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Old 02-08-2017, 09:47 AM   #1
WvQ
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Default Over Curing Bacon?

I used the information from the link below to attempt to make my own bacon for the first time. Based on 6lbs of pork belly 1 tsp of cure, 1.5 cups water plus sugar and kosher salt. It says cure 1.3 days and don't push it more than 25% longer. What happens if you over cure bacon?

http://amazingribs.com/recipes/porkn...m_scratch.html
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Old 02-08-2017, 10:18 AM   #2
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I've never used a recipe that calls for only 1.3 days of curing...however, I have made some super salty bacon by accident. I'd say that's probably what happens. You make salt pork.
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Old 02-08-2017, 10:28 AM   #3
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Originally Posted by legendaryhog View Post
I have made some super salty bacon by accident. I'd say that's probably what happens.
I would agree. I didn't read the recipe, but unless you are using an EQ cure, that would be the risk.
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Old 02-08-2017, 10:29 AM   #4
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I don't use the AR recipe, however I've always cured bacon 7 - 10 days. I'd say legendaryhog has it about right.
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Old 02-08-2017, 10:42 AM   #5
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I have only done bacon once and have read just enough to be dangerous haha.

I would find an EQ cure recipe utilizing percentages based on the meat's weight. Then use a cure time based on 1/4" per day (divided by 2 if no skin) plus two days to be safe.
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Old 02-08-2017, 11:11 AM   #6
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It does seem short, but the salt level his cure calls for is only 2% of the weight, so I doubt you will over cure it, no matter if you tripled the time or not.
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Old 02-08-2017, 12:07 PM   #7
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Thanks for the help, I went home at lunch to pull it out of the cure after what would have been about 41 hours.
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Old 02-08-2017, 04:32 PM   #8
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When bacon is dry cured by properly weighing the cure, salt, and sugar according to the weight of the belly itself, it cannot get nitrite burn (over cured).

However when bacon is properly cured with a curing brine, the amount of cure is calculated in PPM (Parts Per Million) on an estimated pick-up ratio of the curing brine into the meat, at or around 4%. Yes you can over-cure and have nitrite burn with wet cures. One tell-tale sign is a slight iridescent color when freshly slicing the bacon and holding it at a rounded angle to the bright light.

The end result can be poor texture, off color, and sometimes a slight off flavor; but more importantly you can also have an elevated level of nitrites in the finished product. All of these results can vary according to the total time in the curing brine and the total % of nitrite pick up into the meat.

Wet cures have faster results do to the water and the higher levels of nitrite.
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Old 02-08-2017, 04:44 PM   #9
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I do use a crude formula for my dry cure, however, I usually go by feel. When you get a pork belly it is a floppy piece. When it has cured and released some water you should have a nice, firm feeling belly. It will take some trial and error, but I have found (much like a brisket with the probe test) you will have some bellies that take a day or two longer than others regardless of how careful you do the math. Once you get the hang of it you can tell when the cure is done by feel. Once you nail it, you'll remember how it felt when it was done and you can eliminate some of the guesswork.
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Old 02-08-2017, 04:47 PM   #10
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Quote:
Originally Posted by WvQ View Post
Thanks for the help, I went home at lunch to pull it out of the cure after what would have been about 41 hours.
It's hard to tell by a picture, but that doesn't look cured to me. How does it feel? Floppy or nice and firm? Cut off a small piece and fry it up. See what it tastes like before you proceed with anything else.
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Old 02-08-2017, 05:00 PM   #11
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Quote:
Originally Posted by IamMadMan View Post
When bacon is dry cured by properly weighing the cure, salt, and sugar according to the weight of the belly itself, it cannot get nitrite burn (over cured).

However when bacon is properly cured with a curing brine, the amount of cure is calculated in PPM (Parts Per Million) on an estimated pick-up ratio of the curing brine into the meat, at or around 4%. Yes you can over-cure and have nitrite burn with wet cures. One tell-tale sign is a slight iridescent color when freshly slicing the bacon and holding it at a rounded angle to the bright light.

The end result can be poor texture, off color, and sometimes a slight off flavor; but more importantly you can also have an elevated level of nitrites in the finished product. All of these results can vary according to the total time in the curing brine and the total % of nitrite pick up into the meat.

Wet cures have faster results do to the water and the higher levels of nitrite.
I have heard of the exact opposite about nitrite burn, or about over cured meat being iridescent. You got any science to back that up? I'm always into expanding my knowledge.
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Old 02-08-2017, 05:31 PM   #12
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Quote:
Originally Posted by Yellowhair42 View Post
I have heard of the exact opposite about nitrite burn, or about over cured meat being iridescent. You got any science to back that up? I'm always into expanding my knowledge.
https://www.sciencedaily.com/release...0502123433.htm

https://www.chemistryworld.com/news/...d/5046.article
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Old 02-08-2017, 05:40 PM   #13
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I've cured quite a few. The worst that happens with too long is it gets a bit too salty. I also never use nitrite (if that's the right one). Oh yeah, it's not as pink as store product. I generally use the recipes in "Charcuterie". The maple is awesome traditional bacon; the savory is also very good.
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Old 02-09-2017, 06:38 AM   #14
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Turned out good for the first time, wife says little too salty, I think not enough. Regardless it's good!
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Old 02-09-2017, 08:48 AM   #15
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Ive only ever done a dry cure and usually go 7-10 days. my last batch I let it cure almost 3 weeks and it came out fine.
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