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Old 09-25-2011, 05:37 PM   #1
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Default First time curing bacon

In the refrigerater for 6 days now with cure mixture; I'm a tad concerned that this is neither firming up, nor throwing off much liquid (other than the first day). Used Kosher salt & other spices in ratios consistant with all the recipes I found online.

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Old 09-25-2011, 06:10 PM   #2
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You might like to read this article I wrote on Canadian and Buckboard bacon. ET
http://wildedtx.blogspot.com/2011/04...board-and.html

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Old 09-26-2011, 03:40 PM   #3
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What kind of Kosher salt? Did you weigh the ingredients? There is a wide variation between weight and volume of salt. Do you have the charcuterie bible (by Ruhlman)? It's fantastic, and well worth the money.

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Old 09-27-2011, 12:24 AM   #4
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Did you use any other sort of cure other than just salt?

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Old 09-27-2011, 03:40 PM   #5
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Default Thanks, yes

ingredients were weighed rather than measured by volume; I have the book now, though the recipe I used was from a youtube video that used equivalent ratios. I took my cure out last night and smoked it; I'll try a piece tonight after work...

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Old 09-27-2011, 11:43 PM   #6
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That's the best way to test it out. I am sure it will be fine. Did you measure the belly before and after the cure?

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Old 11-12-2011, 11:36 PM   #7
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Any updates on this?

I'm not too far from making a bacon attempt myself so I'm naturally curious.

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Old 11-12-2011, 11:42 PM   #8
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I've made Candian bacon several times using the method described in Charcuterie by Michael Ruhlman. It's a excellent book, and I highly recommend it if you haven't tried it.

I haven't made American style bacon, but I plan to. I need to find a local butcher that sells pork belly.

I get most of my supplies from Allied Kenko in Houston. I highly recommend them.

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Old 11-13-2011, 08:43 AM   #9
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Default My bacon turned out great...

And as soon as I can glom on to some more pork belly, I'll be ready to try again.

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Old 11-13-2011, 04:23 PM   #10
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So how did it come out datgnat?

Also, did you use pink salt (salt with 6.25% sodium nitrite and a pink colorant added) in your cure? Or Morton's Tender Quick or Sugar Cure, both of which contain sodium nitrite.

I don't believe bacon would taste like bacon if it were cured without the proper amount of pink salt. The nitrite curing is what gives bacon it's characteristic flavor, not to mention color.

This article by Michael Ruhlman about food safety and nitrites is good to read:

Food Safety and Common Sense

In particular, look for the section entitlted "The Pink Salt Issue: Is Sodium Nitrite Harmful". Not only does it address the health-related questions and the bacteriacidal benefits, it explains why the use of nitrite is essential to produce the flavor that we associate with certain foods.

For example:

Quote:
The quick answers:

—Sodium Nitrite (aka pink salt, which is sold under various names such as DQ Cure #1 and Prague Powder #1) is by regulation 93.75% sodium and 6.25% nitrite.

—Its fundamental property from a health standpoint is that it kills bacteria that cause botulism in smoked and ground meat.

—The great advantage of using sodium nitrite is flavor: it’s what makes bacon taste like bacon and not spare ribs, what makes ham taste like ham and not a pork roast, and corned beef like corned beef and not pot roast.
Emphasis above added by me.

Note also Ruhlman's opinion about "nitrite-free" foods:

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It’s my belief that companies advertising their products as “nitrite-free,” are either uninformed themselves or are pandering to America’s ignorance about what is healthy and what is harmful in our foods. In other words, the term “no nitrites added” is a marketing device, not an actual health benefit.
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