# Second attempt.....

Discussion in 'Curing' started by sniper7990, Jan 17, 2015.

1. ### sniper7990Meat Mopper

Prague powder arrived today

So, bought my pork belly this morning

Boned and skinned it

Had to cut it in half to get in in the fridge

It now weighs a few grams over 3kg

Bought some molasses sugar as I want this to be a nice dark and sweet rub

I'm going to use DaveOmaks method for putting the rub together as described below

Dry rub skinless.... 2000 grams meat + 2.5% salt + 1.5% sugar + 0.32% Cure...
2000 grams meat x 0.025 = 50 grams salt...
2000 grams meat x 0.015 = 30 grams sugar....
2000 grams meat x 0.0032 = 6.4 grams cure....

so if I remember my basic maths, based on my 3kg of pork, my rub should be

3000 grams meat x 0.025 = 75 grams salt

3000 grams meat x 0.015 = 45 grams sugar (can I increase this to make it sweeter?)

3000 grams meat x 0.032 = 9.6 grams Prague powder

The bely halves will be stacked one on top of each other in a food grade plastic tray

The plan is to drain off the liquid from the tub every 24 hrs and switch round the bely halves

Now the final question (LOL) I take it I need to reserve some of the rub to add each day when I swap the belly halves over?

2. ### sniper7990Meat Mopper

just looking at those figures, that seems a really small amount of rub for 3kg of meat!!!!!

3. ### daveomakSmoking GuruOTBS MemberSMF Premier Member

Don't drain off the liquid....   It needs to be there.....    Only in country style "dry cured" bacon do you drain the liquid.....

The method I described is more appropriately called "Dry Brining" as opposed to "liquid brining"....   The liquid from the meat, needs to be there...

This is one of those things that's confusing....

In country style dry curing, you are trying to remove the water from the meat and fill the meat with salt.....   Trying to get the water content of the meat BELOW the Aw...   % water below where bacteria can survive, and enough salt to inhibit bacteria growth, so it can store forever in the root cellar...   Salt content, in that method, can be as high as 10%....

4. ### sniper7990Meat Mopper

Cheers Dave. Just been out to buy some bags and noticed pork loin was on offer, so guess what?????

6. ### sniper7990Meat Mopper

game on......going to cut it in half, cure one half and cure and cold smoke the other.

just need to adjust the rub as I will be leaving the skin on these

7. ### sniper7990Meat Mopper

or 'back bacon' as we call it hereLOL

8. ### sniper7990Meat Mopper

OK, finally done.

The original plans for today were to get some pork belly and cure that, go to the home brew shop and buy a 30 bottle kit of Chardonnay to start (been making wine for ages with some really good results). Then I was going to start off a traditional ale kit that I got bought for Christmas, from a brewery called Woodfords. I moved to Liverpool from Norfolk 15years ago and the Woodfords brewery was about 8 miles from my home, and still is a small independent brewery with its own pub, but now supplies lots of pubs in Norfolk. I was over the moon to see a kit for sale in Liverpool. The ale is called 'Headcracker', and its an ale me and my best two buddies used to drink on a sundae night at this little country pub in the middle of nowhere. With a name like 'Headcrcker', ill let you draw your own conclusions as to the state we used to leave the pub (it was 7% ABV).

Anyway, I digress.

All I have managed to do today is prep my bellies and then, as they were on offer, bought a nice loin joint as well. I still have a sermon to write for tomorrow morning !!!!!

Ill have a go at posting some pics of what I have done.

Having taken the advice of so many of you on here, (I have been overwhelmed by such fantastic support) I have cured my meat in the following manner:-

3000g pork belly, skin off, cut in half and both halves placed in the same bag to cure Will leave one green and cold smoke the other

75g salt

45g sugar (Molasses sugar-rich and very dark)

9.6g Prague powder

1100g pork loin, skin on

27.5g salt

16.5g brown sugar

3.19g Prague powder

1250g pork loin, skin on

31.25 salt

18.75 brown sugar

3.63 Prague powder

I'm lucky because I reload a lot of ammunition for hunting and stalking so I have some very accurate powder scales

so, ill try to post some pics

Folded pre pack belly, just over 4kg in weight

Unpacked, bone in...

De-boned

and a half assed attempt at skinning

prepping and mixing the rub....note the digital powder scales on the right. Accurate to 0.01g and only £10 off e-bay

Rub applied to one of the belly joints

My pork loin that was on offer....£9 for this little lot

Just a salt, brown sugar and Prague powder rub on this, adjusted for skin on

2x bellies in the white food bag, stacked one on top of each other and the two loin halves in the clear Ziploc bags....all ready for the fridge.

Will be turning meat over daily and giving a general mix up in their bags.

If anyone has spotted any glaring errors please let me know because if I waste this and the missus finds out I've blown the housekeeping budget, the next meat items to be 'cured' will be my plums LOL

9. ### sniper7990Meat Mopper

After 24hrs decided to remove bellies form the bag and just leave them in the try to soak in the brine. The loins remain in their Ziploc bags on another shelf on another tray

10. ### wadeMaster of the PitOTBS MemberSMF Premier Member

They look great

Just checking that the cure that was remaining in the bottom of the tray was also added into the bag before it was sealed

The scales are just the job for weighing out cure.

11. ### kc5tpyMaster of the Pit

Hi Russ.  Looking good.     I'm in.  Keep Smokin!

Danny

12. ### sniper7990Meat Mopper

cheers guys, yes every last scrap of the cure was added. I was surprised at how little was required. Im thinking of removing from the cure about Friday. im going to leave half 'green' and cold smoke the rest

13. ### wadeMaster of the PitOTBS MemberSMF Premier Member

If you pull it out Friday then what would that be? 5 days? I usually leave mine in the dry cure for 10 days - especially the pork loin. With this method, within reason, you cannot over cure - and the extra time helps to ensure both penetration and equilibrium of the cure in the meat. It is your call, but personally I would leave it in the cure until about next Wednesday.

14. ### sniper7990Meat Mopper

that's ok, ill take any advice I can get mate.

That means I will have time to cure some salmon and if I time it right I can cold smoke the whole lot at the same time, along with some cheese

15. ### smokin monkeyMaster of the PitGroup LeadOTBS MemberSMF Premier Member

Hi Russ, looking good!

catching up on posts as I have limited internet connection.

Smokin Monkey

16. ### sniper7990Meat Mopper

Right. The loins and the bellies are due to come out. Now I have heard mention of 'tasting' a rasher or two for saltiness (and then soaking if too salty). When should this be done? I was thinking it should be done when removed from the brine and patted dry, or do I need to hang it in the fridge for a while first?

17. ### wadeMaster of the PitOTBS MemberSMF Premier Member

Drain off any brine, rinse in water and pat dry with kitchen towel. From your figures above you are looking at a salt concentration of about 2.7% which should be fine. I usually aim for 2.5% but some of the commercial bacon here can be as high as 5%

By all means try a little but at this stage do not be too keen to soak. You will probably find that there is still a bit of a salt gradient in the meat (more salty on the outside) that will equilibrate over the next few days. After rinsing and drying I would let it hang in the fridge for another 2-3 days before tasting. It will then be ready for smoking.

Last edited: Jan 27, 2015
18. ### sniper7990Meat Mopper

Excellent
Been out shopping and found a butcher's supply shop down the road from where I live. Didn't even know it was there! So came away with a few bits. Fridge thermometer and small meat hooks. Also got some other hardware bits an bobs to make a removable meat hanger for the fridge and a galvanised metal dustbin to make in to a cold smoker😆😆😆
I'll post some more pics when I'm done😎😎😎

19. ### timberjetMaster of the Pit

Please elaborate. Galvie is bad when any heat is involved. I suppose if you have an external smoke source and no heat is involved it would be ok. Would make me nervous though.

20. ### sniper7990Meat Mopper

It's cold smoke...hot smoking I do on the bbq 😆