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wet cure vs dry cure bacon

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