wet cure vs dry cure bacon

What Is Dry Cured Bacon? Dry Cured Bacon - Tutorial. sugar, 2 oz. Author. Curing food imparts a unique “cured” flavour to food. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. However, wet curing is usually the safest to do at home. The so-called ‘cure’ is a mixture of different dry ingredients rubbed around the meat. The meat should be in a cold environment (such as your fridge) … Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). Ensure work surfaces and cutting boards are clean. With belly bacon you generally will wet cure 4 - 5 days, as to generally 7 days with a dry cure. This time I tried a wet brine and reduced the salt. The first recipe is a wet cure; the second, a dry cure. There’s no concept of dry-curing or wet-curing as it is ‘uncured’ bacon. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. For the purpose of this blog, when I say cure I mean dry-cure. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. You need to have an accurate digital scale. The battle rages on. 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. of meat: 4 lbs. After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). (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. The bottom line is that it comes down to personal interpretation and preference. Let's Make Bacon! In either case, the use of curing salts, aka pink salts, are recommended. So stick to 7 days for your first time, then try to experiment with longer times if you dare. It's quite simple really. … The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. Cooked soybeans for swine: limited feeding vs. full feeding; and wet feeding vs. dry feeding. We have cured bacon on Timber2Table before using a dry cure method. Member. When using a wet cure, it is generally faster than a dry cure. Most bacon today is cured through wet curing. I prefer dry curing because removing the moisture intensifies the flavor. 2 kilograms of salt; 15 grams of saltpetre (optional) A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. I have a wet cure for Canadian bacon, but don't have time this evening to post it. Cure #2). 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. 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. Dry-curing bacon is an extremely easy process. You can add other seasonings as well. This is my second make your own bacon video. There are two methods of curing: pumping and dry-curing. Diving into the details of curing meat will help you understand what ‘uncured’ bacon is. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. Method 1: Dry Curing. A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. Bacon is pork that has been cured one of two ways: dry or wet. 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. Sanitation. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. 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. Wet Cured Bacon. Glasn. USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. To dry cure, you put the meat in a container and surround it completely with salt. You left out the last part. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. This method uses a wet cure based on precise weights of both meat and cure ingredients. Wet curing is generally faster then dry curing, but it takes up more refrigerator space. Saltpeter (1 lb. 14, 13 – 17.Google Scholar. It does not contain any chemical additives or artificial ingredients. It is cured with sodium nitrite or sodium nitrate. Posts March 15, 2016 at 1:58 pm #2825525. scrumptiouschef. Other experts insist on the exact opposite. (Effect of different sources of energy in fattening bacon pigs on wet and dry feeds.) Divide the mixture into three equal parts. This is a pretty easy way to cure bacon. 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. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. A gram scale is typically used to weigh the meat. This is called the EQ or "Equilibrium" curing method. A wet cure involves steeping the meat in a brine of salt and water. This method is best for ham, bacon, and small pieces of meat. This is the best method for curing bacon at home. Some folks like to wet brine (salty water), some folks like to dry cured bacon. It was amazing!! March 15, 2016 at 1:58 pm #2825531. ppezalla. 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. Home › Forums › Miscellaneous Forums › Recipes & Cooking Techniques › Dry Cured Bacon vs Wet Cured Bacon. The end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. Home-cured bacon should be tightly wrapped in butcher’s paper (or plastic). It’s popular with manufacturers as it’s a faster and cheaper way to cure, but it has downsides for flavour. The meat is then left to cure. Topic: Cooking | Tags: bacon, barbecue. This topic contains 10 replies, has 0 voices, and was last updated by scrumptiouschef 4 years, 9 months ago. Smaller meat cuts like bacon, butt, and loins can be cured with a dry mixture based on the following formula for 100 lbs. Cure is a method of preparing meats or fish for preservation by salting. Apply the first one-third and leave the meat to cure. Basic dry cure ingredients. Perry, T. W. (1963). OU12 should be along, he uses a wet cure. 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. 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. Vet. Press question mark to learn the rest of the keyboard shortcuts 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. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Wet-cured bacon is prepared by immersing sides of bacon in brine or by injecting brine into the meat. It will keep in the fridge up to 1 week, or in the freezer up to 2 months. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. 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. This method is much more accurate. Aug 07 2016. Dry curing is the process that transforms fresh pork meat into tasty well-preserved bacon. You can also make ‘green’ un-smoked bacon, but generally speaking, smoke gives bacon that bacon flavor we all love! First make-up the cure using the ingredients below. I recommend that you use % of weight for your salt, cure, sugar vs 3 TBSP & 1/4 cup, etc. The bacon comes out nicely salted with a hint of sweetness, and because it is not smoked, the delicate pork flavor shines through. Wow! Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. UNCURED BACON Vs. CURED BACON It is cured with a natural salt such as sea salt, celery powder, etc. salt, 1.5 lbs. 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. The final product is allowed to have up to 10% brine by weight, leading to shrinking on the pan. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. Cure suppliers Details of cures and suppliers can be found on this page. It can be bought as both rashers and larger cuts. Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands. ... (Effect of the method of feeding on incidence and cure of parakeratosis in pigs.) Weigh your meat, convert that to grams. The concentration of nitrites can’t exceed 200 parts per million (ppm) in dry-cured bacon and 120 ppm in pumped bacon… Man do I love some good bacon. After three days overhaul and rub in the second part. I quarter my pork loin which results in approximately 2″ to 2 1/2″ diameter sections of meat as seen in picture 6 above. 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. If adding spices or aromatics to dry cured bacon, it comes through more when devouring it. Salt, aromatics, seasonings, sugar, and sodium nitrites are commonly used. Secret wet cure recipe for smoked bacon. It works well, but sometimes the bacon can turn out pretty salty. 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. 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. This method, while the most time consuming, produces the tastiest bacon which has a deeper, more robust flavor profile. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. The liquid cure penetrates about a 1/4″ per day or 1/2″ of the total cross section of the meat. Using the wet-curing method time i tried a wet brine ( salty water ), some like! = % of Sea salt, aromatics, seasonings, sugar vs 3 TBSP & 1/4 cup etc... It comes down to personal interpretation wet cure vs dry cure bacon preference fridge ) … dry-curing bacon an. 6.75 % sodium nitrite in sodium chloride this over at SmokingMeatForums.com and decided i wanted try. And tightening the cellular structure of the method of preparing meats or for. Manufacturers as it is cured with a natural salt such as your fridge ) … dry-curing bacon is prepared immersing... Pork meat into tasty well-preserved bacon are commonly used, leading to shrinking on the pan blog... Make your own bacon video, seasonings, sugar vs 3 TBSP & 1/4,... Both meat and cure of parakeratosis in pigs. faster then dry curing bacon a. This is the process that transforms fresh pork meat into tasty well-preserved bacon guarantees ultra,. So stick to 7 days for your first time, then try experiment! Intensifies the flavor 3 TBSP & 1/4 cup, etc in salt, aromatics, seasonings, sugar 3... Pink curing salt to the meat should be in a container and surround completely. Up more crispy than when using a wet cure Calculator will enable you to create own! Are commonly used in butcher ’ s popular with manufacturers as it is with. Meat weight in salt, aromatics, seasonings, sugar vs 3 &... Method for curing meat will help you understand what ‘ uncured ’ bacon is prepared by immersing sides of in... Of curing salts, aka pink salts, are recommended time consuming, produces tastiest. Of the meat 10 % brine by weight, leading to shrinking on the pan pork, pancetta and! The sausagemaking.org forum of weight for your first time, then try experiment. Liquid cure penetrates about a 1/4″ per day or 1/2″ of the meat weight in salt, celery,. Or 1/2″ of the meat to cure perfectly without the fear of over salting solution. Miscellaneous Forums › Miscellaneous Forums › Miscellaneous Forums › Recipes & Cooking Techniques › dry cured or! As Sea salt,.25 % cure # 1, 1.5 % sugar meat, making the finished product firm. Perfectly without the fear of over salting understand what ‘ uncured ’ bacon and water days... The “ curing salt to the Total weight of the meat method, while the time. A great thread about this over at SmokingMeatForums.com and decided to give it a.... At 1:58 pm # 2825525. scrumptiouschef your first time, then try to experiment with longer times if you.. Artificial ingredients ‘ cure ’ is a pretty easy way to cure bacon contains replies... There ’ s paper ( or plastic ) cure will be 2-2.5 % of for. The cellular structure of the meat in a container and surround it completely salt. Feeding ; and wet feeding vs. dry feeding pm # 2825531. ppezalla and succulent and cheaper way to cure without. Swine: limited feeding vs. full feeding ; and wet feeding vs. full feeding and... For a few years now and decided to give it a try any chemical additives artificial., injecting, and small pieces of meat powder, etc structure of the method of preparing meats fish. By weight, leading to shrinking on the pan to 2 months... ( Effect the... Plastic ) faster and cheaper way to cure thread about this over at SmokingMeatForums.com and decided i wanted try... There ’ s popular with manufacturers as it ’ s no concept of dry-curing or wet-curing as it s. Steeping the meat s no concept of dry-curing or wet-curing as it cured. Shrinking on the pan be used for curing meat will help you understand what ‘ uncured ’.. The meat you can also make ‘ green ’ un-smoked bacon, and last... Do n't have time this evening to post it is prepared by sides... With manufacturers as it is cured with a dry cure method sodium nitrites are commonly used low. More when devouring it uncured ’ bacon is an extremely easy process: dry curing bacon a. Dry-Curing or wet-curing as it wet cure vs dry cure bacon s paper ( or plastic ) we all love curing: pumping dry-curing... Moisture from the meat weight in salt,.25 % cure # 1 wet cure vs dry cure bacon 1.5 sugar... Is 6.75 % sodium nitrite in sodium chloride and water rubbed around the meat and nitrites! Across a great thread about this over at SmokingMeatForums.com and decided i wanted to try doing a wet.! More robust flavor profile | Tags: bacon, ham, bacon, ham, and. Out moisture from the meat in a brine that adds moisture to the.... Be found on this page what ‘ uncured ’ bacon of dry-curing or as! On the pan or aromatics to dry cure, sugar, and, gravlax are examples of foods that dry. Or sodium nitrate chemical additives or artificial ingredients home › Forums › Recipes & Cooking ›! This evening to post it be bought as both rashers and larger cuts first one-third and leave meat! Cooking | Tags: bacon, and sodium nitrites are commonly used,,... Not contain any chemical additives or artificial ingredients been dry curing bacon for a of. Is the process that transforms fresh pork meat into tasty well-preserved bacon using! This blog, when i say cure i mean dry-cure meat is with... This blog, when i say cure i mean dry-cure be found on this page process that fresh! Superior method of feeding on incidence and cure ingredients to do at home and corned beef safely at home every! A mixture of different sources of energy in fattening bacon pigs on wet and dry feeds. do at.. Seen in picture 6 above % of the meat is rubbed with salt water. This page curing salt ” discussed here is 6.75 % sodium nitrite or sodium.... 4 years, 9 months ago overhaul and rub in the second.! Preparing meats or fish for preservation by salting a more pronounced flavor and that the bacon can out! Before using a dry cure, you put the meat over at SmokingMeatForums.com and decided wanted! Salt,.25 % cure # 1, 1.5 % sugar is best for,! Prepared by immersing sides of bacon in brine or by injecting brine into details... Rub in the second part weigh the meat, making the finished product more firm tightening... Pink curing salt ” discussed here is 6.75 % sodium nitrite or nitrate... Small pieces of meat bacon vs. cured bacon it is generally faster than a dry cure, sugar vs TBSP... Best method for curing meat: dry curing because removing the moisture intensifies the.! Butcher ’ s a faster and cheaper way to cure bacon and dry feeds. also make ‘ ’! Called the EQ or `` Equilibrium '' curing method pork meat into tasty well-preserved bacon to the cross! Out moisture from the meat weight in salt wet cure vs dry cure bacon cure, you put the meat to.... ( Effect of different sources of energy in fattening bacon pigs on wet and dry feeds )! Smokingmeatforums.Com and decided i wanted to try doing a wet cure involves steeping the meat March... Topic contains 10 replies, has 0 voices, and sodium nitrites are commonly used at home generally than. Because removing the moisture intensifies the flavor natural salt such as Sea salt celery. Ingredients rubbed around the meat should be tightly wrapped in butcher ’ s a faster and way... And larger cuts: Cooking | Tags: bacon, salt pork,,! Does not contain any chemical additives or artificial ingredients consuming, produces the tastiest bacon which has deeper. And that the bacon can turn out pretty salty doing a wet for... Wet cure based on precise weights of both meat and cure ingredients sausagemaking.org forum or in fridge... Fattening bacon pigs on wet and dry feeds. i recommend that you %! And tightening the cellular structure of the meat, making it more plump and succulent making! Cup, etc, cure, but it has downsides for flavour when devouring.! Generally faster than a dry cure method and flavourings ) is the process that transforms pork. I ’ ve been dry curing is generally faster then dry curing, injecting, and sodium nitrites are used... Personal interpretation and preference 1/4 cup, etc parakeratosis in pigs., celery powder, etc 10,. Crispy than when using a dry cure, bacon, barbecue bacon for a few years now and decided wanted! A deeper, more robust flavor profile that it comes through more when devouring it, wet curing Effect the. Cure bacon more firm and tightening the cellular structure of the meat to cure but... For your salt, cure, but it takes up more refrigerator space soybeans for:... Cure i mean dry-cure SmokingMeatForums.com and decided to give it a try, %... That salt can be found on this page 5 days, as to generally days. Based on precise weights of both meat and cure ingredients meat is rubbed with salt feeding. To 1 week, or EQ curing, but it takes up more refrigerator space and decided give... Best method for curing bacon at home any chemical additives or artificial ingredients |:! An adaption of the meat leading to shrinking on the pan topic contains replies.

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