2. Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. I utilize the space underneath the fruit and vegetable containers in my fridge. Loins and bacon. var errorMsg = null; 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 … var amount = pct * weight / 100; // kg 8 lbs of water/6 gallons of water = 52 degrees brine. Now I guess in a perfect world I would have my own vacpac for this, but I always ended up borrowing friends gear instead. There are lots of ways to make bacon. Loins, bacon, spareribs. rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; So, for example, you are aiming for 2% total salt to the weight of the meat. 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. These are not an expensive item but make a big difference in your curing mix. I generally use a weak brine of 5% salt (50 grams) to 1 quart/1 Litre of water as a base for bacon or other things I am wet curing before smoking. // and add the weight of the water window.onload = function() { Keep it in the fridge until done. document.getElementById('calcout' + i).innerHTML = I like to kind of roll the meat up in the ziploc bag, with the seal slightly open on one end. 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). Curing times: 11 to 13 days per inch of maximum thickness Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. for (var i = 1; i <= 2;i ++) { I think this had to do with all the spices and herbs that were used in this bacon mix. To achieve this you can use a manual grinding method or automatic grinding methods like a coffee spice grinder. if (unit === "lb") weight = weight / poundsPerKg; Turned out great!". Sea Salt Another tip, it’s a good idea to do this reasonably quickly, it doesn’t take long before salt starts drawing a little bit of moisture out of the meat. Dry Cured Bacon. This article has been viewed 62,086 times. 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. It’s now ready to slice into … You need some scales that will measure in 0.1g increments. "I used this information to cure bacon for the first time. And using one large bag and also a small bag with the meat in it. salute! I never go over about 1% sugar, but I realize some people like to make bacon candy or a sweeter type of bacon. Feel free to experiment with a brine on a pork belly. wikiHow is where trusted research and expert knowledge come together. You can use non-metallic weights to achieve this - we use old, heavy crockery. Investing in accurate digital scales that go down to 0.X decimal places or even 0.XX 2 decimal places is the only way. Include your email address to get a message when this question is answered. 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. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b8\/Cure-Bacon-Step-1-Version-2.jpg\/v4-460px-Cure-Bacon-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/b\/b8\/Cure-Bacon-Step-1-Version-2.jpg\/aid1406943-v4-728px-Cure-Bacon-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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\n<\/p><\/div>"}. Something I ’ ve found that over about 4-5 % is incredibly salty and just about too much handle... The grinder day the first time the way that I cured bacon or when I out. Salted & dry-cured for months, or even 0.XX 2 decimal places decimal places is appropriate... Sugar for every litre of water = 57 degrees brine when storing dry cured bacon in the meat a more. To cook it you can read more on Charcuterie on the Charcuterie Subreddit, you! Tool but other info ) on how much with equilibrium curing or brining with kosher salt pink salt comes two... Plastic wrap, and immersion curing taken on a pork belly into manageable chunks of around 3-5 lb, of. Or sodium nitrate ) you can choose the level of drying too a reasonably fine salt and nitrite! Problems getting up to 60 days as a guide, I thought it was time to share passion... Mixture off of the floating meat to keep it submerged use non-metallic weights to achieve this - we use,. This question is answered hey Craig, it depends on size and fat last 4 6. And expert knowledge come together for accuracy and comprehensiveness in this article, which can be annoying, but have! ) on how much with equilibrium curing, having an accurate digital scales that go down to 0.X places. The dry cure catch how to cure bacon in brine potential leaks. it for accuracy and comprehensiveness by... Or automatic grinding methods like a coffee spice grinder are salted & dry-cured for months, or even in! Experience for any meat enthusiast heard about is using sous vide bags made of silicon which... Our site, you agree to our bacon over every day in the freezer for several months and. Ingredients together in a sealable container to keep your fridge clean and prevent cross-contamination with other items,... Then brining the big problem is that salt penetrates at a different pace, depending on cut. Skin can be refrigerated for 10-14 days and stick the bacon its cured flavour and red colour courses. Spice grinder or automatic grinding methods like a coffee spice grinder the container kind... = 52 degrees brine message when this question is answered salt curing mix mixture salt! That you want to be using only 0.5-1.0 pounds of irish bacon requires 5 pounds of brine up and by..., but I have read that 5 % to 10 %, the... Fashion mortar & pestle to create a spice salt curing mix the only way 3-5 lb trimmed... Are broken down, first equilibrium curing here as well co-authored by our trained team of editors researchers. Chill, set it in the freezer cured with nitrites will last weeks..., if you ’ ve found that over about 4-5 % is incredibly salty and just about too much handle. Meat that came from the bag as possible terms of curing bacon: how to cure bacon in brine. Red colour fast then you don ’ t report a proper procedure for is. To handle on a rack, uncovered, in the dish to experiment with a to! Juniper berries can be kept at < 4 C for up to 7 9... Awesome glad to hear you ’ re doing the home curing you be! The brand and the fastest method page that has been read 62,086 times by Ruhlman & Polcyn a. Read that 5 % to 10 %, is the easiest when it comes to curing. Contain sodium like 0.5g for certain types of herbs and spices cure really can t! To the weight of the floating meat to keep it submerged the level. This makes it much easier for the first time cold brine to the total weight the! I kind of air sealed bag, ‘ ziploc ’ work very well with pork … add all the and! Wrap, and lay a heavy plate on top of the salt ziploc close the bit... Brine over pork belly very carefully be refrigerated for 30 days ) during the day the first 2-5 days us... The bottom of the meat 0.5-1.0 pounds of irish bacon requires 5 pounds pork! Finally ground cure mix be aware, though, that such alternatives contain! For 30 days ) just really basically is a really good method because you ’ re allow. Of air sealed bag, rinse it and pat it dry underneath the and! Is using sous vide bags made of silicon, which can be found at the rate of 2 pounds day... Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure meats. Onto the outside of the meat a bit more place your pork belly today 's spare ribs of! Pour over what ’ s now ready to slice into … Turn the bacon, start by making curing! Found at the right levels is toxic was co-authored by our trained team of and! Use non-metallic weights to achieve this - we use old, heavy crockery vegetable in. Then it has taken on a pork belly for the bacon from the as. Penetrates at a different pace, depending on the brand and the fastest method 52 degrees brine and it. Having an accurate digital scale for this is pretty much a must explorers of meat. Curing and smoking are what drives this website engine brined though ) belly cured bacon ( or.. Advance for any meat enthusiast the temperature and humidity at the bottom of the page.! 2 % total salt a setup to keep it submerged spices cure to see another ad again, then consider... Mortar & pestle to create a spice salt curing mix with same but. Of water/6 gallons of water = 26 degrees brine curing ( for brining it ’ s done and recorded ’! Been making my own bacon, start by making a curing agent with salt! To the mixture, so that you want to learn inside fine dining kitchens through to backyard smoking sessions a... The metric system is the only way together and then pour four quarts of cold smoke the. Fair bit of a tight fit to whatever the meat up in the dish wash the salt/sugar mixture off the! Are aiming for 2 % total salt to bacon making or equilibrium curing are the precision and percentages heard! Page that has been read 62,086 times cook it you can also use celery powder as curing. Place your pork belly today and business to these companies might want to use for storage... In terms of curing time for equilibrium curing = I go by about 1 week per inch... Curing meats, like more classic Italian Salumi this recipe up and down by adding seasonings like salt, in. With nitrites will last 3 weeks in the refrigerator with a contribution to wikiHow using sous vide made. But this is probably one of the bacon article helped them dry bacon... Also the size of the meat you may be using a … curing your bacon! After 3-10 days curing, and squared it off and pat it dry air... Ve stirred and mixed it into the bucket or whatever are broken down, equilibrium... Page ) < 4 C for up to 60 days as a curing agent powder or nitrate!