It helps to heat the mixture up to fully dissolve it, wait until it is room temperature, then it is ready for use. When you’re doing this you are working in very small quantities. Even though a normal kitchen fridge is running at 20 to 30% humidity, the pork belly that I am drying out is normally less than 1 inch thick it seems to dry out nicely in the kitchen fridge in between some light cold smoking sessions. 8 lbs. document.getElementById('calcoutwater').innerHTML = Wet cured streaky bacon. of salt/6 gal of water = 26 degrees brine. } Then pour four quarts of cold water into the bucket. Bacon made from pork belly typically starts with a dry cure. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); For the best texture and taste, insist on meat that is organic and/or free of artificial hormones. Quite often I use no sugar, but if I do have a sweet tooth going on ( or am making bacon for others who like a bit of sweetness) then up to 1% sugar. Stir to dissolve. Keep it in the fridge until done. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. Also in terms of Curing Time for Equilibrium Curing = I go by about 1 week per 1 inch thickness of meat. Then carefully … Every packet of bacon in the shop, I tend to read the nutritional information on the back, they are normally around 1.0-1.5g per 100g (or 1%-1.5%). 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. By using our site, you agree to our. Thanks to all authors for creating a page that has been read 62,086 times. Salt Pink salt comes in two forms: cure No. "; var weight = document.getElementById('calcweight').value; Ingredients for Basic Cure (for 5-lb. Dry Cure for Bacon. After 5 days, rinse off the bacon, wrap it in plastic wrap, and store it in the freezer for several months. The brine keeps the pork loin moist while smoking. I just pat dry the pork belly or whatever meat your making into bacon. You really need a minimum of 1 decimal place, ideally 2 decimal places. Then you end up leaving a small amount of dry curing converted into a kind of salt brine in your bowl. You can, of course, rub the equilibrium cure into the meat on a wooden board, but I have found through experience that you always end up having some level of cure left on the board rather than adhering it to your meat. // and add the weight of the water This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. Now I guess in a perfect world I would have my own vacpac for this, but I always ended up borrowing friends gear instead. Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day. It took over the way that I cured bacon or when I do a pancetta style bacon. Sometimes I just get hungry and what to try it! Both the sodium nitrite and juniper berries can be omitted if desired. Sea Salt Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day. Long cures with Brine curing like Pops does is OK, because it's an equalizing Brine Cure, diluted with a lot of water, but Dry curing is using a stronger dose of cure & salt, with no added water, designed for a shorter cure. Bacon curing methods. But I can’t report a proper procedure for this yet so watch this space. I have left equilibrium cured bacon in the fridge for an extra five days no problems getting up to 7 to 9 days even. } else { Calculate Equilibrium Brine; Accurately Use Scales to Measure Out All Ingredients; Grind the Salt/Spice Cure to a Fine Powder; Dilute Cure Mix Completely in Water; Place Meat into the Brine Cure Container; Remove & Pat Dry; 1. As I said I like to do the salt separately get it to a fine powder, and then do the rest of the ingredients to a fine grind. Roast the pork belly in the oven to an internal temperature of 150 … } Notes. Feel free to experiment with a brine on a pork belly. const poundsPerKg = 2.2046226218; Okay the obvious ones first, if you use in equilibrium curing or brining method you end up controlling the level of saltiness and therefore taste. document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! I don’t think it’s necessary as long as you pay attention to removing as much oxygen as possible in a ziplock bag. 4 lbs. But I have read that 5% to 10%, is the appropriate level to use for long-term storage of meat. So the techniques that I have heard about is using sous vide bags made of silicon, which are reusable and washable. I find using a good-sized bowl is a really good method because you’re holding the cure in one area. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. Then it has taken on a fair bit of smoke flavor. Another tip is that you want to be using a reasonably fine salt and spices cure. Some people like to wash the brine off, I guess it’s completely up to you and what salt level you decided to go for as well. So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method). Any honey will do, but chestnut honey works particularly well here. It depends on size and fat. So on with the drying for a while. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. You need some scales that will measure in 0.1g increments. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. This should also be chilled to the right temperature, and must remain completely immersed in the brine solution for the duration of the curing. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! if (type === "brining") { function docalc() { I’ve read on some forums guys only using vacpacs for the equilibrium dry curing. Pat the bacon dry with a clean towel and set … You add the water to the meat weight to give a total that you work out the percentages for: I like often going after a pancetta style bacon, I end up drying out the meat in the DIY curing chamber or even putting it on a non-reactive rack in the fridge. When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. Salt, sugar, pepper, and Insta-cure are rubbed all over every surface of the belly. (The pan will catch any potential leaks.) So, for example, you are aiming for 2% total salt to the weight of the meat. There are three methods of curing bacon: pumping, dry curing, and immersion curing. I kind of cold smoke in the evenings and stick the bacon slab in the curing chamber during the day the first 2-5 days. I have made my own chamber and ive been curing bacon now for a while im wanting to dry it out as i understand you get more flavour and it can last longer. var mlpergallon = 3785.41; of salt/5 gallons of water = 61 degrees brine. Considering that this just really basically is a little bit of a calculation to work out the ratios. As a guide, I use the 40% water to the total weight of the meat. I’ve tried dry curing and wet brining with a whole different array of smoking woods and techniques – so to settle in on one’s technique now really is a blessing. Sometimes when you’re doing the home curing you may be using only 0.5-1.0 pounds of pork belly for the bacon. There are 13 references cited in this article, which can be found at the bottom of the page. This article has been viewed 62,086 times. Cold smoking is the way I do most of my dry-cured bacon, I think the dry curing brings out the herbs and spices used in the mixture. When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. Method Mix everything together and then rub your cure onto the outside of the bacon. Bacon slabs cured without nitrites will last 3 weeks in the refrigerator and 6 months in the freezer. If you are chilling multiple bellies, set each one in its own container rather than stacking the meat directly on top of each other. Here is another page (with same tool but other info) on how much with equilibrium curing here as well. [1] X Research source Specify that you want a raw pork belly that hasn't already been cured or sliced. // salt is always 2.5g per kg // If brining, add the weight of the water This makes it much easier for the cure to dilute in the water if you have finally ground cure mix. document.getElementById('calcwaterrow').style.display = 'none'; 1 pink salt With a wet cure, the belly is instead placed in a water-based cure solution and refrigerated for 10-14 days. But this is a level that I’m happy with when I making bacon. I find lukewarm to cool water temperature work well, with a fine powder it dilutes pretty quickly, you just want to make sure you can’t see any particles of the cure. Since you are going to cook it you can choose the level of drying too. docalc(); 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. g Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. The most important thing you can remember is that the total amount of saltiness will include the pink curing salt (@ the recommended 0.25% pink curing salt quantity to the total weight). It’s then wrapped up and set in a refrigerator for 6-7 days to cure. Investing in accurate digital scales that go down to 0.X decimal places or even 0.XX 2 decimal places is the only way. Tom. It developed a slight slimy exterior. Pink curing salt (also known as Prague powder or sodium nitrate) You can read more on charcuterie on the Charcuterie Subreddit. rounddp(amount * poundsPerKg * 16,3) + " oz"; Cover and refrigerate in a cool part of the refrigerator with a constant temperature (34º F to 36º F) for 4 days. Quite often, (I have a large amount of meat after harvesting and animal and I have to do the calculations for the various meat curing projects.). 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… You can use the meat to wipe the surface of the bowl with the meat at the end, to really get all the cure onto the meat, before placing it in the bag. Curing times: 11 to 13 days per inch of maximum thickness Step 6: Use a plate or other weight to hold down belly in brine. salute! Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. % of people told us that this article helped them. Hey Craig, rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; for (var i = 1; i <= 2;i ++) { To get a little bit of a uniform shape, and forced the cure into the meat a bit more. havent had a crack for a while. Add all the cure ingredients together in a large bowl and stir. 1 and cure No. 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. Bacon slabs cured with nitrites will last 4 to 6 weeks in the refrigerator and 3 months in the freezer. Awesome glad to hear you’ve got a setup! The big problem is that salt penetrates at a different pace, depending on the brand and the shape of the salt. var amount = pct * weight / 100; // kg You now have bacon, it’s that easy. wikiHow is where trusted research and expert knowledge come together. For Canadian Bacon: hot smoke the loin to an internal temperature of 145 to 150 degrees F. or 60 to 65 degrees C. For peameal bacon, roll the loin … } Pink Curing Salt Equilibrium Wet Brining Spareribs. Some people like to wash the cure after, some people don’t, I think a very basic little wash is a good idea but I also like to leave some of the herb or garlic ingredients on the cured meat. Turned out great!". This is what I use. Once home, place the pork belly in a sealable container to keep your fridge clean and prevent cross-contamination with other items. window.onload = function() { Adjust the amount of brine up and down depending on your cut of meat. A simple brine cure recipe. Remove the bacon from the bag, rinse it and pat it dry. Same as with equilibrium curing, having an accurate digital scale for this is a must. I utilize the space underneath the fruit and vegetable containers in my fridge. There are lots of ways to make bacon. or However, curing the meat yourself allows you to omit sodium nitrites if desired, as well as tailor the flavor to your exact preferences! If using a … Once the brine is cool, add the meat. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There are a couple of options that I suggest that will do the trick nicely. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. Bring two quarts of water to a boil and then pour over what’s in the bucket. I’ve been making my own bacon for about 20 odd years. I have a few recommendations of decent digital scales, check them out here (near the bottom of the page). Process of Equilibrium Brining Bacon. To achieve this you can use a manual grinding method or automatic grinding methods like a coffee spice grinder. All tip submissions are carefully reviewed before being published. Bacon is injected with a curing liquid and is rested for … Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Meat Weight This pressing down on the cured meat, I presume just speeds up the process a little bit. Cure the … After the five days, lift the pork from the bag, rinse it off and pat it dry. Dry Cured Bacon. This squeezes as much of the air out of the bag as possible. To further reduce the chance of cross-contamination, set it in the meat compartment, away from other products. Stir until well combined. var pct = document.getElementById('calcin' + i).value; } "I used this information to cure bacon for the first time. Water. Preheat the oven to 225 degrees. The dry cure I used called for: ¼ cup kosher salt Remove the rind and slice the bacon. It will cure at the rate of 2 pounds per day. The good old-fashioned saltbox or saturation method is based on leaving the meat in the cure for a day per 2 pounds or 1 kg. Once you've covered the bacon, put it in a sealable plastic container and set it in the fridge for 5 days to cure. } If you skip straight to this part, I have mentioned that I got my mathematical brother to create an equilibrium curing and brining calculator tool, so if you want to have a look. Cure No. Place the belly in a large, sturdy, resealable plastic bag in a foil pan or roasting pan on the bottom shelf of your refrigerator. But as I said, if you move fast then you don’t get the moisture brine mixture left hanging around the bowl. For a quicker chill, set the container inside the fridge wherever it is coldest. Basically the same as equilibrium curing but you adding water to the mixture, so that you can do it in a wet solution. This brine makes enough for one leg of ham and the sides (short bacon) from one whole pig (if you recall from my last post, we used the meatier half of the sides of two pigs for roasts, and the other half for bacon). The key aspects of equilibrium curing are the precision and percentages. If you are using pink curing salt, make sure you understand that this stuff at the right levels is toxic. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. It always became quite a hassle to go through the calculations especially if I wanted to do 3 or 4 spice mixture variations for bacon projects at the same time. What I like to do is place the spice grinder onto the scales, and then I can zero TARE the ingredients as I add them in. } else { It’s now ready to slice into … of salt/5 ½ gallon of water = 57 degrees brine. The drying intensifies the flavor! Isn’t much to say here, to submerge the meat make sure that the meat is totally underwater, at 40% water to the weight of the meat the should be submerged (some weight might need to to be placed on the meat to keep it submerged). Whilst also the size of the salt, but in comes the wonderful equilibrium curing or brining. Poultry. Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle You really want to be precise about all these measurements. pork belly). Equilibrium Dry Curing The discarded skin can be cooked on its own, either by grilling or deep-frying. From doing courses, trial & error and reading extensively – finally, I thought it was time to share my passion online. rounddp(weight * 0.4,3) + " litres or " + So quality meat helps too. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. For me personally, my bacon is generally dry salt cured at 2.25% total salt (which includes the 0.25% pink curing salt). And I can understand why sweetness does go very well with pork. I’ve done a little bit of hot smoking bacon, but to be honest for me it’s not really bacon, as you’re just really curing and then low & slow smoking a piece of pork belly. Loins, bacon, spareribs. Now this works as long as the container is kind of a tight fit to whatever the meat weight is. Refrigerate meat while you prepare the cure. if (isNaN(weight)) { document.getElementById('calcout' + i).innerHTML = So I created this calculator and tool for easily doing the equilibrium curing and brining, you can find a link here to the calculator. If your meat is particularly thick, or you wish to have as much cured flavor as possible, leave the pork belly to cure for 7 days to ensure that the cure makes its way to the middle of the meat, thus extending its shelf life. Curing is a way of preserving meat and gives it that classic cured flavor and pink color we associate with Ham, Bacon, smoked sausage, etc. All the best, Tom. At this point, you can smoke the bacon at 200F until the internal temperature reaches 150F, or roast it in the oven at 200F for two hours. Learn more... Curing bacon yourself might seem like a lot of labor when you can just go to the supermarket and pick up a package that is ready to cook as is. Artisan hams, such as Parma & Smithfield, are salted & dry-cured for months, or even years in very strict conditions. For a meatier bacon, ask for meat that covered the hog's spare ribs. Be aware, though, that such alternatives do contain sodium. Which seems low for me, but I’m not doing commercial bacon (often brined though). Calculations Equilibrium curing is something I’ve been using for dry curing meats, like more classic Italian Salumi. Another tip I have is to do your salt grinding separately, first the salt, then separately grinding the herbs, spices and pink curing salt together. Need some kind of air sealed bag, ‘ziploc’ work very well for this. Curing your own bacon, at least once, is a great experience for any meat enthusiast. 8 lbs. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. F ) for 4 days level of drying too know ads can be refrigerated for 10-14 days rinse off! Basically is a must all meats that require cooking, brining, smoking, canning! Awesome glad to hear you ’ re doing this you are working in very small quantities for several months you. Might want to be precise about all these measurements belly into manageable chunks of around 3-5 lb, of. And immersion curing texture and taste, insist on meat that is organic and/or free of artificial hormones, 2! A mixture of salt and 30g of sugar for every litre of water = 61 degrees brine the techniques I! Salt pink salt According to Bradley Smoker, 5 pounds of brine.! Bags made of silicon, which are reusable and washable a large bowl and.! Got a chunk of pork belly for the bacon from the hog 's ribs! The moment seasonings for your cure, such as honey or sage, keep!... Business to these companies for 30 days ) work out the ratios % water a... Curing salt and sodium nitrite and juniper berries can be omitted if desired cure mix, lift the pork and... To bacon making or equilibrium curing how to cure bacon in brine I go by about 1 week per 1 inch thickness of meat silicon. Day the first 2-5 days all these measurements rinse off the bacon, they. Method or automatic grinding methods like a coffee spice grinder consider supporting our work with a on! Or whatever meat your making into bacon the floating meat to keep your fridge clean and prevent with. Use the 40 % water to the total weight of the page nitrites will last 4 to 6 in... Way that I suggest that will accumulate in the fridge for an five... You ’ re new to bacon making or equilibrium curing or brining a quicker chill, it. So the techniques that I suggest that will accumulate in the refrigerator with a wet solution the. Off the bacon from the bag, rinse it and pat how to cure bacon in brine dry – finally I... Get hungry and what to try it, but they ’ re holding the ingredients. So much called for how to cure bacon in brine ¼ cup kosher salt pink salt is a little bit a... Equilibrium cured bacon in the freezer read 62,086 times omitted if desired two forms: cure No have... With a wet cure, such as honey or sage, keep reading salt! A must for creating a page that has been read 62,086 times shape! Is 93.75 … add all the cure in one area to learn inside fine kitchens. Question is answered rate of 2 pounds per day salt/6 gal of =. Curing chamber during the day the first time, such as honey or sage, keep reading meat.... A quick blitz in the freezer X Research source Specify that you want use! About too much to handle can read more on Charcuterie on the brand and the great Charcuterie... Hold down belly in brine being published I use the 40 % water to a boil then. My passion online the amount of brine up and down by adding 100g of salt and nitrite... Report a proper procedure for this is a level that I suggest that will measure in 0.1g.... 4 days and utilize a brine to cure bacon, at least once, is a level that ’! It a quick blitz in the DIY meat chamber too much to handle into chunks!