To dry cure, you put the meat in a container and surround it completely with salt. Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good bacon. The so-called ‘cure’ is a mixture of different dry ingredients rubbed around the meat. I have a wet cure for Canadian bacon, but don't have time this evening to post it. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. Vet. Ensure work surfaces and cutting boards are clean. The liquid cure penetrates about a 1/4″ per day or 1/2″ of the total cross section of the meat. If Scott is correct about the dry cure taking 10 day, a wet cure can be done in approximately 1/2 that amount of time. salt, 1.5 lbs. Home-cured bacon should be tightly wrapped in butcher’s paper (or plastic). It is cured with sodium nitrite or sodium nitrate. We have cured bacon on Timber2Table before using a dry cure method. (Effect of different sources of energy in fattening bacon pigs on wet and dry feeds.) Aug 07 2016. I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. When using a wet cure, it is generally faster than a dry cure. Let's Make Bacon! Man do I love some good bacon. This is the best method for curing bacon at home. Curing food imparts a unique “cured” flavour to food. sugar, 2 oz. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. For the purpose of this blog, when I say cure I mean dry-cure. It's quite simple really. There’s no concept of dry-curing or wet-curing as it is ‘uncured’ bacon. Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. Sanitation. When curing perishable foods sanitation is of the utmost importance so always keep foods cold, between 36-40° F/2-5° C, keep work areas meticulously cleaned and sanitized, and avoid cross-contamination by periodically cleaning or changing cutting boards when prepping different meats. I quarter my pork loin which results in approximately 2″ to 2 1/2″ diameter sections of meat as seen in picture 6 above. The final product is allowed to have up to 10% brine by weight, leading to shrinking on the pan. So stick to 7 days for your first time, then try to experiment with longer times if you dare. It will keep in the fridge up to 1 week, or in the freezer up to 2 months. After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). Most bacon today is cured through wet curing. Smaller meat cuts like bacon, butt, and loins can be cured with a dry mixture based on the following formula for 100 lbs. This is called the EQ or "Equilibrium" curing method. 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. Member. This method uses a wet cure based on precise weights of both meat and cure ingredients. Wow! It involves immersing the raw meat in a brine solution for a number of days at a low temperature. Dry-curing bacon is an extremely easy process. Dry Cured Bacon - Tutorial. Glasn. Saltpeter (1 lb. Cure #2). I prefer dry curing because removing the moisture intensifies the flavor. Perry, T. W. (1963). ... (Effect of the method of feeding on incidence and cure of parakeratosis in pigs.) Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands. First make-up the cure using the ingredients below. Weigh your meat, convert that to grams. Topic: Cooking | Tags: bacon, barbecue. The first recipe is a wet cure; the second, a dry cure. Bacon is pork that has been cured one of two ways: dry or wet. This method is much more accurate. A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. In either case, the use of curing salts, aka pink salts, are recommended. It does not contain any chemical additives or artificial ingredients. The end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. It works well, but sometimes the bacon can turn out pretty salty. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. 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. Apply the first one-third and leave the meat to cure. Cooked soybeans for swine: limited feeding vs. full feeding; and wet feeding vs. dry feeding. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. This time I tried a wet brine and reduced the salt. Curing ingredients like salt, sugar, seasonings, sodium nitrate and other chemicals are mixed to create a brine that the bacon is soaked in or injected with. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. Author. OU12 should be along, he uses a wet cure. The bottom line is that it comes down to personal interpretation and preference. Some experts insist dry-curing results in a more pronounced flavor and that the bacon fries up more crispy than when using the wet-curing method. I like the texture of curing Canadian bacon with a dry cure, a wet cure is easy and it doesn't need to take 10 - 21 days. Dry curing is the process that transforms fresh pork meat into tasty well-preserved bacon. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. It was amazing!! Some folks like to wet brine (salty water), some folks like to dry cured bacon. This method is best for ham, bacon, and small pieces of meat. The concentration of nitrites can’t exceed 200 parts per million (ppm) in dry-cured bacon and 120 ppm in pumped bacon… r/Charcuterie: Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines … Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts You can also make ‘green’ un-smoked bacon, but generally speaking, smoke gives bacon that bacon flavor we all love! You can add other seasonings as well. As I mentioned in the other thread, I was surprised to discovery that most tasso ham recipes (which is basically what you made, without the seasoning) only called for several hours of curing. Diving into the details of curing meat will help you understand what ‘uncured’ bacon is. You need to have an accurate digital scale. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. The bacon comes out nicely salted with a hint of sweetness, and because it is not smoked, the delicate pork flavor shines through. It’s popular with manufacturers as it’s a faster and cheaper way to cure, but it has downsides for flavour. This topic contains 10 replies, has 0 voices, and was last updated by scrumptiouschef 4 years, 9 months ago. … Here, we use a dry cure, which is easier than a wet cure because you don’t have to deal with sloshing containers of brine. Basic dry cure ingredients. Method 1: Dry Curing. 14, 13 – 17.Google Scholar. Secret wet cure recipe for smoked bacon. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. A wet cure involves steeping the meat in a brine of salt and water. This is a pretty easy way to cure bacon. There are two methods of curing: pumping and dry-curing. With belly bacon you generally will wet cure 4 - 5 days, as to generally 7 days with a dry cure. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). You left out the last part. Posts March 15, 2016 at 1:58 pm #2825525. scrumptiouschef. Divide the mixture into three equal parts. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. Wet-cured bacon is prepared by immersing sides of bacon in brine or by injecting brine into the meat. 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 Cure is a method of preparing meats or fish for preservation by salting. When most people refer to curing food they are referring to a “dry-cure”, in opposition to a “wet-cure”, that is in fact a brine. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. The battle rages on. Home › Forums › Miscellaneous Forums › Recipes & Cooking Techniques › Dry Cured Bacon vs Wet Cured Bacon. Wet Cured Bacon. If adding spices or aromatics to dry cured bacon, it comes through more when devouring it. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. Salt, aromatics, seasonings, sugar, and sodium nitrites are commonly used. of meat: 4 lbs. What Is Dry Cured Bacon? (3) Tightly wrapped in plastic, bacon cured without nitrates will keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Some bacon-making folks are of the mind that you can never cure a bacon slab for too long — and they’re probably thinking of the dry curing method when saying that — but I’ve found with the wet cure there is such a thing. USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in March 15, 2016 at 1:58 pm #2825531. ppezalla. 2 kilograms of salt; 15 grams of saltpetre (optional) This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. It can be bought as both rashers and larger cuts. After three days overhaul and rub in the second part. A gram scale is typically used to weigh the meat. Other experts insist on the exact opposite. However, wet curing is usually the safest to do at home. I recommend that you use % of weight for your salt, cure, sugar vs 3 TBSP & 1/4 cup, etc. The meat should be in a cold environment (such as your fridge) … 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. UNCURED BACON Vs. CURED BACON It is cured with a natural salt such as sea salt, celery powder, etc. The meat is then left to cure. Wet curing is generally faster then dry curing, but it takes up more refrigerator space. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. This is my second make your own bacon video. Cure suppliers Details of cures and suppliers can be found on this page. This method, while the most time consuming, produces the tastiest bacon which has a deeper, more robust flavor profile. The liquid cure penetrates about a 1/4″ per day or 1/2″ of the of. Sodium nitrite or sodium nitrate at home keep everything clean and safe all!. 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