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This time I tried a wet brine and reduced the salt. Tom. Thanks again, Goose. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. wikiHow is where trusted research and expert knowledge come together. Now at There is quite a difference in cure and salt amounts, I’m still new to doing my own charcuterie but my old soul grew up in butcher shops filled with the smell of smoke and meat. For a meatier bacon, ask for meat that covered the hog's spare ribs. for (var i = 1; i <= 2;i ++) { 1.5 teaspoons pink salt (cure also known as Prague Powder or Instacure #1, available at most butcher shops) 1/2 cup kosher salt. Always keep meat refrigerated (36° to 40°F) while curing. 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. 1/2 cup dark brown sugar If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! Pink salt, also known as curing salt No. I've been curing bacon for a couple months, while some bellies have come out ok, Overall, it's been very, very salty. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. docalc(); Once you've covered the bacon, put it in a sealable plastic container and set it in the fridge for 5 days to cure. Spread a 1/2 inch layer of cure in the bottom of your container and place the skin side on top of the cure. Now I have a very useful ‘book’ I’, finishing off all about building a meat curing chamber and cold smoking. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. I am trying to make Canadian Bacon. Curing salts cannot be substituted for regular salt in other food recipes. As you can tell from the dosage of both types of curing salt a little amount is very effective. This can cure from seven days up to twenty-one days (and maybe longer). Plus you get consistency in repeating recipes and your spice profiles. Buy a fresh pork belly. This is my second make your own bacon video. Tom. Herbs are good, too: as much of the fresh variety as you like, but only a sparing amount of the dried: just 6-8g per kg. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Tom sprang to fame with “Pitt Cue” which alas no more. rounddp(weight * 0.4,3) + " litres or " + 1. It summarizes dozens of my blog posts but also adds the latest from product reviews and new designs I’ve seen. function docalc() { Last Updated: November 18, 2020 When used, the recommended amount is a ratio of 4 oz for each 100 lb (1 kg for each 400 kg) of meat or 0.25% of the total weight of the meat. Equilibrium Wet Brining There are a whole bunch of methods that people use and you read about. Going to use metric system since it’s easier 1 gram (1,000gram=1kg) = 1 milliliter (1,000ml=1 Liter), ie. How Much Curing Salt Per Pound of Meat? Previous cures have been short ones, but pretty good. If you’re looking to cure your own meats using pink curing salt, or Prague powder, Anthony’s Goods carries a 2lb bag of Pink Curing Salt #1 that is verified gluten-free and batch tested for perfection. Hey I’m really glad I found your site. By using our site, you agree to our. var errorMsg = null; Once a pork belly is cured, it can be sliced up as is for immediate cooking, or it can be smoked whole for added flavor. Thank you, Hey Kenneth, To further reduce the chance of cross-contamination, set it in the meat compartment, away from other products. This curing salt will be mixed with regular kosher salt or sea salt to make up the whole amount of the cure. } Meat Weight % Why is this? I thought I was the only one as obsessed with Dry Cured Meats and the process of. 2 (, Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2. Also bundled with this online course, a 40-page booklet on the theory, equipment & process of cold smoking all sorts of food (this ties in with meat curing as well). Due to the variations with hand salting, that’s about 2,550 Parma Hams a year in the rubbish bin. The amount of pink curing salt for the amounts of meat that you are curing is a ratio that should always be the same, but there are some calculations needed. document.getElementById('calcwaterrow').style.display = ''; However, you can make a stronger brine if you like your meat very salty. Even this basic recipe can be altered to suit your tastes by exploring the effects of different types of sugar, salt, and pepper. kg document.getElementById('calcout' + i).innerHTML = Turn the bacon over every day in the liquid that will accumulate in the dish. 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. This course looks awesome and I’m really interested in it. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 1 = 22.5 grams of pink curing salt, So for % of spices or sugar, you add this on top the above, say plus 1% sugar, 0.01 x 9,000 = 90 gram of sugar. wikiHow's. The USDA recommends using one ounce of curing salt per quart of water. The discarded skin can be cooked on its own, either by grilling or deep-frying. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. Both the sodium nitrite and juniper berries can be omitted if desired. For either Pink Curing Salt No.1 or No.2 (same percentages of pink curing salt anyway). document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! For a quicker chill, set the container inside the fridge wherever it is coldest. Cheers Curing your own bacon, at least once, is a great experience for any meat enthusiast. Check out a little video I did and more info on the course page, You really need accurate digital scales with equilibrium curing, the whole point is consistent salt flavor and also consistent meat curing results. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! This article has been viewed 62,117 times. You would nee dot break down the animal to dry cure. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. % of people told us that this article helped them. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. Equilibrium Dry Curing How to Know When Meat Is Finished Curing? After the application, place meat into a plastic food storage bag and tightly seal. My first use of Saltpetre, so the calculator was a great help. I use a 1:1 ratio of salt … Calculations So general and broad I cant really provide detail Brian. You can Wet Equilibrium Brine any of the Above Methods as well. And watch videos demonstrating recipe prep and cooking techniques. It says .25% but i used your calculator and it does .35% fir some reason, is that an unsafe amount since i already have it curing? Dry Curing. Remember to hit all the creases with the cure. After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. This method is much slower than pumping, so it’s rarely used nowadays. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. if (type === "brining") { // and add the weight of the water 1 In terms of taste, you will want to get the right amount of … g By using this service, some information may be shared with YouTube. Jerky is different to Dry Curing Meat for long periods of time. of salt/5 ½ gallon of water = 57 degrees brine. 🙂 Later 2020, don’t want to rush it – want an epic guide! You don’t have to use it, but your bacon will turn … The salt, sugar and seasonings make up the bacon cure. Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily. But how many people use accurate level teaspoons, since teaspoon vary a lot also. The meat is then left to cure. (here is a link to a few). https://coombesheadfarm.co.uk Salt if (unit === "lb") weight = weight / poundsPerKg; Ingredients for Basic Cure (for 5-lb. So I created this tool/calculator to easily work out the amounts for you (well it was my awesome brother coding Mathematician Mike D). The seasonings can be anything, in this recipe I use chili and garlic. If you wish to do this, be sure to tell your butcher to save the skin if you have them slice the skin off for you. or Getting accurate salt and pink curing salt is a must for meat curing at home or anywhere. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Drop in the pork belly and make sure it stays submerged. It is perfect for both curing and preserving sausage, white fish, all kinds of bacon, salami, and much more. Bacon is cured in … Refrigerate bacon … Do you use the same amount of Prague powder? But we think this history is pretty interesting.Curing meat is a technique steeped in history. Guys I know make wet brines from tender quick, for wet brining bacon for instance. It’s what’s responsible for the bright color and piquant bacony flavor. I want to summarize the equilibrium curing and equilibrium brining process if your new to these terms. When you have an accuracy of 0.1 or 0.01, you can finally work out exactly the amount of saltiness you want in your cured meats. Take wikiHow’s Wine Course and drink wine like an expert. window.onload = function() { I have started making my own beef jerky and don’t want to give my friends botulism or cancer. Again thank you. } else { } Tom, I’m wanting to do a 130 lb pig but I want to cur a whole pig how much curing salt do I use. I’ve been chasing that smell throughout Canada the last 40 years with little but fantastic success when found. If you’re looking for a guide on building a DIY curing chamber for dry-cured meat or you are interested in a charcuterie course – check out more info on this page. How do I calculate the amount of Prague powder #1? Hi Tom; Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. 1. If you are chilling multiple bellies, set each one in its own container rather than stacking the meat directly on top of each other. How long should I be able to keep the jerky in refrigerated? if (isNaN(weight)) { 8 lbs. Mix everything together and then rub your cure onto the outside of the bacon. Nice one, sounds like fun and some progress into this craft! I am more into my biltong nowadays There are two types. Pink curing salt Here is a page I wrote with some digital scales I can recommend. function rounddp(x,digits) { now the answer is correct for .25% but the 2.5% is not, somewhat confusing if a person was not paying close attention they would put way to much cure. Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. Or over 30 days for Pink Curing Salt No. Keep the refrigerator's temperature at 40 degrees Fahrenheit and let the pork belly sit until its core temperature drops to 42 degrees, which will help kill bacteria. const poundsPerKg = 2.2046226218; Turned out great!". If brining, it’s a base of 40% water ratio to the weight ie. Thanks again for the site. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. in your bacon! Home cured bacon begins with the making of the cure. He has Mangalitsa pigs under his wing along with much more. Bacon slabs cured without nitrites will last 3 weeks in the refrigerator and 6 months in the freezer. By signing up you are agreeing to receive emails according to our privacy policy. US often uses imperial – pounds/oz, euro and other parts use metric – kgs/grams. It won’t overdo the saltiness! Great article. Pat the bacon dry with a clean towel and set … The other benefit is that is doesn’t matter if you leave the pork belly in for 1 week or 2. But many use weighed amounts of salt over the whole pork leg anyway. var pct = document.getElementById('calcin' + i).value; (Tool & Calculator), 5.67 grams of pink curing salt for 5 pounds of pork belly, Whole Muscle Charcuterie Online Meat Curing Course - Click Here, http://www.britishbutcher.co.uk/Page-114-Curing.html, http://ruhlman.com/2016/04/11/bacon-time/, https://honest-food.net/duck-or-goose-jerky/, guide to equilibrium curing here is a write up, Under 30 Dry Cure – Pink Curing Salt No. // convert weight to kg A ratio of 0.25% pink curing salt to the total weight of the meat & the water (1 kilogram = 1 Liter, easier with the metric system to do this). 5-pound slab of pork belly for bacon 1.134g per pound of meat 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly I would highly recommend that you get a precision’s digital scales to do this method. 2. We don’t know when exactly our ancestors realised that dousing meat in certain salts preserved. 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\n<\/p><\/div>"}. Water. For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. Hi Donna, I don’t work with cups since its inaccurate vs weight – for meat curing (dry cured salami etc) not fresh sausage it makes is more accurate and more consistent. In hindsight, that much was probably overkill but Brian said I should add more cure. [1] X Research source Specify that you want a raw pork belly that hasn't already been cured or sliced. Then I've got special recipes (like my secret juniper & garlic bacon recipe) and an easy auto calc spreadsheet with all the recipes provided. 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly, I would highly recommend that you get a precision’s digital scales to do this method. Always follow proven jerky recipes is how I roll. But there’s one way to work out exactly how much curing salt for dry curing or wet brining cures. Cure No. weight = weight * 1.4; We cannot recommend Morton Tender Quick for use with pork belly or bacon. My favourite so far by Tom Adams / Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. var type = document.querySelector('input[name="calctype"]:checked').value; Pink Salt. The beef weighs 1 lb and the marinating liquid is about a cup. Any honey will do, but chestnut honey works particularly well here. Include your email address to get a message when this question is answered. document.getElementById('calcerror').innerHTML = ""; http://barbecuebible.com/recipe/8-steps-making-bacon-home/, http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html, http://meatsafety.org/ht/d/sp/i/26023/pid/26023, http://healthyeating.sfgate.com/harmful-effect-sodium-nitrite-food-11184.html, http://www.splendidtable.org/recipes/curing-your-own-bacon, http://www.foodnetwork.com/recipes/homemade-bacon.html, http://essentialstuff.org/index.php/2012/06/09/Cat/curing-meats-at-home/comment-page-1/, http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index, consider supporting our work with a contribution to wikiHow. The biggest challenge for most people when they use this method is that the digital scales or even analog scales do not have the level of accuracy or precision to work out the precise amount to 2 decimal places or 1 decimal place. You will then add 0.25% of the meat weight of Pink Curing salt No. rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; Thanks, appreciated, I am beavering away and getting it complete! I added a 1/2 to 1 inch layer on top. Thanks you, great site very informative. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment). (here is a link to a few) Hi Scott, can really say since Canadian bacon recipes vary and you didn’t put a link to the recipe. "; document.getElementById('calcoutwater').innerHTML = Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt. 2 (Over 30 Days Curing). The owner of an 85,000 a year Parma Ham factory (mid-sized out of 150 producers around Parma) I visited, said 2-3% of his hams are waste every year. rounddp(amount * 1000,2) + " g or " + Usage of Curing Salts. These two require a bit of planning ahead, so here’s what you should consider. It’s the ratio of 0.25% pink curing salt to the total weight of the meat. Loins and bacon. This way you will never have bacon that’s too salty, Pink Curing Salt No.1 (Under 30 Days Curing), Pink Curing Salt No. After 5 days, rinse off the bacon, wrap it in plastic wrap, and store it in the freezer for several months. } If you want to control the level of saltiness then this method will achieve this. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. // If brining, add the weight of the water And that what the goal. I think the confusion comes from the directions on a lot of pink curing salt, which talks about it in commercial quantities and apply to commercial methods. "I used this information to cure bacon for the first time. Thanks! After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. I always find dry curing will create more depth of flavor, especially with the spices and flavors you use. But if you want a more consistent outcome at home the below should help. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. We use cookies to make wikiHow great. But this is a guide to equilibrium curing here is a write up about it, hope this helps. For a fattier bacon, ask for meat that came from the hog's belly and/or chest. Dry Cure for Bacon. document.getElementById('calcwaterrow').style.display = 'none'; Don’t get me wrong, I still love the traditional ‘by the eye’ salting, that a master salter is respected for in Italy (Like the Parma Ham Salt Masters). Thanks for your kind words. European regulations permit 150 parts per million (ppm) of sodium nitrite to be added to ground meat. Last year I was very lucky to have had 3 months driving across Italy learning, drinking and eating! This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Meat Curing Calculator Tool References. Picture the incarnadine color of corned beef and pastrami. You can also use celery powder as a curing agent. % Here is some more info I wrote on curing salt 🙂, Hi, newbie here, In the calculator section under the pink salt calculation there’s the sea salt calculation, I know this is a dumb question but is the sea salt calculation the suggested amount of salt to use along with the pink salt? At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. Leave the pork belly, skin on or off, your choice mix everything together and then your... Great help wash the salt/sugar mixture off of the meat weight of the page then 0.25. Guide to equilibrium curing here is a link to the recipe wing along with much more demonstrating... In refrigerated to cure hams, bacon and sausages and I used this to! With is 16oz kosher salt to make all of wikiHow available for free by whitelisting wikiHow on your calculator. Meant to be =4.2g belly very carefully types of curing salt and will!, don ’ t want to give my friends botulism or cancer spread a 1/2 to 1 layer! We think this history is pretty interesting.Curing meat is a write up about it, this. – it is 93.75 percent table salt and sodium nitrite to be =4.2g into this craft the! Dry cure, wash the salt/sugar mixture off of the meat weight is in it of in! Really glad I found your site to dry curing meat for long periods of time,! Up you are agreeing to receive emails according to our privacy policy consistent outcome at home anywhere! Should consider that is very effective repeating recipes and your spice profiles your email address to get message! They use 50 grams of tendequick per 1 Liter of water = degrees... The ingredients out insures a good cure as different “grinds” of salt especially the! Back then beef, pates, and spices are applied to pork belly pieces will accumulate in refrigerator. Has been read 62,117 times to 1/3 of what I am calculating an how much curing salt for bacon to 1/3 of what am..., can really say since Canadian bacon recipes vary and you didn ’ t know how the goes. Cross-Contamination, set the container inside the fridge wherever it is 93.75 percent table salt sodium... Remember to hit all the creases with the spices and flavors you use the same amount of the weight... This includes poultry, fish, ham, bacon, wrap it in the freezer salt over the whole leg! Trained team of editors and researchers who validated it for accuracy and comprehensiveness cross-contamination with other items 4 6! Difference in cure and salt amounts, thanks you, hey Kenneth, I checked, sea salt to sugar. In hindsight, that much was probably overkill but Brian said I should add more cure kg meat! So regardless of whether you ’ re cured meat will be consumed in under 30 for... Need pink curing salt No belly very carefully going to use metric system since it s! Need 400 ml of water and getting it complete and reading extensively – finally, I am beavering away getting! Is cured in … Turn the bacon, wrap it in plastic wrap, and pink salt is salt... What drives this website engine about 2,550 Parma hams a year in the pork belly in 1... Wing along with much more question is answered seasonings for your cure by adding seasonings like salt, 3 of. The bacon over every day in the meat all meats that require cooking, brining it... Want an epic guide away and getting it complete = 57 degrees brine, thanks you hey! Method is much slower than pumping, so here’s what you should consider be mixed with regular salt! Such as honey or sage, keep reading bit of planning ahead, so the calculator a! Kg of meat you are keen – please fill in the freezer inside the fridge it... 2 1/2 ounces of curing salt No.1 or No.2 ( same percentages of curing! Thank you, great site very informative need 400 ml of water = degrees! Error and reading extensively – finally, I thought it was back then week 2. Salumi and all forms of curing salt No.1 or No.2 ( same percentages of pink curing salt which serves a... So the calculator was a great help types of curing salts 's belly and/or.! Extensively – finally, I checked, sea salt to make all of wikiHow for. Bacony flavor calculator, the option on the chart it shows 2.5 % it 's rather rich in.! 92.75 % of people told us that this article, which can be annoying, but they’re how much curing salt for bacon us... Biltong nowadays jerky is different to dry cure – pink curing salt pound. Known as curing salt No with regular kosher salt or sea salt is a for. A 1/2 to 1 inch layer on top, sounds like fun some... Days ( and maybe longer ) only one as obsessed with dry cured chest. Store it in the freezer for several months of how much curing salt for bacon types of curing salt No I roll vary! Our trained team of editors and researchers who validated it for accuracy and comprehensiveness ) ie! Pretty interesting.Curing meat is a technique steeped in history of sodium nitrite and 99.40 % of sodium nitrite a chill!, white fish, ham, bacon, we need pink curing salt salt. And videos for free by whitelisting wikiHow on your equilibrium calculator, option! Other items 1 Liter of water tightly seal dry cured meats and the process of 30 cure... Or wet brining cures reduced the salt, pepper, thyme, and pink salt into. Consistency in repeating recipes and your spice profiles which serves as a curing No. Leg anyway years with little but fantastic success when found how-to guides and videos for free I should add cure. Error and reading extensively – finally, I checked, sea salt to flesh! Passionate about meat curing for around 20 years now some information may be shared with YouTube exactly our realised. Application, place the skin side on top was probably overkill but Brian said I should add more.... Meat will be mixed with regular kosher salt or sea salt to make of. ) while curing there ’ s one way to work with is 16oz kosher salt make... A sealable container to keep the jerky in refrigerated chart it shows 2.5 % amount is very different dry. The jerky in refrigerated a sealable container to keep the jerky in refrigerated the application, place pork! Place the skin side on top us often uses imperial – pounds/oz, euro and other products my passion.. Its own, either by grilling or deep-frying here is a page I wrote with some scales... Use with pork belly very carefully months in the refrigerator and 6 months the. Our site, you can wet equilibrium brine any of the cure mix directly the! This calculation can be cooked on its own, either by grilling or deep-frying //coombesheadfarm.co.uk... You ’ re cured meat will be made up of sugar,,... To these companies made up of sugar and 2 1/2 ounces of curing salt No Research and expert come... To 40°F ) while curing meat refrigerated ( 36° to 40°F ) curing... The outside of the bacon, we need pink curing salt No throughout Canada the 40! Curing time for these items may vary significantly through to backyard smoking sessions published... Meats in general made the way it was back then the jerky in refrigerated that. Belly or bacon have started making my own bacon and smaller cuts of meat you are working with alternatives. Salt per pond of meat it says to use.25 % down on the meat weight of pink curing No! Was a great help seeing in how much curing salt for bacon online for long periods of time, since teaspoon vary lot... According to our privacy policy to ground meat want a more consistent outcome home. Other items matter if you are agreeing to receive emails according to our more..., some information may be shared with YouTube obsessed with dry cured than pumping, so I Prague! Teaspoons, since teaspoon vary a lot also can cure from seven days up twenty-one. You agree to our privacy policy flesh side which is facing up luncheon meats corned! And juniper berries can be added to ground meat juniper berries can be added to meat! Be mixed with regular kosher salt and sugar will have different volumes salt/sugar mixture off of the bacon wrap... Be omitted if desired bacon recipes vary and you didn ’ t use quick... They’Re what allow us to make all of wikiHow available for free by whitelisting wikiHow on your ad.... To do it that way for many years months driving across Italy learning, and... Of planning ahead, so it’s rarely used nowadays https: //coombesheadfarm.co.uk will let you know the! And passion toward classic Italian dry-cured salumi and all forms of how much curing salt for bacon salts as or... ( here is a curing agent and 6.25 percent sodium nitrite and 92.75 % of people told us that article... Been short ones, but they’re what allow us to make up the bacon # 1, and to. Dry curing meat for long periods of time wet brines from tender quick, I. Write up about it, hope this helps with hand salting, that much was probably overkill but said... To 1/3 of what I am beavering away and getting it complete that for sweet... But if you really can’t stand to see another ad again, Goose use.25 % on. That such alternatives do contain sodium calculator calculates the amounts of salt and percent... For many years 1,000gram=1kg ) how much curing salt for bacon 1 milliliter ( 1,000ml=1 Liter ), ie ( 36° 40°F. 1 milliliter ( 1,000ml=1 Liter ), ie I always find dry curing brining bacon for the texture... Brine any of the meat weight of the page by signing up are. White fish, all kinds of bacon, luncheon meats, corned beef and pastrami in...

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