www.sausagemaking.org

This is my first try at bacon curing and thought I would do this one.
http://home.pacbell.net/lpoli/index_fil ... dBacon.pdf
I only want to do half a kilo for the first time.
So can anyone tell me if my equations are correct?
Salt 12 grams
Sugar 40 grams
Cure 1 1.5 grams
I have taken the recipe above and also the post by Josh and halved josh�s measurements.
http://forum.sausagemaking.org/viewtopi ... ht=adapted

Also has anyone tried it and what were your thoughts?

Cheers Steve

I tried Kutas' Honey Cured Bacon recipe:

3# Pork Belly
� cup Salt
1 Tbsp Cure#1
� cup Honey


The bacon cured well and smoked nicely. It always burns before it's cooked and never crisps; even on two different skillets.


David

Oddley did you just half Josh�s measurements?
I was not very good with maths at school I would be interested in some kind of formula for working it out. With all this lbs, grams, Kgs it�s got me head done in. I have seen something somewhere but lost it
I made a mistake with the sugar I meant to say 20grams.
I have tried it anyway but I have wrapped the pork in Clingfilm so will let you know.
Also I here of all these different recipes were do you get them all.
Cheers Steve

Hi hunterman, No I didn't just half josh's amounts. I analyzed the original recipe then gave the amounts for a smaller amount of meat.

If you would like to learn the mathematics of curing then I have posted a full analytical report including the maths on my Wiltshire cure. HERE

My wiltshire cure recipe HERE

I converted a recipe originally in Farmhouse Fare posted by aris HERE

A lot of people use the recipes from Len Poli. HERE

Thank you Oddley
I knew I had seen your (analytical report) somewhere. I could not understand it first time round but getting the gist of it now.
I am a little slow you know
You mention sodium ascorbate for fry bacon what does this do to the meat? And finally for now anyway.
You said if the brine covers your meat call it an immersion cure if not call it the wet method. Was this a joke or is there a difference?
Sorry for all the questions you seem to already answered you must get sick of them

Sodium Ascorbate inhibits the formation of Nitrosamines for an explanation please read HERE.

The wet method is when the brine does not cover the meat. The immersion method when it does.

Thanks Odley. But how do I improve the crispiness of the bacon when cooked?

David

Try to reduce the amount of water in the bacon - i.e. let it dry for several days after curing, and also make sure there is a good proportion of lean and fat.

Well after 7 day�s of curing or there about I tried a sample today.
I did not smoke it, not got one of those yet.
But it still tasted nice.
A little sweet probably but it did not burn Epicurohn.
For my first attempt I was well impressed with the look and texture.
The start of many I feel