Dry cure bacon first time!

[meatloaf]

Hi,

I want to make dry cure bacon, but I want to make sure I get all my steps right because it is my first time!
I am a bit confused… I have nitricure which is 6.25 nitrite. On my package it specifically states that for bacon you use 1.8g/kg…..why does everywhere else use 2.5?

So according to my package … this is my recipe per 1kg:

1000g pork belly
1.8g nitricure
13.2 salt
Eyeball Pepper

Put on rack with drip tray in fridge for 10-14 days (How many days is best?)
Rinse? Do you rinse dry cure, or only if you leave it in a ziplock?
If I rinse it, should i leave it overnight in fridge to develop a pellicle?
Smoke in MEC with no power, just a pellet tube for 6 hours.
Put in fridge overnight, then slice and freeze.

What do you guys think?
Do you guys have any other flavours you would add? I was going to try some rosemary.

Thank you!!

 

[voyager 663rd]

came across this one for dry curing 1kg belly

How to Cure Bacon - Taste of Artisan

There is no secret recipe for the best home-cured bacon. It's all about the meat. Go buy the best, the freshest pork belly, sprinkle some salt and seasonings on it, vacuum seal and refrigerate. Two-three weeks later, you will have the best bacon you've ever had. Bacon curing methods There are...

tasteofartisan.com

 

[SmokinEdge]

Hi,

I want to make dry cure bacon, but I want to make sure I get all my steps right because it is my first time!
I am a bit confused… I have nitricure which is 6.25 nitrite. On my package it specifically states that for bacon you use 1.8g/kg…..why does everywhere else use 2.5?

So according to my package … this is my recipe per 1kg:

1000g pork belly
1.8g nitricure
13.2 salt
Eyeball Pepper

Put on rack with drip tray in fridge for 10-14 days (How many days is best?)
Rinse? Do you rinse dry cure, or only if you leave it in a ziplock?
If I rinse it, should i leave it overnight in fridge to develop a pellicle?
Smoke in MEC with no power, just a pellet tube for 6 hours.
Put in fridge overnight, then slice and freeze.

What do you guys think?
Do you guys have any other flavours you would add? I was going to try some rosemary.

Thank you!!

The reason that they list for bacon 1.8g/Kg instead of 2.5g/Kg is because of USDA REGULATIONS.
Whole muscle cure meats can actually go in at 3g/Kg but bacon because it’s fried needs to be lower at 120ppm nitrite which is the reason for the reduction in application. Normally we apply 2.5g/Kg which will net 156ppm nitrite and is a standard cure ratio but if observing lower nitrite numbers then you apply less. We really don’t follow that rule because we fall under “dry cured “ which is 2.5g/Kg to 3gKg cure #1

Otherwise your recipe looks great and you should carry on as you are. Also no rinse required after cure. 10 days is minimum for flavor but 12-14 days is my preference. It won’t get more salty with time so 21 days is ok too. Fridge temps just need to be at or below 40F in the 30’s is best practice.

 

[Florida Chris]

I keyed in on this part. I don't have enough experience so I'll defer to Guru SmokinEdge for the answer.

Shouldn't dry brine be bagged rather than naked on a rack?? Either Zip Lock or vac sealed?

Put on rack with drip tray in fridge for 10-14 days

 

[SmokinEdge]

Shouldn't dry brine be bagged rather than naked on a rack?? Either Zip Lock or vac sealed?

Nope, not necessarily

https://www.smokingmeatforums.com/threads/true-dry-cured-bacon.325639/