Honey Bacon Recipe Question

Discussion in 'Smoking Bacon' started by zzerru, Apr 6, 2008.

  1. zzerru

    zzerru Meat Mopper

    In Rytek Kutas' book, in the recipe for honey cured bacon, it says 4tbs of instacure for one slab (p.304). Does this seems excessive? I recently cured a 7 lbs belly and I reduced it to 4 ts. It seemed to cure fine....thoughts on the amounts?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Hmmm does seem high. You must have an older edition. Mine lists this on 317. I don't use Instacure... what is the normal rate/lb?
     
  3. zzerru

    zzerru Meat Mopper

    hmmm, I got the 3rd edition. Not sure off the top of my head how many editions there are. The directions on the the Insta Cure 1 says 1 level tsp per 5 lbs of ground meat. No instructions for non-ground meat.

    I tried to email the website, but no response. Just don't want to over cure, bad business there.
     
  4. richtee

    richtee Smoking Guru OTBS Member

    I have the third too. Weird.

    Anyway, I'd go with the 1 Tsp./5. With TQ the rates are the same. Inly the time changes, as with ground, it's mixed thru the meat, with solid, it has to permeate the hunk. And the 7 days per inch is the same I believe.

    Yes, over cure is a bad thing. At your expected time, take a slice outta the center of the slab and give it a quick fry and check for the characteristic "pink" of the cure all the way thru.
     
  5. zzerru

    zzerru Meat Mopper

    Thanks Richtee, it always helps to get a 2nd opinion on these things.
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    I have the revised edition,page 301 honey cured bacon calls for 2 oz. prague #1 per slab.
     
  7. zzerru

    zzerru Meat Mopper

    hmm so based on the math, its should be 10 tsp's or 3 tbs, 1 tsp to get 2 oz. Man, that just still seems like a lot. Thanks for the input DL (wish the editions jived more!) :^)
     
  8. pgeobc

    pgeobc Fire Starter

    Well, what this ignores is that the rates for ground meat and for slab meat are very different. Ground meat aborbs essentially 100% of the cure; slab meat only absorbs a fraction.

    Go with Kutas' recommended rate; it is based on what the finished product will have in it (<156ppm).
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah.........third edition is the newest one.........is there a revised third edition out there?
    cause i am asking for it for fathers day........ [​IMG]
     

Share This Page