Can pork belly be in a sealed bag of cure and seasons for 14 days?

[DougE]

well its my first attempt at doing bacon so ill adjust from there going forward and im sorry i just assumed everyone would have known who Duncan is and what his recipe is

I know who Duncan is and have enjoyed the Marianski March series he usually does yearly. I'm sure I've seen his bacon recipe, but don't recall it off hand.

 

[Apriliamille]

So 14 days. Is it cured? To me it looks like the fat blocked the cure. They were flipped twice a day at wake up and bed time. i cut them in half like this so they fit comfortably in my cast iron pans. right now they are in my food dryer at 120 degress for 30 ish minutes. (i dont have a smoke box to do this like how Duncan drys them at 120 ish before applying smoke)

 

[Apriliamille]

holy smokes (well not smoked yet) !!!! i rinsed them paper towel pat dry and cut two test slices before putting them in the food dryer. this stuff tastes good. and to me its just shy of borderline over salted. i might soak one for a tad as i was planning of putting meat church honey hog one

edit. i hand cut a thin slice that was the borderline salt, the thick one... yeah salt salt salt. so a little soak and then i guess these will be thin sliced

 

[indaswamp]

Sorry bub... But I'm not seeing in any of the post's... Per kg ... Maybe you can quot/copy where it says "Per kg of meat recipe ??

My bad... Not use to the metric system...

FWIW, 1 kilogram is 1000 grams. 1 pound is 454grams. So 1000g. divided by 454g. = 2.202643....... pounds

 

[DougE]

To me it looks like the fat blocked the cure.

Nope, looks fine. The fat slows things down some, but at 14 days, it made it to the middle of those.

 

[SmokinEdge]

Duncan Henry operates a butcher shop in Alberta, Canada. The recipe he uses for bacon in his shop is:

• Salt 25g/kg
• Golden Brown Sugar 20g/kg
• Cure (Sodium Nitrite) 2.4g/kg
• Sodium Erythorbate 3.5g/kg

Just so you know. That sodium erythorbate number is high for a dry rub, but could work for a injection recipe but not really workable in a brine cure. The SE does some great things like color fast and protection from rancidity, but the recommended application is .05% per Kg. So for 1Kg it’s .5g the thing you have to be careful of using higher amounts is that SE works as a cure accelerator and can burn up the nitrite before full cure is obtained if used in higher amounts like 3.5g/Kg. Just a heads up.

 

[nlife]

Thanks for the tip SmokinEdge . I've always just omitted it from my process since I often have the luxury of time and can let the sausage/bacon/whatever cure with time.

 

[SmokinEdge]

Thanks for the tip SmokinEdge . I've always just omitted it from my process since I often have the luxury of time and can let the sausage/bacon/whatever cure with time.

That is a personal choice and is perfectly fine. That said, even if you have time, I still recommend SE in all things cured, except for semi-dried and dried sausage, or long aged dried whole muscle cured. In these applications it’s not good but for pretty much all the rest it is a staple in my curing.

 

[Apriliamille]

so the test for salt slices yesterday the cooked bacon texture was good. I smoked the bacon with the smoke tube and gadget and then cooked to 125 then in seran wrap to the fridge overnight. today i sliced it and some of it has a rubbery texture after cooking. did some of the slab get too high temp? did my drying at 120 for 30 minutes in my dehydrator assist with this? should i have just smoked it then not run it up to 125 at all and then just vac seal it and into the freezer?

 

[Apriliamille]

i dont know how i got a new entry going so nothing to see in this one