- May 12, 2011
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Please point out where in the USDA or other documentation you use, it defines " TRUE " Dry-Cured Bacon verses Dry-Cured Bacon...In Both the USDA Fact Sheet on Bacon and the USDA Inspectors Handbook there is no use of the word TRUE but is clear on what the definition of Dry-Cured Bacon is. I agree with you about the larger amounts of Cure 625ppm being for whole muscle like Country Hams that will hang for months. Below is an excerpt from the Fact Sheet and Handbook. It says the Bacon at 200ppm, may be left to hang for up to 2 weeks...Less if going to smoke.
http://www.fsis.usda.gov/Factsheets/Bacon_and_Food_Safety/index.asp#11
What are the methods of curing bacon?
There are two primary methods of curing bacon: pumping and dry curing. Although less frequently used, FSIS still receives label applications for immersion-cured bacon.
"Pumped" bacon has curing ingredients that are injected directly into the meat to speed up the curing process and add bulk. This type of mass-produced bacon is held for curing for 6 to 24 hours before being heated. If not properly drained, pumped bacon can exude white liquid during frying.
"Dry-cured" bacon has a premeasured amount of cure mixture applied or rubbed onto the bacon belly surfaces, completely covering them. Additional cure may be rubbed in over a number of days, but the amount of added sodium nitrite cannot exceed 200 parts per million (ppm). After the curing phase, the bacon may be left to hang for up to 2 weeks in order for the moisture to be drawn out. Less time is needed if it is going to be smoked. Because of the lengthy processing time and labor required, dry-cured bacon is more expensive than the more mass-produced, pumped bacon.
"Immersion-cured" bacon is placed in a brine solution containing salt, nitrite, and flavoring material or in a container with salt, nitrite, and flavoring material for 2 to 3 days. Sugar, honey, or maple syrup may be added to the brine. The meat must then be left to hang until it is cured.
How much nitrite can be used in curing bacon?
The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm for both pumped and immersion-cured bacon.
Additionally from the USDA Inspectors Hand Book...
http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf
Ingredient Limits
< Pumped and/or Massaged Bacon (rind-off): An amount of 120 ppm sodium
nitrite (or 148 ppm potassium nitrite), ingoing, is required in pumped and/or massaged bacon,
except that 100 ppm sodium nitrite (or 123 ppm potassium nitrite) is permitted with an
appropriate partial quality control program, and except that 40 - 80 ppm sodium nitrite (or 49 -
99 ppm potassium nitrite) is permitted if sugar and a lactic acid starter culture are used. 550 ppm
sodium ascorbate or sodium erythorbate (isoascorbate), ingoing, is required in pumped and
massaged bacon, in addition to any prescribed amount of nitrite.
< Immersion Cured Bacon (rind-off): A maximum of 120 ppm of nitrite or
equivalent of potassium nitrite (148 ppm) can be used in immersion cured bacon. Note: the
calculation method for nitrite in immersion cured bacon is the same as that for nitrite in other
immersion cured products. Refer to pages 21-24.
< Dry Cured Bacon (rind-off): A maximum of 200 ppm of nitrite or equivalent of
potassium nitrite (246 ppm) can be used in dry cured bacon. Note: the calculation method for
nitrite in dry cured bacon is the same as that for nitrite in other dry cured products. Refer to
pages 24-27.
< Pumped, Massaged, Immersion Cured, or Dry Cured Bacon (rind-on): The
maximum limit for ingoing nitrite and sodium ascorbate or sodium erythorbate must be adjusted if
bacon is prepared from pork bellies with attached skin (rind-on). A pork belly's weight is
comprised of approximately 10 percent skin. Since the skin retains practically no cure solution or
cure agent, the maximum ingoing nitrite and sodium ascorbate or erythorbate limits must be
reduced by 10 percent. For example, the maximum ingoing limit for nitrite and sodium ascorbate
or erythorbate for pumped pork bellies with attached skin would be 108 ppm [120 ppm ! 12 ppm
(120 × .10)] and 495 ppm [550 ppm ! 55 ppm (550 × .10)], respectively
I did Google search for Southern Country Bacon and Country Bacon then Home Cured Southern Country Bacon and don't get a single Recipe that calls for a long cure/drying time. Unless there is a Salt Only cure or a the application of Cure #2 and a long dry time, I have to presume the following applies because the USDA's 200ppm only applies up to 2 weeks of dry time...
[font=arial, helvetica, sans-serif]I[/font]f for what ever reason one was to choose to apply a dry cure and then hang their Bacon for more than 2 weeks up to several months, as in whole muscle curing like Hams including Poultry and what I assume you are referring to as Southern Country Bacon , then by the documentation from the Handbook the cure should be applied multiple times...and...at a MAX of 625ppm to provide a sufficient level of nitrite. Lesser amounts may be sufficient but not discussed for dry cures lasting more than 2 weeks...Why would this not be true?
I agree with you regarding 2tsp Cure #1 for a 5lb Belly would be excessive with the most come curing instructions...Please answer these...
In the Rulman recipe adapted from Charcuterie he does call for 2tsp Cure #1 for 5lbs of Belly but Heats the Belly to an IT of 150*F or suggests hanging it in the Basement or Kitchen for 1 week like Pancetta Tesa. Could this be a him Covering His Ass?...
From the Bradley Smokers Forum for Maple Cured Bacon (the only Bacon Recipe not using a Mix or pure Saltpeter) it too calls for 2tsp Cure #1 for 5lbs. Does their recommendation to Smoke/Cook the Bacon to 150*F have any effect on the residual Nitrite?
I am not looking for a Pissing Match but I do want to get this all in perspective since it concerns the safety of our members...JJ
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