I'm just starting to think about taking the smoking train to flavour town... decided on starting with dry curing a pork side belly to get me in the mood (curing bacon, a first time for me too).
Just discovered something... many recipes on the net all are using too much Sodium Nitrite in their proportions. USDA and CFIA (here in Canada) limit Pork Belly Nitrite levels to 120ppm (lower than the 200ppm for other meats). Most recipes I've found use some form of Pink Salt (6.25% Nitrite), and when you calculate them out - they are over 280 - 360ppm (over the few I've looked at).
The product I was able to purchase locally, which only contains 1% - meant I had to adjust the recipe to accommodate the difference in salt and Nitrite, but I wanted to confirm with the product's source.
After contacting the manufacturer of this product to ensure it was 1%, they confirmed it was, but inquired about my math and pointed out I was exceeding the 120ppm.
Hence, how I've ended up going back and doing the math on the many home bacon curing recipes available on-line.
So, that is something I thought others should double check.
Regarding my smoker... I don't have one yet... but am kind of interested as a beginner in the Masterbuilt 30", 20070411 ... I'm sure it's a poo-poo from the purists, but curious to know for that price (say under $300) where it ranks. Certainly open to all suggestions!
I guess I'll be washing off my belly and re-doing the rub (only 24h cured so far)...
dave
Just discovered something... many recipes on the net all are using too much Sodium Nitrite in their proportions. USDA and CFIA (here in Canada) limit Pork Belly Nitrite levels to 120ppm (lower than the 200ppm for other meats). Most recipes I've found use some form of Pink Salt (6.25% Nitrite), and when you calculate them out - they are over 280 - 360ppm (over the few I've looked at).
The product I was able to purchase locally, which only contains 1% - meant I had to adjust the recipe to accommodate the difference in salt and Nitrite, but I wanted to confirm with the product's source.
After contacting the manufacturer of this product to ensure it was 1%, they confirmed it was, but inquired about my math and pointed out I was exceeding the 120ppm.
Hence, how I've ended up going back and doing the math on the many home bacon curing recipes available on-line.
So, that is something I thought others should double check.
Regarding my smoker... I don't have one yet... but am kind of interested as a beginner in the Masterbuilt 30", 20070411 ... I'm sure it's a poo-poo from the purists, but curious to know for that price (say under $300) where it ranks. Certainly open to all suggestions!
I guess I'll be washing off my belly and re-doing the rub (only 24h cured so far)...
dave
