Bacon curing questions

[Omnivore]

Ok so from my understanding, an equilibrium brine combines the weight of the meat and the weight of the water, then adds 2% of that weight in salt, and 0.25% pink salt. This way the bacon doesn't end up too salty and there is more flexibility in curing times since it can cure from 7 days to 21 days. (I got this info from reading Michael Ruhlman).

If I go this route, how do I determine how much brown sugar is necessary?
It seems like more recipes use a basic salt, sugar, pink salt dry cure and just rub it on the belly, throw in a ziplock, and turn everyday for an amount of days based on belly thickness. Are there pros and cons to these two different methods? Thanks for any insight!

 

[snakehead]

tx smoker makes lots of bacon, perhaps he can help you....

 

[kit s]

Use this http://www.diggingdogfarm.com/page2.html
It is a calculator . For dry or wet. Wet you add weight of water to meat.

 

[Wasi]

I am attempting my first bacon right now and just seasoned it last night. I followed the following rub. It just happened that my belly was right around 5 pounds.

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

 

[Omnivore]

I am attempting my first bacon right now and just seasoned it last night. I followed the following rub. It just happened that my belly was right around 5 pounds.

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

That recipe looks good. Is skin on because it's easier to peel off after it's been smoked?

 

[smokerjim]

I just use pop's brine, it's simple and taste good

 

[tx smoker]

"I am attempting my first bacon right now and just seasoned it last night. I followed the following rub. It just happened that my belly was right around 5 pounds.

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds"

Using Cure #1 (pink salt...and DO NOT get it confused with cure #2, which is also pink) only requires 1 teaspoon per 5# of meat. Here is a VERY helpful link that will give you the exact amounts of Cure #1, salt, and sugar for bacon. Just plug in the weight of your pork belly and it'll give you everything you need to know.

http://diggingdogfarm.com/page2.html

From there, you just use whatever spices or flavorings you want. I do two recipes that I've dialed in and we love. One is maple and brown sugar, the other is pepper crusted....and I mean very heavily crusted :-) If you want a step-by-step tutorial, go to the search icon and look for a recipe posted by disco . It's what I've followed from day 1 and have loved every slab of bacon that I've done. Disco also has a fantastic recipe for Back (Canadian) Bacon that is nothing short of amazing. trust me, if it comes from disco, you can take it to the bank!! Feel free to drop a line if I can be of more assistance. Gerald....thanks for the tag. I love helping people start making new stuff from everything I have learned in this forum.

Hope this helps,
Robert

 

[tx smoker]

Oops....just realized that kit s posted the exact same link that I did. Sorry about duplicating info.

Robert

 

[pops6927]

I just use pop's brine, it's simple and taste good

nothing complicated - when you do 300 lbs of bellies at a time, you don't fool around weighing everything, just throw them in a barrel, cover with curing brine and weigh down and shove into the cooler. That's it, and on to the next thing.

 

[smokerjim]

nothing complicated

yeah pop's it don't get any easier, thanks for sharing it.

 

[Ishi]

x2 On Pops brine! Just so easy to use and make.

 

[daveomak]

...

Omnivore said: ↑
Ok so from my understanding, an equilibrium brine combines the weight of the meat and the weight of the water, then adds 2% of that weight in salt, and 0.25% pink salt. This way the bacon doesn't end up too salty and there is more flexibility in curing times since it can cure from 7 days to 21 days. (I got this info from reading Michael Ruhlman).

If I go this route, how do I determine how much brown sugar is necessary?
I use/add 1% sugar to that recipe...
It seems like more recipes use a basic salt, sugar, pink salt dry cure and just rub it on the belly, throw in a ziplock, and turn everyday for an amount of days based on belly thickness. Are there pros and cons to these two different methods?
The dry cure recipe.... The belly doesn't fill up with water so the bacon flavor intensifies.. 7 days per inch thickness for both recipes..
Thanks for any insight!

 

[Bearcarver]

nothing complicated - when you do 300 lbs of bellies at a time, you don't fool around weighing everything, just throw them in a barrel, cover with curing brine and weigh down and shove into the cooler. That's it, and on to the next thing.

Thanks Pops!!
Hope you're improving every day!!
Be nice to stay at home for a good while!!!

Bear

 

[Omnivore]

...

Omnivore said: ↑
Ok so from my understanding, an equilibrium brine combines the weight of the meat and the weight of the water, then adds 2% of that weight in salt, and 0.25% pink salt. This way the bacon doesn't end up too salty and there is more flexibility in curing times since it can cure from 7 days to 21 days. (I got this info from reading Michael Ruhlman).

If I go this route, how do I determine how much brown sugar is necessary?
I use/add 1% sugar to that recipe...
It seems like more recipes use a basic salt, sugar, pink salt dry cure and just rub it on the belly, throw in a ziplock, and turn everyday for an amount of days based on belly thickness. Are there pros and cons to these two different methods?
The dry cure recipe.... The belly doesn't fill up with water so the bacon flavor intensifies.. 7 days per inch thickness for both recipes..
Thanks for any insight!

Thanks for concise info! I went with Disco's dry cure recipe per your information on wet brines. Maybe I'll try the other belly wet so I can compare them.

 

[disco]

"I am attempting my first bacon right now and just seasoned it last night. I followed the following rub. It just happened that my belly was right around 5 pounds.

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds"

Using Cure #1 (pink salt...and DO NOT get it confused with cure #2, which is also pink) only requires 1 teaspoon per 5# of meat. Here is a VERY helpful link that will give you the exact amounts of Cure #1, salt, and sugar for bacon. Just plug in the weight of your pork belly and it'll give you everything you need to know.

http://diggingdogfarm.com/page2.html

From there, you just use whatever spices or flavorings you want. I do two recipes that I've dialed in and we love. One is maple and brown sugar, the other is pepper crusted....and I mean very heavily crusted :-) If you want a step-by-step tutorial, go to the search icon and look for a recipe posted by disco . It's what I've followed from day 1 and have loved every slab of bacon that I've done. Disco also has a fantastic recipe for Back (Canadian) Bacon that is nothing short of amazing. trust me, if it comes from disco, you can take it to the bank!! Feel free to drop a line if I can be of more assistance. Gerald....thanks for the tag. I love helping people start making new stuff from everything I have learned in this forum.

Hope this helps,
Robert

Blushing here.

 

[Omnivore]

Blushing here.

I'm using Disco's recipe as well! I can't wait to get it smoked :)

 

[drdon]

Waiting to see the end product!
Don

 

[Omnivore]

Ok guys, I'm torn on how long to let this cure for. According to Disco's method it needs at least 7 days to cure. Problem is if I pull it on day 7 or 8, I'm then out of town for Labor Day weekend so it would be air drying for 4 days in the fridge. So do I keep it curing longer and rinse it on day 12 instead? For reference, the belly is mostly an inch thick but 1.25 inches in the thickest areas so I calculated 1.25 x 4 plus 2 days per the recipe I'm following. I started curing it on the afternoon of 8/21.

 

[fivetricks]

Keep it curing longer. Couple more days won't hurt a bit. 4 days air dry isn't what I would consider excessive either. But, gun to my head, I'd leave it cure longer for sure.

 

[Omnivore]

Keep it curing longer. Couple more days won't hurt a bit. 4 days air dry isn't what I would consider excessive either. But, gun to my head, I'd leave it cure longer for sure.

Thank you! I was leaning in that direction but needed some moral support!