Smokin-It User Forum!
Recipes => Bacon! => Topic started by: Roostershooter on April 11, 2018, 05:24:46 PM
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I am in the process of doing a dry brine on a 4.7 pound belly, my first bacon. The recipe called for 2 ts of pink cure salt for 5 pounds. I ended up putting in about 1 3/4 ts in the cure. I have read that typically only 1 ts is needed for 5 pounds of meat but have seen recipes with more. Does anyone see a problem using the amount of pink salt for this bacon.
5lb belly
1/4 cup kosher salt
2ts pink salt
1/4 cup brown sugar
1/4 cup honey
2TB red pepper flakes
2TB paprika
1ts cumin
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2 tsp seems like a lot.
I use an online calculator, http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/ (http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/) for bacon. Takes the guess work out.
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The recipe Basic Dry Cure is listed in this post: http://smokinitforums.com/index.php?topic=1797.0
By using premixed Dry cure you salt, sugar and curing salt levels are set. You just apply a reasonable amount to the meat and shake off the excess. That link I gave you is pretty full of pictures to give you a good idea of how much cure you need on the meat. Lots of folks do the math and EQ cure but I don't find a need to, I get good results like this.
You don't need to overthink bacon production, for generations cure was rubbed in by the handful and the meat left to cure on a bench in the shed during cool weather.
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Thanks Brian. Sounds like simple way to approach bacon and just add in preferred seasonings. I will try this next bacon.
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Your we;come, I am not on here as much anymore but try to give some decent advise when I am. Just remember it takes far less Cure mix than you think. I use about 1/3 of a cup per side of a whole belly. every time I shos someone new they say "that's all?"
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I just hope that this first bacon is not over done with the pink salt.
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if it is it is not an amount that you will physically react to.
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I have no idea so I guess i will find out when i eat it!!
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I agree with Brian. You should be fine. Let us know how the flavor profile works out. I am interested in seeing what you think.
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Rooster, the amount of pink salt varies widely across the so-called authorities. Below are what I have compiled from reputable sources:
1 tsp (5.67 grams) per 5 pounds of meat is what Martin (DiggingDogFarm) says (maybe this is for an equilibrium brine rather than a dry brine?), but when I have looked up other actual recipes, it is usually more like these amounts:
2 teaspoons for 5 pounds of belly: Michael Ruhlman, Steve Raichlen, Michael Symon
1/2 teaspoon per 1 pound of belly: amazingribs.com (so a 5 pound belly would be 2-1/2 teaspoons)
2 teaspoons for 2-1/2 to 3 pounds of belly: Traeger Grills recipe (a whopping 4+ teaspoons per 5 pound belly)
So you can see it varies a lot. I have also read that the MAXIMUM is 1 tsp per pound, but you would never want to use that much.
You are fine. I use 2 teaspoons per 5 pound belly.
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Ok, good to know. The numbers do vary quite a bit. I think I am using the Symon recipe. I have a few more days in the fridge before I smoke the belly but will report back with pictures and a review of how this turned out. It looks great!
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Ok, good to know. The numbers do vary quite a bit. I think I am using the Symon recipe. I have a few more days in the fridge before I smoke the belly but will report back with pictures and a review of how this turned out. It looks great!
If you are using my cure recipe, you are using the Symon/Raichlen/Ruhlman proportions. I based it off of those. 3 people I trust when it comes to pork and charcuterie. 2 teaspoons per 5 pounds. It's also kind of in the middle of the range, so I feel pretty comfortable with this.
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The bacon is done and I could not be happier with the end result. Great flavor and taste. Not too salty, the right amount of smoke. I used 4 ounces of sugar maple to do the smoking. I dont think i would change a thing on this recipe.
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Looks great to me! Glad it worked out for you.
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Fine-looking bacon!
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Looks really tasty. I am thinking that is a single serving???? :o