Curing salt

Air dried cured Meat Techniques

Re: Curing salt

Postby Graham Austin » Wed Nov 07, 2018 6:13 pm

Hello , can anyone recommend me any good books to buy on sausage , ham and bacon making please ??
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Re: Curing salt

Postby wheels » Wed Nov 07, 2018 11:19 pm

For me, the major book is "Home Production of Quality Meats and Sausages" by Stanley and Adam Marianski

This will give you all the technical information you need.

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Re: Curing salt

Postby Graham Austin » Tue Nov 13, 2018 2:56 am

Hello Phil , my bacon has been submerged in brine since the 5th of November , in the excel calc software u sent me it says it has to be cured for 17 days , ( Meat weight 1700g ) , is that ok ??
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Re: Curing salt

Postby wheels » Tue Nov 13, 2018 5:06 pm

Yes, do it as directed on the RH side of the cure calculator.

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Re: Curing salt

Postby Graham Austin » Thu Nov 22, 2018 4:21 am

Hello Phil , tomorrow will complete 17 days so just to be sure all I do is rinse the meat , pat it dry and place it back in the fridge for a week for equalisation ( flavour development ? ) ???
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Re: Curing salt

Postby Graham Austin » Thu Dec 13, 2018 7:22 pm

Hello , well just fried my first bacon and actually its really ok , not a wow but ok I guess for the first attempt , its a bit salty and lacking in flavour , herbs etc ... can anyone recommend me a good basic recipe for equ brine curing bacon ..with middle of the road quantities of salt , pepper , herbs , maybe honey , I will not be smoking the bacon ... thanks
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Re: Curing salt

Postby NCPaul » Thu Dec 13, 2018 11:07 pm

For belly/streaky this one:

http://www.localfoodheroes.co.uk/?e=804

For loin/back bacon this one:

http://www.localfoodheroes.co.uk/?e=561
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Re: Curing salt

Postby wheels » Fri Dec 14, 2018 4:57 pm

You may be lucky and find an eq brine cure for bacon that suits all your requirements at the first attempt, but it's unlikely. I would work on amending the one that you used to suit your needs.

For example, you think it was too salty - no problem, the salt can be reduced. (Funnily, I receive equal numbers of feedback saying that 2½% is not salty enough as I do that it's too salty!). Want more herbs? Add them. Want black bacon? Change the sugar to molasses and water to dark beer. Maple Bacon? ...you get the idea.

However, Please let us check that any change to salt or cure #1 still results in a safe brine.

That said, like NCPaul - I would use a dry cure - 99.99% of quality bacon is made this way.

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Re: Curing salt

Postby NCPaul » Sat Dec 15, 2018 11:16 am

Here's a nice combination cure you can try. It works very well with pork loin. I'm doing one right now to take to my brother's house for Christmas ( don't tell him, it's a surprise). :D


viewtopic.php?f=4&t=12166
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