Out of Bacon

[KyNola]

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.

[Habanero Smoker]

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

[viper125]

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.

[KyNola]

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 

[Habanero Smoker]

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.

[KyNola]

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. :)

[SamuelG]

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.



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

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[SamuelG]

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

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[SamuelG]

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

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[Habanero Smoker]

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

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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.

[SamuelG]

Thanks Habs.

Will see how these turn out.  Into the smoker a while ago.





Will go with 4 hours of Jim Beam...


SamuelG

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[SouthernSmoked]

Dang! Bacon and more.....

[SamuelG]

Dang! Bacon and more.....

I just hate running the Bradley half emty! :) :) :)

[FLBentRider]

I was down in Ft. Lauderdale this morning, I thought I smelled Bradley smoke wafting in from the South...

[SamuelG]

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

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