1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Botulism will kill you and your family, the nitrite found in Pink Salt inhibits the growth of botulism, it is for that reason that I chose a recipe that includes Pink Salt. Add Tip Ask Question Comment Download. However, being the middle-of-the-road guy that I am, I discovered this solution: Love me tender, love me truuueee… Tender Quick does contain some nitrates but not as high a concentration that you would otherwise get in conventional bacon or by using pink salt in its purest form. The pink salt or powdered celery juice is important for the nitrite content. Smokehowze’s Pork Butt Bacon (Buckboard Bacon) Recipe Using an Immersion Cure This bacon is made with a boneless pork butt and is moderately lean bacon. I don’t know how well the vacuum seal would allow for the liquid to bathe the meat. I started making our bacon 2 years ago. Classic Streaky Bacon; So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method).I’ve been making my own bacon for about 20 odd years. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika, and cumin in a bowl. If it’s too big to fit, you’ll want to cut it down to size, or… make sure you have something to seal it up in for the cure. Fortunately, it's easy to make your own curing salt without nitrates. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 … The really important ingredients here are the Pink Curing Salt #1 and, of course, the bacon. What can I do, what did the pioneers do to keep un-refrigerated, wrap in cloth, etc.? Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different volumes. I'm posting this in Step by Step form in case anyone would like to follow it. My method of making bacon needs to be refrigerated or frozen to keep. I’ll have to try the soak method. This type of salt will not protect your meat from botulism. Turn the soon-to-be bacon every other day. I’m glad I asked. So why not make yummy home made bacon? Dick, sort of like making bacon, you can dry rub or wet rub as long as the ratio of pink salt is correct. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. It is wet (brine) immersion cured with salt, seasonings, and Prague Powder #1 (pink 6.25 % sodium nitrite in 94% table salt … Place the coated pork belly into Ziploc baggie(s) and be sure to write the date on the bag. I'm a 43 year old husband, father, life long outdoorsman, and have 20+ years experience in infrastructure construction. Shelf Life of Foods Cured with Salt. Canadian bacon is normally made with a wet cure, while regular bacon is best made with a dry cure (Although supermarket bacon is usually wet cured stuff). The Pink color is added so you won’t confuse it for regular salt. Pink Salt. Making bacon at home is insanely easy, requires minimal ingredients, and little time commitment. Featured in: Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight I cut a slab into 2 to 3 lb. Question, I want to use this bacon on camping and backpacking trips. The process for wet cure bacon is very similar. Basic Dry Cure Bacon. Enjoy :) The easy way is to make up some basic dry cure. Great recipe,and seems to be the normal ratio used the world over. I had to poach my bacon for a minute of two before use to remove the saltiness. Every bacon recipe i have seen on here uses pink salt … Doing some research- why do you have to put sugar in the cure? Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. Turn the soon-to-be bacon every other day. Buckboard Bacon (Step by Step) NOTE: The following is how I do this particular Smoke. Home Made Bacon. //
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