each 400 kg) of meat or 0.25% of the total weight of the meat. Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. 1, is a nitrate, a combination of sodium chloride â table salt â and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. You can also use celery powder as a curing agent. A ratio of 0.25% pink curing salt to the total weight of the meat & the water (1 kilogram = 1 Liter, easier with the metric system to do this). Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. var amount = pct * weight / 100; // kg
Just to clarify. We use cookies to make wikiHow great. Will let you know how the pinnekjott goes 6/7weeks Whether it’s bacon or pastrami, this was a game-changer so that’s why I decided to come up with this helpful calculator. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. This curing salt will be mixed with regular kosher salt or sea salt to make up the whole amount of the cure. } else {
I want to summarize the equilibrium curing and equilibrium brining process if your new to these terms. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. http://barbecuebible.com/recipe/8-steps-making-bacon-home/, http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html, http://meatsafety.org/ht/d/sp/i/26023/pid/26023, http://healthyeating.sfgate.com/harmful-effect-sodium-nitrite-food-11184.html, http://www.splendidtable.org/recipes/curing-your-own-bacon, http://www.foodnetwork.com/recipes/homemade-bacon.html, http://essentialstuff.org/index.php/2012/06/09/Cat/curing-meats-at-home/comment-page-1/, http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index, consider supporting our work with a contribution to wikiHow. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. All tip submissions are carefully reviewed before being published. The USDA recommends using one ounce of curing salt per quart of water. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. if (type === "brining") {
We cannot recommend Morton Tender Quick for use with pork belly or bacon. document.getElementById('calcerror').innerHTML = "";
Equilibrium Wet Brining It’s up to you, for simple dry-cured meat 2.25% is a very common sea salt level (pink salt in addition to this, so it ends up being 2.5% TOTAL SALT. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smokerâs temperature and the thickness of the pork belly. So when you are saying, making some dry-cured equilibrium curing style bacon, you will have a base salt amount of say 1.5% â 2.5% of kosher salt or sea salt. Don’t get me wrong, I still love the traditional ‘by the eye’ salting, that a master salter is respected for in Italy (Like the Parma Ham Salt Masters). My favourite so far by Tom Adams / Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily. Pink Salt. weight = weight * 1.4;
Get Homemade Bacon Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. document.getElementById('calcwaterrow').style.display = '';
Include your email address to get a message when this question is answered. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. The shimmering translucence and satin texture of Spanish lomo (cured pork loin) and bresaola and bündnerfleisch (respectively, Italian and Swiss air-dried beef). This time I tried a wet brine and reduced the salt. Always motivating to get such top notch replies about the content. 1 In terms of taste, you will want to get the right amount of ⦠How Much Curing Salt Per Pound of Meat? 5 pound piece of pork belly, skin on or off, your choice. wikiHow's. This is my second make your own bacon video. Nice one, sounds like fun and some progress into this craft! 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. However, you can make a stronger brine if you like your meat very salty. If you want to control the level of saltiness then this method will achieve this. Picture the incarnadine color of corned beef and pastrami. Here is some more info I wrote on curing salt ð, Hi, newbie here, In the calculator section under the pink salt calculation there’s the sea salt calculation, I know this is a dumb question but is the sea salt calculation the suggested amount of salt to use along with the pink salt? The owner of an 85,000 a year Parma Ham factory (mid-sized out of 150 producers around Parma) I visited, said 2-3% of his hams are waste every year. % Pink salt is a special curing salt that includes sodium nitrite. And that what the goal.
[1] X Research source Specify that you want a raw pork belly that hasn't already been cured or sliced. After 7 days, inspect your bacon. of salt/5 gallons of water = 61 degrees brine. rounddp(amount * poundsPerKg * 16,3) + " oz";
Tom sprang to fame with “Pitt Cue” which alas no more. My sausage recipe calls for 1/4 cup of curing salt. I'm using the dry cure recipe found in the book, "Bacon 24/ Seven," for a 5lb belly:-2 cups kosher salt-1 cup brown sugar -1 teaspoon pink salt - 1 tablespoon pepper I most recently reduced the salt to 1.5 cups Dry Curing. SaveIf you only care about how to use curing salts feel free to skip ahead. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s⦠The seasonings can be anything, in this recipe I use chili and garlic.
now the answer is correct for .25% but the 2.5% is not, somewhat confusing if a person was not paying close attention they would put way to much cure. If you wish to do this, be sure to tell your butcher to save the skin if you have them slice the skin off for you. US often uses imperial – pounds/oz, euro and other parts use metric – kgs/grams. of salt/4 ½ gallon of water = 66 degrees brine. The discarded skin can be cooked on its own, either by grilling or deep-frying. 2 (, Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2. function rounddp(x,digits) {
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