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Bacon curing recipes |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Sounds good - thanks!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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basic bacon cure recipe
5.Any desired spices should be mixed with the salt mixture
Mix the salt and pink salt
together well. Rub the salt mixture into, and all over, the meat (all
sides). Next slather the honey, maple syrup or brown sugar (whichever
sugar mixture you're using)
into the meat as well. Put in a zip-lock bag (or large tray) and set in
the fridge for a
week, turning once a day! Here's a picture of what looks to be a single belly cut into thirds. The most I ever did at one time was six full bellys...that was too much to do at one time. Skinning and slicing that much was a pain! Here's my latest batch. I prefer just a very simple cure and smoked
this batch with Peach Wood and finished with just a bit of Cherry Wood.
Dan |
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Bacon has been on my list for far to long. Yours looks great.
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Every time I buy or use bacon I tell myself again that I need to try to make some.
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Hungry
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Oh, you guys just have to do it. Start with one full belly. It will probably be easier to get it with the skin off, but that's up to you and your knife skills. But I'm thinking if your learning something new already, just get skin off the first time. After you get your belly you can follow the simple instructions for curing a pork belly for bacon, here is my recipe. Any questions just ask here and I'm sure one of us will get back to you in a timely manner...it really is worth making your own. Plus, it's pretty easy...it's just takes a bit of time to do the cure. Dan |
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Folks I have to call a large word of caution in the recipes I have seen here! According to the package and everything I have ever read on the subject. For cure #1, 1 teaspoon per 5 lbs of meat! This is really important, 1 tablespoon in 5 lbs of meat is dangerous and possibly deadly!
I cannot stress this enough, this is very dangerous!!! I have seen three posts in this thread listing tablespoons of cure without a reference to meat weight, this is too dangerous to take a chance on someone misunderstanding. |
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Mark R
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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That's a real good point Mark, I didn't catch that when I went through the thread. I'm sure it will get corrected. I fall into the group of using 1 teaspoon per 5lbs of meat, though I usually phrase it 2 teaspoons in 10lbs (because a common belly will weigh 9-12 lbs. Nice catch! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I'll be sure to let Dave know so that he can review the recipe, Mark ~ thanks for pointing it out ~
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Dave, this is where you have to be careful with Kutas. There are numerous glaring errors in his use of cure. It is necessary to calculate the amount of cure for yourself, always. And always list it as amount of cure per pound meat. The recipe you reference is for 45 to 50lbs of bacon but someone starting out could easily misunderstand that and use it for 10lbs of bacon. That would not be a good result.
When I post a cure recipe, I list the cure but not the amount used for that reason. It is consistent in being aa #cure to lbs meat ratio. |
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Mark R
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Here's a couple of very nice recipes:
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Dave the reason your bacon is so salty is that you are using the ingredients for probably 5 slabs of bacon on one slab. All of the amounts are for about 45 to 50lbs of bacon. Luckily you rinsed the stuffing out of it as that is enough cure for 45 to 50 lbs. Yes I make maple cured bacon, I will post my recipe if you wish. I have never had a problem with salt. I have never had to rinse my bacon. Oh what the... Maple Cured Bacon Pork belly 5lbs Sea Salt 57.14g brown sugar 50g Maple Syrup59.11g white wine (carrier) 130g cure #1 the appropriate amount. (at 1 tsp (5.714g) per 5 lbs) I'm not listing the amount of cure #1 so you have to calculate it for the weight of meat. |
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Mark R
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Ok, in Hoser's defense - He is using what should be a tried and true recipe, except for a few things. This recipe is in the last edition (4th) published in 2008. Rytek died in 1996 and this recipe was not in HIS book when he died, only the last edition. It is not in the first edition as I have that also. In looking at the recipe, Kutas always listed the amount of meat at the top of HIS recipes, usually in 100 and 25lb versions. That is not present here. The recipe is not complete in comparison to Kutas's other recipes. It looks to me that some of the title information is missing and a few paragraphs in the method.
My best guess is that this was for 5 bellies or 45 to 50lbs. These would be stacked on top of each other, wrapped in plastic then refrigerated for the curing time period. My best guess. This is not one of Rytek's recipes, something added later by...someone else incomplete. Still there are errors in Rytek's recipes in cure amounts. Cures changed over the period of time he published (1976 to 1996 to present) and the book did not always keep up. You can find reference to that in the end of preamble in Edition 4. There are also four different % of nitrite cures available on the market - 5%, 6%, 6.5% and 7% (not including TQ). You really have to read and follow the cure package instructions, not the recipe. You have to calculate the cure for yourself to be safe. Dave it was not my intention to attack or offend you in any way, if I have done so I apologize! You, Sir are a damn fine cook and I would dive into any other thing I have ever seen come out of your kitchen. |
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Mark R
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Mark....no offense taken believe me, and after re-reading Rytek's recipe several times I have to agree that it must have been a misprint that the editors did not catch. Pretty sloppy editing in my opinion. Let's just say that one should always...always weigh the meat carefully and compute the cure for each recipe as you go.
The original post has been edited to delete the amounts used...we'll let future readers learn and measure their own.
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Go ahead...play with your food!
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BriCan
Cook's Assistant Joined: 29 November 2012 Location: Vancouver/Canad Status: Offline Points: 54 |
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For what its worth weigh the bacon/meat and use 20gm salt per kg of meat and you can leave a month of sundays and it will still taste great
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But what do I know
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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I'll start giving that a try Brican...thanks for the tip
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Enjoy The Food!
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Thecueman
Scullery Servant Joined: 24 March 2016 Location: GA, USA Status: Offline Points: 4 |
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For Atlanta folks I sometimes get my pork belly (uncured bacon) at the Buford Hwy Farmers Market in Norcross.
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Simply Al
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Thecueman - Welcome to the FotW Forum, and thanks for providing this information!
Feel free to drop into the New Members' Lounge and introduce yourself, if you would like!
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