Hello all;
Finally, I'm trying bacon, using Tenpoint5's recipe.
My confusion is over the cure recipe quantities versus my scale and what the Prague Powder package says....
The recipe is 2oz kosher salt about 1/4 cup. My scale, which is accurate, says 1/4 cup weighs 1.25oz. I'm using Diamond Crystal kosher salt which I've used for everything else....
Also, I have Prague Powder which is not pink, but contains salt, sodium nitrite 6.4%, sodium bicarbonate 1%. It seems right but the package says use 3grams per 1kg (2.2lb) of meat. That means I should use 6 grams for my 4.4lb. However, the recipe calls for 2 tsp, which weighs 9grams.
As this is a first try, I don't have a lot of confidence.
Advice please!!!
Thanks, Rich
Rich, go by the package instructions on the Prague powder. More is not better.
Weight vs volume can vary quite a bit on salt depending on how coarse of fine it is. I use Morton coarse Kosher salt. I just checked and 1/4 cup weighed in at 64 grams - 2 ounces.
I always go by weight rather than volume whenever possible.
I too only use weights. Bulk densities vary all over the place and it's easy to go wrong.
I concur - weights are far better for measuring then volume.
Thanks, everyone.
I went by weight so all should be ok.
It's in the fridge oozing away.....
So is mine Rich. Same recipe. Went into the fridge this morning. Make sure you keep flopping or shaking it around.
I'm going with the three day smoke after it's cured. A good part of the fun is learning and experimenting.
Quote from: ArnieM on April 21, 2010, 04:14:20 PM
So is mine Rich. Same recipe. Went into the fridge this morning. Make sure you keep flopping or shaking it around.
I'm going with the three day smoke after it's cured. A good part of the fun is learning and experimenting.
So true, Arnie.
Curing like this makes me a bit nervous, though. That's why I've waited so long to try.
My Facebook status reads "Rich is making maple bacon..... it's in the cure for 7 days and if it doesn't kill me you can have a taste..."
So far I've got 4 replies.
Quote from: Smokeville on April 22, 2010, 05:49:29 AM
Curing like this makes me a bit nervous, though. That's why I've waited so long to try.
My Facebook status reads "Rich is making maple bacon..... it's in the cure for 7 days and if it doesn't kill me you can have a taste..."
I wouldn't be nervous.
You are curing for flavor, not preservation, and you will be cooking it to a safe IT anyway.
And if it turns out like mine, you won't have to worry about it being around that long anyway.
These curing methods were developed before refrigeration. Curing wasn't for flavor, it was to keep the meat from spoiling.
Don't worry Rich, you'll be around for a while :D
There are three main things the cure (pink salt/sodium nitrite) does. One is color as in corned beef, pastrami and bacon. You could cure in salt. It takes longer and the meat comes out gray-colored. Another, as FLBR said, is flavor. You have the salt from the cure and any other flavors, savory or sweet that you might care to add.
The most important is "short term protection". Bacon is smoked and cooked slowly at a fairly low temp. Basically, 'done' but not baked. I do it at a cabinet temp of about 160-165 average. That means the bacon is in the "danger zone", roughly 45-135oF for quite a while. The cure keeps the bacteria away in that temp range.
After 140, you're good to go. I usually go 145-150 and that's only because the bacon slab is pretty thin and I can't be sure the temp is even across the whole slab.
I just checked the side panel on the boxes of kosher salt I've got.
Amazingly, the Diamond Crystal brand is almost 1/2 the weight per volume over Morton's. I always wondered why the box was so much bigger! I bought a lot of Morton's on a trip to the US recently because it is 1/2 the price of DC kosher salt here.
And, interestingly, that means instead of being 1/2 the price, it is really 1/4 the price, if I did my arithmetic correctly.....
Sorry I am late to the show but it appears the guys have you straightened out. When you are finished with your bacon. I will give this advice do not cook your bacon on high heat like commercial bacon. If you do you will burn it at least the outside. Our Bacon has a much higher sugar content and that is what will burn on your bacon if you cook on high heat. If you added the extra Maple powder as I do, You will be able to use the bacon as an alarm clock. Just start frying some up and the maple smell will drift down the hallway and drag everyone out of bed.
Thanks, Tenpoint5.
I didn't use the maple powder... I will have to try and find it. Good to know about the burning. Usually I do bacon in the oven in a cast iron fry pan because it cooks evenly and doesn't curl....
Rich
Correct - Diamond Crystal is less dense than Morton's. Morton's is ~ 8 0z per cup, Diamond Crystal is about 5.5 oz/cup. Use weight and you will be fine.
Eric
Like your handle Eric. Just wish I could.
Quote from: ArnieM on April 21, 2010, 04:14:20 PM
So is mine Rich. Same recipe. Went into the fridge this morning. Make sure you keep flopping or shaking it around.
I'm going with the three day smoke after it's cured. A good part of the fun is learning and experimenting.
I am a little confused about a three day smoke????? never seen that before
I get my Maple Powder from www.targil.com
Quote from: Tenpoint5 on April 24, 2010, 07:24:54 PM
I get my Maple Powder from www.targil.com
Maybe I need to get stronger glasses.....but I do not see this on their site??
Quote from: moodyfisherman on April 24, 2010, 08:45:36 PM
Quote from: Tenpoint5 on April 24, 2010, 07:24:54 PM
I get my Maple Powder from www.targil.com
Maybe I need to get stronger glasses.....but I do not see this on their site??
Under Spices right between 20 Mesh Dill and Ground Marjoram
Or you can just give them a call they is some good people from down in Louisiana
Quote from: Bavind on April 24, 2010, 07:24:10 PM
Quote from: ArnieM on April 21, 2010, 04:14:20 PM
So is mine Rich. Same recipe. Went into the fridge this morning. Make sure you keep flopping or shaking it around.
I'm going with the three day smoke after it's cured. A good part of the fun is learning and experimenting.
I am a little confused about a three day smoke????? never seen that before
Arnie is referring to the following recipe:
Triple Smoked Bacon (http://www.susanminor.org/forums/showthread.php?459-Triple-Smoked-Bacon)
A couple of good sources for maple sugar ...
1. Amazon.com -- do a search for maple sugar, you'll get a bunch of different products. Probably the best deal around is the Coombs Family Farms 100% Organic Maple Sugar, 25-Ounce Container for $16.65, Amazon Prime eligible.
2. The Spice House (http://www.thespicehouse.com/) - these folks are my favorite purveyors of fine spices and dried herbs, been using them for decades, a great family run business. Use the "Shop for Spices" link at the top left.
Eric
Arnie - Thanks - it's how I TRY to make my living these days. I am sure you can (buy low, ...) the issue is usually consistency (or lack of it). It's a lot like golf in that regard.
Triple smoked bacon!!!! that just sounds extraordinarily good
I apologize for not putting in a link for the triple smoked bacon. Thanks Habs. Going to susanminor.org is kinda like second nature for me and sometimes I just don't think.
My butcher has had double smoked bacon and he said it was great but he's never had the triple smoked variety.
BLSH, yeah sometimes I buy low. And then it goes lower. And lower. My MAK grill just keeps drifting away >:(
Arnie,
Not to hijack the thread but, buy it is important not to confuse the strategy with the tactic (i..e, timing) -- sometimes we sell high first then buy low later. ;D
Eric
Don't worry about hijacking Eric. PM me your phone number and we can chat. I've never been into short selling. Maybe you could teach me something.
OK, folks. It's been 6 days with the belly in the cure....
Not a lot of liquid came out and the meat isn't very firm, but I took it out and washed it off anyway. And I cut a thin slice and fried it up and it is quite good, I think. So I've got it in the fridge air drying and will smoke it maybe tomorrow afternoon.
It just came out of the smoker and I took these shots just after I removed the rind....
(http://i630.photobucket.com/albums/uu28/rrchambers/IMGP2475_edited-1.jpg)
(http://i630.photobucket.com/albums/uu28/rrchambers/IMGP2478.jpg)
It tastes GREAT!
Looks good SV. I don't care what you do to it, it's always better than what you'd get at the store.
Mine is out of the cure, rinsed and soaked some. Test slices were good. Drying in the fridge. Goin' with this. http://www.susanminor.org/forums/showthread.php?459-Triple-Smoked-Bacon