Cured belly pork,( not cured)

[DannyBoy]

I cured 1kg of belly pork for 8 days, It looked like bacon but when I grilled it, it turned white just like normal pork and tasted like sweet pork,
The recipe I used was 1kg salt, 250gm 0f sugar, 5gm saltpetre, I used 85gm of the cure for 1kg of belly pork can someone tell me what I'm doing wrong? DannyBoy

[sausagemaker]

Hi DannyBoy

I think this is one for Oddley.
However am I right in assuming you are dry curing? if so I would suggest that the curing time is not long enough. 8 days would be for a wet cure if you pumped the bacon.

Hope this helps
Regards Sausagemaker

[Oddley]

Hi DannyBoy.

This is the breakdown of the cure you used.

% in cure

Salt = 79.6813%
Sugar= 19.9203%
Saltpetre = 0.3984%

In 85 gm cure there is

Salt = 67.7291 gm
Sugar= 16.9323 gm
Saltpetre = 0.3386 gm

For 1 kilo Belly pork

Salt = 6.8%
Sugar = 2%
Saltpetre = 339 ppm

The upshot of this, I would expect it to be salty and sweet. But it does have enough saltpetre.

There are a number of reasons why it didn't cure properly.

1: Not enough time in cure 10 days a kg and 2 days resting after being washed or longer if still too wet.
2: Cured in too low a tempreture, should be cured at between 1-4C
3: Meat not good enough, should not be too wet or too dry.
4: Saltpetre too old or not of food quality.

I have already given a recipe to you for bacon Below:

http://forum.sausagemaking.org/viewtopi ... ight=#6712

You must have missed it. Here it is again.

Meat 1 kg
Saltpetre 0.5 Grams (500 ppm)
Salt Weight 20 grams (2%)
Sugar Weight 10 grams (1%)
Sodium Ascorbate 0.55 grams (550 ppm)

Or if you want to make up a mix then:

Saltpetre 5 Grams
Salt Weight 200 grams
Sugar Weight 100 grams
Sodium Ascorbate 5.5 grams

Usage 31 grams per 1 kg meat

method:

Rub the required amount of cure into the meat 90% into the meat side 10% into the rind. Put into a ziplock bag then into the bottom of the fridge, at a temp of 1 - 4 C for 10 days per 1 kg meat. when done take meat out of the bag thoroughly wash under cold water and return to the fridge uncovered for 2 days for drying and equalisation of salts.