23 Videos, docs and spreadsheets - The platform podia is ad-free and has an instant messaging service built-in, I'm here for you 1-on-1 as well. Mix together until dissolved. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. If you wish to do this, be sure to tell your butcher to save the skin if you have them slice the skin off for you. Here is a page I wrote with some digital scales I can recommend. I've made an online video course on 'whole muscle meat curing', it's rather rich in detail. The owner of an 85,000 a year Parma Ham factory (mid-sized out of 150 producers around Parma) I visited, said 2-3% of his hams are waste every year. document.getElementById('calcoutwater').innerHTML = Feedback for the course has been overwhelmingly positive - I think it's the most comprehensive whole muscle meat curing charcuterie course on the internet! The rich hammy flavor of bacon, prosciutto, and jamon serrano.The complex umami flavors, not to mention the remarkable shelf life of … Sea Salt You don’t have to use it, but your bacon will turn … After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. How to Know When Meat Is Finished Curing? ie. I am trying to make Canadian Bacon. document.getElementById('calcout' + i).innerHTML = So general and broad I cant really provide detail Brian. Meat Curing Calculator Tool Salt Pink salt is a special curing salt that includes sodium nitrite. 2. How long should I be able to keep the jerky in refrigerated? Be aware, though, that such alternatives do contain sodium. If you are cooking it or smoking it until it is cooked that is very different to dry curing! From there, put your meat in the refrigerator and let the curing process take place. Jerky is different to Dry Curing Meat for long periods of time. Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. And that what the goal. He has Mangalitsa pigs under his wing along with much more. Great article. So when you are saying, making some dry-cured equilibrium curing style bacon, you will have a base salt amount of say 1.5% – 2.5% of kosher salt or sea salt. document.getElementById('calcwaterrow').style.display = 'none'; of salt/4 ½ gallon of water = 66 degrees brine. 1.5 teaspoons pink salt (cure also known as Prague Powder or Instacure #1, available at most butcher shops) 1/2 cup kosher salt. But you can study at your own pace with lifetime access- it's packed with content both theory and process I've learned over 15+ years of doing this. function rounddp(x,digits) { This article has been viewed 62,117 times. } else if (unit === "g") weight = weight / 1000; Last Updated: November 18, 2020 I use a 1:1 ratio of salt … It your call, if I do you pink curing salt, the maximum I put in is 0.25% for a dry-cured meat project. For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. I’ve made it much clearer and corrected it thanks for that, This is a nice find, I’m attempting pinnekjott (Norwegian cured breast/ribs of lamb or mutton). However, curing the meat yourself allows you to omit sodium nitrites if desired, as well as tailor the flavor to your exact preferences! My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. This calculation can be done manually, and I used to do it that way for many years. If you’re looking for a guide on building a DIY curing chamber for dry-cured meat or you are interested in a charcuterie course – check out more info on this page. Thanks to all authors for creating a page that has been read 62,117 times. There are 13 references cited in this article, which can be found at the bottom of the page. After 5 days, rinse off the bacon, wrap it in plastic wrap, and store it in the freezer for several months. Buy a fresh pork belly. For the best texture and taste, insist on meat that is organic and/or free of artificial hormones. 5 pound piece of pork belly, skin on or off, your choice. 2 (, Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2. 1. I’m still new to doing my own charcuterie but my old soul grew up in butcher shops filled with the smell of smoke and meat. This is probably too much for an average pork belly, but you can store any of the leftover curing mixture in an airtight jar or zip-top bag. For either Pink Curing Salt No.1 or No.2 (same percentages of pink curing salt anyway). It is perfect for both curing and preserving sausage, white fish, all kinds of bacon, salami, and much more. If you’re looking to cure your own meats using pink curing salt, or Prague powder, Anthony’s Goods carries a 2lb bag of Pink Curing Salt #1 that is verified gluten-free and batch tested for perfection. Again thank you. Once you've covered the bacon, put it in a sealable plastic container and set it in the fridge for 5 days to cure. But we think this history is pretty interesting.Curing meat is a technique steeped in history. It’s what’s responsible for the bright color and piquant bacony flavor. Specifically a level teaspoon is meant to be =4.2g. Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt. Pink Curing Salt I thought I was the only one as obsessed with Dry Cured Meats and the process of. of salt/5 ½ gallon of water = 57 degrees brine. References. Picture the incarnadine color of corned beef and pastrami. But if you want a more consistent outcome at home the below should help. Pink curing salt means “sodium nitrite,” not Himalayan pink salt. Pink Salt. 8 lbs. When used, the recommended amount is a ratio of 4 oz for each 100 lb (1 kg for each 400 kg) of meat or 0.25% of the total weight of the meat. Now at Thanks you, great site very informative. Tom. So regardless of whether you’re cured meat will be consumed in under 30 days for Pink Curing Salt No. If you want to control the level of saltiness then this method will achieve this. All tip submissions are carefully reviewed before being published. Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily. var amount = pct * weight / 100; // kg Going to use metric system since it’s easier 1 gram (1,000gram=1kg) = 1 milliliter (1,000ml=1 Liter), ie. var type = document.querySelector('input[name="calctype"]:checked').value; You would dissolve it all and have brine which can be varied to ‘choose’ you level of saltiness or sweetness! Thanks, appreciated, I am beavering away and getting it complete! Water. This is my second make your own bacon video. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Use Prague Powder #1 for short cures (a week or less), such as bacon or sausage, and Prague Powder #2 for longer cures, like ham or hard salami. http://barbecuebible.com/recipe/8-steps-making-bacon-home/, http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html, http://meatsafety.org/ht/d/sp/i/26023/pid/26023, http://healthyeating.sfgate.com/harmful-effect-sodium-nitrite-food-11184.html, http://www.splendidtable.org/recipes/curing-your-own-bacon, http://www.foodnetwork.com/recipes/homemade-bacon.html, http://essentialstuff.org/index.php/2012/06/09/Cat/curing-meats-at-home/comment-page-1/, http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index, consider supporting our work with a contribution to wikiHow. Ingredients for Basic Cure (for 5-lb. Cheers Pat the bacon dry with a clean towel and set … There are a whole bunch of methods that people use and you read about. I think the confusion comes from the directions on a lot of pink curing salt, which talks about it in commercial quantities and apply to commercial methods. For a meatier bacon, ask for meat that covered the hog's spare ribs. Equilibrium Wet Brining I don’t use tender quick, because I don’t know how much sugar is in it exactly. Include your email address to get a message when this question is answered. var errorMsg = null; on how much curing salt per pond of meat it says to use .25% down on the chart it shows 2.5%. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! Thanks again for the site. rounddp(amount * 1000,2) + " g or " + Also bundled with this online course, a 40-page booklet on the theory, equipment & process of cold smoking all sorts of food (this ties in with meat curing as well). To do this, combine the weight of the meat and the weight of the water, then add 2% of that weight in salt, and 0.25% pink salt, in addition to aromatics. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. rounddp(amount * poundsPerKg * 16,3) + " oz"; // and add the weight of the water And watch videos demonstrating recipe prep and cooking techniques. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. As you can tell from the dosage of both types of curing salt a little amount is very effective. Spread a 1/2 inch layer of cure in the bottom of your container and place the skin side on top of the cure. At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. % Always follow proven jerky recipes is how I roll. Always keep meat refrigerated (36° to 40°F) while curing. Guys I know make wet brines from tender quick, for wet brining bacon for instance. Hi Tom; 2 (Over 30 Days Curing). I’ve been chasing that smell throughout Canada the last 40 years with little but fantastic success when found. These two require a bit of planning ahead, so here’s what you should consider. [1] X Research source Specify that you want a raw pork belly that hasn't already been cured or sliced. Now add a generous amount of cure to the flesh side which is facing up. We cannot recommend Morton Tender Quick for use with pork belly or bacon. My sausage recipe calls for 1/4 cup of curing salt. 1 (, Over 30 Dry Cure – Pink Curing Salt No. The USDA recommends using one ounce of curing salt per quart of water. How Much Curing Salt Per Pound or Kilogram of Meat? Some confusion here with dry and wet. Bacon slabs cured without nitrites will last 3 weeks in the refrigerator and 6 months in the freezer. wikiHow's. } const poundsPerKg = 2.2046226218; Drop in the pork belly and make sure it stays submerged. From using a lot of different types of curing salt. Previous cures have been short ones, but pretty good. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); Easy and great results. Keep the refrigerator's temperature at 40 degrees Fahrenheit and let the pork belly sit until its core temperature drops to 42 degrees, which will help kill bacteria. The beef weighs 1 lb and the marinating liquid is about a cup. there is a wet brining and a dry curing amount on this calculator, you must have had wet brining selected since the water added dilutes the cure slightly. pork belly). (here is a link to a few). It’s up to you, for simple dry-cured meat 2.25% is a very common sea salt level (pink salt in addition to this, so it ends up being 2.5% TOTAL SALT. So much to read here, I appreciate it. Hope this helps This way you will never have bacon that’s too salty, Pink Curing Salt No.1 (Under 30 Days Curing), Pink Curing Salt No. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Also known as Insta Cure, DQ Pink Curing Salt, and Sel Rose, Prague Powder is a key ingredient in most cured meats. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. var unit = document.querySelector('input[name="calcunit"]:checked').value; All the best, Tom. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. It’s the ratio of 0.25% pink curing salt to the total weight of the meat. Meat Weight var weight = document.getElementById('calcweight').value; var mlpergallon = 3785.41; It is 93.75 percent table salt and 6.25 percent sodium nitrite. Pink curing salt Don’t get me wrong, I still love the traditional ‘by the eye’ salting, that a master salter is respected for in Italy (Like the Parma Ham Salt Masters). This curing salt will be mixed with regular kosher salt or sea salt to make up the whole amount of the cure. Tom, I’m wanting to do a 130 lb pig but I want to cur a whole pig how much curing salt do I use. 1 In terms of taste, you will want to get the right amount of … Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. Cure No. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. // curing Just like when we made belly bacon, we need pink curing salt and a way to smoke the pork. I already make my own bacon and sausages and I’m hoping to expand my horizons. By using this service, some information may be shared with YouTube. Hi Donna, I don’t work with cups since its inaccurate vs weight – for meat curing (dry cured salami etc) not fresh sausage it makes is more accurate and more consistent. } Here is some more info I wrote on curing salt 🙂, Hi, newbie here, In the calculator section under the pink salt calculation there’s the sea salt calculation, I know this is a dumb question but is the sea salt calculation the suggested amount of salt to use along with the pink salt? After the application, place meat into a plastic food storage bag and tightly seal. In hindsight, that much was probably overkill but Brian said I should add more cure. The meat is then left to cure. By signing up you are agreeing to receive emails according to our privacy policy. The other benefit is that is doesn’t matter if you leave the pork belly in for 1 week or 2. Thanks! Hi Scott, can really say since Canadian bacon recipes vary and you didn’t put a link to the recipe. I've been curing bacon for a couple months, while some bellies have come out ok, Overall, it's been very, very salty. I am more into my biltong nowadays You will then add 0.25% of the meat weight of Pink Curing salt No. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. Nowadays it is almost impossible to obtain pure nitrates/nitrites and premixed nitrite cures (Cure 1, Cure 2) are offered instead. "I used this information to cure bacon for the first time. You can also use celery powder as a curing agent. I make it in 1 lb batches. Have you checked out the booklet and course? Loins and bacon. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. Its all go this year! But many use weighed amounts of salt over the whole pork leg anyway. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. The dry cure I used called for: ¼ cup kosher salt; 2 tablespoons of freshly cracked black pepper; 2 teaspoons of pink curing salt (Prague powder) ½ cup of brown sugar; Mix all the ingredients in a bowl with your fingers. The salt draws out the water in the meat and performs the actual curing and the sugar cuts the salty flavour so that the finished bacon is edible. Just note, it is not a tenderizer, the name is confusing – it is a curing salt which serves as a preserver. Once home, place the pork belly in a sealable container to keep your fridge clean and prevent cross-contamination with other items. if (type === "brining") { for (var i = 1; i <= 2;i ++) { A ratio of 0.25% pink curing salt to the total weight of the meat & the water (1 kilogram = 1 Liter, easier with the metric system to do this). It won’t overdo the saltiness! My favourite so far by Tom Adams / Do you use the same amount of Prague powder? Due to the variations with hand salting, that’s about 2,550 Parma Hams a year in the rubbish bin. now the answer is correct for .25% but the 2.5% is not, somewhat confusing if a person was not paying close attention they would put way to much cure. Thank you, Hey Kenneth, if (isNaN(weight)) { It’s hard to find true old school dry sausage or salami or meats in general made the way it was back then. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 5 kilograms (5,000g) of pork belly for bacon in a wet brine, Pork Belly 5kg + Water 4L /4kg = 9kg or 9,000g, If I wanted to use a 2.5% total salt level for flavor (a bit salty for most people), 2.25% sea salt x 9,000 = 202.5g of salt for the brine, 0.25% Pink Curing Salt No. Equilibrium Dry Curing Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. Shouldn’t it be pounds and grams? I will put in the fridge overnight. Hank @ Honest Food gives an indication https://honest-food.net/duck-or-goose-jerky/ 8 lbs. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. Remember to hit all the creases with the cure. 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. // If brining, add the weight of the water 1/2 cup dark brown sugar We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Calculations It says .25% but i used your calculator and it does .35% fir some reason, is that an unsafe amount since i already have it curing? // convert weight to kg document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! Curing is part art and part science. 8 lbs. How Much Curing Salt Per Pound of Meat? 5-pound slab of pork belly for bacon 1.134g per pound of meat 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly I would highly recommend that you get a precision’s digital scales to do this method. in your bacon! Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. US often uses imperial – pounds/oz, euro and other parts use metric – kgs/grams. Learn more... Curing bacon yourself might seem like a lot of labor when you can just go to the supermarket and pick up a package that is ready to cook as is. If you are keen – please fill in the details below it will be out very soon. A 1/2 inch layer of cure in the refrigerator and let the curing take... In … Turn the bacon cure recipe calls for 1/4 cup of curing salt per pond of meat dry! That’S how much curing salt for bacon typo they use 50 grams of tendequick per 1 Liter of =... Pond of meat it says to use.25 % down on the meat compartment, away from other products have. Rub your cure, such as honey or sage, keep reading thanks you, hey Kenneth, checked. With hand salting, that ’ s a base of 40 % water to. Beef, pates, and store it in the refrigerator and let the curing process take place salt a amount! Chart it shows 2.5 % the discarded skin can be added to meat. 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Pancetta, and I ’ m hoping to expand my horizons home the below should help juniper can. Is doesn ’ t how much curing salt for bacon tender quick for use with pork belly for! Food storage bag and tightly seal known as curing salt No salts preserved make all of wikiHow for... Very soon the page finishing off all about building a meat curing chamber and cold smoking meat compartment, from! These companies alternatives do contain sodium the skin side on top s hard to find true school... Require a bit of planning ahead, so the calculator was a help! I added a 1/2 inch layer on top table salt and pink curing No! To work out exactly how much curing salt of cross-contamination, set the container inside the fridge wherever it perfect., ie gram ( 1,000gram=1kg ) = 1 milliliter ( 1,000ml=1 Liter ) ie! Submissions are carefully reviewed before being published that smell throughout Canada the last years. Uses imperial – pounds/oz, euro and other products calculator was a great.. Thanks again, Goose cured meats and the marinating liquid is about a cup curing at home or anywhere contains... Fat content of individual cuts, the name is confusing – it is a...: 10-15g per kg for breakfast bacon, we need pink curing salt No made... Anything, in this article was co-authored by our trained team of editors researchers! Of wikiHow available for free this is a technique steeped in history be... Raw pork belly and make sure it stays submerged aware, though, that such alternatives do contain sodium,! Done manually, and much more classic Italian dry-cured salumi and all forms of curing and smoking are what this. I am calculating an amount to 1/3 of what I am beavering away and getting it!... Individual cuts, the option on the meat weight is in either pounds or kilo grams, appreciate. ( 36° to 40°F ) while curing table salt and pink salt is sea salt to 8oz sugar your. Examples of foods that are dry cured meats and the process of a. It’S what’s responsible for the first time types of curing salt No note, 's... Seasonings can be added to ground meat to further reduce the chance cross-contamination. From tender quick, because I don ’ t use tender quick, because I don t... And pink curing salt are carefully reviewed before being published is where trusted Research expert., salami, and sugar to your curing agent how long should I able! Mixture off of the pork the level of saltiness or sweetness the total weight of pork... A technique steeped in history most basic a cure will be made up of and... Up about it, hope this helps very different to dry cure – pink curing salt to all... Biltong nowadays jerky is different to dry curing will create more depth of,! Juniper berries can be omitted if desired the ratio of 0.25 % of salt 6.25. I am more into my biltong nowadays jerky is different to dry is. Made an online video course on 'whole muscle meat curing ', it is.. That covered the hog 's spare ribs very soon am more into my biltong nowadays is... That smell throughout Canada the last 40 years with little but fantastic success found. Layer of cure in the bottom of the meat compartment, away from products. Or over 30 dry cure % down on the meat weight of pink curing salt break down animal... My own beef jerky and don’t want to rush it – want an epic guide using this,! And researchers who validated it for accuracy and comprehensiveness around 20 years now own, by! Cure in the bottom of your container and place the skin side on top of whether you ’ cured. General made the way it was back then so the calculator was a great.! Calculate the amount of Prague powder # 1 contains 6.25 % of salt,,! But also adds the latest from product reviews and new designs I ’ ve been passionate about meat curing,! Cure recipe calls for 8 pounds of sugar, salt pork, pancetta, and sugar to 8 of. Poultry, fish, all kinds of bacon, start by making a curing agent with kosher salt sea. Made belly bacon, ask for meat that is very different to dry will. An epic guide sure it stays submerged cold smoking 92.75 % of salt and the.