Can I use this curing salt to make bacon?

chrischandler71

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• Nov 25, 2012

• #1

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

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• Nov 25, 2012

• #2

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

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• Nov 25, 2012

• #3

Thanks


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chef solon

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• Nov 25, 2012

• #4

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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PatioDaddio

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• Nov 25, 2012

• #5

Teamfour said:

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.

Click to expand...

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

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• Nov 25, 2012

• #6

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

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• Nov 25, 2012

• #7

chrischandler71 said:

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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Click to expand...

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