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

[bluebombersfan]

Love to see how this turns out!

 

[daveomak]

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.

Venture, morning... I'm on my first cup of coffee reading this... Your question has implications that make sense.. Without getting my head hurting from thinking too hard... I do believe equilibrium

 will occur in the brining solution salt or no salt... me thinks salt is not the carrier.... physics is the carrier... (unless there is some sort of molecular sieve that is interferring with the whole process)...

We need an expert in here....

Dave

 

[chef jimmyj]

Information I can find a standard brine uses10oz, 1cup Table Salt or what seems to be a more common  7.5oz, 1cup Morton Kosher Salt ( Diamond Crystal Kosher is 5oz per cup) per Gallon Water, with the minimum amount of salt for effective Osmotic pressure being approximately 3.5oz, scant 1/2cup Morton Kosher Salt per Gallon Water.  That being said, someone who has Jeff's Rub Recipe will have to chime in on the amount of Salt in 4cups to see if there is at least 3oz of Salt to combine with the 1/2 oz Joe added from the Cure #1...

There seems to be some info that Time is a factor where as the Salinity goes down increasing Brine time will have the effect of getting the cure in...But...If the Salt concentration of the Brine is below that of the Natural level in the meat Nothing will happen...JJ

 

[daveomak]

I knew there was an expert here........ Thanks JJ...   We are all wiser now...

Dave

 

[sound1]

 Sounds good, I'm curious about the flavor transfer..Nice trimming..

 

[boykjo]

The amount of salt in jeffs rub and the cure # 1 added should be sufficient to make the osmosis occur......

Joe

 

[venture]

I am thinking a typical rub, when using as much as 2 cups, might have the required salt.

Good luck and good smoking.

 

[boykjo]

Tic Tock...... Going to pull it thursday after 17 days...( gotta work the weekends) and cold smoke with hickory on friday.....

Joe

 

[SmokinAl]

Still here with you Joe!

 

[ptcruiserguy]

Still following this one. This is going to be totally interesting at the finish.

 

[Bearcarver]

This is the first I saw this Thread, Joe, but that is a very nice looking belly----nice & meaty!!

I'm in,

Bear

 

[alelover]

Great looking belly Joe. Did you make anything with the skin? You cut it of so perfectly it looks like it would be good for something. Like a lampshade or something. Or is bacon skin inedible?

 

[africanmeat]

i am still here

 

[jc1947]

I believe Jeff's is about 6% salt.

JC1947

 

[Bearcarver]

Great looking belly Joe. Did you make anything with the skin? You cut it of so perfectly it looks like it would be good for something. Like a lampshade or something. Or is bacon skin inedible?

   2 Scott !

Bear

 

[boykjo]

Great looking belly Joe. Did you make anything with the skin? You cut it of so perfectly it looks like it would be good for something. Like a lampshade or something. Or is bacon skin inedible?

just rolled it up and stuck it in the fridge for later... will try some fried pork skins.............

 

[boykjo]

Heres the bacon out of the fridge.... It looks good. Looks like the rub had thickend up a bit, That didnt happen with the TQ but this was a lot longer cure time.. The bacon has stiffened up more using cure #1... Well into the smoker for a 18 hr  cold smoke

Joe

 

[SmokinAl]

 

[sound1]

Still here..

 

[bmudd14474]

Cant wait to see how it turns out.