for BBB that salt # is pretty high..............never done belly but i've seen a few lbs of bucky.Can this be used with BBB and CB or is it just for Belly?
Rich,
What kind of cure does BearCarver use in his procedure?
I did some calculations from USDA guidelines to cure bacon with a standard brine. USDA recommends mixing a cure that will provide 120ppm Sodium Nitrite to the bacon with a 10% increase in the weight of the green bacon. Using this technique the bacon is cured when it has increased in weight by 10%. I don't do brine when I do bacon so I am not sure if bacon will absorb that much water but it is the recommendation.
Cure mixture for a final 3% salt content of bacon. 1172 grams of salt + 80 grams Cure 1 + 2528 grams of water. Using this brine when the bacon increase it's green weight by 10% there will be 120ppm Sodium Nitrite and 3% salt in the bacon. The amount of salt added can be reduced for a lower salt bacon. If you reduce the amount of salt you need to increase the amount of water to where the total weight of salt, cure and water is 3780 grams This recipe accounts for the salt in Cure 1
Example: If you begin with 1 kg of no-rind bacon you soak the bacon in the above cure until it's weight when removed from the brine is 1100 grams. If you have a rind on the bacon reduce the final weight by 10% or 1kg green bacon with rind soak until it reaches 1090 grams.
It will take time for the bacon to absorb this brine so cure accelerators are not needed during brining.
If you inject the brine or do a mechanical tumbling or massaging the bacon absorbs the brine much faster and cure accelerators are required.
Please comment if you see any problems with these calculations
Al
I think I recall Bear using TQ in his bacon.
Well gee Al..ya asked for what he used and he answered...kinda sensitive today aintcha???Alelover,
I am about ready to quit the forum because of that crap, please don't start this again.
Al