- Apr 16, 2017
- 4
- 10
Afternoon everyone,
Having my fist attempt at bacon using Martins Universal calculator here: http://www.diggingdogfarm.com/page2.html
I'm using 1000gms of loin in a wet brine with a 2:1 meat to water ratio and have gone with a lo-salt 1.25% and lo'ish sugar 0.75% so have 16gms salt, 11.2gms sugar and 2.8gms of #1 all sealed in vac bag in the fridge and kept at about 4 celsius ( 39f)..I'm happy with the amounts I've used and see no issue there.
I have just passed day 8 and am starting to see what I think is the brine starting to go a little ropy with a very slight foam, or maybe its just a combination of the blood product etc coming out of the pork and I'm being over cautious!..
Do I keep it going and everything will be ok, or do I the brine an start again in a new Vac bag?? If i start a new brine do I keep the same figures or need to adjust for the time already spent soaking?
Thanks in advance of hopefully good bacon!
Cheers
Cozi
Having my fist attempt at bacon using Martins Universal calculator here: http://www.diggingdogfarm.com/page2.html
I'm using 1000gms of loin in a wet brine with a 2:1 meat to water ratio and have gone with a lo-salt 1.25% and lo'ish sugar 0.75% so have 16gms salt, 11.2gms sugar and 2.8gms of #1 all sealed in vac bag in the fridge and kept at about 4 celsius ( 39f)..I'm happy with the amounts I've used and see no issue there.
I have just passed day 8 and am starting to see what I think is the brine starting to go a little ropy with a very slight foam, or maybe its just a combination of the blood product etc coming out of the pork and I'm being over cautious!..
Do I keep it going and everything will be ok, or do I the brine an start again in a new Vac bag?? If i start a new brine do I keep the same figures or need to adjust for the time already spent soaking?
Thanks in advance of hopefully good bacon!
Cheers
Cozi
