Brine time

[ddrian]

Hi,
What is the recommended length of time in the brine per pound of pork belly for bacon?
Is the brine time different for canadian bacon ?

Thanks

 

[daveomak]

Once the proper brine is made, salt, cure and sugar....and cooled to 38 deg. F...  and the meat is cooled to 38 deg. F...   7 days per inch of thickness...  over 2" thick, injection is recommended and 7 days per inch thickness....

Belly I cure 14 days +...  loin, 21-28 days....  depends..   Any shorter length of time, the sugar won't have time to penetrate the meat and counter the saltiness...  sugar molecules a large..  slower to penetrate...

 

[ddrian]

Hi Dave,

 The post with the brine formula in the forum here is very salt heavy. Will that make the meat overly salty?

This is such a vast subject...LOL!

Thanks 

 

[crankybuzzard]

Hi Dave,
 The post with the brine formula in the forum here is very salt heavy. Will that make the meat overly salty?
This is such a vast subject...LOL!

Thanks 

Which recipe are you referring to? If it's Pop's brine, you can use as little salt as you want.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

[ddrian]

The internet is so full of information it just makes my head spin.

This information has two people telling us that they cure their own Strami.

One said 2 day - 1 week

Another said 2 weeks!

So the two week cure ?????? how in the heck would you keep the salt out that meat?

 

[pc farmer]

Dont worry about the internet.

Search on here.   We can help.  

 

[ddrian]

I make it now with success, it is just puzzling to have a brine time of 2 weeks. I have heard 4 weeks in some cases. I wonder if they reduce the salt to a very low amount and  add the time so that the other spices might get more play.