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Cure- Vacuum sealing? - Page 2

post #21 of 38
Quote:
Originally Posted by DaveOmak View Post


Pops has a good brining recipe... Search "Pops brine recipe"....


What I do for a dry rub/brine...
Weigh the belly.... add cure at 1.3 grams per pound (~<200 Ppm)... add salt at 2% and sugar at 1%.... Good places to start... add other spices... rub into the meat.. zip bag it in refer for 10-15 days... rinse and dry (add black pepper now if you want pepper bacon)... rest for another couple days in refer ... warm to room temp and place in front of a fan to form the pellicle.... cold smoke for 4-24 hours plus... cold smoking should be done in steps over several days.. smoke on.... smoke off... always very thin blue smoke for the best flavor.... partially freeze and slice...


http://www.meatsandsausages.com/meat-smoking/cold-smoking

 

 

How do I figure out percentages? I have an accurate scale to do the cure (it arrived today). The belly slab is ~7 pounds

post #22 of 38

Here is the math, Sir...JJ

 

7 X 1.3g/lb = 9.1g Cure #1 = .32oz

 

7 X .02 = .14lb X 16 = 2.24oz Salt = 63.56g

 

7 X .01 =.07 X 16 = 1.12oz Sugar = 31.78g


Edited by Chef JimmyJ - 9/12/14 at 9:49pm
post #23 of 38
454 gms in 1 pound..... 454 x 0.02 (for 2% salt) = 9.08 grams of salt per pound.... sugar would be half of that or 4.54 grams of sugar per pound...

Soooooo for 7 #'s of bellies..... 7 x 9.08 = 63.6 grams and 31.8 grams for sugar...
post #24 of 38
Thanks. For some reason I did not think it would be that simple. I should be getting started today. I'll post pictures when it's all done.
post #25 of 38
Quote:
Originally Posted by DiggingDogFarm View Post

Use cure #1.
Curing salts explained......
http://www.smokingmeatforums.com/a/curing-salts-for-sausage-making
The "rulers" at the USDA recommend no more than 200 ppm for rind-off bacon and 180 ppm for rind on when drive curing.
I use 156 ppm, which equates to one level teaspoon per 5 lbs. of bacon.

~Martin
how would you calculate that
post #26 of 38
Ok in response to my own question. What I did was I have 1.5kg ham I used 150 grams of salt and 3 grams of instacure 1 and spices to cure in a vacuum bag for 14 days. would that keep me in the safe zone when using instacure 1. that would be around 1.2 ish grams per american pound of weight.the ham will undergo a waterbath of 24 hours after cure changing out water every 3 hours to pull out salt then undergoes a 3 steep cold smoking 3x 12 hours with 12 hour rest between each smoking..
post #27 of 38
You started with a little less cure than most people use (0.25%, you have 0.2%) and way too much salt (10%).

I assume you plan to cook the ham after cold smoking. I suggest after the water bath you fry a sample. If too salty (which I think it will be) let it soak longer.
post #28 of 38
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post #29 of 38
Quote:
Originally Posted by Mr Ray Ray View Post

Ok in response to my own question. What I did was I have 1.5kg ham I used 150 grams of salt and 3 grams of instacure 1 and spices to cure in a vacuum bag for 14 days. would that keep me in the safe zone when using instacure 1. that would be around 1.2 ish grams per american pound of weight.the ham will undergo a waterbath of 24 hours after cure changing out water every 3 hours to pull out salt then undergoes a 3 steep cold smoking 3x 12 hours with 12 hour rest between each smoking..

Ray, morning.....   

 

Ppm nitrite...  200 Ppm nitrite = 200 mg per Kg....     0.2 grams per 1000 grams...   etc...    if your curing salt is 6.25% nitrite, as an example, and you need 0.2 grams of nitrite for 1000 grams of meat to get 200 Ppm nitrite, 0.2 grams / 0.0625 = 3.2 grams of cure #1 per 1000 grams of stuff...    

for 150 Ppm nitrite in final product, 0.15 gram / 0.0625 = 2.4 grams of cure #1 per 1000 grams of stuff...

 

Does that answer you question on how to calculate Ppm ??

 

Dave

post #30 of 38

no it is a raw ham like a prosciutto type ham but the way the Germans do it   https://www.youtube.com/watch?v=3lqYy0ssafY   this is what iam attempting to create 

post #31 of 38

no it is a raw ham like a prosciutto type ham but the way the Germans do it   https://www.youtube.com/watch?v=3lqYy0ssafY   this is what iam attempting to create 

Quote:
Originally Posted by atomicsmoke View Post

You started with a little less cure than most people use (0.25%, you have 0.2%) and way too much salt (10%).

I assume you plan to cook the ham after cold smoking. I suggest after the water bath you fry a sample. If too salty (which I think it will be) let it soak longer.

no it is a raw ham like a prosciutto type ham but the way the Germans do it   https://www.youtube.com/watch?v=3lqYy0ssafY   this is what iam attempting to create 

post #32 of 38

thank you this does help

post #33 of 38
Quote:
Originally Posted by Mr Ray Ray View Post

no it is a raw ham like a prosciutto type ham but the way the Germans do it   https://www.youtube.com/watch?v=3lqYy0ssafY   this is what iam attempting to create 
no it is a raw ham like a prosciutto type ham but the way the Germans do it   https://www.youtube.com/watch?v=3lqYy0ssafY   this is what iam attempting to create 
I assume you will be drying it after smoking. 14 days with 10% salt, then dried. I still believe it will taste salty.
post #34 of 38

it will be ready to consume after smoke but it will continue to air dry I will post my final result to share 

post #35 of 38
Is this speck? Without drying it will taste raw. The salt removed some of the moisture, but some will go back in during the water bath.

I never made speck but like any air cured meat it has to lose weight/water to be palatable.

Have you air dried meat before?
post #36 of 38

Yes but a lot i am looking at a 30% loss in weight that is the target from what i have read. 

post #37 of 38

suppose to say yes but not a lot 

post #38 of 38
What I am trying to say : you will not lose 30% in a few days of smoking. It will take weeks (of drying after smoking).
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