Can I use this curing salt to make bacon?

chrischandler71 · 11-25-2012, 01:24 PM

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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Teamfour · 11-25-2012, 01:38 PM

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.

chrischandler71 · 11-25-2012, 01:56 PM

Thanks

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chef solon · 11-25-2012, 05:05 PM

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!

PatioDaddio · 11-25-2012, 05:17 PM

Quote:

Originally Posted by Teamfour

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

chrischandler71 · 11-25-2012, 05:50 PM

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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PatioDaddio · 11-25-2012, 06:02 PM

Quote:

Originally Posted by chrischandler71

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

11-25-2012, 01:38 PM	#2
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	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. __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ

11-25-2012, 05:50 PM	#6
chrischandler71 Full Fledged Farker Join Date: 05-21-11 Location: Athens, Georgia Downloads: 0 Uploads: 0	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. Sent from my iPhone using Tapatalk __________________ Lang 60D,Backwoods Chubby, Medium Big Green Egg, Blue Performer,22.5 Weber Kettle, Smokey Joe

11-25-2012, 01:24 PM	#1
chrischandler71 Full Fledged Farker Join Date: 05-21-11 Location: Athens, Georgia Downloads: 0 Uploads: 0	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? ImageUploadedByTapatalk1353871478.221528.jpg Sent from my iPhone using Tapatalk __________________ Lang 60D,Backwoods Chubby, Medium Big Green Egg, Blue Performer,22.5 Weber Kettle, Smokey Joe

11-25-2012, 01:56 PM	#3
chrischandler71 Full Fledged Farker Join Date: 05-21-11 Location: Athens, Georgia Downloads: 0 Uploads: 0	Thanks Sent from my iPhone using Tapatalk __________________ Lang 60D,Backwoods Chubby, Medium Big Green Egg, Blue Performer,22.5 Weber Kettle, Smokey Joe

11-25-2012, 05:05 PM	#4
chef solon Found some matches. Join Date: 06-02-12 Location: Commerce, TX Downloads: 0 Uploads: 0	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!