These are the cure ingredients for 1 slab of pork belly. 4 lbs pork belly 1/4 cup kosher salt 1/4 cup … 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. mg/kg is also referred to as PPM (parts Per Million). Typical values: Cure #1 = 6.25%, Europe = 0.6%. Weigh the boneless meat in grams. I used two different cures for this bacon, a more traditional bacon cure and a maple syrup cure. 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. Print Ingredients. 1 gallon of water ≈ 3,800 gms. 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). Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. The maximum permitted in the EU is: Sodium Ascorbate or erythorbate (optional), Copyright © 2014 Phil Young - All rights reserved. mg/kg Does the meat have it's … Next, add spices: 2 tablespoons of red pepper flakes, 2 tablespoons of smoked sweet paprika, and 1 teaspoon of cumin seeds. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. Each month redistribute cure over the pork, ensuring all sides are covered with cure. Wet Cure Method. Plug in 10 or 20 pounds as weight then calculate the ingredients. 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. 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: The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. 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. With bacon specifically, cure 1 is largely a flavoring agent. 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. Making bacon from scratch at home is easy and the results are much better than grocery store bacon. For instance, if you have a 2 lb (900 grams)pork belly to make bacon. 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. • Allow to cure for 5 days. Set in a container to hold in fridge for six months. What is the percentage of Nitrite in the Curing Salt? Homemade Bacon Equilibrium Curing A Better Way To Make Your Own Bacon Realtree Wild Boar Bacon Recipe Home Cured The Greedy Ferret 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 … This takes into account the salt in any 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. • Dump the water. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. Adjust depending on how much bacon you are going to make (you will need significantly more if you are curing an entire pork belly). Posts: 953. It has not been possible to include a comments section at the bottom of this page. 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. 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. salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. 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. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the … Home cured bacon begins with the making of the cure. STEPS for DRY EQ CURE: 1. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. I’d love to know how these calculators worked for you! Smoking the Bacon. 2. 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. Amounts above 250 mg/kg will not be calculated.