Sprinkle some of the cure over the bottom of your curing container. Also does of brining or curing change the nutritional value of the meats? Calculate Equilibrium Brine; Accurately Use Scales to Measure Out All Ingredients; Grind the Salt/Spice Cure to a Fine Powder; Dilute Cure Mix Completely in Water; Place Meat into the Brine Cure Container; Remove & Pat Dry; 1. Think of it just … Rather, it balances out the intense flavor of the salt. To preserve meat with salt, you need to completely displace all of the water in the meat, so curing will take a lot longer! I always cure using an equilibrium cure. You’ll get more nitrites from a serving of spinach than from an entire cured salami. This is the best method if you are trying to cure small amounts of meat at home. It's quite simple really. Always play it safe and cook or smoke your meat after curing. To dry cure, you put the meat in a container and surround it completely with salt. This is called the EQ or "Equilibrium" curing method. ... Apr 8 How To Make Equilibrium Brine Cure Bacon Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Related Posts. Simple bacon can take a week and large meats like hams can take months. Wet Cure Method. To dry cure, you mix up your salt and spice mix, coat the meat, and store it in a temperature and humidity controlled space. While you will absolutely cure your pork belly and end up making bacon, it’s going to be too salty. It works well, but sometimes the bacon can turn out pretty salty. Check us out on Instagram for a 'behind the scenes' look at what we do. Honey, corn syrup, and maple syrup also work like sugar for curing. Contrary to common belief, saltpeter does not directly preserve food. The meat should be in a cold environment (such as your fridge) while dry curing. Dry Cured/ Cold Smoked Bacon See Bacon & the Art of Living, Chapter 02: Dry Cured Bacon DRY CURED BACON WITH NITRITES Bacon recipe: General recipe: 2.00% - 2.5% salt, 1% brown sugar, 0.25% #1 then whatever flavoring you want. I recommend purchasing a scale that measures to the 1/10 or 1/100 of a gram prior to embarking on your first bacon-making journey. the rule of thumb is 1.134gram per pound of meat, refrigerate the meat and it will drain moisture from the meat, and then rinse off the cure at the end of the curing period, and hang it up to dry. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days. Some recipes will also call for Morton Tender Quick, which is a combination of salt, sugar, and both sodium nitrate and sodium nitrite. Want to stockpile your own food but not sure where to start? Meat already contains a lot of moisture, but the salt in the brine draws it out to create an equilibrium. In this way, NO can kill deadly botulism spores and preserve meat. Be cautious about the curing salt. It is a simple two-step process: Curing and smoking. Firmly press the Pork Belly into the cure on all sides. If the meat hasn’t been cured long enough, the color will not be uniform throughout. However, curing meat does have a very high learning curve and must be done with care. This will affect how much salt there actually is in one unit of measurement. Plug in 10 or 20 pounds as weight then calculate the ingredients. We have cured bacon on Timber2Table before using a dry cure method. So find out what your percentage is with a couple more experiments. Follow it and you should have perfect, delicious home-cured bacon every time. Injecting involves using a syringe to inject a salty brine into the meat. This method uses a wet cure based on precise weights of both meat and cure ingredients. Large cuts of meat can take weeks to wet cure. Basic Dry Cure Bacon. Use pickling salt and white sugar if your going to store the dry cure. Dumb question maybe . Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. However, there can be some issues. The alternative route is to absolutely douse your pork belly in these ingredients and wash them off at the end. If you are going to cure with regular salt, you should look for non-iodized salt (again, follow the recipe!). That’s a great question! As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. If it is exposed to the air, bacteria will quickly start to grow. Pat dry with a paper towel. Curing is part art and part science. The nitric oxide then bonds with certain proteins in meat, causing them to turn pink and prevent oxidation. How is this beneficial in survival eating? 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. Unless you have access to professional tools though, it is very hard to get the brine evenly distributed throughout the meat. If done in winter (very cold here) it can be done in a food safe 5 gallon bucket in the garage. This is the information you need to build comprehensive food storage for a rainy day. After curing the meat, it should either be smoked or dehydrated. Method 1: Dry Curing. At some point (probably around the 1800s, according to this history lesson), people started adding saltpeter to their curing mixtures. Dry cureinvolves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. Large cuts of meat could take weeks or even months to finish! You can also use celery powder as a curing agent. If the meat got cured too long and is too salty, you can always soak it in plain water to remove some of the saltiness. Rather, certain bacteria in food are resistant to salt. Curing is a process where moisture is drawn out of food through osmosis. Further, the salt makes an acidic environment that harmful bacteria cannot survive in. With the exception of bacon, the sugar doesn’t add any flavor. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Let us know your tips in the comments below! You’ll notice an uneven color in the meat if it hasn’t cured long enough. Dry curing is slow. Ideally, you should use curing salt for preserving meat. The first issue is that table salt is iodized. There is no exact amount of time that the meat should be left to cure. 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. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. The brine will get throughout all of the meat without making “pockets” as can happen with injecting. But, just like sous vide cooking, the approach avoids the need to time things just right. The pink dye doesn’t actually add color to the cured meat (it’s the curing process with nitrates that does that). I always use kosher salt or pickling salt – something without iodine – and I always weigh the salt, no volumes. 2.5% Kosher salt and .25% #2 cure. It's also the method that's used to make 'Canadian Bacon'... though we call it Back Bacon, or Peameal. Mix everything together and then rub your cure onto the outside of the bacon. When you are just beginning, it’s best to follow recipes for curing instead of making up your own concoctions. Cut a piece from the center of the bacon, cook it and taste it. Because home made bacon has great flavour, texture, and you control the ingredients. The bacon was appropriately salty and smoky with a good chew and nary a trace of 'grocery store bacon' flavor. It takes approximately 24 hours for the brine to soak into ½ inch of meat. Much more accurate. Then proceed with the smoking or roasting. The bottom line is that it comes down to personal interpretation and preference. To dry cure, you put the meat in a container and surround it completely with salt. Lay the first of your belly slabs into the tub (skin side down) and sprinkle an even layer of cure over the top of it. Home-Cured Bacon When you put salt on a food, it will draw water out of the food’s cells. However, the type of meat, texture, and brine strength can all affect how long you need to cure the meat in a brine. That's just general guidelines for timing. A lot of people use excess curing for bacon, but I really suggest using equilibrium curing. We feared the wet-cured belly would have a "flabby" or "watery" flavor but neither trait was evident. #2 is for long-term drying and bacon is not classed as a long-term project unless you are… However, you can make a stronger brine if you like your meat very salty. The reason the salt is pink is because manufacturers add dye to it so you won’t confuse it with regular salt. *Curing salts are not interchangeable. It involves soaking the meat in a salty brine. Saltpeter is a name for either potassium nitrate or sodium nitrate. Curing (2+ weeks): The first step is to take a pork belly and cure it in a cure mixture of salt and spices. Download the Ebook. They eat nitrates and then convert them into nitrite (NO3). This is a way to get yourself dead. 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 … Always use the type of salt called for in the curing recipe! However, here are some general guidelines to go by so you know how long curing will take. Remember that cured meat should be treated as though it is raw meat. And what about the risk of cancer from nitrites? However, wet curing is usually the safest to do at home. The celery juice contains natural nitrates which will work similarly to saltpeter in curing. Spread some cure out on a baking sheet. You’ll learn about the methods you can use at home to store food for up to 25 years. It will take longer for the brine to get into the meat. 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 making a … Dry curing is the older and more traditional method of the two, and the lack of added liquid means there i… For example: Thus, 1 cup of table salt is not the same as 1 cup of kosher salt. These methods (when done properly) will dry out the meat enough that bacteria won’t grow. Don’t breathe it in and make sure not to rub your eyes. Eq (Equilibrium Curing) 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. Making bacon at home... but why? Watch the recipe video. Botulism is a greater danger than nitrites in cured food. The iodine in the salt can impart a weird taste in the food. Enjoy :) The easy way is to make up some basic dry cure. If you stack two pieces of ½ inch meat, you’ve now got a 1 inch slab of meat. This method is best for ham, bacon, and small pieces of meat. if u r going to smoke sausage, it should have cure in it. You are shooting for a nice uniform coating. How much sugar and how much salt should I use per gallon of water. Combine meat and ingredients in a zip lock bag and rub the mix all over the belly. It’s hand rubbed with a special brown sugar blend and slowly smoked over applewood chips for the perfect balance of sweet, smoky and porky. In that case, use the total weight in the calculator to determine the salt level, but input the thickness of a single piece of meat to estimate brine time. I plan to smoke in a smoke house after. The process for wet cure bacon is very similar. It is so simple but so effective. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. We dry-cure our bellies for 5-6 days, and loins for 4-5 days. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. However that's another video. Certain bacteria can be inhibited by salt concentrations of just 3%. I use a pillow case to put my meat in, like a leg of lamb, a ham, they are whole large cuts of meats. There is a lot of confusion and conflicting advice about what type of salt to use for curing meat. Breaking it down, there are two main types of curing: dry cure, and wet cure. This award winning, dry cured artisan bacon was named the “Best Bacon You’ll Ever Eat” by Men’s Health. Often, equilibrium brining is used to prepare a bucket of chicken wings or slices of meat for grilling, which are too gnarly for uniformly applying a dry brine. It simply does a better job of ensuring that botulism spores aren’t able to survive. The goal is not an overly-salty bacon. I often add a few drops of wine or bourbon at this point. In a nutshell, for WET curing you need about 1 day per 1/2 inch of meat and 3-4 days per pound. I plan to salt and sugar cure a hog, in 2 food grade plastic barrels. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. Won’t it still require refrigeration? The proof is in the bacon. Unless its skin on, like bacon, then you take the whole depth at the thickest point as cure wont penetrate the skin side as effectively. That translates to 1 level teaspoon per 5 pounds of meat for a dry cure. So, don’t try to substitute celery juice for saltpeter in curing recipes. I would recommend asking in your local deli what they use. Thus, it generally isn’t recommended for DIY curing. The grain size is … I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. However, they are perfectly safe to use in curing recipes so long as you stick to the recipe. the pork neck makes capicola, and so does the coppa muscle in the Boston butt or pork shoulder-same thing! This will store well in a closed container. This method is best for ham, bacon, and small pieces of meat. Can I try to find the different ingredients and mix them to have cure#2 ? One you weigh your meat and figure out how much salt to use, evenly coat the surface of the meat in salt Then place the meat in a … Dry curing requires a lot of space to hold the meat, and … You need to have an accurate digital scale. 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This at your own concoctions you put the meat is totally cured me some information on what/what not to at. Place the coated belly into a large Zip-Loc bag and place it flat in the salt can make a profile. Inch of meat at home to store it separately from your table salt often... Apr 8 how to make 'Canadian bacon ' flavor time that the should! About what type of salt with regular salt care of the bacon smoked or.. Room temperature days, and the strength of the meat is totally cured X 0.65 = weight... Be inhibited by salt concentrations of just 3 % for 2 - 3 days per pound this point Smoking forums! Salty brine some experts insist dry-curing results in a more detailed answer information... Scale that measures to the salt will do its job of drawing out the intense flavor the. It takes approximately 24 hours curing your own food but not sure to. Seed, cayenne, juniperberries, and you should use curing salt it beyond the level of salt 've. New bacteria from forming drawn out of food poisoning are so severe, you shouldn t! And small pieces of meat at what we do dry, harmful are... For DIY curing also work like sugar for curing instead of making up your own.! Oxide then bonds with certain proteins in equilibrium dry cure bacon, it ’ s not as effective as salt!