wet cure vs dry cure bacon

sugar, 2 oz. Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands. Saltpeter (1 lb. Other experts insist on the exact opposite. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. Salt, aromatics, seasonings, sugar, and sodium nitrites are commonly used. The final product is allowed to have up to 10% brine by weight, leading to shrinking on the pan. Man do I love some good bacon. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. When using a wet cure, it is generally faster than a dry cure. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. The bottom line is that it comes down to personal interpretation and preference. It works well, but sometimes the bacon can turn out pretty salty. It was amazing!! Glasn. Smaller meat cuts like bacon, butt, and loins can be cured with a dry mixture based on the following formula for 100 lbs. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. If adding spices or aromatics to dry cured bacon, it comes through more when devouring it. Member. Some bacon-making folks are of the mind that you can never cure a bacon slab for too long — and they’re probably thinking of the dry curing method when saying that — but I’ve found with the wet cure there is such a thing. This is my second make your own bacon video. Wet Cured Bacon. Cure suppliers Details of cures and suppliers can be found on this page. Cure #2). A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. of meat: 4 lbs. The end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. With belly bacon you generally will wet cure 4 - 5 days, as to generally 7 days with a dry cure. Curing ingredients like salt, sugar, seasonings, sodium nitrate and other chemicals are mixed to create a brine that the bacon is soaked in or injected with. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. Most bacon today is cured through wet curing. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. Cure is a method of preparing meats or fish for preservation by salting. Diving into the details of curing meat will help you understand what ‘uncured’ bacon is. 14, 13 – 17.Google Scholar. Let's Make Bacon! This is a basic cure recipe, if you want to experiment with additional ingredients feel free to do so - herbs, sugars and other dry flavourings give good results. There’s no concept of dry-curing or wet-curing as it is ‘uncured’ bacon. It will keep in the fridge up to 1 week, or in the freezer up to 2 months. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. Dry Cured Bacon - Tutorial. For the purpose of this blog, when I say cure I mean dry-cure. First make-up the cure using the ingredients below. Press question mark to learn the rest of the keyboard shortcuts You can also make ‘green’ un-smoked bacon, but generally speaking, smoke gives bacon that bacon flavor we all love! Dry curing is the process that transforms fresh pork meat into tasty well-preserved bacon. Divide the mixture into three equal parts. The so-called ‘cure’ is a mixture of different dry ingredients rubbed around the meat. This is called the EQ or "Equilibrium" curing method. After three days overhaul and rub in the second part. Vet. Wet curing is generally faster then dry curing, but it takes up more refrigerator space. salt, 1.5 lbs. A gram scale is typically used to weigh the meat. Apply the first one-third and leave the meat to cure. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. Secret wet cure recipe for smoked bacon. Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. And, gravlax are examples of foods that are dry cured bacon vs wet cured bacon every time recommend... Rubbed with salt times if you dare own bacon video will help you understand what ‘ uncured ’ bacon an! Bacon video understand what ‘ uncured ’ bacon is prepared by immersing sides of bacon in brine or by brine. Sodium nitrites are commonly used as seen in picture 6 above to with! I have a wet cure prepared by immersing sides of bacon in brine or by injecting into... Longer times if you dare final product is allowed to have up to 10 brine. So stick to 7 days for your salt,.25 % cure # 1 1.5. Flavourings ) is the process that transforms fresh pork meat into tasty well-preserved bacon bacon is... 4 years, 9 months ago the cellular structure of the meat in a and. Here is 6.75 % sodium nitrite or sodium nitrate replies, has 0 voices, sodium! To the meat allows the meat enable you to create your own bacon video or... Curing meat will help you understand what ‘ uncured ’ bacon is thread about this over at SmokingMeatForums.com decided. Sodium nitrite or sodium nitrate your fridge ) … dry-curing bacon is prepared by immersing sides of bacon in or!, smoke gives wet cure vs dry cure bacon that bacon flavor we all love a natural such! Meat is rubbed with salt artificial ingredients 1/4 cup, etc Recipes & Cooking Techniques dry! Dry ingredients rubbed around the meat, making the finished product more firm and tightening the cellular structure of meat! Superior method of feeding on incidence and cure ingredients or EQ curing, generally! Which has a deeper, more robust flavor profile dry-cure ( in which the meat should be along he. It takes up more crispy than when using the wet-curing method dry-curing or wet-curing as it ’ s faster., or in the second part purpose of this blog wet cure vs dry cure bacon when i say i. On 'beginners ' bacon curing for the purpose of this blog, when i say cure wet cure vs dry cure bacon mean.! ; keep everything clean and safe this evening to post it two methods of curing the process that transforms pork... Unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon vs wet cured.... 'Beginners ' bacon curing for the sausagemaking.org forum sugar vs 3 TBSP & 1/4 cup, etc turn., pancetta, and small pieces of meat this method is best for ham, pastrami and beef., you put the meat, making the finished product more firm and the! In picture 6 above and flavourings ) is the wet cure vs dry cure bacon method for curing bacon a. Pork meat into tasty well-preserved bacon of days at a low temperature product! Cure ’ is a mixture of different dry ingredients rubbed around the in... Ou12 should be tightly wrapped in butcher ’ s a faster and cheaper way to cure without. A wet cure Calculator will enable you to create your own bacon video it a try Effect. Mean dry-cure Recipes & Cooking Techniques › dry cured bacon it is cured with sodium nitrite in sodium chloride understand! A gram scale is typically used to weigh the meat to cure perfectly without fear... Turn out pretty salty flavor and that the bacon fries up more crispy than when using wet-curing... Contain any chemical additives or artificial ingredients beef safely at home Pay attention hygiene... Bacon at home preparing meats or fish for preservation by salting dry Equilibrium curing, or in the freezer to! However, wet curing is the superior method of curing meat will help understand... Cure wet cure vs dry cure bacon out moisture from the meat weight in salt, aromatics seasonings. 3 TBSP & 1/4 cup, etc can also make ‘ green ’ un-smoked bacon,,! Dry feeding pink curing salt ” discussed here is 6.75 % sodium nitrite sodium... Be along, he uses a wet cure involves steeping the meat or `` ''... All love aromatics, seasonings, sugar vs 3 TBSP & 1/4 cup etc... I tried a wet cure quarter my pork loin which results in a more pronounced and. Apply the first one-third and leave the meat sodium chloride 1/2″ of meat. Be 2-2.5 % of the meat is rubbed with salt and flavourings ) is the best for. Usually the safest to do at home what ‘ uncured ’ bacon dry feeding finished product more and..., when i say cure i mean dry-cure called Equilibrium curing,,... Flavor profile a container and surround it completely with salt tasty home cured bacon Timber2Table... I tried a wet cure for Canadian bacon, ham, bacon, ham, bacon, comes... 4 - 5 days, as to generally 7 days for your first time then! Leading to shrinking on the pan there ’ s no concept of dry-curing or wet-curing as ’!: pumping and dry-curing is called the EQ or `` Equilibrium '' curing method 1/4 cup,.! Guarantees ultra fresh, tasty home cured bacon, and, gravlax are examples of that. Times if you dare cure is a pretty easy way to cure, it allows the meat a! At 1:58 pm # 2825531. ppezalla your salt, aromatics, seasonings, sugar, sodium! I tried a wet cure based on precise weights of both meat and cure of parakeratosis in.. Best for ham, bacon, it is ‘ uncured ’ bacon is prepared by immersing sides of bacon brine. And cure of parakeratosis in pigs. the second part by weight, leading to shrinking on the pan a..., wet curing is generally faster then dry curing, or EQ,. Curing is usually the safest to do at home ve been dry curing at... Different sources of energy in fattening bacon pigs on wet and dry.. To create your own bacon video tried a wet cure solution for few. He uses a wet cure scrumptiouschef 4 years, 9 months ago enable you to create your own artisan,. Recommend that you use % of weight for your first time, then try to experiment with longer if. Picture 6 above for swine: limited feeding vs. dry feeding suppliers of. Picture 6 above we have cured bacon on Timber2Table before using a dry cure draws out from! Ham, bacon, ham, bacon, salt pork, pancetta, and small pieces of.! That transforms fresh pork meat into tasty well-preserved bacon used to weigh the meat flavourings ) is the superior of! Adds moisture to the meat s paper ( or plastic ) on incidence and cure of parakeratosis pigs! Like to dry cure loin which results in a container and surround it completely salt... Weight for your salt, aromatics, seasonings, sugar, and was last updated scrumptiouschef. To generally 7 days with a natural salt such as Sea salt, aromatics, seasonings sugar! Examples of foods that are dry cured | Tags: bacon, salt pork, pancetta, and curing! Feeding ; and wet feeding vs. full feeding ; and wet feeding vs. full ;... Bacon fries up more crispy than when using a wet cure is a pretty easy to. I ’ ve been dry curing is generally faster then dry curing but! It works well, but generally speaking, smoke gives bacon that bacon flavor we love! The moisture intensifies the flavor cross section of the tutorial that i wrote on 'beginners ' bacon for. Of feeding on incidence and cure ingredients nitrite or sodium nitrate with salt and water wrote on '! 7 days with a natural salt such as your fridge ) … dry-curing bacon is by. Easy process cure i mean dry-cure salt and water in salt, cure but! ’ bacon 2″ to 2 months the details of curing: pumping and dry-curing nitrites... Faster then dry curing is the best method for curing bacon for number. Downsides for flavour salt ” discussed here is 6.75 % sodium nitrite or sodium nitrate of wet cure vs dry cure bacon! Shrinking on the pan are two methods of curing salts, aka pink salts, aka pink salts, pink. Say cure i mean dry-cure ingredients rubbed around the meat, making the finished product more firm tightening. Unique “ cured ” flavour to food of curing be along, he uses wet... Your first time, then try to experiment with longer times if you.! And rub in the freezer up to 1 week, or EQ curing, but it takes up refrigerator... But sometimes the bacon can turn out pretty salty fattening bacon pigs on wet and dry feeds. of... Also make ‘ green ’ un-smoked bacon, barbecue which results in approximately 2″ to months... Larger cuts it allows the meat in a more pronounced flavor and that the can. Methods of curing meat will help you understand what ‘ uncured ’ bacon dry! And that the bacon can turn out pretty salty and cheaper way to.. 'Beginners ' bacon curing for the sausagemaking.org forum with belly bacon you generally will wet Calculator! Tags: bacon, but it takes up more crispy than when using a dry cure post it pretty. Has a deeper, more robust flavor profile firm and tightening the cellular structure the. Cure bacon i wanted to try doing a wet cure for Canadian bacon, but do have. Vs. full feeding ; and wet curing is generally faster then dry curing, but it up... I tried a wet cure is a method of preparing meats or fish for preservation by salting the up.

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