Canadian Peameal bacon

jhend · Jan 25, 2016

I decided to start some peameal bacon tonight. This is a first for me and thought I would combine a few recipes for what I think may / hope to taste good. Thanks AK1 for some suggestions. Well this is what I ended up doing.

1 gallon water

74G Ready Cure

122G salt

2 TBS pickling spice

1 TSP juniper berries

1 TBS pepper corns

1 TSP mustard seed

1 TSP whole cloves

1 TSP allspice

1 cup maple syrup

5 LBS pork loin

Cure for 10 days.

There are 2 X 2.5LB pieces so at this point I am inclined to coat one in cornmeal and smoke the second with either apple or maple wood.

swimming in brine.jpg

jhend
Jan 25, 2016

first use of the injector I got for Christmas.jpg

jhend
Jan 25, 2016

submerged in brine.jpg

jhend
Jan 25, 2016

ready for bed and turn one a day.jpg

jhend
Jan 25, 2016

ak1 · Jan 25, 2016

OK, your cure is good with the Readycure.

I would suggest to coat one in cornmeal, but coat the other in yellow pea meal. Then you will see the difference between proper peameal, and the other stuff.

jhend · Jan 25, 2016

Peameal is it literally dried peas? Just put them in a food processor? I have never noticed Peameal in the store.

ak1 · Jan 25, 2016

Yeah. that's it.. Last time I just bought the peas at Fortino's and ground them myself.

jhend · Jan 25, 2016

OMG, I don't mean to be a pain just want to get it right. I assumed it was green peas like peas in the pod, you mentioned yellow pea meal do peas turn yellow when dried or are soya beans or something else used?

Thanks for all your help

John

ak1 · Jan 25, 2016

Go to the grocery store. Get yellow split peas, grind em up.

jhend · Jan 25, 2016

sorry for being so dumb. thanks

ak1 · Jan 25, 2016

No worries. Peameal isn't as difficult as it seems.

jhend · Feb 2, 2016

FYI, I messed up on my cure calculation I calculated for dry cured instead of a brine that takes into account the weight if the fluid.I have revised my recipe to reflect the proper cure and salt. I have added to my batch and will leave it to cure a couple of days longer.

John

daveomak · Feb 2, 2016

John, morning....   I was interested in the "Ready Cure" (1% nitrite) amount on nitrite and calculated stuff...

At 1% nitrite and 120 Ppm ingoing nitrite for brined bacon, (USDA recommended for commercial applications)

5# x 454 = 2,270 grams meat...

~8.5#'s water x 454 = 3,859 grams water...

3859 + 2270 = 6,129 grams total stuff...

6,129 x 0.000120 = 0.74 grams of nitrite needed for a 120 Ppm ingoing rate...

0.74 grams at 1%... .74 / 0.01 = 74 grams of Ready Cure needed..

74 grams x 0.99 (% salt) = (73 grams salt / 6,129) x 100 (%) = 1.2% ingoing salt...

14 days or longer would be about right in the brine under refrigeration... It will not be too salty or over cured...

You probably already knew this...   Not having used ready cure, I just had to run the numbers......

Thanks for your patience.....     Dave

jhend · Feb 2, 2016

Thanks for your calculation Dave. I did the calculation as per package instructions.

4kg readycure 6kg salt to 100 liters of water for brine.

2kg readycure to 100KG for dry cureing.

John

daveomak · Feb 2, 2016

jhend said:
Thanks for your calculation Dave. I did the calculation as per package instructions.

4kg readycure 6kg salt to 100 liters of water for brine.

2kg readycure to 100KG for dry cureing.

John

4kg readycure 6kg salt to 100 liters of water for brine.   That works out to ~9.9% salt.... 6% in the salt and 3.9% in the cure..

Not included is the weight of the meat....   Could be they are expecting you to add 250 Kg's of meat to the 100 Kg's of brine....

That's a lot of salt.... Do they give directions for desalting the meat.... usually meat over 2.5% salt is pretty tough to eat....

I do recommend following manufacturers directions at all times...   just curious....

jhend · Feb 2, 2016

Hi Dave I have attached the usage \ factsheet and have emailed the company regarding directions for desalting the meat. It seemed like a lot of salt to me as well.

John

dukeburger · Feb 2, 2016

Been meaning to give peameal bacon a shot for some time now, I'll be watching

daveomak · Feb 2, 2016

Got it.....   Read where they say "PUMP 15-20%"......    That is a commercial mix where they run the meat through a needle machine and pump the solution directly into the meat.... then the meat is put in carts in the refer for a specified length of time to "cure"...

At a 20% pump, the meat would have 2% salt .....

1% nitrite in 4,000 grams = 40 grams of nitrite.... then diluted to 100 liters or 100,000 grams

40 gms / 100,040 gms = 400 Ppm nitrite solution.... at a 20% pump the meat would have 80 Ppm nitrite...

The common mistake folks make is... Commercial mixes are usually destined for a specific method.... In this case, it is direct injection into the meat, at a specific rate, to meet acceptable ingredients concentrations in the final product...

These commercial mixes are not intended for "submersion equilibrium type curing"....

We can back calculate the intended amount of meat to have been used with this 100 liter brine/cure mix...

100,000 grams of water + 6,000 grams of salt + 4,000 grams Ready Cure = 110,000 grams of stuff.....

110,000 / 0.2 = 550,000 grams of meat or ~1,200 #'s of meat....

Direct injection at 80 Ppm nitrite is acceptable as there is no loss of curing agent and it works on the entire piece of meat instantly...   Not like we were waiting for the cure to work over a 14 day period... (USDA regulations do state "Maximum Allowable" on all the specific rates of nitrite)

Hope this makes sense.....

Dave

daveomak · Feb 2, 2016

I screwed that up..... Disregard.... I will redo it......

jhend · Feb 2, 2016

DaveOmak said:
John, morning....   I was interested in the "Ready Cure" (1% nitrite) amount on nitrite and calculated stuff...

At 1% nitrite and 120 Ppm ingoing nitrite for brined bacon, (USDA recommended for commercial applications)

5# x 454 = 2,270 grams meat...

~8.5#'s water x 454 = 3,859 grams water...

3859 + 2270 = 6,129 grams total stuff...

6,129 x 0.000120 = 0.74 grams of nitrite needed for a 120 Ppm ingoing rate...

0.74 grams at 1%... .74 / 0.01 = 74 grams of Ready Cure needed..

74 grams x 0.99 (% salt) = (73 grams salt / 6,129) x 100 (%) = 1.2% ingoing salt...

14 days or longer would be about right in the brine under refrigeration... It will not be too salty or over cured...

You probably already knew this...   Not having used ready cure, I just had to run the numbers......

Thanks for your patience.....     Dave

Thank you for your insight Dave. So I assume the above calculation should be used for the submersion method of curing peameal bacon. I will have to read your second post again and may try injection method in the future.

John

daveomak · Feb 2, 2016

12,000 grams Ready Cure = 120 grams nitrite/100,000 grams water.. = 1200 ppm... injecting 15% = 180 Ppm nitrite in the meat..

Then submerging in the "cover pickle" of 400 Ppm nitrite....

That makes no sense to me...

I'm trying to figure it out but.... maybe the manufacturer can explain it..

daveomak · Feb 2, 2016

If you want to try an injection method.... try the one I use.....

Weigh the meat in grams....

Weigh out 10% of the weight of the meat in water...

Weigh out the proper amount of, cure for the weight of the meat...

Dissolve the cure in the water...... Inject ALL the water and cure into the meat... I use 5 ml injections.....

Inject about every 1.5".... refer for 6 days.... Done....

Ready cure... 6.8 grams per pound of meat.. for ~150 Ppm nitrite...

jhend · Feb 4, 2016

DaveOmak said:
John, morning....   I was interested in the "Ready Cure" (1% nitrite) amount on nitrite and calculated stuff...

At 1% nitrite and 120 Ppm ingoing nitrite for brined bacon, (USDA recommended for commercial applications)

5# x 454 = 2,270 grams meat...

~8.5#'s water x 454 = 3,859 grams water...

3859 + 2270 = 6,129 grams total stuff...

6,129 x 0.000120 = 0.74 grams of nitrite needed for a 120 Ppm ingoing rate...

0.74 grams at 1%... .74 / 0.01 = 74 grams of Ready Cure needed..

74 grams x 0.99 (% salt) = (73 grams salt / 6,129) x 100 (%) = 1.2% ingoing salt...

14 days or longer would be about right in the brine under refrigeration... It will not be too salty or over cured...

You probably already knew this...   Not having used ready cure, I just had to run the numbers......

Thanks for your patience.....     Dave

Hi Dave, am I reading this right? so 74g readycure and 74g salt for 120 ppm nitrite and a total 2% salt?

Thanks John

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