How long to cure bacon?

[AndyInNYC]

Hi All,

I just bought a Costco pork belly (skin on unfortunately, but my knife skills weren't too bad).

I broke it into 3 pieces and weighed each individually.

My cure was .25% Cure #1, 1.75% salt 1% sugar, black pepper and then maple syrup.

Each is in a zip lock bag at the bottom of my outdoor fridge and I'll flip them each day.

Question: how many days until each is fully cured and ready to be smoked? I've read both 7 and 14 days and this is my first time making bacon.


Appreciate the advice.


Andrew

 

[SmokinEdge]

7 days as a minimum. 12-14 days will develop better flavor. Post up final pics.

 

[Steve H]

I always do 12-14 days.

 

[Dave in AZ]

Hi All,

I just bought a Costco pork belly (skin on unfortunately, but my knife skills weren't too bad).

I broke it into 3 pieces and weighed each individually.

My cure was .25% Cure #1, 1.75% salt 1% sugar, black pepper and then maple syrup.

Each is in a zip lock bag at the bottom of my outdoor fridge and I'll flip them each day.

Question: how many days until each is fully cured and ready to be smoked? I've read both 7 and 14 days and this is my first time making bacon.


Appreciate the advice.


Andrew

I use the Brining Calculator posted online by Dr Greg Blonder, former head of Bell Labs. He has done a bunch of meat science, and studied how long it takes sodium nitrite and salt to penetrate meat.

This calculator, 3rd tab, will give accurate answers for round and flat shaped meat both.

This is for the EQUILIBRIUM Method, one of 3 methods the USDA lists and approves for bacon in their Processing Inspectors Calculation Handbook. It is pretty much only used by home producers like us, commercial almost universally injects and tumbles for 1 day processing, for cost and profit. However, I like it the best and recommend it.

salt brining calculator

Hint... 2 to 3" thick belly is 7 to 13 days, pretty much what folks told you above. 7 days for 2", 13 for 3".

Oh, the sugar never gets very deep, less than a mm per day, due to it being a MUCH larger molecule than NaCl or NaNO2 ions. Deeper when dry rub "brining" than with water, due to higher surface concentration. Because of this, I actually like injecting my brine to reach meat center, but I still let it sit 14 days to achieve EQUILIBRIUM and use the EQ ingredients calcs and method. But 12 to 14 days gives great results even without any injecting.

Like others above, I like to go a bit long to ensure good curing and flavor, so pretty much 14 days.

 

[Coreymacc]

I used to cure for 7 days, but my last batch of belly I tried 14days. Much better imo. Way smoother and deeper flavor. I won't do short cures again.

My opinion
Corey