how much curing salt for bacon

So regardless of whether you’re cured meat will be consumed in under 30 days for Pink Curing Salt No. Salt How Much Curing Salt Per Pound or Kilogram of Meat? This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. Thanks again for the site. Dry Curing. Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. Getting accurate salt and pink curing salt is a must for meat curing at home or anywhere. Just to clarify. The discarded skin can be cooked on its own, either by grilling or deep-frying. 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. After 5 days, rinse off the bacon, wrap it in plastic wrap, and store it in the freezer for several months. Plus you get consistency in repeating recipes and your spice profiles. The USDA recommends using one ounce of curing salt per quart of water. How long should I be able to keep the jerky in refrigerated? For starters, this salt-free bacon is quick — it only takes a little over an hour to make which is way less time than a real curing process for traditional bacon. For a meatier bacon, ask for meat that covered the hog's spare ribs. Also known as Insta Cure, DQ Pink Curing Salt, and Sel Rose, Prague Powder is a key ingredient in most cured meats. To further reduce the chance of cross-contamination, set it in the meat compartment, away from other products. Turned out great!". But some people prefer wet or dry. if (type === "brining") { Great article. We use cookies to make wikiHow great. They use 50 grams of tendequick per 1 Liter of water. Always motivating to get such top notch replies about the content. My favourite so far by Tom Adams / Hank @ Honest Food gives an indication https://honest-food.net/duck-or-goose-jerky/ It won’t overdo the saltiness! Cure #1 contains 6.25% of sodium nitrite and 92.75% of 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. At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. 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). Once a pork belly is cured, it can be sliced up as is for immediate cooking, or it can be smoked whole for added flavor. If brining, it’s a base of 40% water ratio to the weight ie. Bacon slabs cured with nitrites will last 4 to 6 weeks in the refrigerator and 3 months in the freezer. Here is a page I wrote with some digital scales I can recommend. "I used this information to cure bacon for the first time. 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. It is 93.75 percent table salt and 6.25 percent sodium nitrite. 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. By using this service, some information may be shared with YouTube. It is perfect for both curing and preserving sausage, white fish, all kinds of bacon, salami, and much more. Meat Curing Calculator Tool On your equilibrium calculator, the option on the meat weight is in either pounds or kilo grams, I believe that’s a typo. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. // curing 5-pound slab of pork belly for bacon 1.134g per pound of meat 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. These two require a bit of planning ahead, so here’s what you should consider. document.getElementById('calcout' + i).innerHTML = Loins and bacon. document.getElementById('calcerror').innerHTML = ""; As you can tell from the dosage of both types of curing salt a little amount is very effective. If you are chilling multiple bellies, set each one in its own container rather than stacking the meat directly on top of each other. This way you will never have bacon that’s too salty, Pink Curing Salt No.1 (Under 30 Days Curing), Pink Curing Salt No. An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. (here is a link to a few) Mix everything together and then rub your cure onto the outside of the bacon. I thought I was the only one as obsessed with Dry Cured Meats and the process of. 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. If you are keen – please fill in the details below it will be out very soon. Hi Scott, can really say since Canadian bacon recipes vary and you didn’t put a link to the recipe. 8 lbs. The seasonings can be anything, in this recipe I use chili and garlic. And that what the goal. But there’s one way to work out exactly how much curing salt for dry curing or wet brining cures. Pink salt is a special curing salt that includes sodium nitrite. And watch videos demonstrating recipe prep and cooking techniques. } else { } Guys I know make wet brines from tender quick, for wet brining bacon for instance. // convert weight to kg document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! Herbs are good, too: as much of the fresh variety as you like, but only a sparing amount of the dried: just 6-8g per kg. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. of salt/4 ½ gallon of water = 66 degrees brine. or Most recipes will specify how much curing salt is needed to cure the piece of meat you are working with. // salt is always 2.5g per kg Meat Weight I've made an online video course on 'whole muscle meat curing', it's rather rich in detail. 2 (, Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2. rounddp(weight * 0.4,3) + " litres or " + After the application, place meat into a plastic food storage bag and tightly seal. Pink Curing Salt function docalc() { 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. g If you want to control the level of saltiness then this method will achieve this. If you wish to do this, be sure to tell your butcher to save the skin if you have them slice the skin off for you. This method is much slower than pumping, so it’s rarely used nowadays. This article has been viewed 62,117 times. Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt. of salt/5 ½ gallon of water = 57 degrees brine. The shimmering translucence and satin texture of Spanish lomo (cured pork loin) and bresaola and bündnerfleisch (respectively, Italian and Swiss air-dried beef). Check out a little video I did and more info on the course page, You really need accurate digital scales with equilibrium curing, the whole point is consistent salt flavor and also consistent meat curing results. 1/2 cup dark brown sugar Once home, place the pork belly in a sealable container to keep your fridge clean and prevent cross-contamination with other items. } document.getElementById('calcwaterrow').style.display = ''; US often uses imperial – pounds/oz, euro and other parts use metric – kgs/grams. Here is some more info I wrote on curing salt 🙂, Hi, newbie here, In the calculator section under the pink salt calculation there’s the sea salt calculation, I know this is a dumb question but is the sea salt calculation the suggested amount of salt to use along with the pink salt? var errorMsg = null; 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. Some confusion here with dry and wet. Pink curing salt You would nee dot break down the animal to dry cure. He has Mangalitsa pigs under his wing along with much more. 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. Thanks to all authors for creating a page that has been read 62,117 times. % Any honey will do, but chestnut honey works particularly well here. It’s what’s responsible for the bright color and piquant bacony flavor. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. Method We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. 5 kilograms (5,000g) of pork belly for bacon in a wet brine, Pork Belly 5kg + Water 4L /4kg = 9kg or 9,000g, If I wanted to use a 2.5% total salt level for flavor (a bit salty for most people), 2.25% sea salt x 9,000 = 202.5g of salt for the brine, 0.25% Pink Curing Salt No. Sea Salt Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. pork belly). wikiHow is where trusted research and expert knowledge come together. Thanks! You would dissolve it all and have brine which can be varied to ‘choose’ you level of saltiness or sweetness! Learn more... Curing bacon yourself might seem like a lot of labor when you can just go to the supermarket and pick up a package that is ready to cook as is. This is my second make your own bacon video. Both the sodium nitrite and juniper berries can be omitted if desired. There are a whole bunch of methods that people use and you read about. if (unit === "lb") weight = weight / poundsPerKg; The meat is then left to cure. {"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":"