Out of Bacon

[SamuelG]

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.



2 cups on the bottom






Two cups on top



I'll flip them after two days.




SamuelG

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[FLBentRider]

No cure #1?

[SamuelG]

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.

[FLBentRider]

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?

[devo]

Seems we both ran out of bacon at the same time. I just put 13 pounds in the fridge to cure also.

[SamuelG]

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

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[SamuelG]

Seems we both ran out of bacon at the same time. I just put 13 pounds in the fridge to cure also.

That sure looks good!


SamuelG

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[FLBentRider]

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

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Hmm....

[SamuelG]

Just flipped them.





Plenty of liquid is getting pulled out and starting to get some great color.



SamuelG

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[KyNola]

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.

[SouthernSmoked]

Dang Sam, that's looking awesome!

Just a few more days and into the smoker.........

Are we there yet!

Be patient grasshopper.

[SamuelG]

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

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[FLBentRider]

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"

[KyNola]

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.

[Habanero Smoker]

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.