curing with flavours

Air dried cured Meat Techniques

Re: curing with flavours

Postby Wunderdave » Wed Sep 24, 2014 4:34 pm

Paul sounds great, once I run through my currently curing batch of bacon I'll give it a shot.
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Re: curing with flavours

Postby senorkevin » Mon Oct 20, 2014 3:15 pm

I cant get the curing salt to dissolve into the liquid when at room temp.
Any ideas why that is?
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Re: curing with flavours

Postby wheels » Mon Oct 20, 2014 3:31 pm

How much salt in how much water?

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Re: curing with flavours

Postby senorkevin » Mon Oct 20, 2014 9:12 pm

Im using the recipe by NCPaul
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Re: curing with flavours

Postby wheels » Mon Oct 20, 2014 10:11 pm

He boils the water:

NCPaul wrote:If you can injection cure, you could try this procedure:

Boil water and take based on your meat weight...



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Re: curing with flavours

Postby senorkevin » Mon Oct 20, 2014 10:27 pm

I am boiling the water then adding salt, curing salt and maple when the water has cooled to room temperature.
Should I be adding everything when the water is still hot?
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Re: curing with flavours

Postby senorkevin » Mon Oct 20, 2014 10:51 pm

Then leave to cool and inject
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Re: curing with flavours

Postby NCPaul » Mon Oct 20, 2014 10:58 pm

It should dissolve with stirring.
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Re: curing with flavours

Postby senorkevin » Tue Oct 21, 2014 5:43 pm

Mine isnt. Dissolving in warm or hot water?
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Re: curing with flavours

Postby NCPaul » Tue Oct 21, 2014 10:28 pm

If you can injection cure, you could try this procedure:

Boil water and take based on your meat weight

Water 3.26 %
Maple syrup 2.24 %
Salt 0.76 %

Stir to dissolve then cover and let cool. When it reaches room temperature, add

Cure #1 0.24 %

Stir to dissolve.


1. Weigh meat.
2. Multiply meat weight by .0326. This is the amount of boiling water you will need.
3. Boil water. Start with more than you need.
4. Weigh out water.
5. Multiply meat weight by 0.0224. This is the amount of maple syrup you will need. Add it to the hot water.
6. Multiply meat weight by 0.0076. This is the amount of salt you will need. Add it to the hot water and stir to dissolve.
7. Cover the container and let cool.
8. When it reaches room temperature (you can cool it in a water bath to speed this up), multiply meat weight by 0.0024 and add this amount of cure #1 to the cooled solution. Stir to dissolve.
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Re: curing with flavours

Postby senorkevin » Wed Oct 22, 2014 2:59 pm

Thats what I did but the cure #1 doesn't dissolve. What happens if I add the curing salt into hot water?
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Re: curing with flavours

Postby NCPaul » Wed Oct 22, 2014 5:09 pm

You will decompose it.
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Re: curing with flavours

Postby wheels » Wed Oct 22, 2014 6:11 pm

If you're having problems, may I suggest that you use a dry cure instead, there's a tutorial in the FAQ section.

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Re: curing with flavours

Postby senorkevin » Sat Nov 08, 2014 3:35 pm

Thats what I used to to. Think I might go back to that.
Is there a quicker way of making this. Could I just inject the maple syrup, salt, water and cure salt, leave it over night and place in the smoker the next day? I know it wouldnt be bacon but would it be close enough?
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Re: curing with flavours

Postby wheels » Thu Nov 13, 2014 12:22 am

If that's what you want, then do it. But, taking my moderator's hat off, as far as I'm concerned, your on your own.
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