Search found 106 matches
- Mon May 26, 2014 05:33
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
Ok guys, so I just pulled bacon out of fridge, rinsed all cure off, dried off and covered meat side of bacon with cracked black pepper. It's back in the fridge for a day or so to dry before smoking. After rinsing but before adding pepper, I cut off a piece of lean meat to fry up and test for salt......
- Fri May 23, 2014 18:27
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
- Fri May 23, 2014 04:46
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
I ended up with the following numbers: Pork belly. 2389.864 grams Salt. 60 grams. 2.5% Cure#1. 6 grams .25% Brown sugar. 25 grams. 1.0 % Honey. 40 grams. 1.7% Maple. 40 grams. 1.7% According to everything I have read, this recipe would be considered a equilibrium cure. I have two pork belly's, both ...
- Fri May 16, 2014 18:22
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
That's a VERY bad recipe!!!! I wouldn't use it unless you like bacon that easily chars to a cinder, is EXTREMELY salty and is laden with excess nitrite beyond any well respected safe and practical standard. (this was referring to .47%) And to quote from Marianski : Pastrami may be dry cured. For 1 ...
- Fri May 16, 2014 07:25
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
- Fri May 16, 2014 06:19
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
- Thu May 15, 2014 05:15
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
Yup, that's one heck of a lot of sugar. Do you fry your bacon crispy or do you prefer it otherwise? Baconologist, I really appreciate your willingness to help me out, especially considering I have a 14lb slab of pork belly in the fridge waiting for me to do something with it. I personally like my b...
- Thu May 15, 2014 03:34
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
- Thu May 15, 2014 03:21
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
That's a VERY bad recipe!!!! I wouldn't use it unless you like bacon that easily chars to a cinder, is EXTREMELY salty and is laden with excess nitrite beyond any well respected safe and practical standard. What exactly are you looking for in a bacon recipe? How do you prefer to prepare your finish...
- Wed May 14, 2014 18:15
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
Most of the time its best to follow a recipe/method as spelled out by the Author....if you don't trust them, try another that you do. Lots of tried and true recipes for Bacon in the members recipe section in Hyde Park. I can vouch for Sons Of Bees...best bacon EVER. Mixing and matching usually resu...
- Wed May 14, 2014 07:05
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
Just wanted to add a couple questions: Can I use the percentages I came up with to increase the cure for my 14lb slab? Does the large amount of cure, salt, and sugar seem ok in this recipe? A lot higher then in all of my books... Len poli calls for 7 days of curing time. That is also much different ...
- Wed May 14, 2014 03:50
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
- Tue May 13, 2014 23:55
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27426
Bacon Cure Question
Hello all, I have a quick Bacon Curing question for you all if you do not mind. I will be starting Len Poli's, Honey Cured Bacon, this weekend if all goes well. His recipe calls for 10lbs of pork belly. It does not give percentages, just specific amounts as follows: 4540 grams Pork Belly 360 grams H...
- Mon Apr 28, 2014 00:30
- Forum: Dry Cured Meats and Sausages
- Topic: Breasola di Cervo
- Replies: 2
- Views: 4107
- Wed Apr 23, 2014 01:45
- Forum: Dry Cured Meats and Sausages
- Topic: New member has questions about venison salami.
- Replies: 12
- Views: 21366