Amount of kosher salt in cure

[carlbq]

I've done two batches of bacon to date.
Both turned out great other than being a bit too salty.
Can I reduce the amount of kosher salt in the dry cure?
Or am I going to have to soak? If I have to soak, when is the best time to do so: before pellicle, after smoking, before smoking?

 

[dirtsailor2003]

Sure. Are you using cure 1 or TQ? Have you used this calculator:

http://diggingdogfarm.com/page2.html

This is what I use and have never found it to be too salty.

 

[dirtsailor2003]

If you're going to soak to remove salt you need to do that prior to forming the pellicle.

Using digging dogs calculator I've never had to soak.

 

[wade]

Just reduce the amount of salt in the initial dry cure. As Dirtsailor suggests, use the DDF calculator and set the salt level to be 2% or 2.5%. This will not be too salty for most people.

 

[carlbq]

Using cure #1. Will try to reduce to 2% if I've been doing more. Thanks

 

[martyn c]

Being new, what is cure #1 please

 

[daveomak]

 
Being new, what is cure #1 please

Martyn, morning....     Cure #1 is salt and 6.25% nitrite ....  You can use it for a dry rub or in a brine/cure...    Use at 1 tsp. per 5#'s of meat...  Now that will add 0.25 salt so then you can add salt to your liking...  I like 2% salt when I cure meat...     It's never too salty...

Butcher and Packer DQ curing salt #1 a.jpg

• daveomak
• Jan 15, 2017

Cure #1.jpg

• daveomak
• Jan 15, 2017

 

[wade]

Hi Martyn. If you are looking to try using cure (#1 or #2)  then make sure that you buy it from a reputable source. Using the cures is straightforward but takes care and it is important to know what you are buying - not all E-bay cure sources contain what they claim.

A couple of good UK sources are 

http://www.sausagemaking.org/acatalog/Cure_1.html

http://www.weschenfelder.co.uk/professional-weschenfelder-cure-no-1-500g.html

I use quite a lot of the curing salt so if you drop me your address in PM I will send you some in the post to get you started.

 

[martyn c]

Wade

Just to let you know I've just sliced my first batch of bacon using the cure and recipe  you sent me, as I know you know anyway it's a hit with the family, got to get a rolling load done now so that we always have it 

Thanks for your advice on this one