Homemade Bacon Equilibrium Curing A Better Way To Make Your Own Bacon Realtree Wild Boar Bacon Recipe Home Cured The Greedy Ferret Has anyone tried Amazingribs bacon cure calculator? Check out my comprehensive guide to homemade bacon making to learn more! The cure time and pink#1 are off from the usual recipe I use. Making bacon from scratch at home is easy and the results are much better than grocery store bacon. Insert the weight of the meat into one of the EQ calculators (links on this page). 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 … Basic Recipe and Steps. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the … Prague Powder #1 in LEVEL spoons (If cure time is longer than 10 days, consider injecting the brine to speed up the process. Local Food Heroes is owned and run by Phil Young a resident of Leicestershire in the UK. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Cure Calculator. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. 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. Having a rough day? Use pickling salt and white sugar if your going to store the dry cure. Set in a container to hold in fridge for six months. We have cured bacon on Timber2Table before using a dry cure method. If you have a good base on which to build, the possibilities are endless. You can add other seasonings as well. It has not been possible to include a comments section at the bottom of this page. Adjust depending on how much bacon you are going to make (you will need significantly more if you are curing an entire pork belly). Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. 1 tablespoon Prague Powder #1 mixed with 1.5 gallons water ≈ (0.06 x 14 gm/1.5 * 3,800 gm) ≈ 150 ppm. Now we have the cure mix made up we just need to get the pork loin and we are ready to make the bacon. • When five days are up, you are going to get out the meat and scrub off the cure. I hope you enjoy! Posts: 953. For instance, if you have a 2 lb (900 grams)pork belly to make bacon. Wet Cure Method. This isn’t accurate enough if you want to get into EQ meat curing. After six months rinse, pat dry. This refers to the mix of Salt and Sodium Nitrite. Then add a ¼ cup of dark brown sugar. salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. It includes Cure #1, Prague Powder #1, Peklosol, Sal Nitrite, DQ & DC Curing salt, Insta-cure etc. 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. But the actual time depends on how much brine you inject, uniformity of injection, etc..) Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.3 -. Filed Under: Bacon, Bacon Making, How Tos. 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. 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. If you have selected 'Neither' how many mg/kg nitrite do you want in the bacon? Home cured bacon begins with the making of the cure. I’d love to know how these calculators worked for you! • Dump the water. Basic Dry Cure Bacon. Place pork in cure mix and distribute evenly. Print Ingredients. 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. 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. Dry Cure Bacon Calculator Better Dry Cure Bacon Calculator I have found that for me 2.5% salt and 1.5% sugar is about perfect. Calculate Equilibrium Cure (Calculator Tool) Accurately Use Scales to Measure Out All Ingredients; Grind the Salt/Spice Cure to a Fine Powder; Apply cure inside a Bowel; Place Inside Bag and Remove Excess Air; Place in Fridge for Curing; 1. Dry Cure Bacon Calculator; Total Weight of Boneless Meat: gm Are you curing to US or EU regulations: EU US Neither If you have selected 'Neither' how many mg/kg nitrite do you want in the bacon? At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. Great calculator, look forward to using this when we next make bacon!! I am happy to make tweaks if warranted. Smoking the 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: Let me know if this is something you’re interested in via comment or email (admin@baconisafoodgroup.com), and I may develop more options down the road. ===== Combine the ingredients and mix well. Saltpetre and other nitrate based cures are not permitted in US commercial bacon. The app does all the hard work for you in regards to ingredient calculations and timings as per your local food standards. The Wet Cure Calculator offers several dif… 3. Note: if EU or US is not selected, the calculator will default to using the EU regulations. With bacon specifically, cure 1 is largely a flavoring agent. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. If you’d like bacon-filled recipes in your inbox, subscribe to my email list above. Here it is that I �ramble on� about my interest in home produced food products with an emphasis on curing and charcuterie. Making bacon is simple and leaves a ton of room for experimentation. Weigh the boneless meat in grams. 4 lbs pork belly 1/4 cup kosher salt 1/4 cup … Equilibrium (EQ) curing is a method in which an exact amount of cure ingredients are applied based on the weight of the meat to be cured. Copyright © 2020 Bacon is a Food Group on the Foodie Pro Theme, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), « Gyoza Recipe: Bacon and Shrimp Potstickers, comprehensive guide to homemade bacon making, Customizable Wet and Dry Equilibrium (EQ) Cure Calculators for Bacon. 2. 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. It is a simple two-step process: Curing and smoking. However, comment on this topic can be made here. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. You can also follow me on Pinterest, Instagram, or Facebook, and please share my recipes with your friends on social media. ‎The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Each month redistribute cure over the pork, ensuring all sides are covered with cure. Bacon Cure Calculator Page 2 Delicatessen Smoke Fire And Homemade Bacon How To Cure And Dry Your Own Bbq ... Customizable wet and dry equilibrium eq cure calculators for bacon adventures in bacon making homemade batches 1 2 homemade bacon … The process for wet cure bacon is very similar. I’ve never made bacon … This will store well in a closed container. Cure #1 contains 6.25% of sodium … This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. 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. Most people add an extra two days for … On to the making of something. Amounts above 250 mg/kg will not be calculated. STEPS for DRY EQ CURE: 1. Calculate Equilibrium Cure or Brine It helps to keep the cure … It addresses the common problem of meat becoming too salty during the curing process, and allows the amount of nitrite to be controlled with precision. Process of Equilibrium Curing Bacon. It works well, but sometimes the bacon can turn out pretty salty. N.B. • Allow to cure for 5 days. Fareway has pork bellies on sale this week so I will be curing a couple bellies. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different … This takes into account the salt in any cure. 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. This method uses a wet cure based on precise weights of both meat and cure ingredients. 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 #1. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure time. Using metric because it’s easier, Sea Salt @ 2.0% x 900g. Once you learn how to cure bacon at home, you'll never want to buy it from the store again! What is the percentage of Nitrite in the Curing Salt? • Fill a food grade bucket with water, submerge the bacon for 3 hours, placing the bacon-filled food grade bucket in the refrigerator. Mix all ingredients (except pork) together to create the cure mix. Sausage and Curing Equipment and Supplies, Great Food Leicestershire & Rutland magazine. 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. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. 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. Typical values: Cure #1 = 6.25%, Europe = 0.6%. Smoking (4+hours) After the pork belly has been in the cure for an appropriate amount of time, it’s time to smoke it. As mentioned accurate kitchen scales are a must for this, most scales go to 0.1 oz or 1 gram or 0.3-0.6 oz or 3-5 grams. In a bowl mix 1 pound of sea salt, 8 ounces of sugar and sodium nitrite according to the directions on the product you are using. mg/kg is also referred to as PPM (parts Per Million). I used two different cures for this bacon, a more traditional bacon cure and a maple syrup cure. 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