Bacon cure - did I screw up?

[chef jimmyj]

Yes Richie, but judging from the recipe calling for 2 tsp, I have to surmise the OP is using the cure in a dry rub rather than a brine. If using a brine, the weight of the water requires cure for equilibrium to be achieved...JJ

 

[tropics]

Yes Richie, but judging from the recipe calling for 2 tsp, I have to surmise the OP is using the cure in a dry rub rather than a brine. If using a brine, the weight of the water requires cure for equilibrium to be achieved...JJ

JJ I understand that he was trying to dry brine,I think this would be the easiest an safest.Make the equilibrium give it a few extra days and he should be good,providing he has the space in the fridge.
Richie
I trust your info and I am sure you can save it for a dry brine

 

[SonnyE]

So I'm with you on this but what is the ratio of grams say to a tsp or tbsp? Also per lb of meat.
Warren

Hi Warren, I use to just use the fairly widely prescribed 1/4 tsp per pound. It is a rather small amount.
Most recently I did an experiment where I used my normal 1/4 tsp measuring spoon, struck off with a knife edge (level tsp) and weighed out the Gram weight per/pound.
I was pleasantly surprised that by using the weight, I have a smidgen left in my spoon.
So comparing measuring spoons, to actual weighing, weighing uses less cure.
To me, Less Cure= less risk of too much. And fractional savings in the long run.

When you eat Jerky like I do, that can add up. I might get an extra pound or more of Jerky out of a pound of cure. ;)

 

[daveomak]

So I'm with you on this but what is the ratio of grams say to a tsp or tbsp? Also per lb of meat.
Warren

Warren, evening.... The picture is of 2 tsp. I have... I weighed cure#1 in each on a 0-100 grams scale... The spoon on the left holds 25% more cure than the spoon of the right... The spoon on the right held 5.6 grams..
+/- 25% is not close enough for me...

 

[chef jimmyj]

JJ I understand that he was trying to dry brine,I think this would be the easiest an safest.Make the equilibrium give it a few extra days and he should be good,providing he has the space in the fridge.
Richie
I trust your info and I am sure you can save it for a dry brine

I agree that dumping 2 Gallon of water would cut soaking and mixing more rub. I have tried Pop's brine and a dry rub cure and while both make great bacon, I prefer the texture of the Dry Rub cured bacon. For me, turning the mix into Pop's brine would give a different bacon and may not be what the OP was looking for...JJ

 

[tropics]

I agree that dumping 2 Gallon of water would cut soaking and mixing more rub. I have tried Pop's brine and a dry rub cure and while both make great bacon, I prefer the texture of the Dry Rub cured bacon. For me, turning the mix into Pop's brine would give a different bacon and may not be what the OP was looking for...JJ

I agree dry does make a better Bacon.
The OP hasn't been back on since 2 hours after he posted,no telling what he did
Richie

 

[HalfSmoked]

SonnyE Thanks for the like it is greatly appreciated.

Warren

 

[HalfSmoked]

Pretty simple and a gram scale, $15, makes measuring easy.

5 lbs. = 2268g X .0025 = 5.67g Cure #1
So 1tsp Cure #1 = 5.67g. The problem with teaspoons, a scant tsp is less, measure heaping and you have more than what is needed...JJ

I just got a scale and need infor on that chart. Most of my curing so far has been with Canadian bacon Bear's way with TQ.

Warren

 

[tropics]

I just got a scale and need infor on that chart. Most of my curing so far has been with Canadian bacon Bear's way with TQ.

Warren

Warren here is what is recommended
Cure #1 & 2
general rule, cure #1 and cure #2 are used at the same rate
which is 1.13 grams per pound or 2.5 grams per Kg

 

[HalfSmoked]

Thanks Richie I'm old school US measurements is all I know not good with imported stuff.

Warren

 

[tropics]

Thanks Richie I'm old school US measurements is all I know not good with imported stuff.

Warren

Warren Here is a good calculator,you can enter meat weight in pounds on the right side,it will convert to grams.Put the grams in the left calculator an it will tell you how much salt,sugar and cure that is needed
http://www.diggingdogfarm.com/page2.html
Richie

 

[daveomak]

Warren, morning..... Hey, metrics is sooooo easy..... If you spend 10-15 minutes with it.... you will say........
"No wonder Richie and Dave figured it out"...
And that the truth....

 

[chef jimmyj]

If I need to convert a recipe from Volume to Grams, I search what I need. Say 1/4C Brown Sugar in Grams...Got 55 grams from the site below...JJ

http://dish.allrecipes.com/cup-to-gram-conversions/

 

[SonnyE]

Warren, evening.... The picture is of 2 tsp. I have... I weighed cure#1 in each on a 0-100 grams scale... The spoon on the left holds 25% more cure than the spoon of the right... The spoon on the right held 5.6 grams..
+/- 25% is not close enough for me...

View attachment 383015

Those don't even look the same size, to me, Dave.
Is one for dry, and the other for wet?
(We have two TBS and one is normal, but the other bigger and sez for dry measure.

 

[HalfSmoked]

Those don't even look the same size, to me, Dave.
Is one for dry, and the other for wet?
(We have two TBS and one is normal, but the other bigger and sez for dry measure.

That's a new one on me never hear of dry or wet measuring spoons. A course I'm old and don't know a lot.

Warren

 

[HalfSmoked]

If I need to convert a recipe from Volume to Grams, I search what I need. Say 1/4C Brown Sugar in Grams...Got 55 grams from the site below...JJ

http://dish.allrecipes.com/cup-to-gram-conversions/

Thanks JJ.

Warren

 

[HalfSmoked]

Warren Here is a good calculator,you can enter meat weight in pounds on the right side,it will convert to grams.Put the grams in the left calculator an it will tell you how much salt,sugar and cure that is needed
http://www.diggingdogfarm.com/page2.html
Richie

Thanks Richie.

Warren