Bacon Cure Recipe Calculator

Grind the salt/spice cure to a fine powder; In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt.

Basics to Curing Bacon Curing bacon, Bacon, The cure

The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat.

Bacon cure recipe calculator. While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. Use pickling salt and white sugar if your going to store the dry cure. Bacon cure recipe calculator bryont rugs and livings december 24, 2018 wet and dry equilibrium eq bacon cure calculator local food heroes homemade bacon homemade bacon making a comprehensive

Plug in 10 or 20 pounds as weight then calculate the ingredients. Sodium ascorbate 5gm (optional) now, ensuring it's well mixed (you could grind it in a clean coffee grinder, if you have one, to make sure) use 33gm per kg meat. Steps for dry eq cure:

5 kilograms (5,000g) of pork belly for bacon in a wet brine pork belly 5kg + water 4l /4kg = 9kg or 9,000g if i wanted to use a 2.5% total salt level for flavor (a bit salty for most people) Once you have rubbed it onto the meat and placed it in the plastic bag the pork starts to produce its own brine as water is drawn out and, providing you turn it regularly, the brine solution evenly coats the entire surface of the meat. You need to have an accurate digital scale.

Assuming that you were after 2.5% salt and 1% sugar at 200 ppm ingoing nitrite you would have had just over 110 grams of cure to rub in. A simple, easy to follow recipe teaching you how to cure your own bacon. Sign up here for more bacon

American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Remember there are different amounts of cure 1 required for rind on or rind off bacon because the rind does not absorb cure very well. I find pops6927’s recipe from the smoking meat forums to be a great place to start.

2% salt is 90.72g, cure is 11.34g, sugar is. Customizable wet and dry equilibrium eq cure calculators for bacon Place in fridge for curing;

Place the bag on baking sheet and place it in the refrigerator for 7 days. The process for wet cure bacon is very similar. Calculate equilibrium cure (calculator tool) accurately use scales to measure out all ingredients;

Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. The cure will pull moisture out of the pork belly and liquid will accumulate in the bag. Calculate equilibrium cure or brine

Once you have homemade bacon, you may never buy store bought bacon again! In these products cure #1 is added directly to ground meat. If the recipe is for 3 pounds and you are making 6 pounds, multiply all ingredients except prague powder #1 by 2.

Customizable wet and dry equilibrium, or eq cure calculators for making homemade bacon. Insert the weight of the meat into one of the eq calculators (links on this page). Enjoy :) the easy way is to make up some basic dry cure.

Example, for a 10lb belly there is 4536g. Remove the bacon from the fridge and open the bag and drain off the liquid, there is no use for this liquid so pour it down the drain. The bacon is now ready and you have a couple of options with what to do with the cured pork loin.

You may have to choose skin on/off and us or eur. They aren’t going to be just plain on bacon recipes…but really pushing the limits of what bacon can do. Apply cure inside a bowel;

This one enables you to do just that whilst still curing to either eu or us commercial standards. The next two weeks are going to be full of amazing bacon recipes. You can add any herbs and spices you fancy.

You may also add any extra salt, sugar or spices at this stage. This will store well in a closed container. So in this case that would be 33gm x 1.93kg = 63.69gm (64gm to make it easier to weigh).

Turn the bag over daily to evenly cure the pork belly. % parts per million (ppm) nitrite. For my taste, 2% salt is perfect, 2.5% was too salty, just depends on how salty you like things.

Coat entire pork belly with the cure and place in a large resealable plastic bag. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. (if cure time is longer than 10 days, consider injecting the brine to speed up the process.

Thoroughly rinse off the cure from the pork loin and then pat it dry. Combine the ingredients and mix well. Wet and dry equilibrium eq homemade bacon homemade bacon making a comprehensive eat cured meat.

Whilst there are already quite a few cure calculators for bacon on this site, none allow you to choose your own levels of salt, sugar etc. Pay close attention your data entry so you don't make a mistake. This calculator will tell you how much prague powder #1 to use and how long to leave it in the liquid in the yellow boxes below.

Submerge the pork belly into the cure and refrigerate. Process of equilibrium curing bacon. This cure calculator allows for precise calculation of cure #1 when making comminuted products such as sausages.

Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. If you inject every inch or so, then input two inches in the calculator meat thickness to estimate the cure time. Place inside bag and remove excess air;

Weigh the boneless meat in grams. Once you have all of your cure ingredients measured, just mix them together and stir long enough to dissolve the salt and sugar into the water. The grain size is about the same so it will stay mixed well in storage.

But the actual time depends on how much brine you inject, uniformity of injection, etc.). You will use less cure 1 in your mix if you leave the rind on the bacon the calculators use weight to measure the cure 1 and salt. Input pork belly weight and desired sugar and salt percentages.

Weigh your meat, convert that to grams. Dandk organizer 2 years ago no comments. After 7 days, rinse the pork belly under cold water to remove the cure and dry with a paper towel.

Fresh home cured bacon. Wednesday, 2/8/12, 615 PM. This