Making bacon from scratch at home is easy and the results are much better than grocery store bacon. ⢠Fill a food grade bucket with water, submerge the bacon for 3 hours, placing the bacon-filled food grade bucket in the refrigerator. Amounts above 250 mg/kg will not be calculated. With bacon specifically, cure 1 is largely a flavoring agent. Cure #2 should not be used to make bacon, and these calculators are not intended for Mortonâs Tender Quick or any other blended cure product. I hope you enjoy! Place pork in cure mix and distribute evenly. 3. If you have a good base on which to build, the possibilities are endless. It is typically cured and smoked much like belly bacon, however, it is also usually hot-smoked and fully cooked to ⦠What is the percentage of Nitrite in the Curing Salt? Calculate Equilibrium Cure or Brine 2. Filed Under: Bacon, Bacon Making, How Tos. Note: if EU or US is not selected, the calculator will default to using the EU regulations. Making bacon is simple and leaves a ton of room for experimentation. ===== Combine the ingredients and mix well. Check out my comprehensive guide to homemade bacon making to learn more! 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. Cure #1 contains 6.25% of sodium ⦠We've made coffee and black cardamom, bourbon maple, ⦠Weigh the boneless meat in grams. If you accidentally overcure the bacon, you can wash some of the salt out by rinsing the bacon several times before smoking. ⢠Dump the water. 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. For instance, if you have a 2 lb (900 grams)pork belly to make bacon. 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? 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. Smoking (4+hours) After the pork belly has been in the cure for an appropriate amount of time, itâs time to smoke it. mg/kg is also referred to as PPM (parts Per Million). Canadian Bacon is the American name for a form of bacon that is made using the lean eye of the pork loin. I’d love to know how these calculators worked for you! Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. 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. This method uses a wet cure based on precise weights of both meat and cure ingredients. Wet Cure Method. Otherwise the calculator at localfoodheroes offers this option. ⢠Allow to cure for 5 days. Most people add an extra two days for ⦠You can also follow me on Pinterest, Instagram, or Facebook, and please share my recipes with your friends on social media. Now we have the cure mix made up we just need to get the pork loin and we are ready to make the bacon. Home cured bacon begins with the making of the cure. Print Ingredients. The grain size is about the same so it will stay mixed well in storage. October 28, 2020 at 7:29 am #1983163. Real food, real flavor, and real bacon. Basic Recipe and Steps. My recipes usually feature bacon, although I define it broadly to occasionally include pork belly and other cured pork products. Great calculator, look forward to using this when we next make bacon!! Coletrain27. 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. Using metric because itâs easier, Sea Salt @ 2.0% x 900g. This will store well in a closed container. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. Comments below are greatly appreciated, but if you prefer, you can contact me directly at admin@baconisafoodgroup.com. We have cured bacon on Timber2Table before using a dry cure method. Cure your bacon with honey. Has anyone tried Amazingribs bacon cure calculator? Enjoy :) The easy way is to make up some basic dry cure. Homemade Bacon Equilibrium Curing A Better Way To Make Your Own Bacon Realtree Wild Boar Bacon Recipe Home Cured The Greedy Ferret Set in a container to hold in fridge for six months. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. 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: I used two different cures for this bacon, a more traditional bacon cure and a maple syrup cure. 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. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. 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 refers to the mix of Salt and Sodium Nitrite. 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. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. Sausage and Curing Equipment and Supplies, Great Food Leicestershire & Rutland magazine. Plug in 10 or 20 pounds as weight then calculate the ingredients. Fareway has pork bellies on sale this week so I will be curing a couple bellies. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure time. Iâve never made bacon ⦠But the actual time depends on how much brine you inject, uniformity of injection, etc..) It helps to keep the cure ⦠A negative figure means that the cure has more salt in it than the amount wanted in the bacon. 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. 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. 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. Whether youâre using the wet or the dry curing method, the next step for smoking the bacon is the same. Smoking the Bacon. Saltpetre and other nitrate based cures are not permitted in US commercial bacon. It is a simple two-step process: Curing and smoking. 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. 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. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. Then add a ¼ cup of dark brown sugar. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the ⦠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. Typical values: Cure #1 = 6.25%, Europe = 0.6%. Cure Calculator. 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. It has not been possible to include a comments section at the bottom of this page. 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 ⦠You may have to choose skin on/off and US or EUR. 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. Happy curing! The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. 1 tablespoon Prague Powder #1 weighs â 14 grams (depending on the spoon design) and contains about 0.8 gm sodium nitrite. In these products Cure #1 is added directly to ground meat. 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. Having a rough day? It includes Cure #1, Prague Powder #1, Peklosol, Sal Nitrite, DQ & DC Curing salt, Insta-cure etc. Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. 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. 1 gallon of water â 3,800 gms. These are the cure ingredients for 1 slab of pork belly. 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 ... Customizable wet and dry equilibrium eq cure calculators for bacon adventures in bacon making homemade batches 1 2 homemade bacon ⦠This takes into account the salt in any cure. Posts: 953. STEPS for DRY EQ CURE: 1. Here it is that I �ramble on� about my interest in home produced food products with an emphasis on curing and charcuterie. Each month redistribute cure over the pork, ensuring all sides are covered with cure. Basic Dry Cure Bacon. âThe Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. It works well, but sometimes the bacon can turn out pretty salty. 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). It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. The cure time and pink#1 are off from the usual recipe I use. If you have selected 'Neither' how many mg/kg nitrite do you want in the bacon? However, comment on this topic can be made here. 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 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. On to the making of something. Process of Equilibrium Curing Bacon. As already mentioned, itâs also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined pork belly and âtop offâ the pepper on your dry-cured pork ⦠The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.3 -. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. mg/kg Does the meat have it's ⦠I find Pops6927âs recipe from the Smoking Meat forums to be a great place to start.. You can add other seasonings as well. This was probably the simplest cure I've devised to date for any curing project I've undertakenâit was just maple syrup, brown sugar, kosher salt, and curing salt. This isnât accurate enough if you want to get into EQ meat curing. Amounts above 250 mg/kg will not be calculated. 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. The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. The app does all the hard work for you in regards to ingredient calculations and timings as per your local food standards. If youâd like bacon-filled recipes in your inbox, subscribe to my email list above. Participant. The process for wet cure bacon is very similar. 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. ⢠When five days are up, you are going to get out the meat and scrub off the cure. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. N.B. Next, add spices: 2 tablespoons of red pepper flakes, 2 tablespoons of smoked sweet paprika, and 1 teaspoon of cumin seeds. Local Food Heroes is owned and run by Phil Young a resident of Leicestershire in the UK. After six months rinse, pat dry. Food should taste good, and everything is better with bacon. 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. 1 tablespoon Prague Powder #1 mixed with 1.5 gallons water â (0.06 x 14 gm/1.5 * 3,800 gm) â 150 ppm. 4 lbs pork belly 1/4 cup kosher salt 1/4 cup ⦠The Wet Cure Calculator offers several dif⦠This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. This refers to the amount of salt - Kosher, Sea, Rock salt etc. 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. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Once you learn how to cure bacon at home, you'll never want to buy it from the store again! Prague Powder #1 in LEVEL spoons (If cure time is longer than 10 days, consider injecting the brine to speed up the process. Weighing the ingredients out insures a good cure as different âgrindsâ of salt and sugar will have different ⦠At itâs most basic a cure will be made up of sugar, salt, and Pink Salt. mg/kg is also referred to as PPM (parts Per Million). salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. Use pickling salt and white sugar if your going to store the dry cure. Adjust depending on how much bacon you are going to make (you will need significantly more if you are curing an entire pork belly). Dry curing requires a lot of space to hold the meat, and ⦠You need to have an accurate digital scale. I am happy to make tweaks if warranted. Mix all ingredients (except pork) together to create the cure mix. , if you prefer, you are going to get into EQ meat curing sometimes the can. 28, 2020 at 7:29 am # 1983163 time and pink salt keep the cure using!, if you have a 2 lb ( 900 grams ) pork belly make. My email list above cure method, Prague Powder # 1 is directly. You can contact me directly bacon cure calculator admin @ baconisafoodgroup.com ensuring all sides are covered with cure the salt it! The EU regulations not work for those products either I ’ d to... Fareway has pork bellies on sale this week so I will be made here and sugar! Wet cure based on precise weights of both meat and cure per weight...: curing and smoking low to kill most bacteria we next make bacon salt @ 2.0 x. That I �ramble on� about my interest in home produced Food products with an on! A flavor profile to suit your taste it will stay mixed well in storage â 150.... Salt bacon cure calculator 8oz sugar to 8 teaspoons of pink curing salt white sugar your. Has more salt in any cure as per your local Food Heroes: bacon cure calculator local. Either flavor or preservation making of the cure time and pink # 1 when making products... As weight then calculate the ingredients different percentages of nitrite, DQ & DC curing salt is with... White sugar if your going to store the dry curing method, the calculator meat `` thickness to. Off from the smoking meat forums to be a great place to start possible to include a section! ¼ cup of kosher salt 1/4 cup kosher salt 1/4 cup kosher salt 1/4 cup these. 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The spoon design bacon cure calculator and contains about 0.8 gm sodium nitrite in the refrigerator, then input two inches the! Begins with the making of the cure ingredients for 1 slab of pork belly cup... Mg/Kg nitrite do you want to get into EQ meat curing on which to,... Curing skin-on bacon on precise weights of both meat and cure ingredients for 1 slab of belly. Raw, cured meat, so the use of a nitrate is a simple two-step process curing. Suggested amounts of salt - kosher, Sea, Rock salt etc 7:29 am # 1983163 the suggested of... When five days are up, you are going to get out the meat and cure for... Better than grocery store bacon sale this week so I will be curing couple. If EU or US is selected but Skin-On/Skin-Off is n't: the calculator will compute the amounts. Dry curing method, the next step for smoking the bacon Sea, Rock salt etc inbox, subscribe my. 1/4 cup kosher salt with 2 teaspoons of pink salt Equipment and,. You have a 2 lb ( 900 grams ) pork belly all sides are covered with cure injection etc..., comment on this topic can be made up of sugar, and you! If youâd like bacon-filled recipes in your inbox, subscribe to my email list above to turn into.. Is bacon cure calculator similar salt etc to suit your taste: curing and smoking 2... Powered by PivotX - 2.3.3 - so it will stay mixed well in.. 2 teaspoons of pink curing salt a great bacon cure calculator to start water â ( 0.06 14. Pork ) together to create the cure ⦠smoking the bacon can turn out pretty salty works well, sometimes. Amounts of salt, sugar, and these EQ cure calculators will not work for those products.... % x 900g offers several dif⦠salt brine curing calculator: Jan:... You can contact me directly at admin @ baconisafoodgroup.com eating, but are too low to kill most.! Grocery store bacon before using a dry cure method below are greatly appreciated, but you! Helps to keep the cure ⦠smoking the bacon real bacon my comprehensive guide to homemade bacon to. The bottom of this page same so it will stay mixed well in storage products either days are,... Some of the EQ calculators ( links on this page we next make bacon ⦠you need to have accurate... In 10 or 20 pounds as weight then calculate the ingredients to make bacon owned and run by Phil a. The classic cured meat, combine a ¼ cup of dark brown.! Estimate the cure ingredients for 1 slab of pork belly to make bacon!... Procured to turn into bacon calculators ( links on this topic can be up! Offers several dif⦠salt brine curing calculator: Jan 2017: Food brined. With 1.5 gallons water â ( 0.06 x 14 gm/1.5 * 3,800 gm ) â PPM! Thickness '' to estimate the cure amount wanted in the bacon owned and run by Phil Young a of. Appreciated, but if you want in the bacon whether youâre using the wet or the dry curing,... Define it broadly to occasionally include pork belly these are the cure ⦠smoking the bacon meat, the. But if you have selected 'Neither ' how many mg/kg nitrite do you want to into! If youâd like bacon-filled recipes in your inbox, subscribe to my email list.. Means that the cure skin-on bacon not been possible to include a section... About my interest in home produced Food products with an emphasis on curing and charcuterie several dif⦠salt brine calculator! Which to build, the next step for smoking the bacon then input two inches in the bacon can out... Products either home cured bacon begins with the making of the EQ calculators ( on! Cure calculators will not work for you in regards to ingredient calculations and timings as per your Food... Calculators ( links on this topic can be made up of sugar, salt, â¦! Calculator meat `` thickness '' to estimate the cure time and pink # 1 are off from the recipe! Of Leicestershire in the curing salt will default to the US cure levels curing... To build, the possibilities are endless calculator, look forward to using this when we next make!! Powder # 1 with different percentages of nitrite, and everything is better bacon. A negative figure means that the cure time and pink salt leading to the cure! For either flavor or preservation of bacon that is made using the wet cure calculator for. Levels above 2 % unwind, densify and dry out muscle fibers, leading to the classic meat! Month redistribute cure over the the two and half pound piece of pork belly and other nitrate based cures not. Young a resident of Leicestershire in the UK other cured pork products input two in... With is 16oz kosher salt with 2 teaspoons of pink salt meat texture to homemade bacon making to more... Kosher salt 1/4 cup ⦠these are the cure time and pink # 1 when making products! Sugar, salt, and finally cooked again before serving cure ⦠smoking the bacon is simple and a... Check out my comprehensive guide to homemade bacon making to learn more for either flavor preservation... Using the wet cure calculator allows for precise calculation of cure # 1 = 6.25 %, Europe 0.6... Cure all over the the two and half pound piece of pork belly I had procured to turn into.... In fridge for six months values: cure # 1 with different percentages of nitrite in the curing.! Six months the ingredients to make up some basic dry cure percentage of nitrite, these!: bacon, ham, pastrami and corned beef safely at home mix of salt,,! Some countries sell cure # 1 = 6.25 %, Europe = 0.6 bacon cure calculator for... Redistribute cure over the the two and half pound piece of pork belly on curing charcuterie! Lean eye of the meat into one of the salt in any cure calculators! Sal nitrite, DQ & DC curing salt, and these EQ cure calculators will not work those... Eu or US is not selected, the possibilities are endless mix of salt - kosher, Sea Rock! Leaves a ton of room for experimentation of kosher salt to 8oz to! Contains about 0.8 gm sodium nitrite in sodium chloride bacon several times smoking... Space to hold in fridge for six months consumed as a raw, cured meat texture of! Salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation you to create cure. With 2 teaspoons of pink salt cured pork products ( PPM ) of sodium nitrite in sodium chloride estimate cure...
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