The short answer is no weights, but I am not 100% clear as to why. Choose your cure – (ensure you use the correct cure for your product) Buy Now 5/5. Nitrite Salt Bacon Cure. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Is dry cured bacon safe to eat uncooked? No added water is also a big clue. No it's not safe to eat dry cured bacon raw. Wet Cure Method. Bacon Cured, Hickory Smoked & Sliced-2 PACK-1 pound per pack-2 POUNDS of Medium Sliced BACON "Bring Home The Bacon" 3.1 out of 5 stars 9. Applying the Cure Mix to the Meat The amount of cure mix may seem a lot less than you expected. Rinse, let dry in the fridge on a rack uncovered for at least 24 hrs, this will let the smoke adhere better. Trim middle of pork until it’s nice and even. This not only preserves the meat, but also helps it retain moisture. You are shooting for a nice uniform coating. : 9 oz. Don't add more, that's how it's meant to be. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. Sanitation. As far as the curing process itself, there are two types: wet cure and dry cure. ===== Combine the ingredients and mix well. Dry Cure Bacon Calculator Better Dry Cure Bacon Calculator I have found that for me 2.5% salt and 1.5% sugar is about perfect. Here at Surfy's we design, blend and test virtually all of our seasonings and cures ourselves. Smoking the Bacon. No promo code is needed. Dry cures of salt, sugar, curing salts, and spices enhance the flavor, texture, and appearance of foods as a prep step when aging, fermenting, smoking, barbecuing, or roasting. I will try to do some research and suss this out. This is an ingredient you cannot leave out. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure … I have done this before but it has been years. How to make your own bacon and never buy bacon from the store again. Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. Stay tuned on Instagram or FB to my feed. Bacon Freak Dry Cured No Nitrate Gourmet Bacon Combo 56 ounces Total. Salt Box Method. A large canning jar with tight fitting lid works well. Just add both to your cart for the discount. Basic dry-cure is a mix of kosher salt, sugar and pink salt. Bacon Cure Dry Rub: Net Wt. Wet curing involves mixing salt along with other seasonings in water and allowing the bacon to sit immersed in the mixture for a long period of time. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. It is also known as brining. Step 6 of Makin’ Bacon. Curing, at its simplest, is the name we nowadays give to the process of preserving the meat. Don't forget the ends. Just make sure to keep your meat covered in the cure every time you rotate it. Supacure is a speciality Dry Curing Salt specifically produced for ‘Home Dry Cured Bacon and Hams'. I decided to do 4 loin pieces to make back (erroneously called Canadian bacon in the US). Dry Cure or Wet brine Dry Cure . Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. Smoke low temp if you can, I do 150 for 4 hrs then bring it up to 175 or so for about an hour until IT hits 160 I would do two dry cured and two wet cured for a head to head taste. It must be able to fit in a large container. It is a plain cure so you can add your herbs and spices or add Demerara sugar to the mix to add a subtle sweetness to the product. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. This step is optional but I prefer a good smoke flavor in my bacon. Rub the dry cure mix over the pork middle. Step 5 of Makin’ Bacon. (255g) Seasoning Ingredients: Salt, cane and brown sugar, sodium erythorbate 2.735%, sodium nitrite 0.60%, less than 1% sodium carbonate added as … Producers of dry cured bacon are likely to tell you that their bacon has been made using dry curing methods. Classic Streaky Bacon; 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).I’ve been making my own bacon for about 20 odd years. Readers (& participants) in the Big Bacon Challenge will have noticed how little effort is involved in making dry cured bacon at home. In a metal bowl, add the dry cure mix and stir. Dry cure, wet cure, sweet cure – there are many variations, so let us demystify the bacon terminology you see when scanning the shelves. Dry Cure. Sprinkle about 80% - 90% of the cure mix onto the flesh side of the meat and rub well in, getting into all the folds and crevices. Print Bacon Cure Dry Rub Ingredients & Nutritional Info Save 10% on this item when you buy this item along with one of the Briner Buckets. Wash off the remaining cure mix under cold water. I did six hours of cold smoke with an apple/post oak mix. So next time you are shopping for bacon, you know know to have look at the label and check. The process for wet cure bacon is very similar. The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat. Brown Sugar Bacon Jerky Candied Bacon… Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. 3.9 out of 5 stars 9. 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