for (var i = 1; i <= 2;i ++) { rounddp(amount * 1000,2) + " g or " + Whole pork bellies typically weigh between 10 and 12 pounds, but if you are experimenting with cure recipes, ask for a smaller cut in case you end up not liking your concoction. But you can study at your own pace with lifetime access- it's packed with content both theory and process I've learned over 15+ years of doing this. 1/2 cup dark brown sugar If you’re looking to cure your own meats using pink curing salt, or Prague powder, Anthony’s Goods carries a 2lb bag of Pink Curing Salt #1 that is verified gluten-free and batch tested for perfection. It is 93.75 percent table salt and 6.25 percent sodium nitrite. On your equilibrium calculator, the option on the meat weight is in either pounds or kilo grams, I believe that’s a typo. Why is this? function rounddp(x,digits) { From there, put your meat in the refrigerator and let the curing process take place. Loins and bacon. http://barbecuebible.com/recipe/8-steps-making-bacon-home/, http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html, http://meatsafety.org/ht/d/sp/i/26023/pid/26023, http://healthyeating.sfgate.com/harmful-effect-sodium-nitrite-food-11184.html, http://www.splendidtable.org/recipes/curing-your-own-bacon, http://www.foodnetwork.com/recipes/homemade-bacon.html, http://essentialstuff.org/index.php/2012/06/09/Cat/curing-meats-at-home/comment-page-1/, http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index, consider supporting our work with a contribution to wikiHow. Don’t get me wrong, I still love the traditional ‘by the eye’ salting, that a master salter is respected for in Italy (Like the Parma Ham Salt Masters). One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. References. The discarded skin can be cooked on its own, either by grilling or deep-frying. Be aware, though, that such alternatives do contain sodium. I've made an online video course on 'whole muscle meat curing', it's rather rich in detail. By using our site, you agree to our. I thought I was the only one as obsessed with Dry Cured Meats and the process of. Use Prague Powder #1 for short cures (a week or less), such as bacon or sausage, and Prague Powder #2 for longer cures, like ham or hard salami. Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. I think the confusion comes from the directions on a lot of pink curing salt, which talks about it in commercial quantities and apply to commercial methods. Check out a little video I did and more info on the course page, You really need accurate digital scales with equilibrium curing, the whole point is consistent salt flavor and also consistent meat curing results. Pink curing salt means “sodium nitrite,” not Himalayan pink salt. Method Pink Curing Salt Once home, place the pork belly in a sealable container to keep your fridge clean and prevent cross-contamination with other items. Hank @ Honest Food gives an indication https://honest-food.net/duck-or-goose-jerky/ The owner of an 85,000 a year Parma Ham factory (mid-sized out of 150 producers around Parma) I visited, said 2-3% of his hams are waste every year. I don’t use tender quick, because I don’t know how much sugar is in it exactly. "I used this information to cure bacon for the first time. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. I want to summarize the equilibrium curing and equilibrium brining process if your new to these terms. there is a wet brining and a dry curing amount on this calculator, you must have had wet brining selected since the water added dilutes the cure slightly. // curing Thanks! docalc(); pork belly). But many use weighed amounts of salt over the whole pork leg anyway. Hey I’m really glad I found your site. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. Tom. This way you will never have bacon that’s too salty, Pink Curing Salt No.1 (Under 30 Days Curing), Pink Curing Salt No. You don’t have to use it, but your bacon will turn … And that what the goal. Have you checked out the booklet and course? So if you’re in a rush or don’t feel like committing to a traditional charcuterie project, then this method is your new best friend. Going to use metric system since it’s easier 1 gram (1,000gram=1kg) = 1 milliliter (1,000ml=1 Liter), ie. Nice one, sounds like fun and some progress into this craft! I’ve been chasing that smell throughout Canada the last 40 years with little but fantastic success when found. 1.5 teaspoons pink salt (cure also known as Prague Powder or Instacure #1, available at most butcher shops) 1/2 cup kosher salt. You can Wet Equilibrium Brine any of the Above Methods as well. if (unit === "lb") weight = weight / poundsPerKg; Curing is part art and part science. Thank you, Hey Kenneth, This is probably too much for an average pork belly, but you can store any of the leftover curing mixture in an airtight jar or zip-top bag. There is quite a difference in cure and salt amounts, All tip submissions are carefully reviewed before being published. Just to clarify. var weight = document.getElementById('calcweight').value; Cheers 2 (, Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2. of salt/4 ½ gallon of water = 66 degrees brine. I always find dry curing will create more depth of flavor, especially with the spices and flavors you use. Curing salts cannot be substituted for regular salt in other food recipes. var mlpergallon = 3785.41; % of people told us that this article helped them. I make it in 1 lb batches. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. Include your email address to get a message when this question is answered. I am more into my biltong nowadays So general and broad I cant really provide detail Brian. Here is some more info I wrote on curing salt 🙂, Hi, newbie here, In the calculator section under the pink salt calculation there’s the sea salt calculation, I know this is a dumb question but is the sea salt calculation the suggested amount of salt to use along with the pink salt? Incredible! Once you've covered the bacon, put it in a sealable plastic container and set it in the fridge for 5 days to cure. These two require a bit of planning ahead, so here’s what you should consider. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. Calculations // If brining, add the weight of the water The meat is then left to cure. As you can tell from the dosage of both types of curing salt a little amount is very effective. In hindsight, that much was probably overkill but Brian said I should add more cure. wikiHow's. But we think this history is pretty interesting.Curing meat is a technique steeped in history. Turned out great!". (Tool & Calculator), 5.67 grams of pink curing salt for 5 pounds of pork belly, Whole Muscle Charcuterie Online Meat Curing Course - Click Here, http://www.britishbutcher.co.uk/Page-114-Curing.html, http://ruhlman.com/2016/04/11/bacon-time/, https://honest-food.net/duck-or-goose-jerky/, guide to equilibrium curing here is a write up, Under 30 Dry Cure – Pink Curing Salt No. Nowadays it is almost impossible to obtain pure nitrates/nitrites and premixed nitrite cures (Cure 1, Cure 2) are offered instead. It is perfect for both curing and preserving sausage, white fish, all kinds of bacon, salami, and much more. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! } You would dissolve it all and have brine which can be varied to ‘choose’ you level of saltiness or sweetness! 8 lbs. The shimmering translucence and satin texture of Spanish lomo (cured pork loin) and bresaola and bündnerfleisch (respectively, Italian and Swiss air-dried beef). 23 Videos, docs and spreadsheets - The platform podia is ad-free and has an instant messaging service built-in, I'm here for you 1-on-1 as well. I’m still new to doing my own charcuterie but my old soul grew up in butcher shops filled with the smell of smoke and meat. now the answer is correct for .25% but the 2.5% is not, somewhat confusing if a person was not paying close attention they would put way to much cure. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. So much to read here, I appreciate it. Feedback for the course has been overwhelmingly positive - I think it's the most comprehensive whole muscle meat curing charcuterie course on the internet! This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. % For the best texture and taste, insist on meat that is organic and/or free of artificial hormones. Even this basic recipe can be altered to suit your tastes by exploring the effects of different types of sugar, salt, and pepper. How Much Curing Salt Per Pound or Kilogram of Meat? Thanks for your kind words. Also bundled with this online course, a 40-page booklet on the theory, equipment & process of cold smoking all sorts of food (this ties in with meat curing as well). Dry Curing. 1 = 22.5 grams of pink curing salt, So for % of spices or sugar, you add this on top the above, say plus 1% sugar, 0.01 x 9,000 = 90 gram of sugar. Mix everything together and then rub your cure onto the outside of the bacon. Meat Curing Calculator Tool If you want to control the level of saltiness then this method will achieve this. in your bacon! // salt is always 2.5g per kg Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. This time I tried a wet brine and reduced the salt. Hi Tom; A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. It is used at a … const poundsPerKg = 2.2046226218; After 7 days, inspect your bacon. Always follow proven jerky recipes is how I roll. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. You will then add 0.25% of the meat weight of Pink Curing salt No. Equilibrium Wet Brining Guys I know make wet brines from tender quick, for wet brining bacon for instance. The rich hammy flavor of bacon, prosciutto, and jamon serrano.The complex umami flavors, not to mention the remarkable shelf life of … We use cookies to make wikiHow great. In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. of salt/5 ½ gallon of water = 57 degrees brine. We cannot recommend Morton Tender Quick for use with pork belly or bacon. Thanks, appreciated, I am beavering away and getting it complete! 2. It your call, if I do you pink curing salt, the maximum I put in is 0.25% for a dry-cured meat project. The following recipe is enough cure for 5-6 pounds, if you buy a whole pork belly, just separate it into two, more or less equal, pieces. // convert weight to kg rounddp(weight * 0.4,3) + " litres or " + This curing salt will be mixed with regular kosher salt or sea salt to make up the whole amount of the cure. For a meatier bacon, ask for meat that covered the hog's spare ribs. I will put in the fridge overnight. If brining, it’s a base of 40% water ratio to the weight ie. Hope this helps Now add a generous amount of cure to the flesh side which is facing up. } By signing up you are agreeing to receive emails according to our privacy policy. ie. To do this, combine the weight of the meat and the weight of the water, then add 2% of that weight in salt, and 0.25% pink salt, in addition to aromatics. Specifically a level teaspoon is meant to be =4.2g. Refrigerate bacon … Picture the incarnadine color of corned beef and pastrami. Jerky is different to Dry Curing Meat for long periods of time. So I created this tool/calculator to easily work out the amounts for you (well it was my awesome brother coding Mathematician Mike D). document.getElementById('calcout' + i).innerHTML = (here is a link to a few). 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly, I would highly recommend that you get a precision’s digital scales to do this method. Easy and great results. I've been curing bacon for a couple months, while some bellies have come out ok, Overall, it's been very, very salty. For a quicker chill, set the container inside the fridge wherever it is coldest. Tom, I’m wanting to do a 130 lb pig but I want to cur a whole pig how much curing salt do I use. Hi Donna, I don’t work with cups since its inaccurate vs weight – for meat curing (dry cured salami etc) not fresh sausage it makes is more accurate and more consistent. Pat the bacon dry with a clean towel and set … Cure No. document.getElementById('calcoutwater').innerHTML = After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. Best for hams and shoulders. rounddp(amount * poundsPerKg * 16,3) + " oz"; 8 lbs. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. It’s hard to find true old school dry sausage or salami or meats in general made the way it was back then. It summarizes dozens of my blog posts but also adds the latest from product reviews and new designs I’ve seen. If you are chilling multiple bellies, set each one in its own container rather than stacking the meat directly on top of each other. 5 kilograms (5,000g) of pork belly for bacon in a wet brine, Pork Belly 5kg + Water 4L /4kg = 9kg or 9,000g, If I wanted to use a 2.5% total salt level for flavor (a bit salty for most people), 2.25% sea salt x 9,000 = 202.5g of salt for the brine, 0.25% Pink Curing Salt No. var type = document.querySelector('input[name="calctype"]:checked').value; Turn the bacon over every day in the liquid that will accumulate in the dish. SaveIf you only care about how to use curing salts feel free to skip ahead. This method is much slower than pumping, so it’s rarely used nowadays. The dry cure I used called for: ¼ cup kosher salt; 2 tablespoons of freshly cracked black pepper; 2 teaspoons of pink curing salt (Prague powder) ½ cup of brown sugar; Mix all the ingredients in a bowl with your fingers. % Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. Cheers The other benefit is that is doesn’t matter if you leave the pork belly in for 1 week or 2. Mix together until dissolved. 1. The amount of pink curing salt for the amounts of meat that you are curing is a ratio that should always be the same, but there are some calculations needed. US often uses imperial – pounds/oz, euro and other parts use metric – kgs/grams. Sea Salt At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. Will let you know how the pinnekjott goes 6/7weeks [1] X Research source Specify that you want a raw pork belly that hasn't already been cured or sliced. There are 13 references cited in this article, which can be found at the bottom of the page. var unit = document.querySelector('input[name="calcunit"]:checked').value; } Thanks again, Goose. I'm using the dry cure recipe found in the book, "Bacon 24/ Seven," for a 5lb belly:-2 cups kosher salt-1 cup brown sugar -1 teaspoon pink salt - 1 tablespoon pepper I most recently reduced the salt to 1.5 cups How Much Curing Salt Per Pound of Meat? Both the sodium nitrite and juniper berries can be omitted if desired. Now I have a very useful ‘book’ I’, finishing off all about building a meat curing chamber and cold smoking. Thanks you, great site very informative. I added a 1/2 to 1 inch layer on top. wikiHow is where trusted research and expert knowledge come together. I already make my own bacon and sausages and I’m hoping to expand my horizons. 1. I’ve made it much clearer and corrected it thanks for that, This is a nice find, I’m attempting pinnekjott (Norwegian cured breast/ribs of lamb or mutton). For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. Always motivating to get such top notch replies about the content. He has Mangalitsa pigs under his wing along with much more. A ratio of 0.25% pink curing salt to the total weight of the meat & the water (1 kilogram = 1 Liter, easier with the metric system to do this). Shouldn’t it be pounds and grams? Again thank you. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); From using a lot of different types of curing salt. Once a pork belly is cured, it can be sliced up as is for immediate cooking, or it can be smoked whole for added flavor. I am trying to make Canadian Bacon. The USDA recommends using one ounce of curing salt per quart of water. https://coombesheadfarm.co.uk If your meat is particularly thick, or you wish to have as much cured flavor as possible, leave the pork belly to cure for 7 days to ensure that the cure makes its way to the middle of the meat, thus extending its shelf life. 1 In terms of taste, you will want to get the right amount of … The salt, sugar and seasonings make up the bacon cure. So when you are saying, making some dry-cured equilibrium curing style bacon, you will have a base salt amount of say 1.5% – 2.5% of kosher salt or sea salt. The seasonings can be anything, in this recipe I use chili and garlic. } else { This calculation can be done manually, and I used to do it that way for many years. So regardless of whether you’re cured meat will be consumed in under 30 days for Pink Curing Salt No. Great article. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. How do I calculate the amount of Prague powder #1? If you are cooking it or smoking it until it is cooked that is very different to dry curing! Learn more... Curing bacon yourself might seem like a lot of labor when you can just go to the supermarket and pick up a package that is ready to cook as is. Getting accurate salt and pink curing salt is a must for meat curing at home or anywhere. There are a whole bunch of methods that people use and you read about. They use 50 grams of tendequick per 1 Liter of water. function docalc() { I have started making my own beef jerky and don’t want to give my friends botulism or cancer. window.onload = function() { Tom. Bacon slabs cured with nitrites will last 4 to 6 weeks in the refrigerator and 3 months in the freezer. Water. It’s up to you, for simple dry-cured meat 2.25% is a very common sea salt level (pink salt in addition to this, so it ends up being 2.5% TOTAL SALT. But how many people use accurate level teaspoons, since teaspoon vary a lot also. I can’t find curing salt, so I purchased Prague powder. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. 2 (Over 30 Days Curing). Pink salt, also known as curing salt No. Keep the refrigerator's temperature at 40 degrees Fahrenheit and let the pork belly sit until its core temperature drops to 42 degrees, which will help kill bacteria. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. To further reduce the chance of cross-contamination, set it in the meat compartment, away from other products. Then I've got special recipes (like my secret juniper & garlic bacon recipe) and an easy auto calc spreadsheet with all the recipes provided. The beef weighs 1 lb and the marinating liquid is about a cup. var amount = pct * weight / 100; // kg var pct = document.getElementById('calcin' + i).value; For starters, this salt-free bacon is quick — it only takes a little over an hour to make which is way less time than a real curing process for traditional bacon. Also known as Insta Cure, DQ Pink Curing Salt, and Sel Rose, Prague Powder is a key ingredient in most cured meats. But if you want a more consistent outcome at home the below should help. After the application, place meat into a plastic food storage bag and tightly seal. It says .25% but i used your calculator and it does .35% fir some reason, is that an unsafe amount since i already have it curing? My first use of Saltpetre, so the calculator was a great help. By using this service, some information may be shared with YouTube. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. I checked, sea salt is sea salt not including pink curing salt! Thanks again for the site. lb Thanks to all authors for creating a page that has been read 62,117 times. 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. From doing courses, trial & error and reading extensively – finally, I thought it was time to share my passion online. var errorMsg = null; The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. Just like when we made belly bacon, we need pink curing salt and a way to smoke the pork. Previous cures have been short ones, but pretty good. 8 lbs. // and add the weight of the water Drop in the pork belly and make sure it stays submerged. I use a 1:1 ratio of salt … Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Spread a 1/2 inch layer of cure in the bottom of your container and place the skin side on top of the cure. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. } 🙂 Later 2020, don’t want to rush it – want an epic guide! There are two types. } rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; How long should I be able to keep the jerky in refrigerated? Salt My sausage recipe calls for 1/4 cup of curing salt. 5-pound slab of pork belly for bacon 1.134g per pound of meat 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly I would highly recommend that you get a precision’s digital scales to do this method. "; It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… All the best, Tom. Any honey will do, but chestnut honey works particularly well here. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt. This article has been viewed 62,117 times. Pink curing salt if (type === "brining") { document.getElementById('calcwaterrow').style.display = ''; When you have an accuracy of 0.1 or 0.01, you can finally work out exactly the amount of saltiness you want in your cured meats. on how much curing salt per pond of meat it says to use .25% down on the chart it shows 2.5%. weight = weight * 1.4; Most recipes will specify how much curing salt is needed to cure the piece of meat you are working with. European regulations permit 150 parts per million (ppm) of sodium nitrite to be added to ground meat. Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily. Pink salt is a special curing salt that includes sodium nitrite. kg You can also use celery powder as a curing agent. August 26, 2014. But this is a guide to equilibrium curing here is a write up about it, hope this helps. This is my second make your own bacon video. Just note, it is not a tenderizer, the name is confusing – it is a curing salt which serves as a preserver. of salt/5 gallons of water = 61 degrees brine. document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! If you’re looking for a guide on building a DIY curing chamber for dry-cured meat or you are interested in a charcuterie course – check out more info on this page. Dry Cure for Bacon. Equilibrium Dry Curing Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different volumes. However, you can make a stronger brine if you like your meat very salty. When used, the recommended amount is a ratio of 4 oz for each 100 lb (1 kg for each 400 kg) of meat or 0.25% of the total weight of the meat. And watch videos demonstrating recipe prep and cooking techniques. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. if (isNaN(weight)) { Home cured bacon begins with the making of the cure. For a fattier bacon, ask for meat that came from the hog's belly and/or chest. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. } else { Always keep meat refrigerated (36° to 40°F) while curing. Or over 30 days for Pink Curing Salt No. Bacon slabs cured without nitrites will last 3 weeks in the refrigerator and 6 months in the freezer. Hi Scott, can really say since Canadian bacon recipes vary and you didn’t put a link to the recipe. After 5 days, rinse off the bacon, wrap it in plastic wrap, and store it in the freezer for several months. Whether it’s bacon or pastrami, this was a game-changer so that’s why I decided to come up with this helpful calculator. Tom sprang to fame with “Pitt Cue” which alas no more. It’s the ratio of 0.25% pink curing salt to the total weight of the meat. document.getElementById('calcwaterrow').style.display = 'none'; Remember to hit all the creases with the cure. Take wikiHow’s Wine Course and drink wine like an expert. It won’t overdo the saltiness! If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! Ingredients for Basic Cure (for 5-lb. 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