cure question

[Bearcarver]

I'm going to have to respectfully disagree with you Bear. No doubt, using the EXACT cure calculator is of course the most accurate way for a dry brine. But you will have a hard time convincing me a "hand mix" tenderquick substitute will be any less effective- god forbid "Dangerous" than Morton makes it.

Remember The maximum 200 ppm input to the total raw formulation weight (before cooking, smoking, etc.) except bacon. For bacon, the maximum level of use for nitrite is 120 ppm input to the total raw formulation weight. Also, since the skin retains practically no cure agent, the maximum nitrite limits are supposed to be reduced by 10%. (By the way.. don't forget to change the calculator from the default of 156.)Anyway, These are MAXIMUMS!!! Does a dry cure HAVE to be calculated at the maximum ppm to be effective?- NO.

Even IF a "hand mix" substitute is not mixed properly and is of by say.. 10% or even 20% (which it wont), it is still going to do the job and not be "dangerous" There is no such thing as Partially-cured. It either is- or it isn't cured. As I said it will still be more accurate than commercially pumped bacon.

Like most things on here, everyone has an opinion.
As for this subject I have some opinions, and some things I've read years ago:
Such as I read that Mortons processes their Tender Quick to eliminate the problem of Stratification.

So I didn't say you or others shouldn't make their own make believe TQ, I'm just saying I would not do it myself!!!

Many years ago, the Morton Salt people developed Tender Quick, so that the home cook could safely cure meat. The ingredients in Tender Quick are bonded. Basically, bonding means that the ingredients are mixed with water to achieve a solution and then dried. This guarantees that the ingredients are distributed evenly in the proper ratio, even in the smallest amounts.

This is why I use Tender Quick for all my curing needs.
I figure if Bonding wasn't needed to avoid Stratification, Morton wouldn't have wasted their Time & money to do it.

Another of my "Opinions" is that I will not use Cure #1 to Dry Cure, because I can see no way to distribute 1tsp of Cure #1 evenly over 5 pounds of Pork Belly, and mixing it with Salt & Sugar doesn't help, because you could end up with mostly salt on one End of a Belly & mostly Cure on the other. So If I was going to use Cure #1 for curing, I would use the Brine curing like Pops Does, because once the Cure is dissolved in Water, it is evenly distributed throughout, just like the Real Tender Quick is during a Dry Cure.

However I'll repeat these are just MY OPINIONS, and others can do what they want to do.

Bear

 

[browneyesvictim]

Thank you for your explanation Bear. That clears up a lot! ...Now if those dang nitrosamines didn't get in the way!

"Make believe tenderquick"… ROTFL!!!

 

[Bearcarver]

Thank you for your explanation Bear. That clears up a lot! ...Now if those dang nitrosamines didn't get in the way!

"Make believe tenderquick"… ROTFL!!!

No Problem---DON"T BURN YOUR BACON !!!

Bear

 

[browneyesvictim]

DON"T BURN YOUR BACON !!!

Agreed. That sacrilege right there! But mama likes hers "crispy". When she cooks it in a pan, I don't think she knows the burner has more than two settings... "Off", and "High". Baking it in the oven is where its at for me!

 

[chef jimmyj]

I

No Problem---DON"T BURN YOUR BACON !!!

Bear

Or do what Grandma's and Mom's have taught for years. Drink Orange Juice or eat Fresh Fruit as part of a balanced breakfast.
The Vitamin C, antioxidant, inhibits the formation of Nitrosamine...JJ

 

[TomKnollRFV]

I like my bacon crispy but not burnt!

 

[Bearcarver]

Agreed. That sacrilege right there! But mama likes hers "crispy". When she cooks it in a pan, I don't think she knows the burner has more than two settings... "Off", and "High". Baking it in the oven is where its at for me!

LOL----I like Bacon any way you make it except Microwave.
And done any amount, except Burnt. When I was a Kid, when Mom wasn't looking I used to grab a raw piece of Bacon & chew on it like Bubble Gum. It would last for hours!!:rolleyes:

Bear

 

[Bearcarver]

I


Or do what Grandma's and Mom's have taught for years. Drink Orange Juice or eat Fresh Fruit as part of a balanced breakfast.
The Vitamin C, antioxidant, inhibits the formation of Nitrosamine...JJ

Yup---I read that one awhile back too.
Thanks Jimmy!

Bear

 

[browneyesvictim]

Morton should go to market with a "Bacon" cure. It will be nitrateless and have ascorbate or sodium erythorbate built into it.

 

[buzzy]

Hold up!! Are u guys telling me I’ve been making BAD bacon all these year with TQ. Because of nitrates. I got the recipe from their thin cheap paper back book. Say it ain’t so. I still have some left. Oh bye the way we do oven bake it not burn it

 

[browneyesvictim]

As a final comment ...When dry brining- whether I have used tenderquick, the " Morton make believe" cure, the cure calculator, or whatever... liquid gets pulled out and makes a concentrated "wet" brine of sorts in the bag anyway. The cure, salt, sugar and any other aromatics get 100% distributed in that slurry flipping daily. Therefore, in my opinion, I don't see the difference in which method of "dry" brine is used, 100% distribution will occur.

 

[daveomak]

 

[JckDanls 07]

Browneyes ... it's obvious you can do as you darn well please ... I would just suggest not using this practice .. especially if a bigger "batch" is made each time creating even more possibilities of something going wrong ... Just looking at the SAFER side ...

 

[Bearcarver]

As a final comment ...When dry brining- whether I have used tenderquick, the " Morton make believe" cure, the cure calculator, or whatever... liquid gets pulled out and makes a concentrated "wet" brine of sorts in the bag anyway. The cure, salt, sugar and any other aromatics get 100% distributed in that slurry flipping daily. Therefore, in my opinion, I don't see the difference in which method of "dry" brine is used, 100% distribution will occur.

Well then, just throw the meat in a bag, then the cure on top, on a lump, & close it up.
No need to spread it around, or try to evenly coat it on all sides.
It's gonna get flipped every day, it'll be fine.

No thanks, I'll spread my TQ out over the whole thing. Then I'll flip it every day to give each side equal time.

Bear

 

[smokerjim]

I was going to do 4 boneless butt 3 to 4 pounds each, maybe I'll 2 with bear carvers recipe and 2 with brown eyes and see if I see diference.

 

[chopsaw]

I was going to do 4 boneless butt 3 to 4 pounds each, maybe I'll 2 with bear carvers recipe and 2 with brown eyes and see if I see diference.

Jim , you're just starting out . Use something tried and true . I would stay away from the pre mix . Try tender quick or use cure one and the calculater . Weigh the meat then figure the rest to match the meat weight .

 

[TomKnollRFV]

Jim , you're just starting out . Use something tried and true . I would stay away from the pre mix . Try tender quick or use cure one and the calculater . Weigh the meat then figure the rest to match the meat weight .

Yep, stick with some thing proven. You screw this up and you could be eating meat that can land you in the hospital remember.

 

[MeatSkull]

So the "dry cure" is the following in red. It doesn't get simpler and it doesn't change

Salt 3%
Sugar 0.5%
Cure #1 - 0.25%

Spices and their quantities are up to are up to you and your palate.

I am in the camp that much prefers weighting out meats, spices and cure amounts as accurately as possible. That way I can repeat success's and not repeat failures.

If I wanted quick bacon or other cured meats I'd go to the store and buy something premade.

You can add that to water and make a wet brine, no difference.

 

[MeatSkull]

Yes the potential is there to get too little or too much if not mixed thoroughly. I am a firm believer in making the cure to match the meat instead of using bulk made cure to match the meat. It just more accurate.

While I am not scared of nitrate/nitrite when used properly. If a recipe calculates out to need 6.73g of cure I don't want 6.72g or 6.74g.

So you are sure that your scale is properly calibrated? Now I mean properly calibrated to the dime by Govt.! .72 to .73 or .74 is a range you are worried about. Let us all know the outcome as I'm curious.

 

[MeatSkull]

View attachment 376996

:confused: