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Smoked Sweetcure Bacon
Posted:
Mon Nov 07, 2011 10:24 amby adventureswiththepig
My latest attempt at bacon. All feedback gratefully received:
http://adventureswiththepig.wordpress.c ... ck-pepper/
Posted:
Mon Nov 07, 2011 5:37 pmby wheels
Nice job, but why cure at 235 - 240 mg/kg (PPM) Nitrite?
Phil
Posted:
Mon Nov 07, 2011 8:31 pmby adventureswiththepig
Hi Phil,
Can you explain in idiot terms what you mean? Is that high or low? The cure idea comes from an adaptation of a recipe in Ruhlman.
Still learning with nitrites.
Posted:
Mon Nov 07, 2011 9:17 pmby DanMcG
I know here in the States 200ppm is the maximum amount of nitrite allowed in a dry rubbed bacon.
I shoot for150 ppm which would work out to 2.5grams if you're using the UK cure#1 which is 5.88% nitrite. Or 2.4 if using the US 6.25% nitrite
I almost forgot to mention how good it looks. Around here it's hard to find a decent fat cap on a piece of pork.
Posted:
Tue Nov 08, 2011 12:38 amby crustyo44
Dan,
Same here down under, all pork has no fat, no taste and no colour.
I will be sharing a sow ( 4 legged variety) with an italian friend soon.
He showed me photos of what he bought a few months back for fresh sausages, plenty of fat, good colour and according to him the meat actually tasted like pork.
I was surprised that the carcass had no skin/rind on it.
Regards,
Jan.
Brisbane.
Posted:
Tue Nov 08, 2011 10:20 amby adventureswiththepig
Sometimes I can be a bloody fool. Just checked my notebook and I actually used 2g, not 4. My handwriting is terrible sometimes. Thanks Phil for the questioning.
Posted:
Tue Nov 08, 2011 6:50 pmby wheels
No probs, I just thought it was odd.
Phil