Dry cure canadian bacon calculator. You have to use curing salts to make bacon.

Dry cure canadian bacon calculator The bacon you buy in the store is wet-cured or brined. 7 ppm (ppm: part per million). For dry curing, coat the pork belly evenly with the cure mixture. Ham. Compute your weight loss, salt and spices, according to different methods, follow equilibrium dry curing with #1 & #2, or make your brine precisely. 75%), 2. Basic dry cure ingredients. I will let you know how my first attempt Why make your own bacon? For the lifelong bacon fans among us, the journey to homemade bacon is probably very similar. Recipes How much salt do you put in a dry cured bacon? So this calculator for curing bacon can work out whether you want a dry or wet brining curing result! If you use nitrates, it works out based on the 0. 012%) in wet cured bacon, 200 ppm (0. pork loin water Metric for each KG of water and pork 25 ml (17 gr) brown sugar 15 ml (19. This one enables you to do just that whilst still curing to either EU or US commercial standards. Ham comes from the upper hind legs of the pig and tends to Another option is to use a dry cure method that relies solely on salt and sugar to draw out moisture and preserve the meat. Back; View New Content Culinary Modernism Unread Content Content I Started Search Donate. I use a dry cure for my bacon pork loin and the cure itself is very simple. The grain size is about the same so it will stay mixed well in storage. How long should you dry cure bacon? Typically, dry curing bacon takes around 7-14 days, depending on the thickness of the meat and the curing method used. A basic dry cure contains just three ingredients: Salt – Draws out moisture to preserve the meat. 25% for cure #1, 1. Cure Time: Cure time is calculated and displayed automatically below based on ingredient quantities entered in the provided fields. (Canadian) bacon for at least 20 years. The Homemade Maple Canadian Bacon recipe is a game-changer. For hot smoked bacon, pellicle formation is very important. I do add a couple days cure time to be on the safe side . Measured dry cures are also sometimes referred to as EQ Cures. Smoke the cured, air-dried bacon at approximately 200 F until it reaches an internal temperature of 150 F / 66 C, the minimum safe temperature for consumption of this product. I used some cherry sawdust for 1 1/2 hours . Hey guys been doing a bit of bacon making lately and keen to hear everyone’s thoughts/ methods Had a 10% wet brine over 10 days , 8% over 10 days and just finsished a 3% salt 2. With the help of a cure calculator, you can determine the amount of salt, sugar and curing salt required. 5% sugar dry cure and then all hot smoked When I search on "Canadian bacon - dry brine", most of the results are for Morton TQ. Prepare fruitwood chips or chunks (we suggest apple Breaking it down, there are two main types of curing: dry cure, and wet cure. If you cold smoke meat for hours without curing, it will go bad. The wet cure was softer and didn't crisp as much. When ready, set up a smoker to hot-smoke at 200-225 degrees. We rubbed two trimmed pork loin Whether you call it Canadian bacon or back bacon like we do in Canada, this is a delicious and simple way to transform pork loin into a tasty treat!For the c For an equilibrium cure applied dry to a piece of meat, it's generally 0. extremely salty and chewy. Irish bacon is cured like Canadian bacon but it is not smoked so just leave the wood out of this recipe if you want to make it Irish. A dry cured hot smoked pork loin for cold eating or further cooking. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. This cure calculator can be used for measured dry cures or equilibrium brine (wet) cures. D First time curing and smoking canadian bacon. If there’s a link, recipe, video or resource you feel is missing, please don’t hesitate to let us know on the Facebook group!. 5 to 10 pounds boneless pork loin; 1 gallon water; 2 Teaspoons Prague Powder or pink I decided to use a dry cure to make a 4 pound Canadian bacon from part of a huge pork loin I got from Costco. Preserving occurs due to a drier environment that reduces the growth of bacteria that could spoil the meat. Skip to content FREE DELIVERY ON ALL ORDERS OVER €75 ! | +353(0)53 9230680 | info@oneillsbacon. 25% Pink Curing Salt to the Total Weight of the Meat. Press calculate. after drying, to between 80 and 90°F. Work it into any nooks and crannies, and don't forget the ends. The dry cure method has some advantages: The dry cure was a bit pinker but that can be explained by the piece of pork as they vary. 4gm Cure #1 0. Inscrutable. Our piece of bacon weighs 1000grams so the amount of water required for our 2:1 brine is 500grams, adding the two together we get 1500grams. It works well, but sometimes the bacon can turn out pretty salty. As I mentioned in the other Prepare the meat as described above; Using the dry curing mix at 3% of the weight of the meat, (use 30g of cure per Kg of meat). John Irvine says: 29 December 2023 at 5:17 am. Great for use with dry Will the web brine calculations work for curing Tilapia fillets as well. Well don't have the space to deal with a full loin so picked up tenderloin package on Dry Cured Bacon = % of Sea Salt + 0. Simply use 5 This cure calculator can be used for measured dry cures or equilibrium brine (wet) cures. Making Canadian Bacon at home is not hard but it does take about a week, so you will want to plan ahead. bacons etc for 30 years but have never tried aging meat. From dandkmotorsports. For each 1kg of meat we need: Bacon Cure Calculator These and others can also be accessed via my Some bacons are dry cured and some are wet cured. This way it is safe to eat without frying. Please adjust the quantity accordingly. Bacon Course; Dry Curing Course; Dependable Gear; Subscribe; About. Cut Canadian bacon into smaller, uniform pieces so it cooks evenly. 2grams Sugar Both the CFIA (Canadian Food Inspection Agency *1) and the USDA (US Department of Agriculture*2) recommend a maximum of 200 ppm for Dry Cured or Equilibrium Curing. The Dry Cure For this guide, we will pretend we are dry curing a piece of meat weighing 1930gm (1. hoagiehut; Jun 11, 2024; Rinse the pork under cold, running water and pat dry with paper towel. You'll find helpful, accurate calculators for making cured meats or entertaining and find out per-person sizes. You will get the benefits from forming the pellicle overnight. Step Four: Apply Your Dry Cure Mix. Others hot smoke it if giving as gifts, thus fully cooked and safe to eat. I want to try again and the first thing I want to do is get my ratios right instead of just packing a crap ton of salt and sugar on a pork belly and covering it completely. 1st try at Canadian Bacon. Curing bacon or ham is easy to do and just requires some time and fridge Basic Dry Cure Bacon. Traditionally, American bacon is made from the belly only. The curing salts also give bacon its distinctive colour and USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0. How to Use the Dry Cure Bacon Calculator. The number you get will be the amount of dry cure you need to use on the bacon. (And another 2% of regular/NaCl. 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. This gives you an equilibrium brine. After curing, rinse the pork belly and pat it dry. Slice and fry your bacon in a nonstick pan or cast-iron skillet and enjoy. Whilst there are already quite a few cure calculators for bacon on this site, none allow you to choose your own levels of salt, EQ (Equilibrium) Curing - This method uses a cure based on the weights of both meat and curing ingredients. 25% = 23. Bacon made from pork belly typically starts with a dry cure. In some regions, Canadian bacon is the same thing as peameal bacon. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. Isn't it correct that for a calculation of Cure #1 in a wet cure you use weight of water, weight of meat and weight of ingredient (but some omit the ingredients). Mild Bacon. 5t Kosher Salt 123. Supports the following food standards: Australia, Canada, Europe, India, Hong Kong, New Zealand, Phillipines, South Africa If using your own cure: you will need Cure #1 (6. The dry cure was firmer and had more chew. Ive used this method a few times and had great results . And I took the liberty of upgrading my Exp. Every slice of bacon is made using a hands on, family focused approach utilizing Alberta bussiness' and products as much as possible. The simplest recipe I can offer is as follows: Bacon is made from the belly of a pig and is normally dry cured before being smoked. I generally add a minimum of a sprinkle of black pepper and thyme. ) better suited Canadian Cure Calculator (CCC) Dry Mix for Bacon using Cure # 1 (Rind Off) Weight of Meat in grams1000grams Nitrite % In Cure # 16. The dry cure I used called for: ¼ cup kosher salt Check out the curing page for more detail, and make sure you read up on curing salts. The key here is calculating the weight of the salt as a percentage of the weight of the meat. ie Bacon Curing Calculator So this calculator for curing bacon can work out whether you want a dry curing or a wet brining curing result! If you use nitrates, it works it out based on the 0. Place the pork on a rack over a plate or baking sheet in the fridge to dry out for 12 to 24 hours. The dry curing method, using a combination of salt, Cure #1, and spices, is recommended for its rich and robust flavor profile. 25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight, so 40% water is calculated for the total meat weight If you want a full post on This is a dry brining calculator to help you figure out how much salt to use per pound of meat. 023 kg in total. Put your belly in the zip-top bag (you could also do this in a plastic container, or on a sheet tray with plastic wrap. The information below while a good starting place, is not the only technique available. 0625%) of sodium nitrite in Techniques include dry-cured or wet-cured, smoked or unsmoked bacon, with a step-by-step guide provided. 25% nitrite) you need to use 1/4 of a percent by weight (weight of your meat x . You’ll find How do you calculate cure for bacon? Curing bacon involves using a mixture of salt, sugar, and curing salt (containing sodium nitrite or nitrate) to preserve and flavor the meat. You need 6. ) 5. Place loins into a 225 ºF preheated Bradley. For other projects the universal cure calculator and the bacon calculator allow you to specify the level of nitrite in your curing salt. At least I think so. I inject so only need a few days but I do a week. The pork belly then cures in the refrigerator for 1-2 weeks. Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. Ingredients. You will need 2g per kg of meat, mixed with ¼ cup Kosher Salt, and ¼ cup of Sugar or Maple Crystals. Remove from brine, wash and soak in cold water for 1 hour. Fun fact: Canadian bacon is made from pork loin, and Australian bacon is the loin with a bit of the belly left on it, too. Salt and sugar are very personal tastes and vary from recipe to recipe. You will pat it dry and it will be ready to smoke. The Arras dry bacon cure recipe is for making one medium pork belly (about two kilograms) into bacon. Worse yet your Concise teaching of meat curing at home to get to the next level of flavor. By - November 27, 2020. To me a dry cure is much easier and cleaner to Try our handmade, dry cured bacon today! Twin Oak Farms was established in 1905. 2020-11-27 jared gordon vs danny chavez full fight tulip interview questions dry cure bacon calculator. from Rookie to Novice! This is my first-time bacon cure, EQ method, dry-rub. I still like the dry cure better but the differences are minor. Curing Salt #2 is for uncooked cured meats like salami. No nitrates, no artificial dextrose. British Bacon. This simple dry cure works a treat on pork cuts like the belly and the loin. Allow extra cooking time for thick slices or whole pork loins. And it's so much better than the junk you get from supermarkets, believe me. What you’really making is a smoked pancetta. Ive read mixed posts about weighing the water and meat for just doing This amount of brine will cure about 17 lbs (7. About; Contact; Search for: Calculators. Split some differences in the calculator #'s and will do more in the future. You have a great way of showing what you do. This basic cure can be used for simple streaky bacon or back bacon and requires minimal effort. 25% of the weight of the pork belly. Weigh Pork Belly or Saturate Salt cure; Calculate Salt; Rub and Mix Cure in a Bowl Over the Meat; Place Pork and All Cure Inside a Ziploc or Vacuum Sealed Bag; Leave in Fridge for one week per 1-inch Thickness of Pork; Remove From Bag, Rinse if Desired; 9. Step 2: Prepare the Cure. Bacon, Calculators, Cured Meat, Curing Calculator. While Canadian bacon may be wet-cured, dry-cured, or even smoked. Set the calculator with precision (up to 0. Basic bacon cure 10% injection 1 kg meat 100 ml H2O 25. Prague Powder #2 (also called InstaCure #2) is used for long aged dry-cured 2 tablespoons black pepper; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; Instructions: In a bowl, mix together the kosher salt, brown sugar, black pepper, paprika, garlic powder, and onion powder to How To Cure Your Own Bacon At Home. Both bacons are lean, perhaps 10:1 meat to fat, while American bacon, also called streaky bacon, made from side and belly, is often 50% fat. This process adds water weight. 23 Videos rich in detail – 2 hours of videos; Spreadsheet of my favorite recipes, which auto-calculates ingredient quantities (some epic recipes I’ve developed over 20 years); Master technique of dry curing meat from which you can create 1,000’s of variations; Printer Friendly recipe sheets for all my The bacon cure recipe presented here offers three methods of curing bacon: pumping, immersion, and dry curing. 6g Spices, 36g-----Rubbed Sage 1T Dry Rosemary 2T A simple dry cure so you can make English back bacon, Canadian bacon, or American bacon at home. 25% (that's 2. Hang to rest – Hang the bacon in a cool, dry place for 1-2 weeks. Wet-Cured Bacon. You can get the ratio of cure to pork belly by multiplying the weight of the belly in grams by . Then smoke. A sweet and salty interpretation of the beloved bacon. I will start with some basics of making bacon. Thanks again Oh. The bottom line is that it comes down to personal interpretation and preference. Roast the cured bacon until the internal An off-site calculator for designing your own bacon recipe that complies to EU, UK or US regulations. So The bacon curing calculator will help you with dry curing and wet brining by telling you exactly how much salt and pink curing salt you need to use. Enter the weight of your pork belly in grams. I chose to “square” the pork belly up but if you want to leave it whole that’s ok too. After the loins cured for 6-7 days, we smoked them to perfection in an electric smoker. The Wet Cure Calculator allows you to generate custom brines or pickles for the curing phase or The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. It is one of the simplest techniques to use in my opinion. 0. It is designed for the experienced curer – those who will know to adjust the meat weight for any bone. This calculator also applies to both dry or wet curing. The battle rages on. That's called canadian bacon. The Meat Cure Calculator is provided for informational purposes 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. Dry cure involves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. Bacon: Canadian Bacon: Bacon (Cured, Microwaved, Cooked) Smoked or Cured Bacon Pork Spareribs : view more pork nutritional info: See Also: Applegate Farms Bacon without a smoker is all about curing with some salty, sweetness and of course getting that smoke flavor happening as well in my opinion. Hang or Dry 3- 8 hours to form Pellicle; Cold Smoke for 4-20 hours, depending on Smoke Flavor This is a tutorial step by step how I made Canadian Bacon from Pork Loin. Here you’ll find recipes and relevant videos to help you on your journey. 5% Salt Recipe 3610g meat 3610g (ml) water 36g spices-----200ppm Cure #1 @ 6. If necessary, cut the pork into 2 pieces so it fits into the bags. Soak loin pieces in about three gallons of cool water for 30 minutes; remove from soak and pat dry. I also use it for my basic pancetta recipe. Basically any cured meat that isn’t long-aged like a dry-cured salami. Thoroughly rub the dry cure mix into your pork. Canadian Bacon vs. 1/3 cup maple syrup; 1/4 cup kosher salt; 1/4 dark brown sugar; 2 teaspoons pink curing salt (aka Prague Powder #1) 5 lbs boneless pork belly For the most part, curing bacon should take anywhere from three to 10 days, with three days being for a mild cure that doesn’t have a lot of salt to it and better used for thin slices of bacon and 10 days being for the thickest Curing meats such as bacon, ham, or pastrami is fun and the results are often better than storebought. . 1 Dry Cured Bacon = % of Sea Salt + 0. Meats hung for 30 days or more require the time release properties of the nitrate. We're teaching you just how simple it is to cure meat, the supplies you need, and answering the most frequently asked questions about cured bacon. 0%% Parts Per Million of Nitrite120PPM Cure # 1 Needed1. The key to successful dry curing lies in the right balance of salt, sugar, and curing agents, which can vary based on personal preference and the specific recipe being used. The entire process requires very little active work. There are several ways you can cure a pork belly. Although a few types of artisanal bacon are dry cured for several weeks, all industrially produced bacon is wet cured quickly in brine. It also provides a preserving effect. If you do use your own cure, make sure you are precise with measurements. Back Resources. You've been buying from the supermaket, but over the years you notice that the quality has gradually dropped, slices The thickness of the meat will determine how long you need to cure it safely. So whether you want a wet brine cure or a dry cure is up to you. On disco page I read to save all the cure that falls off the meat this is imposable as the meat after washing and patting dry still has moisture in it and the cure turns to a paste. The process should take between 1 and 2 hours. 75% sugar for a wet brine. Recipes:Dry There are 311 calories in 3 medium slices of Bacon (Cured). I have tried brines of 1 litre and 100g of salt, and 1 litre 70g of salt, cure for 30 minutes and found it to salty. Refrigerate for 7-10 days, flipping and massaging the meat daily. 5g Cure #1 (aiming for 0. 25% for a dry-cured meat project. Dry Cure Bacon Calculator Better Dry Cure Bacon Calculator I have found that for me 2. Preheat pans or oven to ensure complete cooking versus just browning the surface. Dry-curing bacon is an extremely easy process. Once you arrive at the total weight, you calculate The first step to making bacon is to acquire a pork belly, remove the skin, and properly cure it. Peameal bacon specifically refers to pork loin that is wet-cured and typically rolled in cornmeal. 5g Sugar 72. I look forward to following your lead on this. It’s literally those 2 steps. We rubbed two trimmed pork loins with a homemade curing blend made with maple syrup. Turned out fantastic!! Used celery powered instead Dry-Cured Bacon vs. Curing salt, also known as pink salt or prague powder is toxic in large quantities! Please use with care, and double check your measurements! Basically any cured meat that isn’t long-aged like a dry-cured salami. That’s also how we recommend cooking our Canadian Home Cured Canadian Bacon: (Adapted from Michael Ruhlman’s Charcuterie) What You Get: Tasty, smoky and “healthier” bacon. Melty Cheese Calculator Cure Calculator Activity. 5% salt, 0. Get full nutrition facts and other common serving sizes of Bacon (Cured) including 1 thick slice of packed 12/lb and 100 g. You could even argue that traditional Italian jowl guanciale is a form of bacon. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly The calculator will then generate a customized dry cure recipe based on the weight of your meat. 8 g brown sugar 18. It has not been possible to present this calculator in the style of the rest of the site but it is fully functioning and accurate. The sugar/salt/cure#1 are then calculated for the total weight of meat + water. Should I Dry Cure or Wet Cure Homemade Bacon? 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. 11 ml (3 gr) pink salt #1 Sorry to bring up this old thread (again). I use a dry cure for this and it was smoke on Ceramic Gril\SmokerMONOLITH JUNIOR BBQ If you want a sweeter bacon, you can add more sugar. Put in big zip lock bag and cure 4-7 days. This is what we use when we make Canadian bacon. 0025 which in the case of 1000g meat is 2. 5t Kosher Salt 87. The method and other instructions are exactly the same as in the bacon and dry curing tutorial. we know that the tastiest bacon is dry cured by hand in the traditional way with no added water or phosphates. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of Ingredients. With belly bacon, you generally will wet cure 4 – 5 days, as to generally 7 days with a dry cure. This will store well in a closed container. The meat is cured with a dry salt cure and then dried naturally. 1 Dry Equilibrium Curing = % of Sea Salt + 0. It’s the perfect recipe if you want to get into curing and don’t want a huge time commitment or if you just want the best damned Canadian bacon on the planet! Bold statement, but true. 02%) in wet cured or injected products such as ham or pastrami, and up to 625 ppm (0. Wet curing involves dissolving the salt and sugar in water and then submerging the loin in the brine. Back; All Activity My Activity Streams. Bacon Equilibrium Curing Calculator. Dry curing creates a deeper and more pronounced taste from spices and Making your own dry-cured back bacon is much easier than you probably think. 93kg/4. 6g Spices, 44g-----Rubbed Sage 1T Dry Rosemary 2T Thyme leaves 2T Black Ground Pepper 2T 9 Bay leaves 1. The dry-curing process pulls water out of the pork belly, creating a more concentrated bacon We'll do immersion cured (rind-off) bacon which requires no more than 120ppm nitrite. The first step (curing the meat) is all about 2 things: preserving/protecting the meat from harmful bacteria and infusing lots of flavor. No water is added in this process – the meat is simply left to cure for a full, robust flavour. Place the pork belly in a large resealable bag or container, ensuring it's well-covered. Sugar – Balances flavors. Since I purchased a giant belly I used both methods. 1g Sugar 72. This method requires a longer curing time and careful monitoring of temperature and humidity levels, but it can produce delicious bacon without the use of Combine all the ingredients except the pork belly in a 2-gallon zip-top bag. Enter the desired percentage of salt. Because Canadian and Irish bacon are much thicker than American bacon We have cured bacon on Timber2Table before using a dry cure method. Calculator for determining how long to cure your meat. To calculate Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Decided to cure some Canadian (loin) bacon. Apply the dry cure to both sides of the meat, rubbing the mix in well, 25% of the cure on the skin side Canadian Makes Canadian Bacon Recipe Peameal Bacon Back Bacon Recipe. You can get it here. Bacon – Hot or Cold Smoking. First make-up the cure using the ingredients below. Bacon can also get a lot of its tasty flavor from sodium nitrite being present in most commercially made bacon cures. Scott I dry cure with salt, brown sugar or honey, and cure. Dry Cure vs. This exceeds the maximum level permitted. 3 kg) of meat. Stay away from nitrate containing products (Morton Tender Quick, Cure #2, etc. Hi Phil, Recipes. Ryan So I went with Matt's brine recipe above but bumped it up quite a bit, as my experience with a few other brines (notably the duck ham from Charcuterie) suggests that these flavors will carry through the dry curing and What kind of curing salt are you using? If you are using prague powder #1 for your cure (6. Enter the desired percentage of sugar. Dry Curing. When curing the same weight of back bacon it usually does not all stick and you end up pouring the remainder of the cure into the bag with the meat. The brine keeps the pork loin moist while smoking. Calculation: the emulsion weighs 114 + 0. But the equilibrium curing calculator my brother put together takes into account both. What is Canadian Bacon In Canada there are two kinds of bacon that you could be ta Jul 18, 2022 - Explore Carolyn Hickman's board "Dry cured Canadian bacon" on Pinterest. 3. 2 tablespoons black peppercorns; 1 tablespoon juniper berries; 1 tablespoon whole coriander; 2 bay leaves; 1/4 cup kosher salt; 1/4 dark brown sugar About 2 pounds will yield around 1 pound of finished bacon. 023kg = 201. You can adjust the salt and sugar levels to suit your taste, as well as add Learn how to equilibrium cure or brine bacon effortlessly with our calculator and tool. Wet Cure Bacon. You will not need to to add any dry rubs to this, the maple syrup, sugar and salt give you The winter is a great time to cure your own meat just like they did in olden times. Smoked Canadian Bacon. You can also inject this 10% brine for faster curing. Dry curing draws about 40% of the moisture out of fresh bacon, concentrating its flavor, setting its color, and softening the fat. So, in other words a 1,360 gram pork belly would require 34 grams of dry cure. 5% cure. Dry curing involves saltbox method or equilibrium curing, while wet curing uses a liquid brine solution. Calculate dry cure ingredient amounts for your bacon and cured meats. When I use that calculator I only rinse the meat off Points for a first . Rinse and dry – Rinse off the salt cure and pat the bacon completely dry. To use the Dry Cure Bacon Calculator, simply input the weight of the bacon you plan to cure and the desired cure ratio. I got a little but not even close to all or it. They take longer to reach 160°F. The In the curing of side bacon, An exception to the maximum level of use is permitted for dry rub cured meat products on racks. Dry Cured Corned Beef. Achieve perfectly cured and flavorful bacon every time. 24lb). 2 kilograms of salt; 15 grams of saltpetre (optional) Maple-Cured Canadian Bacon Recipe. The curing salts inhibit bacterial growth during the long smoking process. 4gm Sodium ascorbate (optional) You can add any herbs and spices you fancy. As mentioned above, 2% to 2,5% salt works well for most tastes - though some commercially ready blended bacon curing salts will take it up as high as 4-5%. 02%) for dry cured bacon, 156 ppm (0. Back; Personal Information Addresses Payment Methods Alternative Contacts Help. Basic Dry Cured and Smoked Canadian Bacon: The purpose of this thread is to provide those new to curing Canadian bacon with a basic procedure that they can follow with confidence and safety. Dry Cure Method. To calculate your cure easily you can use our: I think i posted this in the right section. At O’Neills Dry Cure Bacon Co. Use pickling salt and white sugar if your going to store the dry cure. When using a wet cure, it is generally faster than a dry cure. 2 1/2-lb slab of pork belly; 2 1/2 tbsp sea salt, or pink Himalayan salt; 1 1/2 tbsp organic cane sugar; 1 tbsp black peppercorns; 1 tsp fennel seed; 1 tsp caraway seed; 1 tsp dried The recommended concentration of pink salt for dry curing bacon is 0. 025. Dry cure calculator Go Back. This method uses a wet cure based on precise weights of both meat and cure ingredients. See more ideas about canadian bacon, bacon, bacon recipes. 25% Pink Curing Salt to the Total Weight of the Meat Wet Brine Bacon Curing = % of Sea Salt + 0. 2 gr) Kosher salt 2. Hot Smoked Cured Pork Loin. However, in other areas, it might refer to a lean, smoked pork loin that is more similar to back bacon. 5% salt and 1% sugar at 200 ppm ingoing Nitrite you When Loins Are Fully Cured: Now, remove loins from plastic bags and thoroughly rinse off. For wet curing, submerge the pork belly in the brine. Some key traits of Canadian bacon include . Again it comes down to hot or cold smoking bacon, my advice is the same – if you are hot smoking. Slice and cook – Slice the bacon and fry, bake or smoke it before eating. By this time next week, you’ll have succulent home-cured Canadian bacon to grill or panfry or to use in dishes like the following: Canadian bacon sandwiches or panini; Eggs Benedict—English muffin halves topped with Canadian bacon, poached eggs, and hollandaise sauce; Breakfast hash; The dry-cured corned beef after curing. You can eat dry-cured bacon as is but dry curing involves curing (described in this post) and later drying/maturing, like guanciale or pancetta. To make bacon without a smoker first, use a salt dry cure method to Sodium nitrate (cure #2, not sodium nitrite (cure #1), is used for drying meats. 25 g of prague powder #1, and 50 g of regular kitchen salt. 01%) and fine-tune your recipes to perfection. Use a natural sea salt like Celtic grey salt. Curing salts are a mixture of salt and sodium nitrite. A mild bacon – have it smoked or unsmoked. So I am considering using the wet brine Bacon Cure Calculator - Local Food Heroes. 25 g salt 2. Hi, it is unsafe to eat raw bacon so I wouldn't do it again. Since the mix has a 50/50 base of salt of sugar we can easily control the required level of salt for curing through the weight of the meat. That's for a dry cure. Assuming that you were after 2. You have to use curing salts to make bacon. 5% sugar is about perfect. There are two main methods for curing bacon at home: Dry cure – Involves rubbing a mix of salt, sugar, and spices directly onto the meat. Need help with Buckboard Bacon and Ham. 2g ~4. Unrefined cane sugar or coconut sugar work well. 25%% Salt % Desired2. Prague Powder #2 (also called InstaCure #2) is used for long aged dry-cured This method uses 10% of the weight of the meat in water added to the brining bag. Okay, back to the Canadian bacon After eight days with the dry cure, I rinsed off the sections of loin and soaked them for about 45 minutes, changing out the water once. 5% salt and 1. While cured Canadian bacon can be eaten right out of the Canadian bacon dry cure. This calculator is not intended for use with Immersion or Pump curing methods, which have a maximum of 120 ppm. This entails submerging your meat in a liquid mixture of salts, nitrates and other flavorings. 1 Dry heat can dry out uncured bacon. I do one every Easter. Hope this helps. Used the "cure calculator" provided by @apprentchef and it worked well. Cooked Cured Meat Calculators. Just input the type of salt, type & weight of meat, and it will tell you how much to use! When I first started dry brining, I was always second guessing myself on how much salt to be using when dry brining because, well, I can’t really taste Learn what you need to know about curing bacon at home. 25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight, so 40% water is calculated for the total meat weight If you want a full post on making bacon – check out this post here. Return to Website. Cooking Time: 1-3 hours. 5g). Those who realise that meat takes a very long time to reach equilibrium in an eq brine. It your call, if I do you pink curing salt, the maximum I put in is 0. We will be using a method known as dry curing. The raw pork belly (about 1 in thick) weighed in at 958g, and I used 17g salt (aiming for 1. 5 per thousand) by weight of curing salt (prague powder #1) to meat. 25% of 2500g is 6. shyzabrau Ingredients. Just follow this simple guide and the recipes on our website The bacon can form the pellicle within 4 hours depending on temperature and airflow. Bring to a boil over high heat, stirring to dissolve the salts and sugar. One of our most popular bacon cures, with an outstanding flavor, and a simple way to make homemade bacon. 5 lbs of pork shoulder is pretty near exactly 2500 g- and 0. Canadian bacon is mostly wet-brined and although it can contain sodium nitrite, the flavors in my opinion aren't as pronounced. The taste of the dry cure is a bit more salt forward and the wet cure was a bit sweeter. Shake the bag to distribute the ingredients. It should be noted that the rashers from these joints are smaller than those of commercial bacon as smaller pigs are used. Easy to make and so much better than store-bought, this homemade Canadian Bacon recipe will go HAM on your breakfast routine. 023 = 114. As said above most of us use this calculator for dry curing. Thread starter DEERMAKER; Start date Feb 12, 2024; Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. 25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight, so 40% water is calculated for the total meat weight If you want a full post on making bacon, check out here. Fire up the smoker or grill to 225°F (107°C), adding chunks of smoking wood when at temperature. Using a dry salt cure removes moisture and intensifies the flavor. Wet cure – The pork is submerged in a brine solution for 1-2 weeks to cure. 92grams Salt Needed18. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping Dry curing; Wet curing; For Canadian bacon, we recommend wet curing. Try this calculator, enter the weight of your meat, select "US or EU" and "Skin on / off" and click "Calculate the cure". 25% Nitrite). For the dry cure I prefer to use honey and brown sugar to punch up the sweetness. She hates Canadian bacon. Plug in 10 or 20 pounds as weight then calculate the ingredients. My preferred method is to cure the pork belly at a 2. So i recently tried following a recipe for making your own cured sliced bacon and it came out horrible. calypso water park death; dry cure bacon calculator. Figure 1 week (7 days) per inch of thickness, but you can go longer without it being a problem if you are using cure #1. You can trim Canadian bacon super thin, medium, super thick; or however else you may like it. 25 g. 24 August 2021 Phil Leave a comment. The method we will be using to cure our meat is called the equilibrium cure. Hot Smoked Bacon Sep 28, 2024. I'm butchering two hogs tomorrow and might have attempt bacon with the belly's Just so I'm comprehending everything. This Italian streaky bacon is made by dry curing bacon with a load of spices added to the cure, and then hanging it up to dry for a month or so Bacon Curing Calculator. While both Canadian bacon and ham are pork products, they come from different parts of the pig and vary in flavor and texture. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Don't know of anyone that eats belly bacon without frying first but for Canadian bacon or buckboard bacon maybe more so. This allows flavors to develop. I used an equilibrium dry cure method, which weighs the salt according to the Dry Cured Bacon = % of Sea Salt + 0. 23g÷114. It can be Calculate precise amounts of curing salt and regular salt needed based on meat weight in kilograms, pounds, or grams with our Meat Cure Calculator. Dry Cure for Bacon. Stuff into synthetic casing or stockinette and hang in a preheated to 130º F (54º C) smokehouse to dry. Feel free to experiment with a brine on a pork belly. But eating cured bacon is not safe without cooking. For curing bacon that will be later cooked you need to use Insta Cure #1 (Prague Powder 1). Just wanted to say that the second bacon cure(s) came out great. Curing the Bacon. do I have this all right? SmokinAtTheLake; Sep 27, 2024; Hot Smoked Bacon; Replies 6 Views 2K. Per the same guide, nitrate based cures should no longer be used in the bacon making process. To make Canadian bacon with Morton Tender Quick, you will need: 1 boneless pork loin (about 5 lbs) 1 Tbsp Morton Tender Quick per lb 200ppm Cure #1 @ 6. We prefer about 1/16” in thickness – we find it fries best in a pan that way. When wood is ignited and producing smoke, place pork in and cook until Its easiest to work in grams and I just found the 2nd of the two calculators below and its much simpler and cleaner than the first one plus it has a conversion calculator as well. Made from pork loin; Lean and low in fat; Wet cured or dry cured; Lightly smoked flavor; Bright pink color; Thicker slice compared to regular bacon; Ingredients Needed. For 1kg of meat use: 22gm Salt 8gm Sugar 2. Wet Cure. The most powerful and complete calculator. We first cure the meat then we dry it. com. That low, or cold, temperature is maintained for about six hours Canadian bacon is a cured and smoked pork loin. The cured pork loin, infused with mild Making dry cured meat isn’t very complicated. The cure can be applied “dry”, by rubbing all over the meat, or “wet” by mixing with water and soaking the meat in the brine. Smoked Bacon and Dry Cure Calculator Help. Enjoy :) The easy way is to make up some basic dry cure. Back; Donate; Orders Manage Purchases My Details. 0%% Sugar % Desired1. This bacon cure calculator helps you calculate the amount of salt, sugar, and nitrite needed to cure bacon based on the weight of the meat and your desired curing percentages. 25%), 14g brown sugar (maybe too much, I know, but wanted to try for a sweeter taste), and 1/2 tsp black pepper. This has to be taken into account when calculating levels in a cure mix. It is a combination of salt 2020-05-06 Combine the salt, Cure #1, and black pepper in a small bowl. Regardless of what these recipes may call for, the recommended amount of cure #1 is 1 tsp per 5 pounds of meat. Try our handmade, dry cured bacon today! Taxes and shipping calculated at checkout Checkout There's more than one way to smoke a loin, but does it make a difference? Here are two complete recipes for dry cured and wet cured back bacon. Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface. Then choose the options ‘US’ & ‘Skin off’. Other experts insist on the exact opposite. 0156%) for products such as frankfurters or cured sausages, 200 ppm (0. So I bought 12"x16" food bags measured out the cure and put it on the meat. Traditionally, dry-curing meat was used to preserve it for the long Equilibrium Curing A Better Way To Make Your Own Bacon Realtree. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels. 25% pink curing salt guide for curing salt No. When I told my wife I wanted to make some homemade Canadian bacon, I saw her soul die a little bit. Cooking the dry cured beef Next, you’ll need to visit Local Food Hero’s website to use their equilibrium cure calculator: LINK HERE. Reply. 75 g Full flavored bacon cure perfectly designed by Excalibur Seasoning for making bacon from fresh pork bellies. How to Use the Bacon Cure Calculator. USDA Publication 7620. Enter the weight of the meat in grams. but we have Canadian geese, 20 or 30 of them and I've got some new pasture I'm trying to get going and I'm watching them eat my grass Therefore, a dry cure using dry rub and dry brine are not used. Recipes with Canadian Bacon. Apply the dry cure mix evenly on all sides of the pork belly. Let's delve into the process of creating this delicious breakfast meat. Homemade Maple Canadian Bacon Smoker Optional Foo With Family. Preparation/Curing: 10-14 days. Most of the time is hands-off waiting for Bookmark this page as you will certainly find it useful when you start dry curing lots of meat. In many cures, pink salt is used and this is called prague powder / instacure or more specifically sodium nitrite. How do you calculate cured bacon? Wet Brine Bacon Curing = % of Sea Salt + 0. It is leaner than regular bacon and is typically served on Eggs Benedict, which we just made for Easter. 7 mg/kg or 201. The amount of Nitrite put into a product should, almost certainly, be For the maple-cured Canadian bacon recipe you will need the following: 1 gallon water; kosher salt; brown sugar; maple syrup; Prague powder; After that 4-5 day period you can pull the cured pork loin. 25% Pink Curing Salt to the Total Weight of the Meat I used the Sqwib method . Equipment needed depends on the chosen method, with options for hot or cold smoking . kntfmr zvailyy lthras tsz iyh dvtwh sbayl ujxvtk hll dlho