Ran out of homemade bacon and the store bought, which has been in the freezer since I got my Bradley will have to stay there.
My last batch of salt and sugar bacon turned out great, so here we go again.
2 cups of plain sugar and salt per slab. These are actually 1/3 each oh the entire one.
Mix very well.
(http://img.tapatalk.com/c6e4e8b2-7da5-f5b9.jpg)
2 cups on the bottom
(http://img.tapatalk.com/c6e4e8b2-7dc9-421d.jpg)
(http://img.tapatalk.com/c6e4e8b2-7de9-25f5.jpg)
Two cups on top
(http://img.tapatalk.com/c6e4e8b2-7e3d-9950.jpg)
I'll flip them after two days.
SamuelG
Sent from my iPhone using Tapatalk
No cure #1?
Quote from: FLBentRider on January 29, 2012, 09:26:42 AM
No cure #1?
No cure. Thanks for catching it FLBR.
I made it without last time and it turned out great. This is the second time I do it like this. I can't take any credit for it as it was Arnie that I copied it from.
Quote from: SamuelG on January 29, 2012, 09:36:21 AM
Quote from: FLBentRider on January 29, 2012, 09:26:42 AM
No cure #1?
No cure. Thanks for catching it FLBR.
I made it without last time and it turned out great. This is the second time I do it like this. I can't take any credit for it as it was Arnie that I copied it from.
How long do you leave them in the salt/sugar?
Seems we both ran out of bacon at the same time. I just put 13 pounds in the fridge to cure also.
(https://lh6.googleusercontent.com/-9dHkiMiVk4U/TyIQzZT2X1I/AAAAAAAAB4U/iLToGXMRYm4/s1024/DSC_0016.JPG)
Quote from: FLBentRider on January 29, 2012, 09:44:10 AM
Quote from: SamuelG on January 29, 2012, 09:36:21 AM
Quote from: FLBentRider on January 29, 2012, 09:26:42 AM
No cure #1?
No cure. Thanks for catching it FLBR.
I made it without last time and it turned out great. This is the second time I do it like this. I can't take any credit for it as it was Arnie that I copied it from.
How long do you leave them in the salt/sugar?
Last time I did 3 1/2 days. I plan to go at least 4 days this time.
SamuelG
Sent from my iPhone using Tapatalk
Quote from: devo on January 29, 2012, 09:44:16 AM
Seems we both ran out of bacon at the same time. I just put 13 pounds in the fridge to cure also.
(https://lh6.googleusercontent.com/-9dHkiMiVk4U/TyIQzZT2X1I/AAAAAAAAB4U/iLToGXMRYm4/s1024/DSC_0016.JPG)
That sure looks good!
SamuelG
Sent from my iPhone using Tapatalk
Quote from: SamuelG on January 29, 2012, 10:33:33 AM
Quote from: FLBentRider on January 29, 2012, 09:44:10 AM
Quote from: SamuelG on January 29, 2012, 09:36:21 AM
Quote from: FLBentRider on January 29, 2012, 09:26:42 AM
No cure #1?
No cure. Thanks for catching it FLBR.
I made it without last time and it turned out great. This is the second time I do it like this. I can't take any credit for it as it was Arnie that I copied it from.
How long do you leave them in the salt/sugar?
Last time I did 3 1/2 days. I plan to go at least 4 days this time.
SamuelG
Sent from my iPhone using Tapatalk
Hmm....
Just flipped them.
(http://img.tapatalk.com/c6e4e93a-b8bf-b128.jpg)
(http://img.tapatalk.com/c6e4e93a-b8d6-d6c4.jpg)
Plenty of liquid is getting pulled out and starting to get some great color.
SamuelG
Sent from my iPhone using Tapatalk
SamuelG, I hope you don't think I am being critical as I know you are very accomplished when it comes to curing items but I gotta tell you, having that belly in the salt/sugar combo for only 4 days makes me very nervous. Both Arnie and you have done this before but I simply can't see how that belly is properly cured in 3.5-4 days.
Dang Sam, that's looking awesome!
Just a few more days and into the smoker.........
Are we there yet!
Be patient grasshopper.
Quote from: KyNola on February 01, 2012, 07:48:17 AM
SamuelG, I hope you don't think I am being critical as I know you are very accomplished when it comes to curing items but I gotta tell you, having that belly in the salt/sugar combo for only 4 days makes me very nervous. Both Arnie and you have done this before but I simply can't see how that belly is properly cured in 3.5-4 days.
KyNola,
Thanks for the post. I learn every day more and more thanks to members like your self ( and FLBR )
who carefully read posts and offer your experience. I would not have had the opportunity to cure what I do without my Bradley and the forum. Gracias
I had never tried it with no cure#1 until the post by ArnieM and always used cure. Although I was aware the in Spain most if not all of the cured meat was made with just salt.
I had a friend which could not have nitrites because of migraines and I gave it a shot.
Being that the bacon is not thick at all how many days should it be cured? I been reading a lot a maybe it should be bumped to 5-7 days?
Thanks for all the input,
Sam
Sent from my iPhone using Tapatalk
Quote from: SamuelG on February 01, 2012, 06:52:13 PM
Being that the bacon is not thick at all how many days should it be cured? I been reading a lot a maybe it should be bumped to 5-7 days?
I need to do some looking but I was under the impression that you can cure with just salt but it takes longer. I did my last batch with Cure #1 7 days.
but if it is firming up the way it is supposed to, I would probably cut it in half and test-fry a slice from the middle, since the ends tend be be a little saltier.
Alton brown did salt/sugar bacon, same quantities of salt/sugar, but in a wet brine in a gallon of water for 3 days. "scrap iron chef bacon"
Sam, I have no idea how long it should cure with a salt/sugar curing mix as I have only used salt/sugar/cure#1 and it goes 7 days.
You know way more than me about curing so I'm sure it is correct. Just gives me the heeby jeebys.
Guys with more knowledge than me about curing will come along with information. I'm sure Habs will have some valuable insight.
Again, I'm not being critical Sam. I guess it just freaks me out a little since I have never done it.
Oops!
FLBR just posted and it dawned on me I have a book I forgot about. It may have something about curing belly with only salt/sugar. I'll check it out and post if there is anything relevent.
I have made bacon with only salt as a cure on a couple of occasions, and when I did I miss the color and taste of bacon that is cured with nitrites.
Dry curing with only salt on a thin cut such as bacon should take about the same amount of time as with cure #1. I have never used salt only as a dry cure, so I can't give a definite answer, but when ready the bacon should be firm to the touch. Using salt only, the longer you cure, the saltier it is going to be. In my opinion, when using salt only you can cure for a short time for flavor, or for a longer time for preservation. With today's refrigeration, curing for preservation is no longer necessary.
When I use salt only, I prefer wet curing, such as Alton's recipe, you should have a 10% brine, and I believe his is close to 11%. Wet curing on small cuts generally take less curing time, and you can control the curing process better, and you know that in 3 - 4 days it should be fully cured.
I have a book titled Cured by Lindy Wildsmith. She is a European author. I researched her recipes on bacon cured with salt/sugar/curing agent and salt/sugar mixture only. Both go for 7 days.
Not saying there is anything wrong with what you are doing as you will be frying it anyhow but I don't think it will be fully cured in 4 days.
BTW, if you can get your hands on the book, it is an interesting read. Lots of very interesting recipes and methods of curing many different types of foods, not just meat.
Quote from: KyNola on February 02, 2012, 06:51:44 AM
I have a book titled Cured by Lindy Wildsmith. She is a European author. I researched her recipes on bacon cured with salt/sugar/curing agent and salt/sugar mixture only. Both go for 7 days.
Not saying there is anything wrong with what you are doing as you will be frying it anyhow but I don't think it will be fully cured in 4 days.
BTW, if you can get your hands on the book, it is an interesting read. Lots of very interesting recipes and methods of curing many different types of foods, not just meat.
I forgot I had this book. I purchased it shortly after Manxman's review.
I was looking through it, and as you know it is not the best indexed book, because the curing process is often part of a larger recipe. I couldn't find the bacon cure that used salt only. Could you point me in the right direction as to what page that is on? Thanks
Ive seen bacon cured this way. But i also prefer thee hammy bacon taste you get from cure. Cure #1 really isn't to preserve I don't believe. It's to protect thru the 40-140 degree area of slow cooking and for color and taste. Correct me if I'm wrong HAB. Even Jerky isn't really safe on the shelf too long with cure. It's the removal of ALL the water that makes it safe. With out moisture its hard for bacteria to grow. But slow cooking won't usually get it to that point.
Quote from: Habanero Smoker on February 03, 2012, 01:28:47 AM
Quote from: KyNola on February 02, 2012, 06:51:44 AM
I have a book titled Cured by Lindy Wildsmith. She is a European author. I researched her recipes on bacon cured with salt/sugar/curing agent and salt/sugar mixture only. Both go for 7 days.
Not saying there is anything wrong with what you are doing as you will be frying it anyhow but I don't think it will be fully cured in 4 days.
BTW, if you can get your hands on the book, it is an interesting read. Lots of very interesting recipes and methods of curing many different types of foods, not just meat.
I forgot I had this book. I purchased it shortly after Manxman's review.
I was looking through it, and as you know it is not the best indexed book, because the curing process is often part of a larger recipe. I couldn't find the bacon cure that used salt only. Could you point me in the right direction as to what page that is on? Thanks
Habs, as you say, it isn't the best indexed book and the salt only cure is buried in a recipe somewhere. I found it last night and now can't locate it again today. I'll keep looking and let you know where and when I find it again :o
Don't worry about it, I am just being lazy, and just couldn't find it as fast as I wanted to. Since I started looking at the book again, some of those recipes peaked my interest. So I am taking a closer look at the book.
Quote from: Habanero Smoker on February 03, 2012, 12:53:06 PM
Don't worry about it, I am just being lazy, and just couldn't find it as fast as I wanted to. Since I started looking at the book again, some of those recipes peaked my interest. So I am taking a closer look at the book.
Me too Habs. Hadn't cracked that book in a while and got interested in a lot of things in there all over again. :)
What a great thread! Thanks to everyone who has contributed.
Sorry I couldn't respond quicker. I finally finally decided to wait a little longer. When I pulled out the bacon slabs today and they were solid. They also got some great color.
(http://img.tapatalk.com/c6e4e9d2-e389-886a.jpg)
I will be smoking them tomorrow. I will probably smoke them at a little higher temperature than I usually do because of lack of cute.
SamuelG
Sent from my iPhone using Tapatalk
Quote from: KyNola on February 02, 2012, 06:51:44 AM
I have a book titled Cured by Lindy Wildsmith. She is a European author. I researched her recipes on bacon cured with salt/sugar/curing agent and salt/sugar mixture only. Both go for 7 days.
Not saying there is anything wrong with what you are doing as you will be frying it anyhow but I don't think it will be fully cured in 4 days.
BTW, if you can get your hands on the book, it is an interesting read. Lots of very interesting recipes and methods of curing many different types of foods, not just meat.
Thanks Kynola. I'll try to get the book as soon as possible.
SamuelG
Sent from my iPhone using Tapatalk
Quote from: Habanero Smoker on February 02, 2012, 02:23:25 AM
I have made bacon with only salt as a cure on a couple of occasions, and when I did I miss the color and taste of bacon that is cured with nitrites.
Dry curing with only salt on a thin cut such as bacon should take about the same amount of time as with cure #1. I have never used salt only as a dry cure, so I can't give a definite answer, but when ready the bacon should be firm to the touch. Using salt only, the longer you cure, the saltier it is going to be. In my opinion, when using salt only you can cure for a short time for flavor, or for a longer time for preservation. With today's refrigeration, curing for preservation is no longer necessary.
When I use salt only, I prefer wet curing, such as Alton's recipe, you should have a 10% brine, and I believe his is close to 11%. Wet curing on small cuts generally take less curing time, and you can control the curing process better, and you know that in 3 - 4 days it should be fully cured.
Habs,
I was thinking that after the first day in the salt and sugar cure the bacon becomes fully submerged in its own liquid that is being extracted from the bacon. Do you think that this would qualify as a wet brine since the bacon is fully submerged in the liquid? Could this be why when I did it last time it was fully cured or seemed to be fully cured in four days?
Gracias
SamuelG
Sent from my iPhone using Tapatalk
Quote from: SamuelG on February 04, 2012, 06:10:14 PM
Habs,
I was thinking that after the first day in the salt and sugar cure the bacon becomes fully submerged in its own liquid that is being extracted from the bacon. Do you think that this would qualify as a wet brine since the bacon is fully submerged in the liquid? Could this be why when I did it last time it was fully cured or seemed to be fully cured in four days?
Gracias
SamuelG
Sent from my iPhone using Tapatalk
Most dry salt only recipes I've come across seem to drain the liquid off daily, and some add more salt after draining. With yours being submerged in liquid may have sped up the process, but I don't know if I would consider it a wet brine. How fast it cures depend on how much salt is involved, and is contacting the bacon. That is why in this style of curing bacon, I would prefer a wet brine. That way I know the exact concentration of the salt, and I would be better able to judge the rate of curing. Also if the bacon is leaner, it will cure faster.
Thanks Habs.
Will see how these turn out. Into the smoker a while ago.
(http://img.tapatalk.com/c6e4e9d2-94e0-1f00.jpg)
(http://img.tapatalk.com/c6e4e9d2-94ee-64c2.jpg)
Will go with 4 hours of Jim Beam...
SamuelG
Sent from my iPhone using Tapatalk
Dang! Bacon and more.....
Quote from: SouthernSmoked on February 05, 2012, 06:51:41 AM
Dang! Bacon and more.....
I just hate running the Bradley half emty! :) :) :)
I was down in Ft. Lauderdale this morning, I thought I smelled Bradley smoke wafting in from the South...
Quote from: FLBentRider on February 05, 2012, 11:33:05 AM
I was down in Ft. Lauderdale this morning, I thought I smelled Bradley smoke wafting in from the South...
I think it might have been mine.
:):):)
SamuelG
Sent from my iPhone using Tapatalk
FINITO!
(http://img.tapatalk.com/3280c0ca-5857-e371.jpg)
Wrapped up and resting in the frige.
Some extras.
(http://img.tapatalk.com/3280c0ca-58b4-afb4.jpg)
(http://img.tapatalk.com/c6e4e9d2-593a-9e8f.jpg)
And some Habs Pastrami
(http://img.tapatalk.com/c6e4e9d2-5957-a7c8.jpg)
SamuelG
Sent from my iPhone using Tapatalk