my first bacon

[wheels]

Just increase the salt in the formula I gave you.

Phil

[JerBear]

I am living in Mexico City

If you ever make it to San Diego and need anything let me know. And yes, I'd use wheels ratio, always solid.

[senorkevin]

Thanks Wheels
Do you know anything about smoking bacon?

[JerBear]

I do a bit...I'm sure Wheels does also. I wrote up something on my blog here: http://hgsausageworks.blogspot.com/2012/07/baconing-part-2.html and I'm sure that there's a great deal more information here on the forum.

[senorkevin]

Thanks Jerbear. I was in CA last year for Christmas and new year!

Should my bacon be a little sticky in the middle?

[JerBear]

Should my bacon be a little sticky in the middle?

I'm not 100% clear what you're asking. After you've completed the required curing time and rinsed the meat you should allow at least a 12 hrs rest, uncovered, in the refrigerator (overnight is even better). During that time the proteins pulled from inside the meat will dry up and become slightly tacky/sticky which helps smoke adhere to the meat.

Or...where you referring to sticky before adding cure. If that's the case it's likely protein laden liquid that was exhuded from the meat during storage (called exudite) and can be rinsed away. During curing I've found that the high level of salt + exudite causes the meat to be more slippery/slimey.

[senorkevin]

After curing I tried the bacon and it was a little sticky in the centre. I don't think it was anything to worry about as I have eaten a kilo and nothing has happened!!

BTW the Mexicans love it. The only problem is that my next door neighbour wants to eat it like a pork chop with apple sauce!

[JerBear]

I understand now and yes, the fat after curing tends to be harder and slightly gummy when raw.

[senorkevin]

Right, for your piece of meat, that you say is exactly 2000gm, using a 7% sodium nitrite curing salt, follow the instructions in this thread (click link) but use:

Salt 36gm
Sugar 20gm
Curing salt (7% Nitrite) 4.3gm

In 7 - 10 days you should be enjoying home made bacon.

Phil

For maple bacon do I substitute the sugar for maple syrup and make as above?

[captain wassname]

Almost Maple syrup isnt 100% sugar.Look at the label and increase accordingly
Its a bit easier if you dilute the maple syrup with a bit of water and inject it.

Jim

[DanMcG]

I have some loin in cure right now using maple syrup. what I had was 83% sugar ( I assumed the rest was water) so like Jim mentioned, I adjusted the recipe accordingly.

[senorkevin]

Thank you very much.
I work out the sugar content of the syrup and it was 66%. Does that sound right?
Also what it the difference between injecting the bacon and just rubbing the salts, sugar and syrup over it?

[captain wassname]

You dont get all sticky

Jim

[BriCan]

You dont get all sticky

Jim

Thats no fun

[captain wassname]

Especially if you get caught short
You only need a couple of drops of water.

Jim