This time I tried a wet brine and reduced the salt. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. Cure suppliers Details of cures and suppliers can be found on this page. The final product is allowed to have up to 10% brine by weight, leading to shrinking on the pan. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. After three days overhaul and rub in the second part. Dry Cured Bacon - Tutorial. I like the texture of curing Canadian bacon with a dry cure, a wet cure is easy and it doesn't need to take 10 - 21 days. Curing ingredients like salt, sugar, seasonings, sodium nitrate and other chemicals are mixed to create a brine that the bacon is soaked in or injected with. It can be bought as both rashers and larger cuts. Designed for the home cook who wishes to develop their own products using a domestic kitchen on a small scale and uses equipment and ingredients readily available to everyone. sugar, 2 oz. Curing food imparts a unique “cured” flavour to food. In either case, the use of curing salts, aka pink salts, are recommended. You can add other seasonings as well. Secret wet cure recipe for smoked bacon. Bacon is pork that has been cured one of two ways: dry or wet. After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). UNCURED BACON Vs. CURED BACON It is cured with a natural salt such as sea salt, celery powder, etc. If Scott is correct about the dry cure taking 10 day, a wet cure can be done in approximately 1/2 that amount of time. salt, 1.5 lbs. Weigh your meat, convert that to grams. Divide the mixture into three equal parts. Here, we use a dry cure, which is easier than a wet cure because you don’t have to deal with sloshing containers of brine. The first recipe is a wet cure; the second, a dry cure. I recommend that you use % of weight for your salt, cure, sugar vs 3 TBSP & 1/4 cup, etc. This method is best for ham, bacon, and small pieces of meat. Basic dry cure ingredients. It does not contain any chemical additives or artificial ingredients. Author. The concentration of nitrites can’t exceed 200 parts per million (ppm) in dry-cured bacon and 120 ppm in pumped bacon… Home-cured bacon should be tightly wrapped in butcher’s paper (or plastic). Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight r/Charcuterie: Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines … Press J to jump to the feed. What Is Dry Cured Bacon? Cooked soybeans for swine: limited feeding vs. full feeding; and wet feeding vs. dry feeding. I prefer dry curing because removing the moisture intensifies the flavor. Wow! The end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in However, wet curing is usually the safest to do at home. Wet-cured bacon is prepared by immersing sides of bacon in brine or by injecting brine into the meat. Diving into the details of curing meat will help you understand what ‘uncured’ bacon is. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. Apply the first one-third and leave the meat to cure. Let's Make Bacon! This method uses a wet cure based on precise weights of both meat and cure ingredients. Member. The battle rages on. A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. … As I mentioned in the other thread, I was surprised to discovery that most tasso ham recipes (which is basically what you made, without the seasoning) only called for several hours of curing. Smaller meat cuts like bacon, butt, and loins can be cured with a dry mixture based on the following formula for 100 lbs. Press question mark to learn the rest of the keyboard shortcuts When curing perishable foods sanitation is of the utmost importance so always keep foods cold, between 36-40° F/2-5° C, keep work areas meticulously cleaned and sanitized, and avoid cross-contamination by periodically cleaning or changing cutting boards when prepping different meats. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. It was amazing!! You need to have an accurate digital scale. There’s no concept of dry-curing or wet-curing as it is ‘uncured’ bacon. It is cured with sodium nitrite or sodium nitrate. I have a wet cure for Canadian bacon, but don't have time this evening to post it. 14, 13 – 17.Google Scholar. There are two methods of curing: pumping and dry-curing. Some experts insist dry-curing results in a more pronounced flavor and that the bacon fries up more crispy than when using the wet-curing method. It's quite simple really. Some bacon-making folks are of the mind that you can never cure a bacon slab for too long — and they’re probably thinking of the dry curing method when saying that — but I’ve found with the wet cure there is such a thing. With belly bacon you generally will wet cure 4 - 5 days, as to generally 7 days with a dry cure. You left out the last part. Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good bacon. A gram scale is typically used to weigh the meat. (3) Tightly wrapped in plastic, bacon cured without nitrates will keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Other experts insist on the exact opposite. Method 1: Dry Curing. The bottom line is that it comes down to personal interpretation and preference. Dry curing is the process that transforms fresh pork meat into tasty well-preserved bacon. Ensure work surfaces and cutting boards are clean. This topic contains 10 replies, has 0 voices, and was last updated by scrumptiouschef 4 years, 9 months ago. Aug 07 2016. This method is much more accurate. When using a wet cure, it is generally faster than a dry cure. We have cured bacon on Timber2Table before using a dry cure method. The so-called ‘cure’ is a mixture of different dry ingredients rubbed around the meat. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Wet curing is generally faster then dry curing, but it takes up more refrigerator space. (Effect of different sources of energy in fattening bacon pigs on wet and dry feeds.) Perry, T. W. (1963). This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). Man do I love some good bacon. When most people refer to curing food they are referring to a “dry-cure”, in opposition to a “wet-cure”, that is in fact a brine. This is called the EQ or "Equilibrium" curing method. Dry-curing bacon is an extremely easy process. The meat should be in a cold environment (such as your fridge) … I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. Topic: Cooking | Tags: bacon, barbecue. I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. I quarter my pork loin which results in approximately 2″ to 2 1/2″ diameter sections of meat as seen in picture 6 above. It will keep in the fridge up to 1 week, or in the freezer up to 2 months. Most bacon today is cured through wet curing. of meat: 4 lbs. It works well, but sometimes the bacon can turn out pretty salty. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Cure #2). For the purpose of this blog, when I say cure I mean dry-cure. Vet. This is a basic cure recipe, if you want to experiment with additional ingredients feel free to do so - herbs, sugars and other dry flavourings give good results. A wet cure involves steeping the meat in a brine of salt and water. First make-up the cure using the ingredients below. Salt, aromatics, seasonings, sugar, and sodium nitrites are commonly used. March 15, 2016 at 1:58 pm #2825531. ppezalla. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. You can also make ‘green’ un-smoked bacon, but generally speaking, smoke gives bacon that bacon flavor we all love! The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. The EQ cure calculators below will let you calculate the appropriate weights of cure #1, salt, and sugar for either a wet or a dry EQ cure. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. It’s popular with manufacturers as it’s a faster and cheaper way to cure, but it has downsides for flavour. If adding spices or aromatics to dry cured bacon, it comes through more when devouring it. The bacon comes out nicely salted with a hint of sweetness, and because it is not smoked, the delicate pork flavor shines through. Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands. The liquid cure penetrates about a 1/4″ per day or 1/2″ of the total cross section of the meat. Cure is a method of preparing meats or fish for preservation by salting. ... (Effect of the method of feeding on incidence and cure of parakeratosis in pigs.) Glasn. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. The meat is then left to cure. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. This is a pretty easy way to cure bacon. 2 kilograms of salt; 15 grams of saltpetre (optional) This is my second make your own bacon video. Wet Cured Bacon. OU12 should be along, he uses a wet cure. Saltpeter (1 lb. Some folks like to wet brine (salty water), some folks like to dry cured bacon. Posts March 15, 2016 at 1:58 pm #2825525. scrumptiouschef. So stick to 7 days for your first time, then try to experiment with longer times if you dare. This method, while the most time consuming, produces the tastiest bacon which has a deeper, more robust flavor profile. Sanitation. Home › Forums › Miscellaneous Forums › Recipes & Cooking Techniques › Dry Cured Bacon vs Wet Cured Bacon. This is the best method for curing bacon at home. To dry cure, you put the meat in a container and surround it completely with salt. 6.75 % sodium nitrite in sodium chloride with belly bacon you generally will wet based... Decided to give it a try like to wet brine and reduced the salt salt, powder., etc Timber2Table before using a dry cure rubbed around the meat to cure by... The wet cure based on precise weights of both meat and cure of parakeratosis in pigs. that can. Bacon on Timber2Table before using a dry cure the fridge up to 10 % brine weight... Salt such as your fridge ) … dry-curing bacon is prepared by sides. Total weight of the meat and water have time this evening to it. Over salting the most time consuming, produces the tastiest bacon which has a deeper, more flavor! As it is cured with a natural salt such as your fridge ) dry-curing... 2″ to 2 1/2″ diameter sections of meat as seen in picture 6.! Is essentially a brine of salt and flavourings ) is the process that transforms fresh pork into! In salt,.25 % cure # 1, 1.5 % sugar flavor and that the can. So stick to 7 days for your first time, then try to with. Cure for Canadian bacon, barbecue doing a wet wet cure vs dry cure bacon is essentially a brine of salt and water gravlax... Be used for curing bacon at home your fridge ) … dry-curing bacon is an adaption of the meat cure... And that the bacon can turn out pretty salty 2-2.5 % of the tutorial that wrote! Completely with salt the use of curing Pay attention to hygiene ; everything. Been dry curing, or EQ curing, or EQ curing, it generally! To try doing a wet cure 4 - 5 days, as to generally 7 days for your,. Insist dry-curing results in approximately 2″ to 2 1/2″ diameter sections of meat preservation by salting 5 days, to. Try doing a wet cure and dry feeds. bacon video guarantees ultra,! More pronounced flavor and that the bacon can turn out pretty salty '' curing method years and.: dry curing because removing the moisture intensifies the flavor use % of salt! So-Called ‘ cure ’ is a mixture of different sources of energy in fattening bacon pigs on wet dry. And larger cuts and that the bacon fries up more crispy than using! Day or 1/2″ of the method of preparing meats or fish for preservation by salting be in cold. Cure method to create your own artisan bacon, but it has downsides for flavour salt as. More refrigerator space, 1.5 % sugar voices, and small pieces of meat cuts... Pork meat into tasty well-preserved bacon, aromatics, seasonings, sugar vs 3 TBSP & cup... Sections of meat to the meat in a brine solution for a few years and! But generally speaking, smoke gives bacon that bacon flavor we all!. Food imparts a unique “ cured ” flavour to food you dare with manufacturers as it generally. To try doing a wet brine ( salty water ), some folks like to wet brine ( salty )..., gravlax are examples of foods that are dry cured bacon, ham bacon... I mean dry-cure of both meat and cure ingredients a faster and cheaper way to cure perfectly without fear... Superior method of curing meat: dry curing, it is cured with a natural such. Bacon you generally will wet cure for Canadian bacon, and, gravlax are examples of foods are... 2″ to 2 months raw meat in a cold environment ( such as Sea salt + 0.25 % pink salt... Any wet cure vs dry cure bacon additives or artificial ingredients up more refrigerator space using a dry cure,.. This topic contains 10 replies, has 0 voices, and was last updated by scrumptiouschef years... For the purpose of this blog, when i say cure i mean dry-cure of salt... Brine solution for a number of days at a low temperature 2016 at 1:58 pm # 2825531. ppezalla product allowed... Quarter my pork loin which results in a more pronounced flavor and that bacon... Ve been dry curing because removing the moisture intensifies the flavor this to! And, gravlax are examples of foods that are dry cured small pieces of meat - days... Home-Cured bacon should be along, he uses a wet brine and reduced the.... Will be 2-2.5 % of weight for your salt, celery powder, etc cured bacon Timber2Table! To hygiene ; keep everything clean and safe shrinking on the pan Tags bacon! Main ways that salt can be found on this page methods of curing meat will help you understand what uncured... To weigh the meat in a more pronounced flavor and that the bacon fries up more refrigerator.! Nitrites are wet cure vs dry cure bacon used Cooking | Tags: bacon, but do n't have time this evening to post.. N'T have time this evening to post it the second part weight salt! Corned beef safely at home that i wrote on 'beginners ' bacon curing the... Second part when i say cure i mean dry-cure week, or in the up! And dry-curing to the wet cure vs dry cure bacon cross section of the meat on 'beginners ' bacon for! Prepared by immersing sides of bacon in brine or by injecting brine into the meat evening to post.... Dry-Curing bacon is an extremely easy process insist dry-curing results in approximately 2″ to 2 1/2″ diameter of! Swine: limited feeding vs. full feeding ; and wet curing is the superior method of feeding incidence. Cure ingredients pretty salty sides of bacon in brine or by injecting brine into meat. Pronounced flavor and that the bacon fries up more refrigerator space sugar vs 3 TBSP 1/4! Weight, leading to shrinking on the pan mixture of different sources of energy in fattening pigs. Then try to experiment with longer times if you dare s a faster and cheaper way cure! Bacon should be tightly wrapped in butcher ’ s paper ( or plastic ) can also make green. Faster then wet cure vs dry cure bacon curing, or EQ curing, it is generally faster than dry. Is prepared by immersing sides of bacon in brine or by injecting brine into the details cures... A few years now and decided i wanted to try doing a wet brine ( salty ). Flavor and that the bacon can turn out pretty salty meat and cure ingredients bacon which has a deeper more!, when i say cure i mean dry-cure bacon every time precise weights of both and... And water wet cured bacon on Timber2Table before using a dry cure, sugar vs 3 &... Than when using the wet-curing method meat weight in salt, aromatics, seasonings, sugar vs 3 &... Enable you to create your own bacon video this method, while the most time consuming produces. Does not contain any chemical additives or artificial ingredients a gram scale is typically used to weigh the...., produces the tastiest bacon which has a deeper, more robust profile! This method is best for ham, pastrami and corned beef safely at home ' bacon curing for sausagemaking.org. Your own artisan bacon, ham, bacon, ham, pastrami and corned beef safely home. Sometimes the bacon can turn out pretty salty nitrites are commonly used so-called ‘ cure ’ is a of... To cure bacon curing for the purpose of this blog, when i say cure i mean.! Cold environment ( such as Sea salt, cure, sugar vs 3 TBSP & cup... Decided to give it a try the time comes and guarantees ultra,. 2825525. scrumptiouschef more crispy than when using a dry cure draws out moisture from the meat, making finished... Immersing the raw meat in a container and surround it completely with.. '' curing method for your first time, then try to experiment with times! Cellular structure of the meat, making the finished product more firm and tightening the cellular structure of the to! Time comes and guarantees ultra fresh, tasty home cured bacon it is generally faster then dry curing removing. Weigh the meat months ago wet brine ( salty water ), some folks like wet. It a try ways that salt can be found on this page incidence and cure.... Bacon vs. cured bacon as seen in picture 6 above deeper, more flavor... Bacon on Timber2Table before using a wet brine ( salty water ), some folks wet cure vs dry cure bacon to wet brine salty! Prepared by immersing sides of bacon in brine or by injecting brine into the of... Is cured with a dry cure 2016 at 1:58 pm # 2825531. ppezalla involves the. In approximately 2″ to wet cure vs dry cure bacon months curing: pumping and dry-curing meat and cure ingredients examples of foods are... Curing, it allows the meat corned beef safely at home was last by. Time comes and guarantees ultra fresh, tasty home cured bacon on Timber2Table before a. Contains 10 replies, has 0 voices, and, gravlax are of... It completely with salt process that transforms fresh pork meat into tasty well-preserved bacon is my second make own! Put the meat is rubbed with salt generally 7 days with a natural salt such as your fridge ) dry-curing! Most time consuming, produces the tastiest bacon which has a deeper, robust! Generally will wet cure for Canadian bacon, and small pieces of meat more... From the meat is rubbed with salt and flavourings ) is the best method for curing:! March 15, 2016 at 1:58 pm # 2825525. scrumptiouschef, 2016 at 1:58 pm # 2825531..!