First bacon

[buckscent]

way to salty. What I do wrong
5 lb pork belly
4 cups kosher salt
2 cups brown sugar
1/2 Cup maple syrup
Pink cure #1

Put in fridge for a week turning over every day for 7 days. Washed off set in fridge uncovered 24 hrs.

Cut a couple pieces before I smoked and dried up in the pan. And waaaaay salty.

 

[TomKnollRFV]

For regular bacon, you use the following per pound of pork you are curing:

• 0.05 ounce (1/5 teaspoon) Prague Powder #1
• 4 teaspoons brown sugar
• 1 1/2 teaspoon kosher salt

That is from Disco's blog. You -way- over salted.

I'm really curious where you found those directions from, because that is a good way for people to blow alot of money, or worse; get very very sick.

 

[buckscent]

https://coolmaterial.com/roundup/how-to-make-bacon-from-scratch/

 

[pc farmer]

http://diggingdogfarm.com/page2.html
Use this calculator.

You used way to much salt

 

[TomKnollRFV]

https://coolmaterial.com/roundup/how-to-make-bacon-from-scratch/

I don't know if I'd trust that to begin with..and he doesn't use pink salt 1. That is the old school method, pure salt curing, and the guy sounds very seat of the pants there. You can't mess around with curing for a variety of reasons..one of which is to much pink salt 1 is Toxic.

 

[myownidaho]

Four cups of salt.

http://diggingdogfarm.com/page2.html

 

[TomKnollRFV]

Diggingdogfarm.com isn't really reliably loading for me. Any chance some one can host the calculator etc on a second site?

 

[chopsaw]

Diggingdogfarm.com isn't really reliably loading for me. Any chance some one can host the calculator etc on a second site?

Strange I was going to post it for you , my virus scan blocked it .

 

[TomKnollRFV]

Strange I was going to post it for you , my virus scan blocked it .

If some one could figure out a way to..download the calculator etc at least we could put it up on a google drive. I still can't get the web page to load to check out what it all does :)

 

[chopsaw]

I did a google search , it comes up high risk . Been there many times before .

 

[pc farmer]

Try this.

http://diggingdogfarm.com/page2.html

 

[TomKnollRFV]

Try this.

http://diggingdogfarm.com/page2.html

It's timing out. I did a google search and used the cached function. Then I saved the website to my computer. I'll re-up it on google drives and stick it in my signature.

Edit: There we go. Maybe some one can talk Jeff into hosting it on his site :)

 

[pc farmer]

It's timing out. I did a google search and used the cached function. Then I saved the website to my computer. I'll re-up it on google drives and stick it in my signature.

Edit: There we go. Maybe some one can talk Jeff into hosting it on his site :)

It works for me

 

[bregent]

If some one could figure out a way to..download the calculator etc at least we could put it up on a google drive.

You can download the webpage and just run it locally. It's just a javascript app.

There are several others out there like:
https://www.meatsandsausages.com/sausage-recipes/cure-calculator
http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/
https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html

but diggingdogfarm is my goto .

 

[bregent]

https://coolmaterial.com/roundup/how-to-make-bacon-from-scratch/

I wonder how many folks ruined a nice pork belly following that recipe :(

 

[buckscent]

yup, I paid 8.95 a Lb for this Berkshire one. guess I should have started on a cheaper one first

 

[TomKnollRFV]

yup, I paid 8.95 a Lb for this Berkshire one. guess I should have started on a cheaper one first

I'm wondering why you paid 8.95 a pound for it, then didn't do much research..and ended up deviating from the recipe you decided on.