osprey21
Newbie
Dave...
Of the three types of curing - Immersion, Pumping, Dry Curing (see above and the USDA Inspectors guide - BTW, thanks, Al, for posting the link to it)....which does it most appropriately align with? To me, it aligns with dry curing, i.e., applying a measured amount of dry curing ingredients directly to the meat. As such, I follow the recommended ppm for that method when curing my bacon. As mentioned, I "sometimes" add a spoon of water....not 2 gallons, And, BTW, you don't have to store in a ziplock bag, you could follow the same process and keep them in a food-safe tub while curing. I use the bags for ease and cleanliness.
Since you consider this method a brine, I have a question. When you brine your turkey for thanksgiving, do you throw a bunch of dry seasonings and salt on it and seal it in a ziplock bag? It that what you consider a brine...or do you create a pickle (brine) and immerse the turkey in it for a period of time? To me, a brine would be an immersion cure. .If that's how someone wants to cure their bacon, I would recommend following the process and guidelines for an immersion cure re nitrite ppm. If they don't want to follow those guidelines...it's fine by me.
Look...I don't want to start a semantic back and forth. The original poster was interested in determining the correct amount of Cure 1....I thought I could help so I posted my process. If you disagree...that's OK. I didn't post here to engage in a philosophical bacon-off or to demean anyone else's opinions or methods.. I was trying to help a new guy get over the initial confusion and questions that arise; it;s been a while...but I remember what it was like. I recommend that those that are truly interested should read the USDA guide - beginning on page 27 - for specifics on curing bacon if they want to get the straight skinny.
Everyone is free to do whatever they want - I have no problem with it. If you want to brine it, dry cure it, rind on, rind off, cold smoke, hot smoke, use maple, slice thick, slice thin, cook in oven, cook in skillet, etc., etc. it's up to you...that;s the beauty of the hobby, and part of the joy of making your own bacon to your own tastes, I'm sure that everyone's methods can produce some tasty end products, .and everyone here has their own tried-and-true methods and approach that they swear by.
Respectfully... Osprey
Of the three types of curing - Immersion, Pumping, Dry Curing (see above and the USDA Inspectors guide - BTW, thanks, Al, for posting the link to it)....which does it most appropriately align with? To me, it aligns with dry curing, i.e., applying a measured amount of dry curing ingredients directly to the meat. As such, I follow the recommended ppm for that method when curing my bacon. As mentioned, I "sometimes" add a spoon of water....not 2 gallons, And, BTW, you don't have to store in a ziplock bag, you could follow the same process and keep them in a food-safe tub while curing. I use the bags for ease and cleanliness.
Since you consider this method a brine, I have a question. When you brine your turkey for thanksgiving, do you throw a bunch of dry seasonings and salt on it and seal it in a ziplock bag? It that what you consider a brine...or do you create a pickle (brine) and immerse the turkey in it for a period of time? To me, a brine would be an immersion cure. .If that's how someone wants to cure their bacon, I would recommend following the process and guidelines for an immersion cure re nitrite ppm. If they don't want to follow those guidelines...it's fine by me.
Look...I don't want to start a semantic back and forth. The original poster was interested in determining the correct amount of Cure 1....I thought I could help so I posted my process. If you disagree...that's OK. I didn't post here to engage in a philosophical bacon-off or to demean anyone else's opinions or methods.. I was trying to help a new guy get over the initial confusion and questions that arise; it;s been a while...but I remember what it was like. I recommend that those that are truly interested should read the USDA guide - beginning on page 27 - for specifics on curing bacon if they want to get the straight skinny.
Everyone is free to do whatever they want - I have no problem with it. If you want to brine it, dry cure it, rind on, rind off, cold smoke, hot smoke, use maple, slice thick, slice thin, cook in oven, cook in skillet, etc., etc. it's up to you...that;s the beauty of the hobby, and part of the joy of making your own bacon to your own tastes, I'm sure that everyone's methods can produce some tasty end products, .and everyone here has their own tried-and-true methods and approach that they swear by.
Respectfully... Osprey
