And itâll cure what ails you. Thread in 'Hot Smoked Bacon' Thread starter Started by bray, Start date Feb 17, 2016; Feb 17, 2016 #1 bray Newbie. The most important ingredient besides the pork belly, is the Pink Curing Salt. 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 baconâ¦ Few words get as much of a reaction as bacon. I cut them all into quarters and vac packed all but 4 for future use. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. You can cook at a temperature higher than the desired doneness and try to time the cooking just right. Letâs just have bacon. Bacon. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Think of it just â¦ Remove from fridge and let â¦ Cure in fridge, for 2 - 3 days per pound (5lb belly will be 10 - 15 days). Place belly on a wire rack, over a cookie sheet or plate, and allow to dry in fridge for 2 days to form a nice pellicle. Pat dry with a paper towel. The process for wet cure bacon is very similar. For Canadian Bacon: hot smoke the loin to an internal temperature of 145 to 150 degrees F. or 60 to 65 degrees C. For peameal bacon, roll the loin in â¦ Basic Dry Cure Bacon. The battle rages on. As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. But I've had variable results primarily due to saltiness. You need to have an accurate digital scale. Enjoy :) The easy way is to make up some basic dry cure. You are shooting for a nice uniform coating. Dry-curing bacon is an extremely easy process. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. Making bacon at home... but why? I use between 2.5% and 3.5% of the meats weight in salt, rub it all over the meat, and put the meat in a sealed bag, flipping it every 3-5 days in the refrigerator to make sure the chunk is always exposed to the brine that is â¦ After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Basic dry cure ingredients. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe First make-up the cure using the ingredients below. Other experts insist on the exact opposite. Itâs a universal language that we all speak. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. 2 kilograms of salt; 15 grams of saltpetre (optional) Spread some cure out on a baking sheet. Example, for a 10lb belly there is 4536g. Bacon, with respect to both curing ingredients and cure accelerators, is discussed on pages 27-31. Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day. Please adjust the quantity accordingly. Granulated salt varies greatly in density, depending on the salt crystal shape. This is a basic cure recipe, if you want to experiment with additional ingredients feel free to do so - herbs, sugars and other dry flavourings give good results. Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. The dry salt curing takes care of the bacteria in the meat. This will store well in a closed container. Wet Cure Method. This challenge is analogous to cooking to a particular core temperature. For my taste, 2% salt is perfect, 2.5% was too salty, just depends on how salty you like things. Refrigerate bacon to cool completely before slicing. There is a better one also? To dry cure meat with salt, cover it entirely in salt for a full day. Plug in 10 or 20 pounds as weight then calculate the ingredients. 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