harleykids
Knows what a fatty is.
- Joined
- Mar 23, 2015
- Location
- Olathe, KS
Just made my first batch of homemade bacon on Sunday.
Used fresh pork belly and the 3% pickling salt, 1.5% sugar, and 0.25% Cure #1
I was very surprised to see just how little cure #1 is actually called for per slab of bacon! My slabs averaged 1.8-2 lbs per slab, which meant only 2-2.3 grams of cure #1 per slab.
When I measured out 2 grams it was such a teeny tiny amount of cure that I though I might have done my math wrong!
Just couldn't believe how little cure #1 was used per slab.
Must be some powerful stuff, those nitrites!
Anyone else find it amazing that such little cure #1 is used? Or am I the only one who found that weird? Bag of 4 oz. says it will cure 100 lbs of meat, so I shouldn't be that surprised, but when you see 2 grams it just seems such a small amount.
Anyway, I put the dry cure on, then drizzled some pure maple syrup on, put a nice layer of brown sugar on top of that, and a bit of cinnamon to top it off.
Into the bag, massaged each day and flipped, and the slabs are really firming up now!
Plan on cold smoking on Sunday to finish them off, then slice and freeze.
Can't wait to see how they come out!
Used fresh pork belly and the 3% pickling salt, 1.5% sugar, and 0.25% Cure #1
I was very surprised to see just how little cure #1 is actually called for per slab of bacon! My slabs averaged 1.8-2 lbs per slab, which meant only 2-2.3 grams of cure #1 per slab.
When I measured out 2 grams it was such a teeny tiny amount of cure that I though I might have done my math wrong!
Just couldn't believe how little cure #1 was used per slab.
Must be some powerful stuff, those nitrites!
Anyone else find it amazing that such little cure #1 is used? Or am I the only one who found that weird? Bag of 4 oz. says it will cure 100 lbs of meat, so I shouldn't be that surprised, but when you see 2 grams it just seems such a small amount.
Anyway, I put the dry cure on, then drizzled some pure maple syrup on, put a nice layer of brown sugar on top of that, and a bit of cinnamon to top it off.
Into the bag, massaged each day and flipped, and the slabs are really firming up now!
Plan on cold smoking on Sunday to finish them off, then slice and freeze.
Can't wait to see how they come out!