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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-14-2013, 10:16 AM | #1 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Makin' Bacon w/Pink Salt Rub
I got me a slab of pork bellie and I have pink salt in the cupboard but all of my research shows using Morton's Tenderquick, which I do not have. Can pink salt be used to cure bacon? If so, what is the ratio of salt to a pound of bellie? Additionally, does anyone wet cure their slabs? Feel free to share any recipes you might know of. Thanks Brethren.
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11-14-2013, 10:21 AM | #2 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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I have only used pink salt in a brine. TQ for rubs.
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11-14-2013, 10:51 AM | #3 |
is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
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11-14-2013, 11:02 AM | #4 | |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Quote:
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11-14-2013, 11:04 AM | #5 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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From Charcuterie:
Basic ratio for a dry cure is 2 parts salt to 1 part sugar plus 10% of the combined salt/sugar weight of pink salt. I use this basic dry cure all the time for bacon (Ruhlman's): 1 lb. kosher salt 8 oz. table sugar or brown sugar 2 oz. (10 teaspoons) pink salt I like mine with a heavy dose of black pepper, so to this I will add a 2-3 tbsp. of fresh coarse grind black pepper.
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11-14-2013, 11:10 AM | #6 | |
Knows what a fatty is.
Join Date: 06-11-13
Location: VA
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11-14-2013, 11:46 AM | #7 | |
On the road to being a farker
Join Date: 08-18-13
Location: Thornton, Ontario
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Quote:
I do the salt and sugar only (no different than when we used to make salt pork as a kid except dry). Then I smoke until it's fully cooked at 165°. I know there is risk of contamination in the smoker as conditions are right..... I then do not eat it cold, I fry it to cook it again, so I feel I've minimized the risk sufficiently. I do not tell others that it is without risk, but with it being fully cooked and salted, the risk is pretty low. Also I always add a lot of pepper as was mentioned, and other herbs to part of the batch. If you find it too salty, soak in water longer after curing, before smoking. I do not suggest simply following my ideas but doing ones own research and deciding what is best for you. For unsmoked salt pork, we used to simmer it in milk to get rid of some of salt before frying.
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11-14-2013, 11:50 AM | #8 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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8oz kosher salt
4oz brown sugar 4oz white sugar 1tbls pink salt That'll do about 15 lbs. you really don't need much pink salt to cure.
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11-14-2013, 11:58 AM | #9 |
Full Fledged Farker
Join Date: 04-26-10
Location: New Canaan, CT
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I go with 1/2 ounce TQ per pound and 1 TBS Brown sugar per pound then throw in a generous amount of butcher cut black pepper
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11-14-2013, 12:32 PM | #10 |
Full Fledged Farker
Join Date: 03-05-13
Location: Wichita, KS
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Here is a short video on did on curing bacon at home.
(http://www.youtube.com/watch?v=o6Ilb...ePrJqi99UX2NSQ) |
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11-14-2013, 12:52 PM | #11 | |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Quote:
Also, he just rinsed it off, where as other recipes csll for an 8 hr soak with multiple rinses. That seems prudent to me. |
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11-14-2013, 01:54 PM | #12 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Here is the basic cure I use on bacon (and just about everything else I cure for that matter)...
1 pound/450 grams of pickling salt 8 ouces/225 grams of granulated sugar 2.4 ounces/68 grams of pink salt (Prague Powder #1) Mix those ingredients together, use in a ratio of 1 tablespoon per pound of meat and store the rest in a mason jar. I've never had it come out too salty and I don't do a fresh water soak. I've done 100's of pounds of bacon this way.
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11-14-2013, 02:40 PM | #13 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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Make sure you are using pink curing salt as there is some pink salt out that is not really for curing. I wouldnt be cutting down on the salt as thats whats keeping the bacteria at bay during the curing process . After you cure and rinse let the meat soak and hr or two in a bowl of cold water ..pat dry then let sit in fridge uncovered for a night before oyu smoke it. The soak really helps get some the salt out.
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11-14-2013, 02:48 PM | #14 | |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Quote:
Now I have my own recipes that I use as a matter of salt-level preference. However, I have seen folks post that they use his recipe exactly and they love it. Maybe I just have less tolerance for salt than they do. This is a little off topic, but for anyone who is making bacon at home for the first time or is just getting into it (or any curing for that matter) buy a cheap jewelry scale and a postal scale (they are way cheaper than food scales), and measure by weight. You will have more consistent results IMO.
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11-14-2013, 03:41 PM | #15 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I like country ham, so I'm probably not the best person to ask about what's too salty.
That said, the Ruhlman recipe is a good one for a pink salt cure IMO. I've had good success with it in the past. Throwing on some crushed bay leaves, garlic cloves, some cracked black pepper etc. certainly wouldn't hurt. Fair warning - you probably won't go back to store bought after you do this. The stuff from the butcher case is good, but I definitely prefer home made bacon to any other that I've tried, esp. packaged bacon. Homemade just has better and deeper flavor IMO. My current favorite recipe is cowgirl's (check out her blog if you haven't already - it's a treasure trove), but it uses Tenderquick. BTW I do soak out things I cure in TQ, and I don't soak out things I cure in Instacure. I have no idea if that's "right" or not, but it's been working for me. I do rinse the stuff I cure in Instacure and always let ham, bacon, etc. sit uncovered in the fridge at least overnight to form a pellicle.
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