Can you cure more than one piece of pork in the same ziploc bag using francos dry cure mix?
Helen
Can you cure more than one piece of pork in the same �Ziploc� bag using Franco�s dry cure mix?
Yes you can�The reason is with Franco's cure hopefully it has been calculated on the understanding that the liquid that comes out goes back in. This liquid that comes out contains amounts of the cure that are needed to finish the process.
The reason for skin to skin is the rind and fat are none absorbent
WWW.SAUSAGEMAKING,ORG wrote:WWW.SAUSAGEMAKING,ORG
Dry cure bacon instructions
Our curing bend is a mixture of salt, sugar, nitrates, and antioxidant. The meat you are using should be weighed before us.
Use 30 grammes of cure per kilo of meat (3%)
1.Rub curing mixture in well and ensure particular attention to pockets and cavities. 2. Seal the meat in a Ziploc bag and store in the fridge, turning every 2 days.
3.When the meat is cured rinse it well and leave to dry uncovered in the fridge overnight.
The meat requires a day per half inch to cure ie a 2 inch belly would require 4 days to cure and a 3 inch loin would take 6 days to cure.
Important.
Gloves should be worn when handling the cure to avoid cross
contamination from nitrites.
Clean all surfaces and utensils with a proprietary cleaner that have
come into contact with the cure.
Parson Snows wrote:If you really need to do this then I would suggest that you purchase a meat pump (also known as a brine/brining pump) and inject the meat with the resulting brine solution at a rate of 12 % to 15 % of its green weight (the weight as you put it into the cure).
I would recommend that you and everyone else try some real �dry-cure� bacon.
Parson Snows wrote:This is basically correct though I would use the term �practically none absorbent� as only a very small amount will seep through and permutate the meat as against the rate of curing occurring at the �face� of the meat surfaces - were most of the cure will enter.
I don't see anywhere it says empty the liquid.
With all respect I don't know you or your qualifications to comment on this matter.
I have read it most brine cures are pumped at 10 % no more
I would be happy to see a dry bacon cure from you. With method and calculations of course.
Nit picking
parson Snows wrote:Dry Cure for Bacon & Ham
Yield: 100 Lbs meat
8 lb salt
2 lb sugar
2 oz saltpeter
Prepare the mixture with extreme care. Take half of it and put the rest aside. Use the half you have taken to rub the meat very thoroughly all over, rind sides as well. Stuff salt hard into the holes where the bones come out in the hams and into any cavities. Success lies in getting salt into the meat quickly; it's a race between salt & bacteria. If the latter win, you may lose an awful lot of valuable meat. Unless the weather is too warm - 36F or 2C is ideal but don't let the meat freeze, if you follow these instructions, the bacteria won't win. Cover all surfaces with the salt and leave on a salting tray, or a shelf, or in a box (with holes to let the pickle - the juices drawn out by the salt- to drain away), with all the joints carefully packed on top of each other. Be careful when doing this first salting to put roughly the right amounts of salt on each piece; not too much on the thinner bacon sides, but plenty on the hams. After three days give another good rubbing with half the remainder of the salt. Put the meat back in a different order to ensure even distribution of the salt all round. After another week, haul it out again and rub well with the last of the salt mixture. Put it back. Now leave it in the salt for 2 days per lb for big joints such as ham, and 1 1/2 days per pound for small joints and bacon. If you calculate on roughly a fortnight for a big side of bacon and three weeks for a large ham, you won't be far wrong. Take the joints out at the allotted time, scrub them lightly with warm water to get the loose salt off, string them and hang them up for a week or a fortnight in a cool dry place. Then either smoke them or not as the fancy takes you.�
.Parson you have surprised me posting the recipe below without an amount to rub on the weight of meat
Cover all surfaces with the salt and leave on a salting tray, or a shelf, or in a box (with holes to let the pickle - the juices drawn out by the salt- to drain away), with all the joints carefully packed on top of each other.
Parson These are the instructions for the commercially produced cure.
Our curing bend is a mixture of salt, sugar, nitrates, and antioxidant. The meat you are using should be weighed before us.
1.Rub curing mixture in well and ensure particular attention to pockets and cavities. 2. Seal the meat in a Ziploc bag and store in the fridge, turning every 2 days.
Gloves should be worn when handling the cure to avoid cross contamination from nitrites.
Clean all surfaces and utensils with a proprietary cleaner that have
come into contact with the cure.
I have tried dry cure as given in the river cottage books and found them to give very salty and somewhat "rubbery" results. whereas Franco's cures just work give magnificant results every time.
This recipe produces a very versatile pancetta-style streaky bacon - strong and concentrated in flavour, a little on the salty side,
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