First time for making Apple Smoke Bacon

[captainkm]

The recipe I am using is from Hab's (Maple Cured Bacon).  In place of the maple I am using apple sauce.

My question is about the curing.  I'm substituting 2 tsp. of cure#1 for MTQ for a 5lbs. pork belly.  Can I substitute cure#1 for MTQ?  If so, do I use the same amount of MTQ as cure#1?  Will the taste of the bacon change depending which way I go?

Thank you for any advice ahead of time.

[VI_Smoker]

Habs has a write up on the subject on the recipe site http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=830#post830.
Habs has another post that discusses the different types of cures in general http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

You would use 1 tablespoon MTQ per pound but you need to watch how much additional salt you add as MTQ had more salt that Cure #1. 

[KyNola]

2 tsps of Cure #1 is twice as much as you need for a 5 pound pork belly.  Use 1 tsp.  Also, read the links that were posted earlier.  They will help you to understand how to interchange the two curing methods.

[captainkm]

I went and read the two site, I'm a little confused.  On the "Curing Salts for Sausage Making" site for MTQ it tells me to use 7.5 tsp. for 5lbs.  Does that sound like to much?  The reason why I ask, Cure #1 said to use 1tsp. for 5 lbs. while MTQ is telling me to use 7.5 tsp. for 5 lbs.  Are they really that much difference between them?

[KyNola]

Yes, they are that much different.  While they accomplish essentially the same thing, the composition of them is vastly different.  Follow's Hab's advice on those curing amounts.  He knows of which he speaks when it comes to all things curing.  One other thing, if you choose to use MTQ, omit any salt that would have ordinarily been used as MTQ has a LOT of salt in it.

Don't sweat it either.  We all had to start somewhere.

KyNola

[captainkm]

Thankyou KyNola VI_Smoker,

You helped.  Feel I do not need to stress-out about it anymore.  I can relax and have a brew.

I will take some pictures as I work thew it.

[FLBentRider]

Maybe I can clear it up a little, maybe not.

Cure #1 is just that. Sodium nitrite and salt.

MTQ is a cure mix. It contains Cure #1, Cure #2, salt and sugar.

[KyNola]

That's why we're all on this forum Cap'n, to help each other to have fun and produce good smoked meats.

KyNola

[Habanero Smoker]

Hi captainkm,

That is not my recipe. Many get confused because my name is listed as the poster. The original recipe is from "Charcuterie" by Ruhlman & Polcyn. I forwarded the recipe to Tenpoint5 to so he could create the excellent pictorial. These authors use 2 teaspoons of cure #1 due to the added liquid, in the form of 1/4 cup maple syrup. I've found you can still use 1 teaspoon in this recipe and the bacon cures alright, but the traditional bacon flavor is weak. Though I preach that that you should be precise as possible, when you use cures on the surface you have a small amount of play in the amount of cure that can be used. But I'm generally a stickler for being precise.

As mentioned earlier, the concentration of sodium nitrite is much higher in cure #1, then it is in MTQ. So you will need to use much more MTQ to obtain the same concentration of the curing salts; which in MTQ is sodium nitrite and sodium nitrate. Having to use MTQ in a higher quantity increases the amount of salt, so no additional salt is needed.

The actual formula for cure #1 = 93.75% salt, and 6.25% sodium nitrite.

The approximate formula for MTQ ≈ 78% salt, 20% sugar, .5% sodium nitrate  and .5%sodium nitrite, 1% anti-caking.

[Toker]

Sorry captainkm could you tell me more about your apple sauce that you are using please, i would be interested to try some.