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# More bacon Questions....calling all guru's

ok so  im reading up on bacon and brining in the " Home production of Quality meats and sausages" book and i find  that  it talks about brining bacon in a  600 SAL which  is  1 gal of water,1.6lb salt,4.2 oz cure #1 and 1.5 oz sugar. then it goes on to give a recipe for

Bacon- Brine Cured

1 gallon of 600 SAL Brine,

81 g cure #1(13 1/2 tsp)

bacon slabs (11 lbs)

what am i misunderstanding here by my calculations  the "SAL Brine " has  13 1/2 tsp of cure in it already

then they want you to add another 13 1/2 tsp of cure?????

for any one haaving the same book  my info comes from pages

page 474 (60 deg SAL recipe)

page 478(tsp of cure #1 for a 60 deg SAL)

page 491 for recipe

just trying to understand things

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I don't have the book so I can't say for 100% certain here but here is my take. I am by no means an expert, there are guys here with much more knowledge then I have, and I'm positive they will be along to offer there input as well.

Quote:
Originally Posted by lkrus

ok so  im reading up on bacon and brining in the " Home production of Quality meats and sausages" book and i find  that  it talks about brining bacon in a  600 SAL which  is  1 gal of water,1.6lb salt,4.2 oz cure #1 and 1.5 oz sugar. then it goes on to give a recipe for

This is your brine without cure

Bacon- Brine Cured

1 gallon of 600 SAL Brine,

81 g cure #1(13 1/2 tsp)

bacon slabs (11 lbs)

what am i misunderstanding here by my calculations  the "SAL Brine " has  13 1/2 tsp of cure in it already

then they want you to add another 13 1/2 tsp of cure?????

NO what they are saying is to make a brine and add 81g of cure. If you used 27 tsp of cure you would have way too much cure and result in an OD of nitrite. Not a good thing!

for any one haaving the same book  my info comes from pages

page 474 (60 deg SAL recipe)

page 478(tsp of cure #1 for a 60 deg SAL)

page 491 for recipe

just trying to understand things

EDIT;

The way that is written is very misleading. I can see how you thought that. Here is some reading on curing.

Nitrite in Meat

curing means saving or preserving meat

Bacon and Food Safety | USDA Food Safety and Inspection Service

Edited by sprky - 2/12/12 at 10:01am

Hope this is not confusing...  Dave

Quote:
Originally Posted by lkrus

ok so  im reading up on bacon and brining in the " Home production of Quality meats and sausages" book and i find  that  it talks about brining bacon in a  600 SAL which  is  1 gal of water,1.6lb salt,4.2 oz cure #1 and 1.5 oz sugar. then it goes on to give a recipe for   The cure has 3.74 oz of salt in it... I would subtract the 3.74 from the 1.6 #'s salt to get a true 60 deg. brine. 1.6# = 1 # 9.6 oz. - 3.74 =  1# 5.86 oz salt / gallon + 4.2 oz cure....

Bacon- Brine Cured

1 gallon of 600 SAL Brine,

81 g cure #1(13 1/2 tsp)

bacon slabs (11 lbs)

what am i misunderstanding here by my calculations  the "SAL Brine " has  13 1/2 tsp of cure in it already

then they want you to add another 13 1/2 tsp of cure?????  No .. Just a different way to say what they already said

for any one haaving the same book  my info comes from pages

page 474 (60 deg SAL recipe)

page 478(tsp of cure #1 for a 60 deg SAL)

page 491 for recipe

just trying to understand things

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