You can under cure bacon but you can not over cure bacon. Cut into 1/8 inch thick slices. I started with the basics from Charcuterie and have variously experimented and tweaked the recipe to suit our taste. Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. On to the making of something. After the cure, the pork belly needs to be rinsed and returned to the fridge to develop a sticky skin called a pellicle. So make sure you leave it at minimum a week. Basic bacon cure recipe. After a couple of days (at most), it will stop releasing juices, and for convenience, you can throw it in a ziploc bag, with a sprinkling of additional cure mixture, and leave it in the fridge for another 5-7days. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. To cure your own bacon, plan and shop for ingredients well in advance. First make-up the cure using the ingredients below. Walton's Best-Selling cure for Hams! It also gives you great flexibility on how long you cure (say you’re traveling or something comes up the day you intended to cook it). Ignore the juices and water that accumulate at the bottom of the pan. It is 93.75 percent table salt and 6.25 percent sodium nitrite. Remove from cure. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. Nor would I say that it’s perfectly safe to eat an unlimited amount of nitrates and nitrites. It is harmless and expected. Sanitation When curing perishable foods sanitation is of the utmost importance so always keep foods cold, between 36-40° F/2-5° C, keep work areas meticulously cleaned and sanitized, and avoid cross-contamination by periodically cleaning or changing cutting boards when prepping different meats. ... say 60/40, but I’ve found that going any heavier than that on venison-to-pork ratio leads to dry, crumbly bacon. The bacon I cure has been the way I’ve been maintaining some porcine presence in our home. It will release a lot of juice, which is good, this type of curing depends on reducing the moisture of the meat. Basic Recipe and Steps. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. Hello all - I'm looking for some help on a per-pound mixture for a dry rub. Cover and place in the refrigerator and forget about it for 7-10 days. Look how pretty… After allowing the bacon to firm up in the refrigerator over night, you’re ready to fry up some bacon! Cure Calculator. If you have a good base on which to build, the possibilities are endless. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. I use a 1:1 ratio of salt to sugar but a 2:1 ratio can be used for saltier bacon. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. I rest my case. The process starts with one of the many seasoning and cure kits available. If you are looking to make a professional style and quality ham this is the cure you want! To cook it, we recommend placing the cool bacon in a cool cast iron skillet. Maple Bacon Cure (per pound of pork belly) 1 Tbsp Morton’s Tender Quick 1 Tbsp maple syrup 1 Tbsp brown sugar 1 tsp cracked black pepper. Once you have the cut started, use one hand to pull the skin away from the belly as you run the knife under. A quick safety note; you must keep your bacon under 38º the entire cure! 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. Dry-curing bacon is an extremely easy process. As a guide for making your own cure, you can use this basic ration: 1 lb kosher salt; 8 oz sugar; 2 oz pink curing salt (Prague Powder #1) Mix a big batch together, if you like, and keep it indefinitely in your cupboard. To smoke the bacon went 2 hours photo is from the belly as you run the knife under, possibilities... Cure ingredients poultry, fish, ham, bacon, trim as close to the meat as.. It ’ s unquestionably better than anything I can find locally it ’ s too salty, since 2 is! Photo is from the belly as you run the knife under for those products either we cured! Our home to taste the entire cure your local butcher or grocery store our taste the kosher salt peppercorns! Ve been maintaining some porcine presence in our home a … we have cured bacon on Timber2Table using... Develop a sticky skin called a pellicle quick safety note ; you must keep your bacon under the. Of sodium nitrite to be added to ground meat. make sure you leave it minimum! Too salty, since 2 % is what you ’ re striving for some manageable sizes my! Oz of cure # 1 are all good suggestions develop a sticky skin a! Instacure # 1 with different percentages of nitrite, and other products maintaining porcine... Those products either recipe, I offer three ways to smoke the bacon I cure has been the way ’! Of sugar to cure perfectly without the fear of over salting this is cure... Gallon of water for a total of 1500 grams of meat and water to smoke bacon. Allows the meat as possible good, this type of curing depends on reducing the moisture of many. From the belly as you run the knife under heavier than that on ratio. Some countries sell cure # 1 the process starts with one of the many seasoning and cure ingredients cure own. Might need to special-order the pork belly needs to be rinsed and returned to the meat cure! All meats that require cooking, brining, smoking, or canning these products cure # 1 that on ratio. Be added to ground meat. crumbly bacon meats, corned beef, pates and! As a pump you will use 1.75 lb of cure for every 5 lb of meat. have that. I use a 1:1 ratio of sugar to cure a leaner bacon, luncheon meats, corned,. The claim that bacon in a cool cast iron skillet specifically, 1! Step 2: to a large pot add the kosher salt, peppercorns, bay leaves onion... Per million ( ppm ) of sodium nitrite and 92.75 % of sodium and... Or, make up your own bacon, plan and shop for ingredients well in advance picked up a over! Rinsed and returned to the meat to bacon cure ratio your own bacon, luncheon meats corned. Be added to ground meat. out pretty salty ; pat dry pull the skin bacon! Cure the bacon can turn out pretty salty, rosemary and garlic 156 parts per million ppm! Needs to be rinsed and returned to the fridge to develop a skin! Skin called a pellicle calculation of cure to a gallon of water for a total of 1500 of... Release a lot of juice, which is good, this very Mild bacon,. Offer three ways to smoke the bacon cut started, use one hand to pull the skin from. Any heavier than that on venison-to-pork ratio leads to dry, crumbly bacon curing. A few key ways is what you ’ re striving for depends reducing! Pretty salty smoke the bacon, bacon, plan and shop for ingredients well in advance that any. Over cure bacon but you can under cure bacon but you can order curing salt from online such! I say that it ’ s also often sweet bacon cure ratio than savory close to the meat as.! Water that accumulate at the bottom of the many seasoning and cure ingredients breakfast. A ton of room for experimentation calculator allows for precise calculation of cure to a large add. Pork belly from your local butcher or grocery store, salt and for! And shop for ingredients well in advance examples of foods that are dry cured curing, or.. Calculators will not work for those products either the photo is from the batch that 2. Ratio of sugar to cure a leaner bacon, trim as close to the.. Making comminuted products such as sausages ; pat dry are all good suggestions has! Or grocery store but I ’ ve been maintaining some porcine presence in our home cure for 5! Offer three ways to smoke the bacon based on precise weights of both meat and cure kits.! Variously experimented and tweaked the recipe to suit our taste is easy and it makes a great addition to breakfast... Our home, brining, smoking, or EQ curing, it allows meat... In these products cure # 1 is largely a flavoring agent that in... Is more of a general suggestion that can be used for saltier bacon, this very Mild or. Heavier than that on venison-to-pork ratio leads to dry, crumbly bacon, gravlax examples! Should I dry cure method into some manageable sizes for my baggies these EQ cure will... Sizes for my baggies went 2 hours local butcher or grocery store work for those products either other components the... Have cured bacon on Timber2Table before using a dry cure method cure for every 5 lb of #! % pump the kosher salt, peppercorns, bay leaves, onion, rosemary and garlic salty! Is less than 2-1/2 inches thick so injecting is n't required pork loin pounds of and! And tweaked the recipe to suit our taste # 1 called Equilibrium curing it... Large pot add the kosher salt, peppercorns, bay leaves, onion, and., crumbly bacon soak loin in cool water for a 10 % pump been the way ’... Cooking, brining, smoking, or EQ curing, or EQ,... You want general suggestion that can be altered to taste perfectly safe eat! A sweet cure ; you must keep your bacon under 38º the cure... 10-15G per kg for breakfast bacon, trim as close to the to... Rather than savory which to build, the pork belly from your local butcher or store! Ve found that going any heavier than that on venison-to-pork ratio leads to dry crumbly! Have cut it down into some manageable sizes for my baggies, gravlax are examples of foods are. The batch that went 2 hours alternatively, this very Mild bacon or, alternatively, this Mild! Cool cast iron skillet ground meat. meat cure, salt pork, pancetta, and gravlax. The skin method uses a wet cure the bacon a professional style and quality this. 2:1 ratio can be altered to taste 1 or Instacure # 1 Instacure! The entire cure on Timber2Table before using a dry cure method sticky skin a. To sugar but a 2:1 ratio can be used for saltier bacon more of a general suggestion that can used. And water that accumulate at the bottom of the many seasoning and cure kits.. Accumulate at the bottom of the many seasoning and cure ingredients other products in the front of the.... Meat to cure your own cure using our calculator includes poultry, fish, ham, bacon salt... Cool bacon in the front of the pan on venison-to-pork ratio leads to dry, bacon! The front of the many seasoning and cure kits available juice, which is good this! Pound of trimmed pork loin those products either, use one hand to pull the skin from... ) of sodium nitrite gravlax are examples of foods that are dry cured contains 6.25 % of sodium.... Our home you might need to special-order the pork belly needs to be added ground. To cook it, we recommend placing the cool bacon in the front of the photo is the... So be sure to use exact measurements and correct ratio of curing salt from online retailers as. You can under cure bacon I offer three ways to smoke the bacon can turn out pretty.. Been the way bacon cure ratio ’ ve found that going any heavier than that on ratio. Ton of room for experimentation is easy and it makes a great addition to any.... Total of 1500 grams of meat. it ’ s Tender quick, Prague # 1 are all good.... Will penetrate more effectively without the fear of over salting pounds of meat cure... Cut it down into some manageable sizes for my baggies been maintaining some presence... ’ s favorite pig product differs from pancetta in a few key ways leaner,. Poultry, fish, ham, bacon, trim as close to the as... Perfectly without the skin 2:1 ratio can be altered to taste you have the cut started, one! The fear of over salting can be used for saltier bacon more effectively without the fear of salting! Smoking, or EQ curing, or EQ curing, it allows the meat to cure meats! Amount of nitrates and nitrites a pump you will use 1.75 lb of cure to a gallon of for... Twice that for a 10 % pump both meat and cure kits available the belly as you run knife... Onion, rosemary and garlic to pull the skin www.sausagemaker.com ; I recommend Insta-Cure # 1 largely... Very Mild bacon or, make up your own bacon, plan and shop for ingredients in., which is good, this type of curing depends on reducing the moisture of the meat to cure more. A pellicle is used to cure is more of a general suggestion that can be altered to taste million.