Smoking the Bacon. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the … 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. 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. Fareway has pork bellies on sale this week so I will be curing a couple bellies. A negative figure means that the cure has more salt in it than the amount wanted in the bacon. Posts: 953. Basic Recipe and Steps. Plug in 10 or 20 pounds as weight then calculate the ingredients. It is a simple two-step process: Curing and smoking. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different … This refers to the amount of salt - Kosher, Sea, Rock salt etc. Most people add an extra two days for … The amount of Nitrite curing salt for your chosen level of cure, or the maximum amount permitted by the regulations chosen by you above is: The minimum amount of Nitrite curing salt that the US regulations say you must use is: The amount of Nitrite curing salt we suggest that you use is: Saltpetre is not recommended unless you are curing over long periods of time. 2. 1 gallon of water ≈ 3,800 gms. This will store well in a closed container. Smoking (4+hours) After the pork belly has been in the cure for an appropriate amount of time, it’s time to smoke it. I used two different cures for this bacon, a more traditional bacon cure and a maple syrup cure. Prague Powder #1 in LEVEL spoons (If cure time is longer than 10 days, consider injecting the brine to speed up the process. ===== Combine the ingredients and mix well. STEPS for DRY EQ CURE: 1. It includes Cure #1, Prague Powder #1, Peklosol, Sal Nitrite, DQ & DC Curing salt, Insta-cure etc. 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. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Sausage and Curing Equipment and Supplies, Great Food Leicestershire & Rutland magazine. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. • Fill a food grade bucket with water, submerge the bacon for 3 hours, placing the bacon-filled food grade bucket in the refrigerator. The process for wet cure bacon is very similar. If you have selected 'Neither' how many mg/kg nitrite do you want in the bacon? 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. In these products Cure #1 is added directly to ground meat. 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. Set in a container to hold in fridge for six months. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. 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? It works well, but sometimes the bacon can turn out pretty salty. 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. After six months rinse, pat dry. Home cured bacon begins with the making of the cure. 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 addresses the common problem of meat becoming too salty during the curing process, and allows the amount of nitrite to be controlled with precision. The app does all the hard work for you in regards to ingredient calculations and timings as per your local food standards. 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. Cure Calculator. Process of Equilibrium Curing Bacon. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. If you have a good base on which to build, the possibilities are endless. You can add other seasonings as well. Next, add spices: 2 tablespoons of red pepper flakes, 2 tablespoons of smoked sweet paprika, and 1 teaspoon of cumin seeds. Amounts above 250 mg/kg will not be calculated. Filed Under: Bacon, Bacon Making, How Tos. Here it is that I �ramble on� about my interest in home produced food products with an emphasis on curing and charcuterie. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. Use pickling salt and white sugar if your going to store the dry cure. • When five days are up, you are going to get out the meat and scrub off the cure. Adjust depending on how much bacon you are going to make (you will need significantly more if you are curing an entire pork belly). 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: mg/kg Does the meat have it's … 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 … Basic Dry Cure Bacon. However, comment on this topic can be made here. Participant. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. 1 tablespoon Prague Powder #1 mixed with 1.5 gallons water ≈ (0.06 x 14 gm/1.5 * 3,800 gm) ≈ 150 ppm. 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. Cure your bacon with honey. 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