Belly Pork Bacon Cure Question!

[captain wassname]

Hi Dave

All purpose salt says it replaces the need for seperate salt and cure. contains E251 E450 not shure atall what the salt equviant i is It seemed to be fairly bland as \phil said you may need more salt but as LD sugessted one could add all kinds. I would suggest that 15% all purpose plus 7.5% sugar is a good place t start. (made good bacon for me)

If you could let me know the salt eqivilants this would be a step forward in my quest for knowlledge

Sorry spell vzech is in serbo croat pivo


Jim

[wheels]

Jim

Whilst we don't know the exact salt level in this cure, we do know that at 15g per kg, it can't be above 1.5%.

Given even the old EU curing rules (they changed recently) set at 300 mg/kg Nitrate and 150mg/kg nitrite maximum, and that the main website says "...This ready mixed formula is a mix of salt sodium nitrate and sodium nitrite...", the best estimate of the level of salt that this cure alone will give is 1.46%-1.48%.

We await the reply to Dave for clarification. Some cure manufacturers are loath to give details of the contents of their cures for commercial reasons - personally, I won't use a cure if I don't know what's in it.

Like Dave, my family like a fairly low-salt product, at least this cure gives that, and you can always add more salt. My problem in the past, with others, has been the opposite and salt's a lot harder to take out than put in!

Phil

[saucisson]

Ok, I haven't found out any more than what we already know, and although I can deduce what I think ought to be in it, I won't as it will be conjecture on my part.

Dave

[rblake80]

thanks for all your input. You've all been a great help. I've since mixed up my cure with the following measurements that still use the same salt sugar ratio of the ruhlman recipe.

All purpose Salt cure 23g
Dextrose 20g

Meat weight is 1.54kg

The belly is now curing in a ziploc bag in the fridge. Planning to leave it there for 7 days turning every other day. How long is good for curing or is it a case of what feels right? As with salmon is it properly cured when it is firm at it's thickest part?
Looking forward to anymore hints and advice from you all and thanks again for your help so far.

Richard

[saucisson]

1 day for every 1/2" of thickness plus 2 days. I turn mine every day so I don't have to remember which days to turn it You don't necessarily get a firming up with bacon until you let it air dry a bit.

Dave

[Iamarealbigdog]

ahhh

more smoked bacon, I finished 4 bellies myself, smoked in cherry for 5 hours, had to do it in two different batches as my bradley is not quite big enough.

I gotta get a smoke house like witdog.

[pshriver]

I have 2 pork bellies to cure and smoke. Based on the 1 day per 1/2 inch plus 2 I will need to cure 6 days. The problem I have is I wont't have time to smoke them right away. Can I cure them and then rinse and soak them. Leave them in the refrigerator for 4 days then smoke them whan I return or should I just freeze them and do it all at once when I will be around for a full week?
Thanks,
Pat

[Iamarealbigdog]

Good question.

I would definately get them out of the cure and rince, but to aid dry verses freeze, I would think you are ok to dry then smoke but would defer to one of our UK friends who have more experience then i.

[wheels]

Pat
It depends on the type of cure they are in. If it's a bought dry cure from the main site used at about 30-40g per kg (I think), then just leave them curing for the extra 4 days, rinse, dry for 24 hours or so, and smoke. The same would apply to many of the other 'home-made' cures on the forum that use amounts of ingredients that cannot 'over-cure'.

If they're in a HFW cure, a brine cure, or one where large amounts of cure are applied for a short period - please post back here.

Phil

[pshriver]

I would like to leave it the refrigerator if possible. It would be 9 days. I used tenderquick and brown sugar. Do you still think I can leave it in the refrigerator and jsut soak it in water when I get back?
Thanks,
Pat

[wheels]

I'm sure it will be fine, but to be on the safe side, how much tenderquick per lb of meat did you apply, and how much sugar?

If it was around �oz (1T) of Tenderquick per lb meat (dry cure), then it will be fine.

Phil

[pshriver]

I used a 1/2 cup tenderquick and 1/2 cup brown sugar per 5 lbs of meat. That should be 1.6 Tablespoons per pound.
Thanks,
Pat

[wheels]

Pat

That's slightly more than I calculated, but cup measures (and tablespoons for that matter) aren't exactly the most accurate measurements. I'd still just leave it in the cure till you get back.

Phil

[pshriver]

Thank you Phil. I will leave it until I return. I plan on rinsing then soaking for two hours , cover with honey or maple syrup smoke it. Do I need to let it dry for a couple days before smokng it?. Some sites say to dry it in the refrigerator.
One last question: Some people refer to removing the skin after smoking. My bellies look just like these. http://forum.sausagemaking.org/viewtopic.php?t=4444
There is no skin that needs to be removed on these are there?
Thanks,
Pat

[wheels]

Pat

If they look like that the skin's already been taken off. Are you hot or cold smoking them?

Phil