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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-25-2012, 01:24 PM   #1
chrischandler71
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Default Can I use this curing salt to make bacon?

Found this at my local Academy store. Can I use this to cure pork belly for bacon? What other spices should I mix with it for a great flavor profile?

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Unread 11-25-2012, 01:38 PM   #2
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Yep, it is the same as Cure #1.
Ingredients:
Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red #3.
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Unread 11-25-2012, 01:56 PM   #3
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Thanks


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Unread 11-25-2012, 05:05 PM   #4
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If you're looking for above and beyond standard bacon profile for flavors... Crushed Peppercorns, Crushed garlic (for God's sake do not use a garlic press, just smash it w/ the side of a knife), Bay Leaves, Molasses, Red Chili Flakes, etc..

The biggest thing you can do for your homemade bacon is smoke it rather than oven it... but since you're here i'd assume that this will not be an issue!
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Unread 11-25-2012, 05:17 PM   #5
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Quote:
Originally Posted by Teamfour View Post
Yep, it is the same as Cure #1.
Ingredients:
Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red #3.
Yes, you can use any salt, but you need the pink salt/Prague powder/sodium
nitrate/sodium nitrite to give the cured bacon the familiar pink color. Morton's Tender
Quick contains salt, sugar, sodium nitrate and sodium nitrite.

John
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Unread 11-25-2012, 05:50 PM   #6
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I can not find the Morton's tender quick local.. At least not where I have looked so far. This looks to be a pink salt.


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Unread 11-25-2012, 06:02 PM   #7
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Quote:
Originally Posted by chrischandler71 View Post
I can not find the Morton's tender quick local.. At least not where I have looked so far. This looks to be a pink salt.


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The Morton's TQ isn't pink salt, but it contains pink salt ingredients, albeit at a low
percentage by weight. I think that the recommended use is 1 Tbsp per pound of belly.
When you cure with TQ it's important to make sure that the meat is properly cured
before you smoke it. It should be firm like a well-done steak. If it's still a little mushy
after seven days let it continue to cure, checking it every 24 hours.

John
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