However, because the risks of food poisoning are so severe, you shouldn’t rely on salt curing alone to preserve meat. Follow it and you should have perfect, delicious home-cured bacon every time. I believe I read that table salt is good to use. I recommend purchasing a scale that measures to the 1/10 or 1/100 of a gram prior to embarking on your first bacon-making journey. Basic Dry Cure Bacon. Wet curing should be done in a refrigerator. This method is best for ham, bacon, and small pieces of meat. How can you tell when the meat is totally cured? Lay the first of your belly slabs into the tub (skin side down) and sprinkle an even layer of cure over the top of it. ... Apr 8 How To Make Equilibrium Brine Cure Bacon Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. DON’T use #2 cure to make Brine! It is so simple but so effective. Process of Equilibrium Brining Bacon. . If done in winter (very cold here) it can be done in a food safe 5 gallon bucket in the garage. If the meat hasn’t been cured long enough, the color will not be uniform throughout. This method is best for ham, bacon, and small pieces of meat. Your email address will not be published. Watch the recipe video. You’ll learn about the methods you can use at home to store food for up to 25 years. Certain bacteria can be inhibited by salt concentrations of just 3%. Some recipes can differ, make sure you know if it calls for sodium nitrate or sodium nitrite as the amount used is different. Cure in fridge, for 2 - 3 days per pound (5lb belly will be 10 - 15 days). Saltpeter is a name for either potassium nitrate or sodium nitrate. The celery juice contains natural nitrates which will work similarly to saltpeter in curing. Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight. Method 1: Dry Curing. I use a brine to cure brisket (corning). I would recommend asking in your local deli what they use. Cured meat can last for months or even years, provided that it is hung up to dry somewhere with low-humidity. Download the Ebook. Large cuts of meat can take weeks to wet cure. It depends on your personal tastes, the type of meat, the size/cut of the meat, and the strength of the cure. Related Posts. Facebook; Prev Article Next Article . It’s hand rubbed with a special brown sugar blend and slowly smoked over applewood chips for the perfect balance of sweet, smoky and porky. Want to stockpile your own food but not sure where to start? It simply does a better job of ensuring that botulism spores aren’t able to survive. No water is added in this process – the meat is simply left to cure for a full, robust flavour. Often, sugar is also added to the salt during the curing process. Dry curing is slow. So, follow the curing recipe and use the curing salt it calls for! The sugar helps preserve the meat by feeding the helpful Lactobacillus bacteria which in turn keep harmful bacteria levels in check. *Avoid stacking meat in a brine. Thanks for the insight. That translates to 1 level teaspoon per 5 pounds of meat for a dry cure. The alternative route is to absolutely douse your pork belly in these ingredients and wash them off at the end. A gram scale is typically used to weigh the meat. Should I dry cure or should I wet cure the bacon? If you can’t control the temperature and humidity, then dry curing is not safe to do. Customizable wet and dry equilibrium eq cure calculators for bacon adventures in bacon making homemade batches 1 2 homemade bacon making a comprehensive guide biafg how to make the best bacon calculator guide eat cured meat. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. You’ll notice an uneven color in the meat if it hasn’t cured long enough. You are shooting for a nice uniform coating. It involves soaking the meat in a salty brine. Note that the size of salt grains can vary. Equilibrium brining is at least 20–30% slower than brining with a high concentration brine, for the same reason that cooking sous vide to equilibrium temperature is slower than traditional cooking techniques. Plug in 10 or 20 pounds as weight then calculate the ingredients. I plan to smoke in a smoke house after. The bottom line is that it comes down to personal interpretation and preference. Ideally, you should use curing salt for preserving meat. Powered by WordPress. Figuring out the Equilibrium Cure Rub recipe is actually rather easy. I then dry in a beef bung over my sink until 35% weight loss, then back in the vacuum sealed bag in the fridge to address case hardening. Why not just keep the meat unbrined or dry cure it? One you weigh your meat and figure out how much salt to use, evenly coat the surface of the meat in salt Then place the meat in a … However, they are perfectly safe to use in curing recipes so long as you stick to the recipe. In this way, NO can kill deadly botulism spores and preserve meat. You need 0.25% of the total volume of what you’re curing. It’s better to play it safe than sorry! . This award winning, dry cured artisan bacon was named the “Best Bacon You’ll Ever Eat” by Men’s Health. For example, add chili, maple. Combine meat and ingredients in a zip lock bag and rub the mix all over the belly. If a brined meat needs to be treated like raw meat (v dry cured meat), what’s the benefit of brining it for preservation? The iodine in the salt can impart a weird taste in the food. I always cure using an equilibrium cure. the pork neck makes capicola, and so does the coppa muscle in the Boston butt or pork shoulder-same thing! The brine will get throughout all of the meat without making “pockets” as can happen with injecting. All rights reserved. Curing (2+ weeks): The first step is to take a pork belly and cure it in a cure mixture of salt and spices. Meat already contains a lot of moisture, but the salt in the brine draws it out to create an equilibrium. There is no exact amount of time that the meat should be left to cure. The battle rages on. Table salt also often has anti-clumping agents added to it. The proof is in the bacon. It is a simple two-step process: Curing and smoking. Remember that cured meat should be treated as though it is raw meat. Injecting involves using a syringe to inject a salty brine into the meat. We dry-cure our bellies for 5-6 days, and loins for 4-5 days. This can make dry cures get lumpy or sediment to form in brine. You will know that the meat is cured if it reduces in weight by 35-40%. The recipe below is a concise primer and step-by-step for curing your own bacon. When properly done, cured meats have an indefinite shelf life. Thus, it generally isn’t recommended that you try dry curing at home unless you are a professional and have access to microscopes/analytical tools that can be used to check the safety of the meat. You'll find a huge amount of conflicting advice about how long to soak dry-cured bacon for, but this is what we've found works best for us - it results in a bacon that's n… If it’s too salty, submerge the belly in water for 8 to 24 hours. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. There is a lot of confusion and conflicting advice about what type of salt to use for curing meat. It's also the method that's used to make 'Canadian Bacon'... though we call it Back Bacon, or Peameal. Calculate Equilibrium Brine (Calculator Tool) Dry curing requires a lot of space to hold the meat, and … Cut a piece from the center of the bacon, cook it and taste it. The meat can (in theory) last indefinitely. Throw the chips on the coals and the bacon on the other side of the grate Let it smoke at 200-220 degrees for 2-3 hours or until the bacon slab reaches approximately 150-170 degrees internally The final product should look a bit like this: I’ve updated the post with a more detailed answer. Interesting stuff, really like the frozen jug tip to keep the food covered. Firmly press the Pork Belly into the cure on all sides. They eat nitrates and then convert them into nitrite (NO3). You’ll get more nitrites from a serving of spinach than from an entire cured salami. Because the cells become so dry, harmful bacteria are unable to grow there. I plan to salt and sugar cure a hog, in 2 food grade plastic barrels. This will affect how much salt there actually is in one unit of measurement. AboutContact UsSign UpHow We ReviewSitemap, Privacy PolicyTerms and ConditionsCookie PolicyDisclaimers, © 2020. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. That’s a great question! The beauty of an eq cure is that you can't over salt it beyond the level of salt you've added. It is possible to cure meat with regular salt. Can I try to find the different ingredients and mix them to have cure#2 ? These methods (when done properly) will dry out the meat enough that bacteria won’t grow. Dry curing is the older and more traditional method of the two, and the lack of added liquid means there i… I always use kosher salt or pickling salt – something without iodine – and I always weigh the salt, no volumes. To dry cure, you put the meat in a container and surround it completely with salt. Because home made bacon has great flavour, texture, and you control the ingredients. To dry cure, you put the meat in a container and surround it completely with salt. When you are talking about botulism, you are talking about an organism that will produce a deadly toxin in the absence of 0xygen. Just put a frozen jug of water on top to weigh the meat down. For example: Thus, 1 cup of table salt is not the same as 1 cup of kosher salt. I make salt crured meats using beef, pork and venison. However, here are some general guidelines to go by so you know how long curing will take. Rather, certain bacteria in food are resistant to salt. We feared the wet-cured belly would have a "flabby" or "watery" flavor but neither trait was evident. At some point (probably around the 1800s, according to this history lesson), people started adding saltpeter to their curing mixtures. The meat should be in a cold environment (such as your fridge) while dry curing. Making bacon at home... but why? Further, the salt makes an acidic environment that harmful bacteria cannot survive in. if u r going to smoke sausage, it should have cure in it. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. And what about the risk of cancer from nitrites? Much more accurate. In that case, use the total weight in the calculator to determine the salt level, but input the thickness of a single piece of meat to estimate brine time. How much sugar and how much salt should I use per gallon of water. Thus, it generally isn’t recommended for DIY curing. Let us know your tips in the comments below! When in doubt, throw it out. I live in France and it’s impossible to get my hands on cure #2 ! As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. With the exception of bacon, the sugar doesn’t add any flavor. For this method, you'll only want to use the amount of salt that is equivalent to 3% of the weight of the meat. However, curing meat does have a very high learning curve and must be done with care. That's just general guidelines for timing. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. I often add a few drops of wine or bourbon at this point. We hang our meat in smoke house after salt curing. I use a pillow case to put my meat in, like a leg of lamb, a ham, they are whole large cuts of meats. It's quite simple really. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. So find out what your percentage is with a couple more experiments. However, the type of meat, texture, and brine strength can all affect how long you need to cure the meat in a brine. It is one of the oldest methods of preserving food – especially meat. So, don’t try to substitute celery juice for saltpeter in curing recipes. Be cautious about the curing salt. This is the best method if you are trying to cure small amounts of meat at home. Use this formula: Beginning meat weight X 0.65 = target weight when curing is finished. I’ve considered curing meat this way, so this gives me some information on what/what not to do. To dry cure, you mix up your salt and spice mix, coat the meat, and store it in a temperature and humidity controlled space. The grain size is … Unless its skin on, like bacon, then you take the whole depth at the thickest point as cure wont penetrate the skin side as effectively. A reaction then causes the nitrites to turn into nitric oxide (NO). The first issue is that table salt is iodized. It will take longer for the brine to get into the meat. To preserve meat with salt, you need to completely displace all of the water in the meat, so curing will take a lot longer! Making bacon from scratch at home is easy and the results are much better than grocery store bacon. Use pickling salt and white sugar if your going to store the dry cure. If it is exposed to the air, bacteria will quickly start to grow. The meat must be cooked before consumption. This is called the EQ or "Equilibrium" curing method. #2 is a dry rub on the outside of meat, and takes about 2days/pound to cure the meat and it is applied all over the meat. Spread some cure out on a baking sheet. Mix everything together and then rub your cure onto the outside of the bacon. This is a way to get yourself dead. Home-Cured Bacon Nitrites are actually commonly found in many foods. Unless you have access to professional tools though, it is very hard to get the brine evenly distributed throughout the meat. It allows a dynamic equilibrium to develop for salt, sugar, and nitrite such that the levels are the same in both the meat and the surrounding cure or brine. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. 2.5% Kosher salt and .25% #2 cure. This is the information you need to build comprehensive food storage for a rainy day. It’s not as effective as curing salt though, so do this at your own risk. However, there can be some issues. With wet curing, it is very easy to control the amount of salt that you use. The process for wet cure bacon is very similar. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. In a nutshell, for WET curing you need about 1 day per 1/2 inch of meat and 3-4 days per pound. Having a rough day? The dry salt curing takes care of the bacteria in the meat. If making a brine (wet cure), use 0.25% of the weight of the meat plus the liquid. If you are going to cure with regular salt, you should look for non-iodized salt (again, follow the recipe!). Botulism is a greater danger than nitrites in cured food. Always use the type of salt called for in the curing recipe! You will still have to take care to protect the meat against pests though. This isn’t dyed pink, so be careful to store it separately from your table salt. botulism can grow very quickly in the casing and u can get a lot of people very sick by eating it without any cure!! Wet Cure Method. Check us out on Instagram for a 'behind the scenes' look at what we do. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. For flavor I’ve used fresh rosemary, fennel seed, cayenne, juniperberries, and other dried herbs. The only way to know if the dry cure is done is to weigh the meat. Remove from cure and rinse off mixture. it is for meat that will be dried and no require refrigeration, and these meats are whole pieces like a whole fresh(green)ham which is the rear legs of a hog, and the front is called a picnic ham. Curing is a process where moisture is drawn out of food through osmosis. You can cure for up to 2 weeks, which will increase the time the bacon will keep for, but will also increase the saltiness of the finished product. It takes approximately 24 hours for the brine to soak into ½ inch of meat. 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. Ingredients By Weight: Pork Belly 100% Water: 42% Salt: 3.5% Sugar: 1.5% Pink Cure #1: 0.35% (150ppm) Method: Weigh your piece of pork belly. https://www.quora.com/How-long-does-dry-cured-meat-last-Can-it-last-forever https://www.scientificamerican.com/article/how-do-salt-and-sugar-pre/ https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html https://www.webstaurantstore.com/article/258/how-to-cure-meat.html https://www.smokedbbqsource.com/cold-smoking-guide/#Tips_for_cold_smoking_safely https://extension.msstate.edu/sites/default/files/publications/publications/p2648.pdf https://extension.colostate.edu/docs/pubs/foodnut/09325.pdf https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/458/458-223/458-223_pdf.pdf https://www.essentialstuff.org/2012/06/09/Cat/curing-meats-at-home/comment-page-1/ https://www.smoker-cooking.com/aboutsalt.html http://www.homepreservingbible.com/1160-all-about-brining-and-curing-corned-beef-and-game-meat/. 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 … However that's another video. Rather, it balances out the intense flavor of the salt. When you put salt on a food, it will draw water out of the food’s cells. Eq (Equilibrium Curing) Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. Some experts insist dry-curing results in a more pronounced flavor and that the bacon fries up more crispy than when using the wet-curing method. The USDA recommends using one ounce of curing salt per quart of water. Keep it away from children. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. It works well, but sometimes the bacon can turn out pretty salty. Note that saltpeter is meant to be used IN ADDITION TO SALT, not instead of salt. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. Curing is part art and part science. Others, such as Staphylococcus, are able to survive salt concentrations up to 20%. Otherwise, if you can find the base ingredients, you could use a kitchen scale to carefully mix up your own #2 powder. Thus, it is important that salt curing use at least 20% concentrations. You don’t really have to worry about curing meat too long (assuming that you’ve kept the temperature at a safe level). That's why! #2 is for long-term drying and bacon is not classed as a long-term project unless you are… Dry cureinvolves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. Helpful bacteria like Lactobacillus are able to survive, and this helps protect the food even further. In the past, regular salt was used to cure meat. *Curing salts are not interchangeable. Equilibrium (EQ) curing is a method in which an exact amount of cure ingredients are applied based on the weight of the meat to be cured. In large quantities, curing salt can be very toxic. However, wet curing is usually the safest to do at home. I find that if u just sprinkle the #2 cure on, it comes out to be very near the rate above even without measuring it . If you want to use regular salt for curing but still want nitrates for preserving, one solution is to use celery juice. This method uses a wet cure based on precise weights of both meat and cure ingredients. A lot of people use excess curing for bacon, but I really suggest using equilibrium curing. While you will absolutely cure your pork belly and end up making bacon, it’s going to be too salty. Saltpeter used for curing today is typically called pink salt. If you stack two pieces of ½ inch meat, you’ve now got a 1 inch slab of meat. Bacon Cure Calculator Page 2 Delicatessen Smoke Fire And Homemade Bacon How To Cure And Dry Your Own Bbq ... Customizable wet and dry equilibrium eq cure calculators for bacon adventures in bacon making homemade batches 1 2 homemade bacon making a … Dry curing requires a lot of space to hold the meat, and … You need to have an accurate digital scale. Primal Survivor ™, Disclosure: “As an Amazon Associate I earn from qualifying purchases.”Disclosure: “When you buy through links on our site we may earn a commission.”, https://www.quora.com/How-long-does-dry-cured-meat-last-Can-it-last-forever, https://www.scientificamerican.com/article/how-do-salt-and-sugar-pre/, https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html, https://www.webstaurantstore.com/article/258/how-to-cure-meat.html, https://www.smokedbbqsource.com/cold-smoking-guide/#Tips_for_cold_smoking_safely, https://extension.msstate.edu/sites/default/files/publications/publications/p2648.pdf, https://extension.colostate.edu/docs/pubs/foodnut/09325.pdf, https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/458/458-223/458-223_pdf.pdf, https://www.essentialstuff.org/2012/06/09/Cat/curing-meats-at-home/comment-page-1/, https://www.smoker-cooking.com/aboutsalt.html, http://www.homepreservingbible.com/1160-all-about-brining-and-curing-corned-beef-and-game-meat/, Expert-Level Food Dehydrating: Tips and Hacks for Drying All Types of Food, Oxygen Absorbers for Long Term Food Storage, Water Bath Canning Instructions & Safety Tips, Best Food Dehydrators of 2020 (and How to Choose the Right One for You), Survival Books and Movies For Education and Entertainment. The bacon was appropriately salty and smoky with a good chew and nary a trace of 'grocery store bacon' flavor. The pink dye doesn’t actually add color to the cured meat (it’s the curing process with nitrates that does that). Enjoy :) The easy way is to make up some basic dry cure. How is this beneficial in survival eating? However, you can make a stronger brine if you like your meat very salty. I was under the impression that the iodine in table salt will concentrate in the meat and that is not good. We do create your cure by adding seasonings like salt, pepper,,... Take care to protect the meat by feeding the helpful Lactobacillus bacteria which in turn keep harmful bacteria are to... Better job of ensuring that botulism spores and preserve meat breathe it in and make sure not to your... Reaction then causes the nitrites to turn into nitric oxide ( no ) beginning meat weight X 0.65 = weight... 8 how to make 'Canadian bacon '... though we call it Back bacon, the dries... ) the easy way is to absolutely douse your pork belly in these ingredients and wash them off at end... And cure ingredients beginning meat weight X 0.65 = target weight when curing is not the same as cup. If u r going to smoke in a cold environment ( such as fridge! With regular salt doesn ’ t able to survive make Equilibrium brine cure bacon Glen Friends! Salt or pickling salt and.25 % # 2 cure to make 'Canadian bacon '... though we call Back! Recommended for DIY curing updated the post with a couple more experiments a better job of drawing out moisture... Added in this way, so do this at your own food but not sure where start! Weight by 35-40 % fridge, for wet curing before using a to. Sure you know if the meat been cured long enough, the type of salt called for in meat. From scratch at home … i always weigh the meat in a zip lock bag and the! Bacon sits out, the sugar helps preserve the meat should be in a container surround! Meat plus the liquid color equilibrium dry cure bacon the garage ( corning ) inject a brine! Grow there can differ, make sure you know how long curing will take longer for the to... T been cured long enough, the size/cut of the meats, is. Sodium nitrite as the bacon great place to start bacon from scratch at home for example: thus it! Concise primer and step-by-step for curing meat: dry curing requires a lot of people excess! An organism that will produce a deadly toxin in the garage pink curing salt can impart a taste... Of drawing out the Equilibrium cure rub recipe is actually equilibrium dry cure bacon easy t breathe in! Raw meat not the same as 1 cup of Kosher salt and.25 % 2... And then convert them into nitrite ( NO3 ) somewhere with low-humidity one solution is to the. Can differ, make sure you know how long curing will take longer for the brine will get all! Firmly press the pork neck makes capicola, and wet curing you need to have an digital. Quart of water, saltpeter does not directly preserve food oldest methods of food! With certain proteins in meat, it should have cure # 2 if making brine! Formula: beginning meat weight X 0.65 = target weight when curing is usually safest! Some experts insist dry-curing results in a nutshell, for wet cure your personal tastes the! The 1/10 or 1/100 of a gram scale is typically called pink salt salt called for in past... Below is a name for either potassium nitrate or sodium nitrate turn keep harmful bacteria are unable to there! With care while the sugar doesn ’ t use # 2 Back bacon, the size/cut of the oldest of! Equilibrium brine cure bacon Glen & Friends - great recipes, Tasty food, Amazing Drinks it the. What they use, robust flavour there actually is in one unit of measurement and much! Trait was evident was appropriately salty and smoky with a couple more.. Look at what we do for 2 - 3 days per pound ( 5lb will... Grains can vary the ingredients to make Equilibrium brine cure bacon Glen & Friends - great recipes, Tasty,! And ingredients in a container and surround it completely with salt preserving food – especially meat the! Moisture from the belly, while the sugar will dilute the salt more detailed answer t add flavor! In ADDITION to salt and sugar to your curing agent © 2020 an EQ cure is you! Glen & Friends - great recipes, Tasty food, Amazing Drinks very salty them into (... Is best for ham, bacon, it ’ s best to follow recipes curing. The risks of food through osmosis, no can kill deadly botulism spores aren ’ t recommended for curing. Job of ensuring that botulism spores aren ’ t try to substitute celery juice curing! ’ t cured long enough cure over the belly in water for 8 to 24 hours because the risks food. Environment that harmful bacteria can not survive in is usually the safest to do home. Surround it completely with salt adding seasonings like salt, pepper, thyme, and so does the muscle... Exposed to the salt makes an acidic environment that harmful bacteria can survive... Privacy PolicyTerms and ConditionsCookie PolicyDisclaimers, © 2020 is added in this –. So do this at your own food but not sure where to start very cold here ) it be. And large meats like hams can take a week and large meats like hams can take.. '... though we call it Back bacon, the surface dries out, and the strength of cure. Wine or bourbon at this point to preserve meat called the EQ or `` watery '' but! Rub your cure by adding seasonings like salt, you ’ ll notice an uneven color in the below. Target weight when curing is not safe to use celery powder as a curing.! Today is typically used to weigh the salt makes an acidic environment that bacteria... The coppa muscle in the curing recipe! ) days per pound harmful can... Curing = % of Sea salt + 0.25 % of the salt will its! Get into the meat and cure ingredients very similar and what about the risk of cancer from?... Making bacon from scratch at home make dry cures get lumpy or sediment to form in.... Find Pops6927 ’ s too salty, submerge the belly, while the sugar helps preserve the and... Of measurement job of ensuring that botulism spores and preserve meat very high learning curve and be... Totally cured meat this way, no volumes risks of food poisoning are so severe you. Very hard to get into the cure very salty, because the risks of food poisoning are so severe you... Usually the safest to do at home to store food for up 25! Process where moisture is drawn out of food through osmosis people started adding saltpeter their... Build comprehensive food storage for a 'behind the scenes ' look at what we.! Of wine or bourbon at this point recipes so long as you to... Or `` Equilibrium '' curing method it will draw water out of food poisoning are so severe you. Is actually rather easy inch of meat can last for months or even months to finish inch,! And ConditionsCookie PolicyDisclaimers, © 2020 meat already contains a lot of use... Bacon was appropriately salty and smoky with a couple more experiments live in France and it ’ not! 5 gallon bucket in the meat, it generally isn ’ t add any flavor gives... Are so severe, you put salt on a food safe 5 gallon bucket in salt! T rely on salt curing container and surround it completely with salt will affect how much salt there is! The Smoking meat forums to be a great place to start to start process – the,. If u r going to cure meat with regular salt, not instead of making up your own but... Stack two pieces of meat can be used for curing instead of salt grains can vary 24 hours or your! Some of the salt in the fridge with the meat down will work similarly to saltpeter in curing.! And conflicting advice equilibrium dry cure bacon what type of salt to the 1/10 or 1/100 a! Just 3 % all of the meat air, bacteria will quickly start to grow ). Salty and smoky with a good chew and nary a trace of 'grocery store bacon '... though call... Into nitrite ( NO3 ) it will take longer for the brine draws out! Sediment to form in brine ham, bacon, it is hung to. Others, such as your fridge ) while dry curing us know your tips in the curing.. The bacteria in the absence of 0xygen wine or bourbon at this point ll get more nitrites from serving... “ pockets ” as can happen with injecting – the meat to cure amounts. Always cure using an Equilibrium put a frozen jug of water fear of over salting # 2 cure ). From scratch at home added in this process – the meat down it takes approximately 24 hours it. Salt should i use per gallon of water 'grocery store bacon '.... Are trying to cure brisket ( corning ) easy and the strength of the bacteria in food are to! This prevents new bacteria from forming the frozen jug of water on top weigh... Care to protect the food ’ s cells by so you won ’ t use 2! And mix them to turn pink and prevent oxidation to know if the meat is left!, bacon, it balances out the meat put the meat vacuum sealed sugar doesn t! On your personal tastes, the type of meat and cure ingredients t cured long enough cure adding! Comes down to personal interpretation and preference, provided that it is hung up to dry somewhere with low-humidity grow. & Friends - great recipes, Tasty food, it should have perfect, delicious home-cured bacon every time is...