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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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11-25-2012, 01:24 PM
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#1 |
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is one Smokin' Farker
Join Date: 05-21-11
Location: Athens, Georgia
Name/Nickname : Chris
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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
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Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL |
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11-25-2012, 01:38 PM
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#2 |
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is Blowin Smoke!
  Join Date: 07-13-12
Location: Sterling, VA
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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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11-25-2012, 01:56 PM
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#3 |
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is one Smokin' Farker
Join Date: 05-21-11
Location: Athens, Georgia
Name/Nickname : Chris
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Thanks
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__________________
Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL |
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11-25-2012, 05:05 PM
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#4 |
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Found some matches.
Join Date: 06-02-12
Location: Commerce, TX
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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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11-25-2012, 05:17 PM
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#5 | |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
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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11-25-2012, 05:50 PM
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#6 |
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is one Smokin' Farker
Join Date: 05-21-11
Location: Athens, Georgia
Name/Nickname : Chris
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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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__________________
Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL |
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11-25-2012, 06:02 PM
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#7 | |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
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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