• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Cure- Vacuum sealing?

va_connoisseur

Smoking Fanatic
338
13
Joined Dec 13, 2007
Pops has a good brining recipe... Search "Pops brine recipe"....


What I do for a dry rub/brine...
Weigh the belly.... add cure at 1.3 grams per pound (~<200 Ppm)... add salt at 2% and sugar at 1%.... Good places to start... add other spices... rub into the meat.. zip bag it in refer for 10-15 days... rinse and dry (add black pepper now if you want pepper bacon)... rest for another couple days in refer ... warm to room temp and place in front of a fan to form the pellicle.... cold smoke for 4-24 hours plus... cold smoking should be done in steps over several days.. smoke on.... smoke off... always very thin blue smoke for the best flavor.... partially freeze and slice...


http://www.meatsandsausages.com/meat-smoking/cold-smoking
How do I figure out percentages? I have an accurate scale to do the cure (it arrived today). The belly slab is ~7 pounds
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
20,773
5,334
Joined May 12, 2011
Here is the math, Sir...JJ

7 X 1.3g/lb = 9.1g Cure #1 = .32oz

7 X .02 = .14lb X 16 = 2.24oz Salt = 63.56g

7 X .01 =.07 X 16 = 1.12oz Sugar = 31.78g
 
Last edited:

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,489
3,865
Joined Nov 12, 2010
454 gms in 1 pound..... 454 x 0.02 (for 2% salt) = 9.08 grams of salt per pound.... sugar would be half of that or 4.54 grams of sugar per pound...

Soooooo for 7 #'s of bellies..... 7 x 9.08 = 63.6 grams and 31.8 grams for sugar...
 

va_connoisseur

Smoking Fanatic
338
13
Joined Dec 13, 2007
Thanks. For some reason I did not think it would be that simple. I should be getting started today. I'll post pictures when it's all done.
 

mr ray ray

Fire Starter
45
14
Joined Dec 2, 2016
Ok in response to my own question. What I did was I have 1.5kg ham I used 150 grams of salt and 3 grams of instacure 1 and spices to cure in a vacuum bag for 14 days. would that keep me in the safe zone when using instacure 1. that would be around 1.2 ish grams per american pound of weight.the ham will undergo a waterbath of 24 hours after cure changing out water every 3 hours to pull out salt then undergoes a 3 steep cold smoking 3x 12 hours with 12 hour rest between each smoking..
 

atomicsmoke

Master of the Pit
OTBS Member
4,233
1,116
Joined Apr 3, 2014
You started with a little less cure than most people use (0.25%, you have 0.2%) and way too much salt (10%).

I assume you plan to cook the ham after cold smoking. I suggest after the water bath you fry a sample. If too salty (which I think it will be) let it soak longer.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,489
3,865
Joined Nov 12, 2010
Ok in response to my own question. What I did was I have 1.5kg ham I used 150 grams of salt and 3 grams of instacure 1 and spices to cure in a vacuum bag for 14 days. would that keep me in the safe zone when using instacure 1. that would be around 1.2 ish grams per american pound of weight.the ham will undergo a waterbath of 24 hours after cure changing out water every 3 hours to pull out salt then undergoes a 3 steep cold smoking 3x 12 hours with 12 hour rest between each smoking..
Ray, morning.....   

Ppm nitrite...  200 Ppm nitrite = 200 mg per Kg....     0.2 grams per 1000 grams...   etc...    if your curing salt is 6.25% nitrite, as an example, and you need 0.2 grams of nitrite for 1000 grams of meat to get 200 Ppm nitrite, 0.2 grams / 0.0625 = 3.2 grams of cure #1 per 1000 grams of stuff...    

for 150 Ppm nitrite in final product, 0.15 gram / 0.0625 = 2.4 grams of cure #1 per 1000 grams of stuff...

Does that answer you question on how to calculate Ppm ??

Dave
 

mr ray ray

Fire Starter
45
14
Joined Dec 2, 2016
no it is a raw ham like a prosciutto type ham but the way the Germans do it      this is what iam attempting to create 
 

mr ray ray

Fire Starter
45
14
Joined Dec 2, 2016
no it is a raw ham like a prosciutto type ham but the way the Germans do it      this is what iam attempting to create 
You started with a little less cure than most people use (0.25%, you have 0.2%) and way too much salt (10%).

I assume you plan to cook the ham after cold smoking. I suggest after the water bath you fry a sample. If too salty (which I think it will be) let it soak longer.
no it is a raw ham like a prosciutto type ham but the way the Germans do it      this is what iam attempting to create 
 

atomicsmoke

Master of the Pit
OTBS Member
4,233
1,116
Joined Apr 3, 2014
no it is a raw ham like a prosciutto type ham but the way the Germans do it      this is what iam attempting to create 
no it is a raw ham like a prosciutto type ham but the way the Germans do it      this is what iam attempting to create 
I assume you will be drying it after smoking. 14 days with 10% salt, then dried. I still believe it will taste salty.
 

mr ray ray

Fire Starter
45
14
Joined Dec 2, 2016
it will be ready to consume after smoke but it will continue to air dry I will post my final result to share 
 

atomicsmoke

Master of the Pit
OTBS Member
4,233
1,116
Joined Apr 3, 2014
Is this speck? Without drying it will taste raw. The salt removed some of the moisture, but some will go back in during the water bath.

I never made speck but like any air cured meat it has to lose weight/water to be palatable.

Have you air dried meat before?
 

mr ray ray

Fire Starter
45
14
Joined Dec 2, 2016
Yes but a lot i am looking at a 30% loss in weight that is the target from what i have read. 
 

atomicsmoke

Master of the Pit
OTBS Member
4,233
1,116
Joined Apr 3, 2014
What I am trying to say : you will not lose 30% in a few days of smoking. It will take weeks (of drying after smoking).
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.