I'm just about ready to start soaking my first attempt at making some maple cured bacon. I was wondering if there is some type of formula or rule of thumb for how much water to use per pound. I have 3 pieces that are each just over the 3 pound mark and was thinking of using a large Rubbermade Tote container (sanitized) to soak them in. Do most people use a container or is the kitchen sink good enough? Thanks in advance.
Well i think your talking about brining so! Yes there are very specific amounts of cure and water to use. Lots of recipes on here or the recipe site. Cure can be dangerous if not enough or too much is used per lb. Brining is usually done in the refrigerator,in a food plastic safe container. Or a food safe white plastic bucket. Never at room temp or in a sink.
The brine is made for up to a certain amount of meat. Say 5-10 lbs. If you do more then that you double the batch. I usually dry brine all mine as I prefer it the best. But there are plenty of people here to help. Just post your brine recipe and what type cure your using and i'm sure you get what you need. Hope i didn't make it more confused.
Sorry about that. I should have been clearer. I'm using B&P maple cure and have had the meat dry curing in the fridge for over a week now. My apologies. :-[ I've read on here that it should be rinsed and soaked for 2 hours prior to an over night dry and smoking the next day.
Pic of the rinse.
(http://img.photobucket.com/albums/v484/KDX/Rinse-1.jpg)
Pic of the beginning of the soak. I did dump the water off as I was filling it as it was quite cloudy.
(http://img.photobucket.com/albums/v484/KDX/Soak.jpg)
Now I'm wondering if I screwed up. I let them soak for 2 hours (water was basically clear) took one and trimmed a bit off and fried it up and it pretty much just tastes like meat. No discernible salt or maple flavor present. Maybe it's just my not so delicate palate. It's going to dry over night and cold smoke tomorrow and I will see how it goes I guess.
I usually don't soak as long as you do. I generally will soak in about 3 gallons of water for around 30 minutes - flipping once during that time, and usually that is enough.
Two hours is a long time. When you soak you are using a process called reverse osmosis. The water is drawing the concentration of salt near the surface. So when you pan fry the test piece will be less salty. Let the meat rest about 24 hours, and test again. That time will allow the heavier concentration of salt solution that is deeper in the meat work it's way to the surface.
OK. So where is the 'flavor' part of the cure? Does it go right through the meat like the salt or did it get washed off? If the meat isn't salty/tasty enough what are my options using the cure I have?
Quote from: KDX on November 26, 2012, 09:34:51 PM
OK. So where is the 'flavor' part of the cure? Does it go right through the meat like the salt or did it get washed off? If the meat isn't salty/tasty enough what are my options using the cure I have?
The "ham-like" flavor should be there, but after recently learning nitric oxide is water soluble, I can't say for sure if the flavor can also be dissolved away. There are other possibilities. Salt is a flavor enhancer, so with less salt you may not be detecting the flavors as well. Another possibility depends on how much cure you used. I haven't seen your recipe, or curing method, but if your recipe calls for a small amount of cure to provide protection at the minimal level, you will not have much "ham-like" flavor. Also the recipe you started out with may have not needed to be soaked. Did you do a taste test prior to soaking?
At this point, when you test slice them and the flavor is still bland; I suspect it has been more then seven days since you started the curing process. I would cook them as is, and if they do not taste like bacon, I would serve them as you would cooked fresh loins, or use them in other dishes.
Hab could probably tell you a lot better if you would post your brine recipe you used.
In my third post in this thread I stated that I used the Butcher and Packer maple cure (dry). I used the .36oz per pound of meat ratio and cured it in zip lock bags for 9 days.
I didn't bother taste testing it again. It went in the smoker with maple pucks. I'm going to cold smoke for 2 hours with the damper wide open. I will take one piece out at 1 hour, one out at 1.5 hours and the third one at 2 hours to see the difference in the smoke for future reference. I will put each of them in fresh zip lock bags to sit in the fridge over night and then chill them in the freezer for a bit tomorrow and run them through the slicer. If it tastes like smoked ham instead of bacon it should still be edible. If not, I'll chalk this one up to experience and it will go into the garbage. Thanks for the replys and advice.
Ok Thought you meant something else. I normally make my own using regular cure. So Im no help. From what i see that's a spice mix and cure combined. I calculated it at .32 a lb so you should be good. You may want to go a little deeper may be two or three slices as the water may have just sucked out the service salt and flavor.
You're right, I did use .32oz per pound. I was typing fast and not thinking. I ended up smoking one for 1 hour and left the other two in for 2 hours and didn't bother with the 1.5 hours. I bagged them up and they are in the fridge for about the next 24 hours (not sure if this helps or not) and will chill and slice them tomorrow. I'm kinda pissed at myself for soaking them too long. I was really hoping to hit a home run the first time out.
You probably shouldn't have soaked at all. At about .32 oz per pound, with all the other ingredients, that would have been a very low level of salt to begin with. When using a cure recipe the first time, it is best to test taste prior to soaking, and that test generally indicates a slightly saltier taste than the finished product.
I'm not sure why the "ham" flavor is missing. Not knowing the percentage of sodium nitrite, it just could be that the amount of cure is lower then I would use, but enough to provide protection. The lower the amount of cure, the less "ham" flavor.
This is the only thing they say on the site.
Maple Sugar Cure
$2.75
Complete-nothing to add. This cure is perfect for those that want a light maple sugar flavor and aroma in their product. This cure can be used for dry curing and for cover pickles that do not require over 7 days to cure. Use 1 pound of cure per 1 gallon of brine at 20% pump. For dry rub, use 1/2 pound per 25 pounds of meat. If used for cover pickling, use 2 pounds of cure per gallon.
Here's the cure description. Seems more along the lines of a ham cure. But cant find any thing on amounts or ingredients. Am I right to think this is no more then a maple flavor nitrate salt? May explain the flavor. Hate using ingredients and not now the amount of nitrates or nitrites in it. But either way the meat should be good and eatable but maybe not what you wanted. Maybe try one of our many recipes here. And you can control the cure and flavor.
Sure some of the older guys are familiar with this cure. Maybe they can explain it better. As I am curious too!
I took a quick look at it yesterday and it is a cure mix, similar to many out there that contains salt, sugar, in this case maple sugar or maple flavoring, and sodium nitrite. It is rare that any of them would list the percentage of sodium nitrite. As long as you follow the manufacturer's directions, you are good to go. As you stated, making your own mix, you can control the amount of sodium nitrite. If it were pure sodium nitrite or sodium nitrate, the rate of use would be at such a miniscule amount a home user would be unable to measure it.
Thanks Hab! Now I remember! LOL! My mind these days is my own worst enemy. So much comes and goes. Some times a kick in the butt helps. Well i'll stay to the home made as I like it better then mixes. But going to try the mix i got for venison bacon and will post.
Quote from: viper125 on November 28, 2012, 09:33:20 AM
Thanks Hab! Now I remember! LOL! My mind these days is my own worst enemy. So much comes and goes. Some times a kick in the butt helps. Well i'll stay to the home made as I like it better then mixes. But going to try the mix i got for venison bacon and will post.
I also have my best results making my cure mixes from scratch. The only except I have come across is Sausage Maker's Maple Ham Cure, which is use to make a pickle (wet brine) for hams.
I may be a little off base here. But for some reason I seem to remember seeing somewhere if you are brining/curing with a salt solution. You need to add enough salt to the mixture until you can float an egg. But I never cured my own bacon or ham. So I really know what I'm talking about. But learning.
RedJada i prefer the dry cure the best. But with modern cures ,salt is more for taste then cure i believe.
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Quote from: RedJada on November 28, 2012, 03:36:21 PM
I may be a little off base here. But for some reason I seem to remember seeing somewhere if you are brining/curing with a salt solution. You need to add enough salt to the mixture until you can float an egg. But I never cured my own bacon or ham. So I really know what I'm talking about. But learning.
Wet Brining is more of a science than art. You can use different amounts of salt, and time to cure your food. A lot has to depend on what you are looking for in your end product. Also with today's refrigeration and freezing, there is not need to use an amount of salt to preserve your food; unless that is your goal. Today's curing and brining is mostly for flavor.
The below link has a lot of information about brining. The most useful information to answer your question start with the section "The Easiest Way to Make Brine".
Making Brine (http://www.wedlinydomowe.com/sausage-making/curing/making-brine)
Hab, that is a great link, awesome read, clarified a few things I was trying to wrap my brain around.
Grizz
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Quote from: Silvergrizz on November 29, 2012, 05:30:44 AM
Hab, that is a great link, awesome read, clarified a few things I was trying to wrap my brain around.
Grizz
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When you get a chance, take a look around that site. It if full of very useful information. It's just hard to do a search on that site.
I spent several hours poking around after work today. Printed off a few articles for my "Master smoking guide". I will certainly be poking around there a little more.
Thanks
Grizz
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