cure?

[smokin420]

I am going to start the curing process on some 5 pound pork bellies. I have Heller's Modern Cure and I am not sure how much cure to mix per pound.

[Habanero Smoker]

Modern Cure is another brand name for Cure #1, but the word Heller's is throwing me off. The google servers seem to be extremely slow this morning, so I'm not able to do a good search.

Just do a search on that product, and if you see that the ingredients contain 6.25% sodium nitrite, then it is the same as Cure #1.

I gave it one more try and I did find one site, it didn't list the ingredients but listed directions on how to use it; .25 pound (4 ounces) of cure for 100 pounds of meat. So Heller's Modern Cure is the same as Cure #1, and you should use it the same as you would use Cure #1.

[smokin420]

Habanero, the bag says that there is 6.25% sodium nitrate on the package. I am still not sure how much to add to my pork bellies. I am going to add some maple syrup. I have read that I should add a little more cure because some of the cure will be suspended in the liquid, is this right? I am going to add some brown sugar and am wondering if I will need more salt after adding the cure. Being from the great white north we like salty bacon. Any info is great thanks.

[Waltz]

Nitrite - Nitrate? I expect it is nitrite but best to confirm.

[KyNola]

Waltz make a good point.  Make sure it says sodium NITRITE not nitrate.  Sodium nitrate is cure #2 and not what you want to use for bacon.

[beefmann]

i use mortons tender quick

1/2 tbsp tender quick
1/2 tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder

optional

1tsp ground pepper

all is per pond

[smokin420]

My bad!!! It is SODIUM NITRITE 6.25%

[Waltz]

Assuming you are dry curing, the quantity of Cure#1 (your modern cure seems to be equivalent) should be one level teaspoonful per 5 pounds of meat. You will also need to add salt and any other spices for flavour that you care for. There are lots of recipes on this site and elsewhere. Now you know the cure you have is the same as Cure#1 you should be good to go with any of these recipes.

[smokin420]

Thanks Waltz that is exactly what I wanted to know. Know the bacon making process begins.

[Waltz]

Enjoy the process and the result. Let us know how it turns out.

[DaveA37]

I'm confused a bit based on the following statement.

"Assuming you are dry curing, the quantity of Cure#1 (your modern cure seems to be equivalent) should be one level teaspoonful per 5 pounds of meat."...


Did you not mean Cure #2 for dry curing and NOT Cure #1?    (Confusing?)

Cure #1 = Heat curing  (Contains NITRITE)   6.25%
Cure #2 = Dry Curing   (Contains NITRATE)

[CoreyMac]

I think he meant by "dry curing" as making a curing paste to coat the slabs with. As opposed to a wet brine you soak the belly in.  Both will use Cure 1.

Corey

[KyNola]

I think he meant by "dry curing" as making a curing paste to coat the slabs with. As opposed to a wet brine you soak the belly in.

Corey

Yep, a curing rub rather than a brine.

[NePaSmoKer]

I'm confused a bit based on the following statement.

"Assuming you are dry curing, the quantity of Cure#1 (your modern cure seems to be equivalent) should be one level teaspoonful per 5 pounds of meat."...


Did you not mean Cure #2 for dry curing and NOT Cure #1?    (Confusing?)

Cure #1 = Heat curing  (Contains NITRITE)   6.25%
Cure #2 = Dry Curing   (Contains NITRATE)

Prague Powder #1
Also called Insta-Cure and Modern Cure. Cures are used to prevent meats from spoiling when being cooked or smoked at low temperatures (under 200 degrees F). This cure is 1 part sodium nitrite (6.25%) and 16 parts salt (93.75%) and are combined and crystallized to assure even distribution. As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to 'gas out' at about 130 degrees F. After the smoking /cooking process is complete only about 10-20% of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 level tsp per 5 lbs of meat. Mix with cold water, then mix into meat like you would mix seasonings into meat.


Prague Powder #2
Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.)
It is primarily used in dry-curing Use with products that do not require cooking, smoking, or refrigeration. This cure, which is sodium nitrate, acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much longer to cure. A cure with sodium nitrite would dissipate too quickly.
Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat when mixing with meat.
When using a cure in a brine solution, follow a recipe.