Dry Cured Bacon - Tutorial. It works well, but sometimes the bacon can turn out pretty salty. This is the best method for curing bacon at home. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. Other experts insist on the exact opposite. 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. The so-called ‘cure’ is a mixture of different dry ingredients rubbed around the meat. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. Wet Cured Bacon. 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. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. ... (Effect of the method of feeding on incidence and cure of parakeratosis in pigs.) 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. salt, 1.5 lbs. sugar, 2 oz. Basic dry cure ingredients. You can add other seasonings as well. 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. 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. The first recipe is a wet cure; the second, a dry cure. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. Press question mark to learn the rest of the keyboard shortcuts It’s popular with manufacturers as it’s a faster and cheaper way to cure, but it has downsides for flavour. The concentration of nitrites can’t exceed 200 parts per million (ppm) in dry-cured bacon and 120 ppm in pumped bacon… Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. This method, while the most time consuming, produces the tastiest bacon which has a deeper, more robust flavor profile. Most bacon today is cured through 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. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. The final product is allowed to have up to 10% brine by weight, leading to shrinking on the pan. The meat is then left to cure. Dry curing is the process that transforms fresh pork meat into tasty well-preserved bacon. It is cured with sodium nitrite or sodium nitrate. It will keep in the fridge up to 1 week, or in the freezer up to 2 months. This method uses a wet cure based on precise weights of both meat and cure ingredients. Bacon is pork that has been cured one of two ways: dry or wet. … Vet. Cure is a method of preparing meats or fish for preservation by salting. 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. 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. Sanitation. March 15, 2016 at 1:58 pm #2825531. ppezalla. Weigh your meat, convert that to grams. Some folks like to wet brine (salty water), some folks like to dry cured bacon. With belly bacon you generally will wet cure 4 - 5 days, as to generally 7 days with a dry cure. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. Cure #2). Dry-curing bacon is an extremely easy process. There’s no concept of dry-curing or wet-curing as it is ‘uncured’ bacon. OU12 should be along, he uses a wet cure. Apply the first one-third and leave the meat to cure. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. After three days overhaul and rub in the second part. If adding spices or aromatics to dry cured bacon, it comes through more when devouring it. (Effect of different sources of energy in fattening bacon pigs on wet and dry feeds.) Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. (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. I recommend that you use % of weight for your salt, cure, sugar vs 3 TBSP & 1/4 cup, etc. The liquid cure penetrates about a 1/4″ per day or 1/2″ of the total cross section of the meat. What Is Dry Cured Bacon? A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. We have cured bacon on Timber2Table before using a dry cure method. Salt, aromatics, seasonings, sugar, and sodium nitrites are commonly used. This method is best for ham, bacon, and small pieces of meat. Aug 07 2016. It was amazing!! Method 1: Dry Curing. Topic: Cooking | Tags: bacon, barbecue. A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. This method is much more accurate. A gram scale is typically used to weigh the meat. The end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. Wow! 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. of meat: 4 lbs. Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands. I quarter my pork loin which results in approximately 2″ to 2 1/2″ diameter sections of meat as seen in picture 6 above. Wet-cured bacon is prepared by immersing sides of bacon in brine or by injecting brine into the meat. Let's Make Bacon! This time I tried a wet brine and reduced the salt. Secret wet cure recipe for smoked 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. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. This is a pretty easy way to cure bacon. You left out the last part. 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. There are two methods of curing: pumping and dry-curing. Author. It can be bought as both rashers and larger cuts. Member. So stick to 7 days for your first time, then try to experiment with longer times if you dare. I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. It does not contain any chemical additives or artificial ingredients. The battle rages on. This is called the EQ or "Equilibrium" curing method. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. 2 kilograms of salt; 15 grams of saltpetre (optional) Smaller meat cuts like bacon, butt, and loins can be cured with a dry mixture based on the following formula for 100 lbs. 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 This is my second make your own bacon video. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. UNCURED BACON Vs. CURED BACON It is cured with a natural salt such as sea salt, celery powder, etc. I prefer dry curing because removing the moisture intensifies the flavor. When using a wet cure, it is generally faster than a dry cure. You can also make ‘green’ un-smoked bacon, but generally speaking, smoke gives bacon that bacon flavor we all love! USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in 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. Divide the mixture into three equal parts. 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. Glasn. The meat should be in a cold environment (such as your fridge) … Ensure work surfaces and cutting boards are clean. The bottom line is that it comes down to personal interpretation and preference. Saltpeter (1 lb. To dry cure, you put the meat in a container and surround it completely with salt. Home-cured bacon should be tightly wrapped in butcher’s paper (or plastic). Curing food imparts a unique “cured” flavour to food. Perry, T. W. (1963). Home › Forums › Miscellaneous Forums › Recipes & Cooking Techniques › Dry Cured Bacon vs Wet Cured Bacon. It's quite simple really. Cooked soybeans for swine: limited feeding vs. full feeding; and wet feeding vs. dry feeding. This topic contains 10 replies, has 0 voices, and was last updated by scrumptiouschef 4 years, 9 months ago. First make-up the cure using the ingredients below. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). Diving into the details of curing meat will help you understand what ‘uncured’ bacon is. After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). Wet curing is generally faster then dry curing, but it takes up more refrigerator space. 14, 13 – 17.Google Scholar. Posts March 15, 2016 at 1:58 pm #2825525. scrumptiouschef. 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 have a wet cure for Canadian bacon, but don't have time this evening to post it. 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