boykjo's bacon with pink salt test (Final pics)

Discussion in 'Smoking Bacon' started by boykjo, Nov 1, 2011.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Received the cure #1 from butcher packer and going to pick up a belly strip today. I am staying with my original recipe 2 cups water and 2 cups Jeff's rub but i am changing the curing salt from TQ to instacure #1.......so I only need to make about a quart of wet curing brine. Now That said I think I have to go by volume on the Quart... that will be 2 c water and 2 c rub and cure #1. I see pops curing and its 1 tbsp per gal of water so i will be using 1/4 tbsp of cure for the 4 cups of ingredients.... are there any thoughts on my amount of cure or should i go by the wet amount only...... This is still just a test... but when I get done this stuff is gonna be good

    Will post pics

    Joe
     
    Last edited: Dec 1, 2011
  2. solaryellow

    solaryellow Limited Mod Group Lead

    Are you going to add any salt and sugar Joe?
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Joe, morning.... I think the recipe is only dependent on the amount of water/brine you are making up.... The amount of meat is only important in the respect it is totally covered by the brine...  You might have to adjust the amount of salt as Cure#1 has less salt that TQ...  

    Dave
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I dont plan on adding salt or sugar.... All I want to happen is for the cure to transfer the rub flavor back into the belly. I'll add salt if need to the next try

    I'll plan on adding the cure for 2 cups liquid then.......
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    just got the belly.... its a good thickness.... was standing there at the counter and I saw the belly i wanted... a woman was getting her order and walked over to where I was standing and picked the bellie right next to the one i wanted.... phew!!!!!!!!!!!

    [​IMG]

    halved and de-skinned.......

    [​IMG]

    [​IMG]

    now to go make some rub
     
    Last edited: Nov 1, 2011
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man your a master with that knife!
     
  7. [​IMG][​IMG]
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    ok.......i am at a standstill... I am using 2 cups of liquid so if its 1 tbs to a gallon a gallon liquid I will have to divide 1 tbs into 16 cups......1tbs cure = 12 grams so (as I am thinking)....

    it doesnt matter. I need to have a smaller scale to measure milligrams which i dont have or add more liquid and do the bucket thing........

    ok scratch that.... went to 8cup liquid = .5 gal so 1.5 tsp is half of 1 tbs..... Added 2 more cups jeffs rub

    this is where I am at

    8 cups water

    4 cups jeffs rub

    1.5 tsp pink salt

    18 days to go

    [​IMG]
     
  9. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    That is going to be some great stuff Joe. Cant wait to see you finish it up
     
  10. slownlow

    slownlow Smoking Fanatic

    [​IMG]    Got my seat ready
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like a good start Joe.

    Pops recipe is the Bomb!

    I add salt to the brine because, as some have said, The pink salt isn't as salty as TQ.

    Looking forward to the results [​IMG]
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This sounds interest...JJ
     
    Last edited: Nov 2, 2011
  13. venture

    venture Smoking Guru OTBS Member

    This a question and not an answer!

    I do not have Jeff's recipe, so I don't know how much salt there is in it.

    If a small amount, or no salt is used, will Cure #1 work properly?  Will there be enough osmosis?

    Good luck and good smoking.
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It will be interesting to find out; I've often wondered that myself if only the salt in 1 tbsp per gal. is enough to cure with sufficiently.  I will have to do a test on a piece of pork to see, because that would reduce the salt even more instead of adding additional salt!

    I don't know the salt content on Jeff's rub either, what i do know is that a handful of salted peanuts makes my systolic blood pressure rise as much as 20 points (we did a demonstration at HealthSouth Cityview Outpatient Therapy the other day .... WOW!).  I think I used to know but now it escapes me.

    BTW, 1 rounded tbsp of cure is about 1 ounce; that would contain 93.75% of it as salt, or just a bit less of 1 oz of salt only.
     
    Last edited: Nov 2, 2011
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that is some fine knife work with that skin removel. I leave more meat on my bellies then that. Now I have used pink salt cure before and it just didn't seem like enough cure to me either. Now I use tender quick when I cure my bellies but I do it dry cure not a wet cure like you did Joe. I can't wait to see how it coes out.
     
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I'm Watchin' This One Too!

    Very Interesting

    Todd
     
  17. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Pass the popcorn. I'm in! [​IMG]
     
  18. in for some results! your off to a good start!
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Thanks everyone for having an iterest in this. i am also wondering how its going to come out...  Using  TQ, the bacon is awesome..... just trying to duplicate it using cure #1 to see if it comes out as good or better.......all i am trying to do is get the rub flavor in the bacon....

    Joe
     
  20. venture

    venture Smoking Guru OTBS Member

    Thanks Pops!

    My question about salt is about using Cure #1 in a brine that is otherwise without salt or low on salt.

    My thinking is that cure needs salt to create the osmotic process to penetrate the meat.

    With cure #1 we are dealing with over 90% salt, but with such small amounts of cure #1 are we dealing with enough salt to produce the osmotic process without additional salt?

    Again, folks, this is a question, not an answer!

    Good luck and good smoking.
     

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