Head to Head: Brine Vs Dry Cure

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Wade, evening.....   Pumped or Immersion cured bacon has a different standard for ingoing nitrite you forgot to mention...  Probably because you are as old as I am....  It happens to all of us....   Taken from your link....

How much nitrite can be used in curing bacon?
The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm for both pumped and immersion-cured bacon.

Dave
 
 
Wade, evening.....   Pumped or Immersion cured bacon has a different standard for ingoing nitrite you forgot to mention...  Probably because you are as old as I am....  It happens to all of us....   Taken from your link....

How much nitrite can be used in curing bacon?
The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm for both pumped and immersion-cured bacon.

Dave
Thanks Dave - yes you are correct about the Nitrite differences. In this post I was trying to highlight the differences in the length of time of production and the different recommended storage times between dry cured and non dry cured bacon. So that I didn't have to cut and paste too much of it, it was easier to post the link so that others could read it at leisure.

I was really researching the safety aspects of the 60+ days that were mentioned by m00se as it seemed to be excessive - however to my surprise it does appear that for dry cured slab bacon it is safe. The document is actually quite vague about the precise curing time required for immersion cured bacon but I was surprised that there was such a large difference between the safe storage times of dry cured and non dry cured bacon.

I know you are aware of this Dave but just as background information for others on the apparent differences in Nitrite levels between the curing methods that are commonly used br members here. Although the maximum permitted ingoing Nitrite levels for immersion and dry cure bacon are both measured in ppm, in practice this mean quite different things when it comes to the amount of Nitrite that is being used.

When immersion curing the amount of Nitrite salts that are added to the brine is dependent on both the volume of the brine used as well as the size of the piece of meat being cured. Once you have produced a large volume of brine at up to 120 ppm Nitrite then if you allow the meat to be immersed in it until it reaches equilibrium you know pretty much the resulting levels of Nitrite that are likely to get. In terms of overall amount of cure being used, more of physical curing salts are used in the immersion brine than for the dry cure - even though the final ppm in the cure appears to be lower.

With dry cure bacon you only add a finite amount of curing salts directly onto the surface of the meat and that is calculated only on the size of the piece of meat itself. Although you are calculating for a theoretical maximum of 200 ppm, it is highly unlikely that levels approaching this will end up in the final bacon. Some of the cure will be lost in the physical process of applying it to the meat surface and more will be lost in the natural brine that is formed around the meat by the salts. If you only plastic wrap the meat during the curing time then there will be some loss of this brine/cure due to leakage, however if you vac pack it most of the brine will remain in contact with the meat and more of the Nitrite will be available to be absorbed.  Without having it lab tested, with dry cure bacon it is almost impossible to know with certainty how much Nitrite has been taken up - only that the final concentration will be somewhat less than the initially calculated ppm.
 
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When immersion curing, weigh the meat and the water, salt and sugar etc...   Add the appropriate amount of nitrite to bring the "brining system" to 120 Pm...   The brine at this point may be 240, 300 Ppm or higher in nitrite...  after equilibrium, between the brine and meat, the meat will be 120 Ppm nitrite.....   That's how an equilibrium brine system works...
 
 
When immersion curing, weigh the meat and the water, salt and sugar etc...   Add the appropriate amount of nitrite to bring the "brining system" to 120 Pm...   The brine at this point may be 240, 300 Ppm or higher in nitrite...  after equilibrium, between the brine and meat, the meat will be 120 Ppm nitrite.....   That's how an equilibrium brine system works...
When immersion curing the amount of Nitrite salts that are added to the brine is dependent on both the volume of the brine used as well as the size of the piece of meat being cured
That was what I said Dave - just not as eloquently as you. I was not trying to give detailed instructions on how to calculate cure concentrations in immersion curing. Simply the conceptual differences.
 
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"If sliced then dry cured bacon can be stored for up to 4 weeks at 40 F or below. If slab then it can be stored for 4-6 weeks at 40 F or below."`

If sliced.....
 
A little too much science for me, Disco. I like brining, to answer your original question....
Dan
Har! I have gone to brining hams and pastrami and dry curing bacon and Montreal smoked meat. There is a slight different in texture.

Disco
 
Hey Disco, I'm usually late but this is getting

crazy even for me.

About three years late this time.

But now I've seen it, and learned a lot from this thread.

Points to you, for as always a great tutorial.

I'm glad this got bumped up.

   Ed
 
 
Hey Disco, I'm usually late but this is getting

crazy even for me.

About three years late this time.

But now I've seen it, and learned a lot from this thread.

Points to you, for as always a great tutorial.

I'm glad this got bumped up.

   Ed
Thanks, Ed. I appreciate that. It is kind of weird to have one of your early posts bumped up. I do things a little differently now but see the roots of what I learned from Bear and Pops!
 
I just came across this post and wanted to add my 2¢. I am a big proponent of dry brining. I do it with fish (salmon or Chilean Sea Bass), ribs and chuck roasts. Chicken is the only protein where I use a wet brine. I've never tried a pork loin, but your method sure looks interesting! I have a Smokin' It electric smoker as well as a Big Green Egg. I've come to prefer cooking in the SI. The results are very predictable and consistent and the flavor is on a par with the best BBQ that I've tasted.

Thanks for this excellent comparison and write-up.
 
 
I just came across this post and wanted to add my 2¢. I am a big proponent of dry brining. I do it with fish (salmon or Chilean Sea Bass), ribs and chuck roasts. Chicken is the only protein where I use a wet brine. I've never tried a pork loin, but your method sure looks interesting! I have a Smokin' It electric smoker as well as a Big Green Egg. I've come to prefer cooking in the SI. The results are very predictable and consistent and the flavor is on a par with the best BBQ that I've tasted.

Thanks for this excellent comparison and write-up.
I posted this years ago and have come closer to your take on curing. I use a dry cure on bacon whether shoulder, loin or belly and Montreal smoked meat. I use a wet cure on pastrami, corned beef and hams.
 
 
I posted this years ago and have come closer to your take on curing. I use a dry cure on bacon whether shoulder, loin or belly and Montreal smoked meat. I use a wet cure on pastrami, corned beef and hams.
Me Too!!
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Bear
 
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