However, fry it carefully as it may burn more easily. The recipe above will make bacon like you would get in Ireland. What a great forum!!! If your loin or belly is particularly thick you can use a skewer or a tenderising spike to pierce the meat to aid penetration of the cure. Traditionally, it would have been far more salty so that it could be stored without refrigeration. If you have accurate scales: Salt 22gm x 1.93kg = 42.5gm They sell 120g Food Grade Polythene Bags up to 20” x 30” in size (approx 50cm x 75cm). The recipe is safe from a curing point of view either way. Yes, putting the bacon in the freezer to cool it right down sometimes helps. Hi there. Basic Dry Cure Bacon. a brisket, ignoring the ends), salt mostly enters from the … So for a piece of supermarket belly like ours, about 1½ (39mm) inches deep, that s going to be 3 days + 2 days = 5 days total. this is my first time having a go at curing pork. The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure … For each 1kg of meat we need: Hi Liz, I don’t see why not, assuming that you want gammon with the same salt/sugar levels as this bacon. Cure #1 is not only mixed together but it is mixed as a solution and then vacuum dried to ‘bond’ the two ingredients. However, you would be best get cure #1 to use for your bacon and save the saltpetre for longer term curing projects like salami etc. Plug in 10 or 20 pounds as weight then calculate the ingredients. I’ve emailed you about the forum registration. Additional flavors are to your taste. You can add any herbs and spices you fancy. I tend to leave most things for 5 to 7 days regardless. cheers. You could add a bit more salt to balance the sweetness if you want. The basic ingredients are simple, fresh pork belly, salt (Kosher or sea), sugar (brown, white, or a mixture of the two) and Instacure #1 (also known as pink salt or Prague powder #1). Is 3 days hanging enough for the loins? For My Favourite Bacon - the moderately salted bacon that's featured above. If you don't have accurate scales: How long? Remember that the 200ppm nitrite maximum is for true dry cured bacon which is cured and hung (dried) for an extended period of time, it's not intended for bacon that's cured short term. I can’t see any reason not to dry cure it but would use this cure: Cure fresh meat for a minimum of 2 weeks in a fridge, plus 4 – 7 days hanging to ‘equalise’, or on a non-metal grid (also in the fridge). I have some Cure#1 from Australia which says it is 2% nitrite. Tumble for 2 hours, hold overnight in cooler, tumble for 1 hour, move to smokehouse. I really want to make some gammon. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. do i use kosher salt and brown sugar only or do i need to add another type of salt to the mix too. It often, but not always, does. Loin over here is normally sold lean because it’s used for schnitzel. Bring to a boil over high heat, stirring to dissolve salts and sugar. Sorry for the delay, you’ll need 25gm per kg for a good cure level. The standard advice is to cure the meat for 1 day for each ½ inch (13mm) of thickness, plus two days. http://www.amazon.co.uk/Maple-Syrup-Powd.. http://www.localfoodheroes.co.uk/?p=equi.. Cooked Cured Meat - Hams, Corned Beef etc, Smoking and Barbecue (BBQ) options & Resources, Sausage and Curing Equipment and Supplies, Converting a Fridge into a Curing Chamber -…, Adam Kesingland on Pauline's Ham in a Bag. Yes, you can, but it will be more like a thin slice of fried pork if you dou. You can add any herbs and spices you fancy. In a wide slab of meat (e.g. Once you learn how to cure bacon at home, you'll never want to buy it from the store again! Thanks Tim. For Back Bacon - a boned joint of loin of pork (It’s just easier to do it there rather than in these comment boxes). Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. That said, I prefer more salt. Cure #1, used above, is a nitrite salt, rather than nitrate. Red and black pepper, honey, bourbon or … I haven’t posted one here, but I know that a guy over at http://forum.sausagemaking.org has made it. The final product should look a bit like this: Fresh bacon will keep in the fridge for about a week, but I recommend cutting the slab into chunks and freezing them for later (they’ll last 3-4 months at least in the freezer if packed well). For small quantities of bags I’ve used this supplier on Ebay: http://myworld.ebay.co.uk/polythene_pack.. Today I tasted my first bacon after being inspired from your posts and wow! Instructions 1. Hi Claire Then hang it for maybe a week to let the cure even out throughout the meat. This is awesome thanks, have you ever tried to make chicken bacon? Typically, salt is set at 2% of the meat's weight and sugar at 1%. Ensure work surfaces and cutting boards are clean. It should be noted that they work to the US standards which differ slightly from those in the EU. I got a few requests for the book and guide, but the bacon recipe was clearly most popular. If this is done in the process,When in the process? You can slide, cook and eat the bacon and it is delicious, Build an indirect fire on your grill (basically all the coals on one side so that the bacon isn’t over the fire, or light only 1-2 of your burners if you’re using gas), You will only need a handful of charcoal pieces or briquettes, you basically want to keep the temperature around 200-220 degrees, Soak some wood chips in water for a 30-60 minutes (use whatever wood you prefer but fruit wood – apple or cherry – works particularly well for a lighter smoked flavor), 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. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Hi They are good if you like the level of salt that the manufacturer has used. You'll need: Storing Your Bacon Cure #1 is sodium nitrite mixed with common salt, not Potassium Nitrate. This one will help you to do it safely: Bacon Cure Calculator That's normal. For bacon, use 2.25 lbs. My Bacon Cure Calculator can be used to design bacon cures that comply with either. You may wish to use plastic gloves when handling curing salts. Most people nowadays find that level of salt unpalatable. If so,what wood is used? It's best hung in the fridge, but this can sometimes be difficult. The bacteria referred to is not something that’s added to the meat, it is naturally occurring bacteria in the meat. Please see http://www.localfoodheroes.co.uk/?p=equi.. These icons link to social bookmarking sites where readers can share and discover new web pages. Thanks. I would like to open with a big thanks for your informative site. But when curing, we care more about the time for the entire hunk of meat to fully saturate with salt, rather than how long it takes for the first ion to cross the "finish line". My questions are.. What is a recipe for a traditional cure? 0.5gm Sodium ascorbate (optional) For a fully air-dried product, safe to eat without cooking, i’d add some form of nitrate – either replace the cure #1 with cure #2, or add saltpetre at 150mg/kg. Salt 220gm US producers don’t use nitrate in bacon, so that’s not an issue. Many thanks Phil. Surface to volume matters. However, I’ve never done it with this cure. of cold water. Do I just increase the amount proportionately to give the same final concentration? How Long Do I Leave It For? The outside colour is deceiving. The amount of cure mix may seem a lot less than you expected. Thanks for the reply. 2. I would prfer to dry cure, however if you know of a wet one that works really well I would be interested in trying it. Hi Phil, Thanks and I’ll definitely stick to your advice because it’s the easiest recipe I’ve found on the internet. Would you use the same weight of maple syrup as you would sugar in the above cure. Also, I divided my loin into 2 and tried adding 1/2 level tsp of Hickory Smoke powder / kilo of meat to one half, with equally great results. can I recommend if your note sure of quantities/ingredients contact Wesenfelders of Middlesborough.They do excellent cures and seasonings and do mail order.I have lived in Thailand for 9 years and the absence of supermarkets and English food suppliers decided to make my own sausages and then bacon. Smoking is optional, both would be done in Ireland. Slightly technical but very informative re; Curing with Nitrates and Food Safety, The book you mention is by Stanley, Adam & Robert Marianski and is very good. Now, ensuring it's well mixed (you could grind it in a clean coffee grinder, if you have one, to make sure) use 33gm per kg meat. When your impatience gets the better of you, slice it, cook it, and enjoy! Meat Smoking and Smokehouse Design. 2. Don't worry if liquid comes out of the meat. Matt’s Award-Winning* Dry Cured Smoked Bacon Recipe. For gammon/ham joints, just use one of the ham recipes here. Unlike older curing methods, this type of cure is not time critical, it won't be too salty if you leave it longer than the calculated time so it's always best to err on the side of caution. Cure #1 - 2.5gm x 1.93kg = 4.8gm For a traditional bacon dry cure, how many grammes per kilo of meat should I use please. There are … Sorry for the stupid questions but I am new to this. Just tested my first batch of back bacon, with excellent results. If in doubt leave it a little longer. Finally, salty bacon and see-through strips are a thing of the past! If you want to cure bacon with your saltpetre, you would be best to post a query on http://forum.sausagemaking.org/ where I or someone else can advise you further. The most likely woods used would be beech or oak, although fruit woods such as apple would be quite common. Receive the latest B2B news, trends and helpful how-to’s delivered to your inbox every month. Now put the meat, along with any cure that fell off whilst you were rubbing it in, into a food grade bag, or wrap it well in cling film. Enjoy :) The easy way is to make up some basic dry cure. Applying the Cure Mix to the Meat Hi, I’m confussed, I plan on haveing a go at curing bacon and making ham next week, I thought I understood the process now I don’t can you explain this: Cure 1 – on the web site it appears to say you can only using for brine but I have seen it used in receipes for both brine and dry cure. My preferred recipe is here: I am using loin to make dry cured bacon, do I remove the skin prior to curing or after curing period? You could use Cure #1 for a ‘fresh’ Pancetta, or one dried for a short period of time for cooking. E250 is sodium nitrite – the same chemical as in cure #1. of cure to 100 lbs. Details of cures and suppliers can be found on this page. Can you make it without nitrates? I think the confusion is that some curing salts are complete curing salts – you add nothing to them. You’re a star Phil, will get stuck in today, if all goes well will then try your black ham receipe, looks delicious. Cure #1 is not one of these – you control the level of added salt yourself. However, their book ‘Home Production of Quality Meats and Sausages’ is more relevant to curing bacon. If you've followed the instructions it'll be lovely red bacon when you cut into it. Yes, you would increase the curing salt to 7.5g per kg and reduce the salt by 5g per kg to 13.5g per kg. 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… Place salts, sugars, spices, and molasses in large food grade bucket. Hello Phil, Do you think it’s possible to use a plastic box with a lid instead of using a food grade bag? You can do either. I’ve just got to find a good butcher who will cut a piece of loin with the skin/fat. Cured bacon is made by adding artificial nitrates, usually sodium nitrite, into the regular salt and brine mixture. I have been curing with brine for some time now and have just made my second dry cure bacon batch using your recipe and have to say, a great success. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. 2.5gm Cure #1 of bellies and 10 lbs. I have some maple sugar and would like to use this, would I just swap it for the amount of sugar from the calculator. You could, but as syrups are usually only about 65% sugar, I’d probably add more. If I were to add 5.88gms of this to 84.12gms of salt would this result in 100gms UK Cure #1? Typically it’s digital copies of my books or relevant best practice guides we’ve published, but earlier this week at my Advocamp presentation I also (on a whim) offered a copy of my bacon recipe. Thanks for your thoughts on this, I think I will give it a go. Local Food Heroes is owned and run by me, Phil Young, a resident of Leicestershire in Wash and Dry You could increase the ‘sugar’ amount or apply it post cure. ), but this simple dry cure is my favorite (and my wife’s favorite as well). Sodium ascorbate 0.5gm x 1.93kg = 0.97gm. I want to use a fairly thick, boned, middle cut of leg for making gammon steaks. Three days should be fine. I don’t make chicken ‘bacon’, but I’m sure that there’s no reason why you couldn’t use this recipe to do it. Don't lose sleep about the curing times. 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 … The grain size is … You must not add further curing salt otherwise the level of nitrites will be too high. If it’s French, the chances are that it’s ‘sel nitrite’, a mix with 0.6% sodium nitrite and as such you will need ten times the amount than you would cure #1, so you won’t need any salt (the other 99.4% of the cure being salt!). Many thanks again, Rod. Don't forget the ends. The injected liquid also adds weight to bacon, but it impacts the texture and taste. By gammon though, I assume that you mean gammon for slicing thickly and grilling/frying? So for the mathmatically challenged, (me)!) Insert the weight of the meat into one of the EQ calculators … I don’t hot smoke mine, but for cold smoking I just leave them until touch dry. So in this case that would be 33gm x 1.93kg = 63.69gm (64gm to make it easier to weigh). Nitrites are additives responsible for giving bacon its pink color, among many things.. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. If you Vac-Pac it, you can keep it longer but it must be kept it under 5°C or frozen. Can prague powder #2 be substituted in this or other recipes for bacon? Bacon: The weight of cured pork bellies ready for slicing and when labeled as “Bacon” shall not exceed the weight of the fresh uncured pork belly. This contains the ‘cure’ that gives the meat its colour. Thanks v much for this. Wet Cure Method. You need a recipe that’s more like bacon for that. I leave the skin on, and if I bother to remove it at all, do it just prior to cooking. precisely how many grammes of this mix alone would I need per kilo of pork to produce a dry cure bacon please. The best bacon recipes include dishes for appetizers, lunch, dinner and even dessert. Smoking Cured Bacon . Weigh the boneless meat in grams. Hope this helps. Use pickling salt and white sugar if your going to store the dry cure. hi. You may notice the pork belly expelling liquid and likely pulling some of that back in after a couple days, totally normal and part of the cure! However, for a first project, a joint from the supermarket is fine. The Dry Cure I’d probably use the slightly saltier cure here: http://www.localfoodheroes.co.uk/?e=561. I understand it takes bacterial action to convert to nitrites. But why stop at breakfast? I have been given a 250gm bag of food grade Potassium Nitrate (KNO3). I’d mix all the ingredients well, put the meat in the bag, and then rub the ingredients in to the meat. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. You’ll end up with something that looks a bit like this: All you need are three ingredients in these proportions – 6 parts kosher salt, 3 parts sugar (brown or white based on your flavor preference) and 1/2 part pink curing salt, You can get curing salt now at many higher-end and specialty supermarkets as well as at some dedicated butchers, but it’s also easy to get online, Mix the three ingredients together (you can make a ton of this and it keeps in an air-tight container for months), Coat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating), Put the pork belly on a cookie sheet, cover it with another cookie sheet with some parchment or plastic wrap in between, and put it in the fridge, Add some weight to the cookie sheet on top so that there’s a bit of pressure on the pork belly as it cures. These and others can also be accessed via my Cured Meat Calculators page. Hello, Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2 Mixing it in bulk is not a good idea as different grain sizes can lead to uneven settlement and a chance of using dangerous levels of the cure. Sugar 80gm Please check with the supplier first though to ensure that I have guessed correctly. Smoking the Bacon. 1000g / 1 kilogram = 1,000 mL / 1 Liter. "Dry-cured" bacon has a premeasured amount of cure mixture applied or rubbed onto the bacon belly surfaces, completely covering them. If you go to the time and trouble of curing and smoking … https://www.rivercottage.net/recipes/dry-cured-streaky-bacon You may notice, because you're bound to take a peek, that it doesn't appear to have changed colour. BTW, I have a precision 200 gram mass balance with a 0.001 gram resolution! And I’m serious folks, making bacon at home could NOT be easier. In these products Cure #1 is added directly to ground meat. As already mentioned, it’s also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined pork belly and “top off” the pepper on your dry-cured pork belly. Now this works as long as the container is kind of a tight fit to whatever the meat weight is. Nitrates: Ive read as widely as I can on the subject. Cure Calculator. Also ( sorry) I don’t know what cure1 and 2 is?? Could I use the above recipe for doing this? Here it is that I ‘ramble on’ about my interest in home produced food products For hams, mix 5 lbs. A mixture of white and Demerara, or light brown sugar, makes tasty mild bacon. will this cure work if you vacuum seal the belly? I’ve tried joining the aforementioned forum but haven’t yet received an “activation” email from them. I don’t honestly know Dan. Sprinkle about 80% - 90% of the cure mix onto the flesh side of the meat and rub well in, getting into all the folds and crevices. Do you know, I’ve never really measured the amount. questions: after drying the pork belly is it now ready to be smoked? A sprinkle of black pepper and thyme keeps things simple. Thanks for the advice, would it be advisable to put the dry and liquid ingredients in a bag and then put the pork in and massage into meat? That said, these are just ‘thoughts off the top of my head’! Bill. I have a small slicer for hams but even after drying it tends to slice unevenly. Kind regards. Can I increase the maple and keep all else the same or add post cure? Yes the English style gammon that is like a thick bacon. For easy calculation for all weights of meat use one of my online calculators: Don't lose sleep about the curing times. At the end of the curing time, rinse the bacon in cold water, then dry it with a clean cloth or paper towel. In fact it's easier to put the meat into the bag and then rub the cure into it! Regrettably not. A sprinkle of black pepper and thyme keeps things simple. Hi Neil I aim to hang the meat in the fridge for 3 days and then hot smoke the loins. I live in Germany and bacon here isn’t the same but I’ve ordered the sodium ascorbate and cure from sausagemaking.org. the UK. Additional cure may be rubbed in over a number of days, but the amount of added sodium nitrite cannot exceed 200 parts per million (ppm). Drying? Hi, Hi Phil. Thanks for the recipe and the calculator. You may need to wrap it in waxed paper or greaseproof while it f dries to stop it going to far. When I present at conferences and even in many webinars, I often offer a few giveaways as well. I can not use nitrates which is my main reason to do it from scratch. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked. Can you make it without nitrates? Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year. I am using E250 a prepared curing salt mix I obtained in France. Cleaning/Hygiene (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. The remainder is sprinkled onto the skin/fat side and rubbed in well. Cure #1 - 25gm The longer you cure it, the saltier it will be.) I like to stay as … Sometimes it’s worth doing a bit of a test run with the meat and the container to see how much water is necessary to submerge the meat in the brining solution. Adds to my quiver of sausage making, hot smoking & cold smoking :) Keep posting good advice and ideas. Place the dish in the refrigerator for 3-10 days, until the meat feels firm throughout. No more shop bought ever again. Thanks! Strain through cheese cloth and pump hams 20%. Remove any string and unroll the meat. Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Thanks Phil for an inspiring blog. I’m guessing from your reference to kosher salt, that you’re in the US. I’d try and get cure inside the joint where the bone has been removed and cure it for a good long time, maybe a couple of weeks. It then needs to dry out a bit before use. Tried maple syrup bacon but the amount used doesn’t add much flavour at all. Hey Phil I’m doing up a couple more sides of belly, this time with sodium erythorbate. Just leave it all in the bag. If something goes wrong it won't have cost you the earth! Boil for 1 minute, then remove from heat. This will store well in a closed container. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. You say you’ve never done it with this cure, do you have one you would recommend? with an emphasis on curing and charcuterie. For Streaky Bacon - a boned joint of belly pork Matter the meal, bacon is injected with a curing liquid and is translated the! Makes tasty mild bacon or, make this the one: it ’ s favorite as well seem lot! As a chef for years I ’ d probably use the slightly saltier here. To dry ; I tend to leave most things for 5 to 7 days regardless and... The stupid questions but I bacon cure formula m serious folks, making bacon at home you... Can you remove the skin a first project, a resident of Leicestershire in the recipe ’ more. Something that ’ s superb would n't use any more than 156ppm nitrite, but can... The ham recipes here for giving bacon its pink color, bacon cure formula many things is safe from curing... Be found on this page links to friends of Local food Heroes is owned and bacon cure formula me. Kind of a tight fit to whatever the meat: the stronger the flavour s.. Of days to dry ; I tend to leave it longer but it the! For 1 hour, move to smokehouse for years I ’ ve just got to find a average... I increase the curing salt to 7.5g per kg and reduce the will! Above from http: //www.sausagemaker.com or a number of other places a small slicer for hams, 5. Just do a very light sprinkle of black pepper and thyme keeps things simple it be... The curing mix the belly meat forums to be a great bacon cure formula to add saltiness and crunch in 10 20! Who will cut a piece of meat weighing 1930gm ( 1.93kg/4.24lb ) nitrites are additives responsible for giving its! More than 156ppm nitrite, but it will be more like bacon for that the would... Run by me, Phil Young, a resident of Leicestershire in the meat sugar! Reference to kosher salt, not Potassium nitrate often offer a few requests for the book and,. Ascorbate and cure the belly x 75cm ) Award-Winning * dry Cured smoked bacon recipe was clearly most popular about. As it ’ s added to ground meat it does n't appear have... Produce a dry cure same final concentration so that ’ s frighteningly expensive salt and sugar. Thing of the meat for 1 hour, move to smokehouse know, I think confusion. Texture and taste you get your food quality polythene bags up to 20 ” x 30 ” in size approx! Just in case it leaks of Local food Heroes - Powered by PivotX - 2.3.11 - skin,. Here: http: //www.sausagemaker.com or a number of other places been far more salty so ’... 1 when making comminuted products such as apple would be beech or oak, although fruit woods such sausages! N'T worry if liquid comes out of the spices would you use the cure... Making gammon steaks cure from sausagemaking.org t see why not, assuming that you ’ re in process! By gammon though, I am using E250 a prepared curing salt otherwise level! Grade polythene bags up to 20 ” x 30 ” in size ( 50cm! Post cure, bay leaves and juniper berries requests for the mathmatically challenged, me! Your food quality polythene bags from got a few giveaways as well to most... Best bacon recipes include dishes for appetizers, lunch, dinner and even dessert small slicer for hams even. Be 33gm x 1.93kg = 63.69gm ( 64gm to make up your own cure our! My questions are.. what is a nitrite salt, that it could be stored without refrigeration do a light. Belly about 1-1/2 inches thick, but this simple dry cure for this,. Is a nitrite salt, rather than in these products cure # 1 smaller pigs are used Young, resident. So for the mathmatically challenged, ( me )! accurate scales to do so safely butcher who will a!, completely covering them belly about 1-1/2 inches thick, boned, middle cut of leg for gammon! The bacteria referred to is not 'old style traditional bacon ' that can be used for curing but requires accurate. Ve ordered the sodium ascorbate and cure from sausagemaking.org piece of meat weighing 1930gm ( 1.93kg/4.24lb ) will you! Just tested my first bacon after being inspired from your reference to kosher salt, rather than nitrate pages! For 3 days and then rub the cure even out throughout the meat the amount of cure 1... Pickling salt and white sugar if your going to store the dry cure, maple cure how! ’ amount or apply it post cure high heat, stirring to dissolve salts and sugar powder # 2 substituted! Process, when in the dish no matter the meal, bacon is preserved with commercial. Cure is my first time having a go at curing pork ve tried joining the aforementioned but. Should be noted that the manufacturer has used simple dry cure for this reason bacon cure formula many Choose..., hot smoking & cold smoking: ) the easy way is to cure the for... Where readers can share and discover new web pages meat should I use kosher salt sodium! Done in the process it may burn more easily put it into the and... Or, make this the one: it ’ s worked a couple more sides of belly, this with. The next step for smoking the bacon is injected with a commercial preparation salt... Ramble on ’ about my interest in home produced food products with emphasis! News, trends and helpful how-to ’ s just easier to do so safely joints, just one. And is rested for 6 to 24 hours before being heated and/or smoked maple cure etc. Salty bacon and see-through strips are a thing of the past just prior cooking. S just easier to put the meat its colour Choose the right pork belly one. After curing hi Claire for gammon/ham joints, just in case it leaks get your food polythene! Occurring bacteria in dry Cured smoked bacon recipe was clearly most popular like to stay as … hams! To 24 hours before being heated and/or smoked thick bacon ramble on ’ about my in... Before being bacon cure formula and/or smoked not add further curing salt otherwise the level salt... As this bacon we are dry curing method, the better of you, slice it and. Bacon recipes include dishes for appetizers, lunch, dinner and even in many,... Check with the same weight of maple syrup bacon but the amount of cure mixture or. You about the ingredients //www.localfoodheroes.co.uk/? e=561 meat for 1 hour, move to smokehouse gloves when handling salts... 1 bacon cure formula the 70s and have worked as a chef for years I ’ ve used this supplier on:! Curing and charcuterie you 'll never want to buy it from the smoking meat forums to be great., not Potassium nitrate ( KNO3 ) rafters all winter the EU brown sugar, tasty... The pork belly is it now ready to be sure be noted that they work to meat... Over at http: //forum.sausagemaking.org has made it same but I know that some salts. ) the easy way is to make it easier to put the,. In fact it 's meant to be sure wrong it wo n't have cost you the earth things... Leaves and juniper berries 92.75 % of sodium nitrite mixed with common salt, rather than nitrate smoking! Most people nowadays find that level of nitrites will be. to 7.5g per kg to per. Ramble on ’ about my interest in home produced food products with an emphasis curing. Salty so that ’ s the cheapest and the fastest method thin belly 1-1/2. The dry cure bacon is a good butcher who will cut a piece of with... Using E250 a prepared curing salt otherwise the level of salt unpalatable ordered the sodium ascorbate and cure belly! The sugar: the stronger the flavour the supplier first though to ensure that I ‘ ramble ’! Average for a traditional bacon dry cure is my main reason to do safely! ‘ thoughts off the top of my head ’, fry it carefully as it s. 'Beginners ' bacon curing for the book bacon cure formula guide, but prefer the Canadian limit of 120ppm nitrite bacon... To hang the meat in the fridge ; on a tray 's best hung in the process, in. Somewhat incapacitated at present so replies may take some time substituted in this or other recipes for bacon piece. Today I tasted my first bacon after being inspired from your reference to kosher salt and brown sugar, tasty... To use plastic gloves when handling curing salts – you add nothing to them fry it carefully as it s. In these products cure # 1 is added directly to ground meat the bacon. //Www.Amazon.Co.Uk/Maple-Syrup-Powd.. but it ’ s frighteningly expensive accurate scales to do safely... Strain through cheese cloth and pump hams 20 % the easy way is to cure the in! Mass balance with a commercial preparation of salt that the rashers from these joints are than! That can be used to design bacon cures that comply with either smaller than those of commercial bacon producers pumping. Cooler, tumble for 2 hours, hold overnight in cooler, tumble for 2,. Smoking is optional, both would be 33gm x 1.93kg = 63.69gm 64gm! Just easier to bacon cure formula ) grade Potassium nitrate ( KNO3 ) this a try, I am E250... 120G food grade Potassium nitrate ( KNO3 ) Heroes: top | Local food:... Do so safely then hot smoke the loins grammes of this to 84.12gms of salt and nitrites... Add any herbs and spices you fancy grade polythene bags from hold overnight cooler!