Salt Equalization?

Discussion in 'Bacon' started by inkjunkie, Feb 11, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    I understand what it is....I think...but how does it get performed? Tomorrow will be day 15 for some 2", at its thickest, bellies that have been sitting in Pops Brine. Would like to try and get it in the smoker, if possible, next Monday.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pretend you are sitting in your recliner breathing..... you take in air, consume the oxygen, expel carbon dioxide.... If the oxygen from the rest of the room didn't rush in to equalize the oxygen molecules that were consumed or converted to CO2, OR the CO2 molecules didn't rush away because there were too many CO2 molecules in front of you........

    You would suffocate from too much CO2 and Lack of O2..... Equilibrium.....

    Salt in the brine... no salt in the meat.... things exchange places until it is in balance...
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Water seeking it's own level.  A dry sponge absorbing water until it can take no more.

    Research osmosis.

    Hope this helps.

    Tom 
     
  4. inkjunkie

    inkjunkie Master of the Pit


    So how does one achieve salt equalization?
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Simply make your brine or rub per manufacturers recommendation and let it cure for the recommended amount of time.

    It's magic.

    Tom
     
  6. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    When the meat goes into the brine the salt in the brine is very concentrated however there is "none" (not strictly true) in the centre of the meat. Whilst it in the brine the salt gradually diffuses into the centre, however unless it in there for long enough for it to fully diffuse throughout the entire volume of the meat then you will still get a concentration gradient of salt between the surface and the centre. Leaving the meat to stand once it is removed from the brine will then aĺlow the concentration of salt to become equalied throughout the whole of the meat.
     
  7. inkjunkie

    inkjunkie Master of the Pit

    So while it is in the fridge for the pellicle to form this is also helping it equalize?
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    A better pellicle will form in front of a fan at room temp....
     
  9. I do both for the Pellicle  Fridge and then on the counter under a fan while I'm waiting on my smoker

    Gary
     
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Yes. Any salt gradient will continue to equalise (even whilst it is being smoked) until the salt concentration becomes consistent throughout the meat. I have not tested this myself but i have seen it recommended that the meat should be left for at least 5 days for this to occur.
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Hmmm...I foresee a new experiment.
     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Exactly what I told him in e-mails. Two days equalization, smoke (mine is for approx. three days), then two additional days for smoke equalization.

    Tom
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I Dry cure my Bacons, and I only give it an extra over night in the fridge to equalize, since it's been equalizing all along during the 8--10--12--or 14 days in cure. Doesn't hurt to give it more, but I feel that's plenty of time.

    Then I give it 2 days & 2 nights in the fridge, wrapped in plastic wrap after smoking for the smoke to even out throughout the meat. Then 4 hours in the freezer before slicing.

    Bear
     
  14. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    And I'll bet you have a slicer too.  [​IMG]   Here it's, how do you like your bacon sliced, just in case I get it that way? [​IMG]

    T
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Absolutely----Some people amaze me how they can slice by hand. I'd probably get it 1/8" on one end & 3/8" at the other.

    I need the slicer!!

    Bear
     
  16. I used Bear's Step by Step for Canadian Bacon and Belly Bacon, I am pretty good at slicing thin, but --------------------------  slicer should be here this afternoon.

    Gary
     
  17. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Lol Atomic - I will have to save up for a while first following the cost of the current lab tests - [​IMG]

    Hi Tom - DanMcG sent me a great link that contained this information following some other research that was done on Sausagemaking.org. Although even here the 5 days was also just an educated guess.

    http://forum.sausagemaking.org/viewtopic.php?f=17&t=6314&p=54737&hilit=immersion#p54737
    • "The 10 day per kg curing period should be followed by an equalisation period to allow the cure ingredients to spread evenly throughout the meat. Within reason this should be lengthy probably a minimum of 5 days per kg – however we have no tests to show the movement after curing so these are our thoughts based solely on the movement during the curing period – they may be different post cure."
     
  18. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thanks Wade,  I know nothing about curing sausage. It's nice to purchase something's and not have to compare them to your own.

    The link discusses wet brine or immersion, I only use dry rub on bacon as we prefer the flavor and texture.

    Tom
     
  19. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Those were my first thoughts when someone first suggested I look there - but contrary to what the name suggests there are some great general curing resources there... even for dry curing - which is my preferred method too.
     
  20. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Will study closer, always willing to learn something new.  Seems the older I get, the more learning I need.  [​IMG]

    Thanks again,

    Tom
     

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