First Batch of Bacon Started!!!!!!!

[Bbs383ci]

This will be my first belly to cure this way. I tried the traditional way first on a small slab of belly that was not good quality, but it was way too salty to eat. This belly is from a pig that we raised and butchered ourselves. I learned a lot doing this pig and I have 2 more to do this coming fall. I butchered this one the week of July 4th. No issues with the meat and heat had several large ice chests to put the large primal cut in as soon as they were cut. Anyways I digress.

This is going to be the longest 2 weeks to wait on this bacon.

I am using the equilibrium method.

1.25% Salt
.25% Cure #1
1% Brown Sugar

Here are a few pictures of the process.
This was just over 5lbs of belly meat

 

[SmokinEdge]

Yup, you are going to be happy with that. I’ll only say that with your all in sodium of 1.5% you really should go 14 days. Sodium or salt is the horsepower of the diffusion/osmosis curing process. The more the faster the less it’s slower. Still in the end even if you are 21 days in cure the bacon will not be over salty.

 

[nlife]

You are in for a treat. That is a great looking slab.

 

[DougE]

Yup, you are going to be happy with that. I’ll only say that with your all in sodium of 1.5% you really should go 14 days. Sodium or salt is the horsepower of the diffusion/osmosis curing process. The more the faster the less it’s slower. Still in the end even if you are 21 days in cure the bacon will not be over salty.

Agree with what he said. 1.75% total salt (0.25% cure, 1.5% non-iodized salt) will drive the process faster, but the finished product will not be overly salty. The sugar balances the saltiness and I prefer 0.75%, but tastes vary.

Still go about 14 days for flavor development even though the meat will be fully cured sooner with the numbers I gave.