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Following on from the nitrite free discussion would anyone be kind enough to fully explain open tray method including relative ingredient ratios vs Eq method?, let's for example take a piece of meat 1 kilo in weight, we know how much salt/cure and other ingredients we would use with Eq method but open tray?

Yes this method to me seems a little difficult to do if using cure#1/#2. With the bag you can precisely weigh the salt and cure, how can you with this method?

From what I have seen its just use loads of salt, then the next day loads of salt, then loads of salt.

Define open tray method .........

No idea Robert , presumably just a container with something at the bottom so that the meat does not sit in the fluids released and then either rubbed meat left to cure or cure mix sprinkled on and left cure?

This is how I perceive it, but he's not using cure#1/#2

https://www.youtube.com/watch?v=PldqajlQbaA

Fingers wrote:This is how I perceive it, but he's not using cure#1/#2

https://www.youtube.com/watch?v=PldqajlQbaA

The correct name for this is called "The salt box" method

ped wrote:No idea Robert , presumably just a container with something at the bottom so that the meat does not sit in the fluids released and then either rubbed meat left to cure or cure mix sprinkled on and left cure?

This is correct -- But you see the confusion that because some do not know the correct terminology/words and the reason I and some other ask what can be perceived as dumb questions

I am out the door to work but will return later

I posted this on the Nitrite free thread - maybe it's worth 'hanging' a discussion on it...

bacon.uk wrote:In my experience that is true though I know BriCan does not agree. One other thing (trivial I know) but using the bag method produced a leathery rind when cooked whereas with the open tray method the rind was like crispy pork scratchings. I do not no why but I observed this over quite a number of batches.
I will never use the EQ method again

I know that there's another thread from this, but I feel that here is the place to say that I don't think that the choices are limited to EQ in a bag, or salt box in an open tray. A 'modified' EQ system could be easily applied to an open tray method.

The rind issue is easily explained - bags of salt = crisp crackin'!

I'll copy this post to the other thread to widen the discussion a bit.

Phil

Have to say I am still in the dark as how exactly this method is done?

Which method Fingers? EQ measures ingredients so that you can't over-cure the meat, salt-box method chucks loads of ingredients on the (hopefully) pulls the meat our before it's ruined. Salt-box is fine for guys who do this every-day so know just when to pull the meat but EQ has more certainty.

Phil

The EQ bag I get, I can accurately weigh the salt and cure, so no chance of over or under using the cure#1/#2.

How would this work in the open tray as it looks like you cover all over, then the next day cover all over again, and repeat sort of thing. How do you get the right % of cure#1 or #2?

If I say: "Experience", it sounds as if I'm being flippant, but that's what it boiled down to; and let's not forget that they made some superb bacon this way.

But, in some respects it wasn't the product that we now consider to be bacon. It was no doubt much saltier, to keep without refrigeration and would probably be soak before use.

It was only the advent of mass refrigeration that allowed the lower salt, sweeter, cures that we associate with Wiltshire and the Harris family in particular.

HTH

Phil

So basically there is no accurate way to know how much cure goes into the meat?

Is the Bag EQ method the only way to get a precise dose?

FWIW, the standards at the time were generally based on residual nitrate/nitrite, so the ingoing amount wasn't so important.

EQ or injection are the only two methods where you can be sure of the levels. As to whether the bag is essential?

...that's what I'm wondering?

Phil

Ahhh so possibly use the same salt and dose you would for the bag, but just have it in an open tray. Possibly flipping it over every day. All the brine would not be in contact with the meat at all times is the difference that comes to mind. Unless you have just the right size tray, but are you not then just back to the bag.