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Old 03-03-2014, 01:36 PM   #16
Shagdog
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Doesn't really matter much, but if you're doing over a direct heat at a temp any higher then 225, fat down would make more sense, just to use the fat as a protective layer...

I smoke mine really low heat, around 150, until the bacon reaches at least 130IT, then turn the smoker up to 180 until the bacon gets to 150.
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Old 03-03-2014, 01:40 PM   #17
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I hear you on the soaking part. I'll try that next time.

I had been following the information from thirdeye and cowgirl. The mistake I see I've made is they used Tenderquick while I used prague powder. I thought tenderquick was a mix of cure and sugar, now I see it's a mix of cure, sugar, and SALT. I needed to figure out what amount of salt I needed to equal the recipe.

As to the amount of cure. I'm using prague powder #1 which the attached directions said to use 2TBs (6 teaspoons) per 25 lbs. Since I'm doing 12lbs, that equates to slightly less than 3 teaspoons.

So at this point it's been 4 days in the under 40 degree environment. Should I add some salt at this point or just give it longer for the cure to work?


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Originally Posted by IamMadMan View Post
Jerry,

I am not sure exactly what your level teaspoon for four pounds of pork actually contains? But the ratio amount of curing salt (cure #1) is totally dependent upon the total weight of the piece of meat you are curing. Too little can cause spoilage and food poisoning whereas too much could make you sick and possibly even be fatal. I would guess by the math a 4 pound piece of pork would require 8.4 grams of cure #1 which would be close to 1.48 teaspoons. Then you have to add the kosher salt, sugar, and spices.
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Old 03-03-2014, 01:43 PM   #18
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Terrific - will do. I'll get this right eventually!

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So if I'm understanding this correctly, the only salt you used was a teaspoon of pink salt per bag? You're going to need to add kosher salt. Salt is crucial to the curing process, as that is what draws the moisture form the meat. Follow any of the recommendations above on amount, but without adding some kosher salt, I'm not sure what you'll end up with will be bacon at all. This also would explain the lack of moisture in your bags.

I don't think this round is a wash, just add some salt and start the clock over on your curing time. Massaging isn't really necessary, just flip bags once a day, as mentioned above.
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Old 03-03-2014, 01:49 PM   #19
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If there's no regular salt in there too I'm not sure I'd keep it.. The salt is as important to the curing process (if not more so) than pink salt
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Old 03-03-2014, 02:52 PM   #20
Chronos
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Okay, pulled the bacon out to add 162gms of kosher salt (3% of weight of the pork belly). Interestingly, while it wasn't visibly wet the spices/cure were saturated and somewhat squishy. I think the brown sugar and granulated garlic kind of sopped it up to this point.

I've added the salt and I feel confident the belly is still edible. It's only 4 days since I got it from the butchers, cure was added immediately, and it's been sitting in a <40 degree fridge the whole time.

I'll restart the curing clock, use hot smoking, and then fry the bacon before eating (obviously). I believe I'll be fine.


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Terrific - will do. I'll get this right eventually!
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Old 03-04-2014, 08:41 AM   #21
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Quote:
Originally Posted by Chronos View Post
I hear you on the soaking part. I'll try that next time.

I had been following the information from thirdeye and cowgirl. The mistake I see I've made is they used Tenderquick while I used prague powder. I thought tenderquick was a mix of cure and sugar, now I see it's a mix of cure, sugar, and SALT. I needed to figure out what amount of salt I needed to equal the recipe.

As to the amount of cure. I'm using prague powder #1 which the attached directions said to use 2TBs (6 teaspoons) per 25 lbs. Since I'm doing 12lbs, that equates to slightly less than 3 teaspoons.

So at this point it's been 4 days in the under 40 degree environment. Should I add some salt at this point or just give it longer for the cure to work?
Since you have been to Thirdeye's site follow Lynn's recipe it cannot be beat.
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Old 03-04-2014, 09:59 AM   #22
YetiDave
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Quote:
Originally Posted by Chronos View Post
Okay, pulled the bacon out to add 162gms of kosher salt (3% of weight of the pork belly). Interestingly, while it wasn't visibly wet the spices/cure were saturated and somewhat squishy. I think the brown sugar and granulated garlic kind of sopped it up to this point.

I've added the salt and I feel confident the belly is still edible. It's only 4 days since I got it from the butchers, cure was added immediately, and it's been sitting in a <40 degree fridge the whole time.

I'll restart the curing clock, use hot smoking, and then fry the bacon before eating (obviously). I believe I'll be fine.
Sounds like it'll be all good at 3% salt you won't need to soak either, which is a bonus
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