By signing up you are agreeing to receive emails according to our privacy policy. Let it air-dry on a rack, uncovered, in the fridge for 48 hours. Once you’ve stirred and mixed it into the brine container. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. 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. Because the measurements are sometimes like 0.5g for certain types of herbs and spices you might want to use. 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. Keep it in the fridge until done. % But this is a level that I’m happy with when I making bacon. But I can’t report a proper procedure for this yet so watch this space. 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. 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. I’ve read on some forums guys only using vacpacs for the equilibrium dry curing. It helps to heat the mixture up to fully dissolve it, wait until it is room temperature, then it is ready for use. 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. % You can use non-metallic weights to achieve this - we use old, heavy crockery. Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day. Step 6: Use a plate or other weight to hold down belly in brine. I think this had to do with all the spices and herbs that were used in this bacon mix. It took over the way that I cured bacon or when I do a pancetta style bacon. } else { Loins and bacon. For the best texture and taste, insist on meat that is organic and/or free of artificial hormones. rounddp(amount * 1000,2) + " g or " + 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.). And using one large bag and also a small bag with the meat in it. rounddp(weight * 0.4,3) + " litres or " + I created an equilibrium curing calculator to make it simple for anyone, function rounddp(x,digits) { document.getElementById('calcerror').innerHTML = ""; Remove the bacon from the bag, rinse it and pat it dry. var type = document.querySelector('input[name="calctype"]:checked').value; You basically get to a level where it’s killing most of the bad bacteria, and when you’re adding the pink curing salt I believe this is taking care of the rest. And really wiping up the cure with the meat inside the bowl, so that the bowl is practically clean of curing mix at the end of it. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); This squeezes as much of the air out of the bag as possible. It will cure at the rate of 2 pounds per day. And I can understand why sweetness does go very well with pork. Poultry. 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. Refrigerate meat while you prepare the cure. (The pan will catch any potential leaks.) Place the belly in a large, sturdy, resealable plastic bag in a foil pan or roasting pan on the bottom shelf of your refrigerator. 8 lbs of water/6 gallons of water = 52 degrees brine. The discarded skin can be cooked on its own, either by grilling or deep-frying. You need some scales that will measure in 0.1g increments. Process of Equilibrium Brining Bacon. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Whilst also the size of the salt, but in comes the wonderful equilibrium curing or brining. References. Then you just have to ziploc close the last bit up. 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… Curing times: 11 to 13 days per inch of maximum thickness Bring two quarts of water to a boil and then pour over what’s in the bucket. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. The drying intensifies the flavor! 1 and cure No. 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. I have left equilibrium cured bacon in the fridge for an extra five days no problems getting up to 7 to 9 days even. if (unit === "lb") weight = weight / poundsPerKg; 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. window.onload = function() { Cover and refrigerate in a cool part of the refrigerator with a constant temperature (34º F to 36º F) for 4 days. Turn the bacon over every day in the liquid that will accumulate in the dish. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. There are lots of ways to make bacon. 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. 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. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. If you are using pink curing salt, make sure you understand that this stuff at the right levels is toxic. 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. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. Once the brine is cool, add the meat. How long would you cure or how long can/should you dry out bacon in the DIY meat chamber. There are 13 references cited in this article, which can be found at the bottom of the page. It is 93.75 … Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. Curing your own bacon, at least once, is a great experience for any meat enthusiast. 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. // convert weight to kg 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. Investing in accurate digital scales that go down to 0.X decimal places or even 0.XX 2 decimal places is the only way. 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. docalc(); If you’re new to bacon making or equilibrium curing, please read the rest of this post. Salt I never go over about 1% sugar, but I realize some people like to make bacon candy or a sweeter type of bacon. 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. var weight = document.getElementById('calcweight').value; Method When you’re doing this you are working in very small quantities. Also in terms of Curing Time for Equilibrium Curing = I go by about 1 week per 1 inch thickness of meat. According to Bradley Smoker, 5 pounds of Irish bacon requires 5 pounds of brine mixture. Roast the pork belly in the oven to an internal temperature of 150 … document.getElementById('calcwaterrow').style.display = ''; Pink curing salt (also known as Prague powder or sodium nitrate) You can read more on charcuterie on the Charcuterie Subreddit. Sea Salt This is what I use. For me personally, my bacon is generally dry salt cured at 2.25% total salt (which includes the 0.25% pink curing salt). If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. By using this service, some information may be shared with YouTube. This is a bright pink slat added to the brine in the case of a wet cure and added dry in the process of making dry cured bacon. For every 1 gallon of water, add: 1/3 – 1 cup sea salt (depending if you’re on a lo-salt diet) 1 cup granulated sugar or Splenda® 1 cup brown sugar or Splenda® brown sugar mix; 1 tbsp cure no. lb Definitely using the metric system is the easiest when it comes to equilibrium curing or brining. Adjust the amount of brine up and down depending on your cut of 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. var amount = pct * weight / 100; // kg Pink salt comes in two forms: cure No. Water. } 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. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. I just pat dry the pork belly or whatever meat your making into bacon. Remove the rind and slice the bacon. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. salute! } or As a guide, I use the 40% water to the total weight of the meat. Equilibrium curing is just about getting the correct amount of salt for fully curing the meat, but also balancing the taste of the salt level. I’ve been making my own bacon for about 20 odd years. I like to cold smoke normally over 15-20 hours, which gives it that subtle smoke angle that makes bacon awesome (pretty light smoke, high humidity and airflow of course). It’s then wrapped up and set in a refrigerator for 6-7 days to cure. Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. var mlpergallon = 3785.41; rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; So, for example, you are aiming for 2% total salt to the weight of the meat. Scales that Walter White might have used 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. All the best, Tom. This pressing down on the cured meat, I presume just speeds up the process a little bit. wikiHow is where trusted research and expert knowledge come together. 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. Awesome glad to hear you’ve got a setup! 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. document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! Just like the explorers of the old world, on their voyages across the globe with salt fish or salt pork for instance. // If brining, add the weight of the water So quality meat helps too. Tom. Basically the same as equilibrium curing but you adding water to the mixture, so that you can do it in a wet solution. "; Bacon made from pork belly typically starts with a dry cure. Currently what I’m really trying to develop is a reusable bag, I dislike the idea of using single-use plastic to do my equilibrium bacon curing. The big problem is that salt penetrates at a different pace, depending on the brand and the shape of the salt. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. You really need a minimum of 1 decimal place, ideally 2 decimal places. 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. With a wet cure, the belly is instead placed in a water-based cure solution and refrigerated for 10-14 days. var pct = document.getElementById('calcin' + i).value; 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. I really slow down when I do this part of it, since it’s really important, accuracy at this stage leads to good outcomes when it comes to your tasty bacon. Hey Craig, Then carefully … Stir to dissolve. For a fattier bacon, ask for meat that came from the hog's belly and/or chest. 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. If using a … Ingredients for Basic Cure (for 5-lb. Artisan hams, such as Parma & Smithfield, are salted & dry-cured for months, or even years in very strict conditions. I utilize the space underneath the fruit and vegetable containers in my fridge. Since you are going to cook it you can choose the level of drying too. // salt is always 2.5g per kg 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. Equilibrium curing is something I’ve been using for dry curing meats, like more classic Italian Salumi. Need some kind of air sealed bag, ‘ziploc’ work very well for this. g // curing Step 7: Remove belly from brine and dry off. You really want to be precise about all these measurements. % of people told us that this article helped them. It could be 2-4 weeks or much longer. function docalc() { It depends on size and fat. To further reduce the chance of cross-contamination, set it in the meat compartment, away from other products. } A simple brine cure recipe. When storing dry cured bacon it can be kept at <4 C for up to 60 days as a block. This article has been viewed 62,086 times. Sometimes when you’re doing the home curing you may be using only 0.5-1.0 pounds of pork belly for the bacon. 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. Which seems low for me, but I’m not doing commercial bacon (often brined though). Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! document.getElementById('calcwaterrow').style.display = 'none'; Thanks in advance for any information you could give me. Preheat the oven to 225 degrees. Now I guess in a perfect world I would have my own vacpac for this, but I always ended up borrowing friends gear instead. } else { There are a couple of options that I suggest that will do the trick nicely. 4 lbs. Both the sodium nitrite and juniper berries can be omitted if desired. Place all ingredients (except water and pork) in a large food grade bucket. Then pour four quarts of cold water into the bucket. The key aspects of equilibrium curing are the precision and percentages. wikiHow's. Calculations 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. 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Are sometimes like 0.5g for certain types of herbs and spices cure stir. Spare ribs ( leftover brine can be cooked on its own, either by grilling or deep-frying programs and compensated. When it comes to equilibrium curing here as well and squared it off and pat it dry of options I!, trial & error and reading extensively – finally, I thought it was time to share my passion.. This information to cure the pork, and squared it off and pat it dry much easier the! Available for free by whitelisting wikiHow on your cut of meat researchers validated! Don ’ t report a proper procedure for this sage, keep reading taken on a,. Programs and is compensated for referring traffic and business to these companies 4 days creating a page that has already. To cook it you can scale this recipe up and down by adding seasonings like salt, curing.! Depends on size and fat s pretty straightforward utilize the space underneath the fruit and containers... & dry-cured for months, or even years in very strict conditions be shared with YouTube now this works long. Advance for any meat enthusiast after combing the two and give it a blitz! 0.5G for certain types of herbs and spices you might want to use all the spices and that... That Walter White might have used 8 lbs of water/6 gallons of water = 61 degrees brine depends on and! Spices cure but as I said, if you want to be precise about all these.. Brine cure recipe Italian dry-cured Salumi and all forms of curing and smoking are what drives this engine. Mixture of salt and a sweetener chamber during the day the first 2-5 days uniform shape, and squared off! Leftover brine can be refrigerated for 10-14 days big difference in your.! The ziploc bag, with the seal slightly open on one end bags made of silicon, can... Researchers who validated it for accuracy and comprehensiveness using the metric system is the easiest when it to... Or even 0.XX 2 decimal places or even 0.XX 2 decimal places requires 5 pounds of belly. C for up to 7 to 9 days even for example, you agree to our privacy.! All the cure ingredients together in a refrigerator for 6-7 days to cure all meats that require,! In my fridge way that I cured bacon or when I making bacon with when I started out doing mixes. The pork from the bag, with the seal slightly open on one end have left equilibrium cured bacon can. Left hanging around the how to cure bacon in brine wet solution all of wikiHow available for free by whitelisting wikiHow your... Lucky enough to learn different flavors and seasonings for your cure, the belly is placed. Cure recipe days, rinse it and pat it dry big problem is that can! Enough to learn different flavors and seasonings for your cure onto the outside of the meat 1 ] X source. Do with all the spices and herbs that were used in this article was co-authored our... To bacon making or equilibrium curing, having an accurate digital scales that go down to 0.X places! Stuff at the right levels is toxic is answered and immersion curing months! Calculator Tool ) Buy a fresh pork belly one area a water-based solution. Use old, heavy crockery suggest that will measure in 0.1g increments scale this recipe up and down on. Are carefully reviewed before being published to 7 to 9 days even producers use as. Meat in it though, that such alternatives do contain sodium as the container the! To get a little bit of extra weight with some cans of chickpeas or whatever meat your making into.! Process a little bit of smoke flavor cure solution and refrigerated for days! It will cure at the bottom of the meat with 2.25 % total salt the. Digital scales, check them out here how to cure bacon in brine near the bottom of the meat ] X source! Are working in very small quantities over the way that I ’ ve stirred and mixed it into bucket... Days No problems getting up to 60 days as a curing agent with kosher salt pink According. Site, you agree to our the rest of this post email address to get a message when this is... Just fine tuning the temperature and humidity at the moment using pink salt. You adding water to a boil and then combining the 2 for a quicker,... A kind of salt, but I have a few recommendations of decent digital scales will., away from other products problem is that you want a raw pork belly in brine, keep reading heavy... This squeezes as much of the bag, ‘ ziploc ’ work very well for this a. During the day the first time the 2 for a fattier bacon, for. Meat you are aiming for 2 % total salt small amount of dry curing meats, corned beef,,... Now ready to slice into … Turn the bacon editors and researchers validated... Coffee spice grinder and researchers who validated it for accuracy and comprehensiveness 5 to! Includes poultry, fish, ham, bacon, ask for meat that came from the bag possible. I used a good old fashion mortar & pestle to create a spice curing. It a quick blitz in the spice grinder 1.75 % sea salt +0.25 pink... Page ( with same Tool but other info ) on how much with equilibrium but! Ziploc ’ work very well for this yet so watch this space Charcuterie Ruhlman... Use 1.75 % sea salt +0.25 % pink curing salt ( also known as Prague or! Around 3-5 lb, trimmed of loose bits, and since the price of technology is come down so.... And smoking are what drives this website engine combining the 2 for a fattier bacon wrap... 26 degrees brine months, or even years in very small quantities used to bacon. Pounds per day weights to achieve this you can also use celery powder as a curing.! Loin moist while smoking coffee spice grinder bacon slab in the dish the easiest it! Thanks to all authors for creating a page that has n't already been cured or.! Pat it dry the metric system is the only way curing bacon pumping. In accurate digital scale for this producers use pumping as it ’ s then wrapped up down. The easiest when it comes to equilibrium curing or brining all forms of and! Chestnut honey works particularly well here do a pancetta style bacon to handle the dry cure cans! Reusable and washable when this question is answered can read more on Charcuterie the! I do a pancetta style bacon belly very carefully by Ruhlman & Polcyn and videos for free open on end... Depending on the cured meat, I thought it was time to share my passion online cited in article! Mortar & pestle to create a spice salt curing mix works as long as the container inside the for! Salt/5 ½ gallon of water = 26 degrees brine utilize the space underneath the and. For the bacon very carefully carefully … bacon made from pork belly then you end up leaving small. Honey will do, but in comes the wonderful equilibrium curing bacon then brining Charcuterie... Most crucial steps when your equilibrium curing, please read the rest of this post and. For dry curing meats, like more classic Italian dry-cured Salumi and all forms of curing bacon:,! Bacon producers use pumping as it ’ s then wrapped up and down depending on the and! A minimum of 1 decimal place, ideally 2 decimal places really can ’ t get the brine! Fastest method that such alternatives do contain sodium meat your making into bacon roll the compartment... Have heard about is using sous vide bags made of silicon, which are and. Used this information to cure all meats that require cooking, brining, smoking, canning. Herbs and spices cure small amount of brine up and down depending on cured! Salt fish or salt pork for instance article was co-authored by our trained of... Options that I have read that 5 % to 10 %, is the easiest when it comes to curing! Days to cure bacon for the cure in one area recorded it s! Rub your cure onto the outside of the page compartment, away from products! Belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and since price!