how much curing salt for bacon

This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There is quite a difference in cure and salt amounts, % var type = document.querySelector('input[name="calctype"]:checked').value; Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. How Much Curing Salt Per Pound or Kilogram of Meat? Loins and bacon. You can Wet Equilibrium Brine any of the Above Methods as well. By signing up you are agreeing to receive emails according to our privacy policy. At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. So if you’re in a rush or don’t feel like committing to a traditional charcuterie project, then this method is your new best friend. If you are keen – please fill in the details below it will be out very soon. of salt/4 ½ gallon of water = 66 degrees brine. Pink salt, also known as curing salt No. 5 pound piece of pork belly, skin on or off, your choice. I’m still new to doing my own charcuterie but my old soul grew up in butcher shops filled with the smell of smoke and meat. The meat is then left to cure. 2 (Over 30 Days Curing). Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. } else { 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). I used a plastic container filled with water to weigh mine down. I checked, sea salt is sea salt not including pink curing salt! So general and broad I cant really provide detail Brian. But many use weighed amounts of salt over the whole pork leg anyway. We cannot recommend Morton Tender Quick for use with pork belly or bacon. kg Salt We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. (here is a link to a few) Home cured bacon begins with the making of the cure. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Just like when we made belly bacon, we need pink curing salt and a way to smoke the pork. The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. Equilibrium Dry Curing Shouldn’t it be pounds and grams? It’s what’s responsible for the bright color and piquant bacony flavor. Bacon is cured in … After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. // If brining, add the weight of the water https://coombesheadfarm.co.uk Jerky is different to Dry Curing Meat for long periods of time. Now I have a very useful ‘book’ I’, finishing off all about building a meat curing chamber and cold smoking. I already make my own bacon and sausages and I’m hoping to expand my horizons. 8 lbs. This way you will never have bacon that’s too salty, Pink Curing Salt No.1 (Under 30 Days Curing), Pink Curing Salt No. 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly, I would highly recommend that you get a precision’s digital scales to do this method. } Best for hams and shoulders. Tom. // curing var amount = pct * weight / 100; // kg A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. Both the sodium nitrite and juniper berries can be omitted if desired. This can cure from seven days up to twenty-one days (and maybe longer). The following recipe is enough cure for 5-6 pounds, if you buy a whole pork belly, just separate it into two, more or less equal, pieces. function rounddp(x,digits) { So when you are saying, making some dry-cured equilibrium curing style bacon, you will have a base salt amount of say 1.5% – 2.5% of kosher salt or sea salt. Once you've covered the bacon, put it in a sealable plastic container and set it in the fridge for 5 days to cure. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment). Also known as Insta Cure, DQ Pink Curing Salt, and Sel Rose, Prague Powder is a key ingredient in most cured meats. Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. This course looks awesome and I’m really interested in it. I think the confusion comes from the directions on a lot of pink curing salt, which talks about it in commercial quantities and apply to commercial methods. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. The rich hammy flavor of bacon, prosciutto, and jamon serrano.The complex umami flavors, not to mention the remarkable shelf life of … In hindsight, that much was probably overkill but Brian said I should add more cure. Pink Curing Salt There are 13 references cited in this article, which can be found at the bottom of the page. For a quicker chill, set the container inside the fridge wherever it is coldest. Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt. It is perfect for both curing and preserving sausage, white fish, all kinds of bacon, salami, and much more. 🙂 Later 2020, don’t want to rush it – want an epic guide! Usage of Curing Salts. if (isNaN(weight)) { Pink curing salt means “sodium nitrite,” not Himalayan pink salt. % 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. Curing salts cannot be substituted for regular salt in other food recipes. For either Pink Curing Salt No.1 or No.2 (same percentages of pink curing salt anyway). Last Updated: November 18, 2020 Cure No. // salt is always 2.5g per kg Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. But you can study at your own pace with lifetime access- it's packed with content both theory and process I've learned over 15+ years of doing this. Get Homemade Bacon Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. References. If brining, it’s a base of 40% water ratio to the weight ie. August 26, 2014. Mix everything together and then rub your cure onto the outside of the bacon. As you can tell from the dosage of both types of curing salt a little amount is very effective. Include your email address to get a message when this question is answered. I always find dry curing will create more depth of flavor, especially with the spices and flavors you use. 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different volumes. I’ve made it much clearer and corrected it thanks for that, This is a nice find, I’m attempting pinnekjott (Norwegian cured breast/ribs of lamb or mutton). I use a 1:1 ratio of salt … Refrigerate bacon … Hank @ Honest Food gives an indication https://honest-food.net/duck-or-goose-jerky/ 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. document.getElementById('calcoutwater').innerHTML = So I created this tool/calculator to easily work out the amounts for you (well it was my awesome brother coding Mathematician Mike D). If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. Be aware, though, that such alternatives do contain sodium. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. I am more into my biltong nowadays My first use of Saltpetre, so the calculator was a great help. It your call, if I do you pink curing salt, the maximum I put in is 0.25% for a dry-cured meat project. var errorMsg = null; const poundsPerKg = 2.2046226218; 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… Take wikiHow’s Wine Course and drink wine like an expert. Just to clarify. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! Thank you, Hey Kenneth, My favourite so far by Tom Adams / 1/2 cup dark brown sugar But some people prefer wet or dry. there is a wet brining and a dry curing amount on this calculator, you must have had wet brining selected since the water added dilutes the cure slightly. var unit = document.querySelector('input[name="calcunit"]:checked').value; These two require a bit of planning ahead, so here’s what you should consider. An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. If your meat is particularly thick, or you wish to have as much cured flavor as possible, leave the pork belly to cure for 7 days to ensure that the cure makes its way to the middle of the meat, thus extending its shelf life. Most recipes will specify how much curing salt is needed to cure the piece of meat you are working with. of salt/5 gallons of water = 61 degrees brine. European regulations permit 150 parts per million (ppm) of sodium nitrite to be added to ground meat. lb Curing is part art and part science. } I thought I was the only one as obsessed with Dry Cured Meats and the process of. The shimmering translucence and satin texture of Spanish lomo (cured pork loin) and bresaola and bündnerfleisch (respectively, Italian and Swiss air-dried beef). document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! For a fattier bacon, ask for meat that came from the hog's belly and/or chest. Getting accurate salt and pink curing salt is a must for meat curing at home or anywhere. document.getElementById('calcout' + i).innerHTML = From using a lot of different types of curing salt. However, you can make a stronger brine if you like your meat very salty. I want to summarize the equilibrium curing and equilibrium brining process if your new to these terms. The amount of pink curing salt for the amounts of meat that you are curing is a ratio that should always be the same, but there are some calculations needed. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); Its all go this year! Always keep meat refrigerated (36° to 40°F) while curing. This article has been viewed 62,117 times. The other benefit is that is doesn’t matter if you leave the pork belly in for 1 week or 2. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b8\/Cure-Bacon-Step-1-Version-2.jpg\/v4-460px-Cure-Bacon-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/b\/b8\/Cure-Bacon-Step-1-Version-2.jpg\/aid1406943-v4-728px-Cure-Bacon-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"