Pork Belly Cure Calculator and Sugar Amounts?

gretscher · Jun 28, 2012

I see from the cure calc that with 5 lbs of belly it recommends 34 grams of sure but when I see others post their recipe they are using a lot larger amounts like 1/4 cup of maple sugar and 1/4 cup of maple syrup. I am not sure how many cups 34 grams is but tend to think that 1/4 cup of sugar and 1/4 cup of syrup which are sugars must be far beyond 34 grams, that is unless I am incorrect.

I know how much one adds is personal preference but preference or not isn't a total of 1/2 cup of sugar (maple syrup contains sugar of course) a large amount compared to say the 34 grams that is recommended?

Thanks

alblancher · Jun 28, 2012

Sugar and salt are personal preference and have no affect on the safety of the final product. I normally use more sugar then included in the calculator.

Just make sure you have enough sugar and salt in the cure mix to ensure a good distribution of the Cure 1. The sugar and salt are as much carrying agents as anything else so getting a good mix is important

diggingdogfarm · Jun 28, 2012

A cup of sugar is roughly 210 grams.

~Martin

fpnmf · Jun 28, 2012

http://www.smokingmeatforums.com/t/111573/here-s-my-easy-to-make-bacon-step-by-step#post_693843

gretscher · Jun 28, 2012

Thanks for the info. That member Navigator is the one I saw using 1/4 of maple sugar and 1/4 of maple syrup. I just thought preference or not that's a lot compared to the recommended amount of 34 grams, so I think. I have not measured out 34 grams yet. Even if you use more than that I think there can be a point where the bacon will taste too sweet. I might use Navigators 1/4 cup each just to see how it turns out and what you say makes sense you need to make sure you have enough coverage too.

Thanks

gretscher · Jun 28, 2012

Thanks so that means 1/4 cup is 52.5 grams which is 14.5 more than the recommended 34 grams. Then you add 1/4 cup of maple syrup and you got a lot of sweet. I'm just trying to figure this out, not saying it's too much. I'll try it and see how I prefer it. Thanks!

DiggingDogFarm said:
A cup of sugar is roughly 210 grams.
~Martin

alblancher · Jun 28, 2012

It really is hard to get too much sweet on bacon. Sugar doesn't get absorbed as well as salt. A good coat of sugar rubbed into the surface of the bacon helps.

gretscher · Jun 28, 2012

Thanks for the info. I'm pretty excited about making bacon because the last one I did which was my first I did a wet brine cure but this time I am gonna do a dry cure. I've heard so much good about dry cure that I'm excited about this.

alblancher said:
It really is hard to get too much sweet on bacon. Sugar doesn't get absorbed as well as salt. A good coat of sugar rubbed into the surface of the bacon helps.

alblancher · Jun 28, 2012

Don't forget that the flavors take some time to fully develop. What the bacon tastes like right out of the smoker is not the same after it has rested a couple of days. The bacon will get sweeter and the flavors will get more complex after a good rest. Kind of strange, you would think that sugar is sugar?

gretscher · Jun 28, 2012

Al, it seems that making good bacon is a long process. Maybe 10 to 14 days of curing, then 8 to 12 hours of cold smoke, count that another day, then a few days to rest and develop more good flavor. But you know what some things take a long time to become as good as they can get and this is worth it. Just make a lot in advance. Then if I get the bacon kick while mine is being prepared I can go out and buy some although it won't be as good as home made. Thanks.

alblancher · Jun 28, 2012

It's all fun and the sense of accomplishment you feel when you serve it to your friends makes the extra effort worth it.

diggingdogfarm · Jun 28, 2012

Another thing to consider is that a lot of sugar makes bacon burn easily
That's why I don't like a lot of sugar added to my bacon cure.

~Martin

gretscher · Jun 28, 2012

I just made a dry cure for some pork belly and now I see why you say you need enough for good distribution. I had just enough to cover about 5.7 pounds of pork belly. I see why the sugar and the maple syrup is good to use as a means to spread the pink salt and salt. Without the syrup and sugar I would have a hard time covering all areas. I tried my best to cover all areas, I really hope I don't miss any. That would be bad. I used brown sugar instead of maple sugar because I don't have any maple sugar. Hope it turns out good.

alblancher said:
Sugar and salt are personal preference and have no affect on the safety of the final product. I normally use more sugar then included in the calculator.

Just make sure you have enough sugar and salt in the cure mix to ensure a good distribution of the Cure 1. The sugar and salt are as much carrying agents as anything else so getting a good mix is important

alblancher · Jun 28, 2012

Please do not mix the dry ingredients with syrup. I suggest you use the recommended amounts of cure, sugar and salt until you become more familiar with the process. When the cure is completed you can add all the additional syrup, sugar, spice, salt etc as you wish. You can allow the cured bacon to rest with the added stuff another 3 days in the fridge.

gretscher · Jun 28, 2012

Oops, I already did mix it all up and put on the belly.

Should I try to wash it off and start over and just use the recommended amounts as you indicate? Thanks so much al!

alblancher said:
Please do not mix the dry ingredients with syrup. I suggest you use the recommended amounts of cure, sugar and salt until you become more familiar with the process. When the cure is completed you can add all the additional syrup, sugar, spice, salt etc as you wish. You can allow the cured bacon to rest with the added stuff another 3 days in the fridge.

pinksalt · Jun 28, 2012

Sweet bacon...yuck!

alblancher · Jun 28, 2012

I don't know the answer to that question. I would go ahead and wash it off and start over. It has only been a couple of hours. You may be able to salvage it by placing in a ziplock back and massaging real well. Maybe someone can offer a better answer?

diggingdogfarm · Jun 28, 2012

What were the ingredient amounts?
Do you have the bellies bagged?

~Martin

gretscher · Jun 29, 2012

al, according to the Dry Cure Calculator the sugar should be 38.76 grams. Pink Salt should be 8.265 grams. Salt 77.52 grams. I followed everything exactly but the sugar. I just was going by what the member Navigator did. He had 5 lbs of belly and I have 5.7. He used less Pink Salt because his belly was less lbs than mine but for sugar he used maple sugar 1/4 cup and maple syrup 1/4 cup so I followed his lead and did that.

So you are saying I should wash it off and stick to the 38.76 grams of sugar. With those low amounts will it be hard to cover completely the belly? The syrup and larger amounts of syrup and sugar make it easier to cover but I want to do it right and need to do what you suggest and use the recommended amounts.

Thanks for your help.

alblancher said:
I don't know the answer to that question. I would go ahead and wash it off and start over. It has only been a couple of hours. You may be able to salvage it by placing in a ziplock back and massaging real well. Maybe someone can offer a better answer?

gretscher · Jun 29, 2012

Yes, have it bagged up. 1/4 cup of maple syrup, 1/4 cup of light brown sugar, 77.52 grams of sea salt (fine) and 8.265 grams of Pink Salt. The rind was removed by me. No rind. 5.7 lbs of pork belly.

Thanks

DiggingDogFarm said:
What were the ingredient amounts?
Do you have the bellies bagged?
~Martin

Pork Belly Cure Calculator and Sugar Amounts?

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