How to calculate bacon cure. 7-10 days for a wet brine.
How to calculate bacon cure End of content. Curing method used, curing times, and brine strength all depend on each other: The strength of the brine – the stronger the brine, the faster the curing action; The size of the cured meat – a whole turkey requires more curing time than a shrimp; The method used – pumping and wet brine or just wet brine. 22. Preheat the oven or smoker to 225°F. And by the way many people use TQ when dry curing buckboard bacon, curing either a boneless butt or pork loin. Applying the Cure Mix to the Meat Jan 17, 2017 · Canadian Cure Calculator (CCC) Dry Mix for Bacon using Cure # 1 (Rind Off) Weight of Meat in grams1000grams Nitrite % In Cure # 16. my plan is to make up 2 different kinds and have them cure in the fridge for a week or so. The peppered cure is a little more sophisticated with some added spice. Pepper: 0g. Mar 8, 2019 · The components of a dry cure are Cure #1, Salt, and Sugar; Flavoring agents and aromatics can be added after the cure has been rubbed into the meat. Bring to a boil over high heat, stirring to dissolve the salts and sugar. Once you’ve weighed out the salt, celery powder, brown sugar, peppercorns, and garlic cloves, add them to a bowl and mix them all together. Designed for the home cook who wishes to develop their own products using a domestic kitchen on a small scale and uses equipment and ingredients readily available to everyone. I also use it for my basic pancetta recipe. 66 grams of salt from the calculator was entered into the "Amount" column of the base recipe. It can be used for any type of dry curing project, not just for bacon. The soak helps remove the excess salt. I chose to “square” the pork belly up but if you want to leave it whole that’s ok too. This bacon curing calculator is a helpful tool for guiding you in your dry curing and wet brining adventures. Mar 19, 2025 · According to a Science Direct article different brining and curing conditions can affect homemade bacon's texture and flavor . then cut it off to smoke. Mix all the ingredients together and put them in a plastic bag with the meat. Commercial Sep 22, 2019 · 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. Trimming the meat can be useful to get a more uniform tubular or flatter shape, it will also produce a easier to thinly slice meat when drying is complete. Once it has reached equilibrium throughout the meat it will not hurt to leave it longer. It tells you exactly how much salt and pink curing salt you need and how much water you will need for wet brining. We will be using a method known as dry curing. Bacon Curing Calculator May 14, 2017 · I recommend that you use % of weight for your salt, cure, sugar vs 3 TBSP & 1/4 cup, etc. Rinse it thoroughly, if you want to give it a black pepper crust, now is the time. The meat is rinsed and then soaked in water for 2-4 hours. There is nothing quite like bacon, whether it be in a sandwich, chopped into lardons or to enhance the flavour of the dish. 25% (that's 2. What are the different methods of curing bacon? There are three methods of curing bacon: pumping, dry curing, and immersion curing. Work it into any nooks and crannies, and don't forget the ends. How did we discover nitrates is a matter to speculation, they were most likely discovered by accident by the use of salt that happened to be contaminated with potassium nitrate (commonly known as saltpeter, one of the three ingredients that was used for making Now you need to calculate how much curing salt you need. cure agent or = (lb of meat block ) × Restricted agent/accelerator level per (curing accelerator) 100 lb 100 lb of meat block Feb 5, 2024 · Weigh each section meat separately. A couple notes: I add a bit off chili flakes during the curing process. I hope this helps. 5% are seasoned perfectly for eating, but are too low to kill most bacteria. 1g) to dry-cure that amount of bacon. The stuff I have says 50g salts per kilo of meat. I’ve made all the usual things like bacon, ham and sausage and decided that my first venture into air drying meat would be pancetta. 25% = 156 ppm Max for Comminuted meats Feb 17, 2016 · When curing the same weight of back bacon it usually does not all stick and you end up pouring the remainder of the cure into the bag with the meat. Dave uses 7 days per inch which is a good guide but you can leave it longer. 25% pink curing salt quantity to the total weight). < Pumped, Massaged, Immersion Cured, or Dry Cured Bacon (rind-on Nov 2, 2014 · Commodity grocery store bacon uses Prague Powder #2 which has a blend of salt, sodium nitrite, and sodium nitrate. Calculate parts per million allowed for each restricted ingredient approved for use in bacon products. Oct 23, 2013 · The one teaspoon per five pound, is the amount of cure used for sausage or other comminuted meat, or in many dry cure recipes for whole muscle meats, but keep in mind when using a dry brine (cure) for whole muscle meat you can use as much as four times the amount of cure that you use in sausage or other comminuted meat. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Reader Favorites. You can also use celery powder as a curing agent. The prescribed measurements are within safe limits and should not be altered. 5g). 1. The number you get will be the amount of dry cure you need to use on the bacon. solution weighs 4897 lb. 5% salt and 1% sugar at 200 ppm ingoing Nitrite you would have had just over 110 grams of cure to rub in. The cured belly goes into the smoker at 100°F (37. For My Favourite Bacon – the moderately salted bacon that’s featured above. Dec 11, 2018 · < Dry Cured Bacon (rind-off): A maximum of 200 ppm of nitrite or equivalent of potassium nitrite (246 ppm) can be used in dry cured bacon. sweet pickle cure, the meat is injected The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. 5% sugar. I prefer to use a wet brine, but I will show you both methods so you can decide which works best for you. This calculator uses the ratios below. Dry Cure Bacon Calculator (local food heros) universal cure calculator (diggingdogfarm) Can anyone explain how to use these to help getting the ratios right? I have no experience here, so I don't know what to put in for the percentages. Curing Salt (6. of curing salt to add = [(ppm 3 days ago · Pin Wild Venison Meat Cured with Pink Curing Salt, Sea Salt and Spices. The recipe notes contain the ingredients for the maple cure. Equilibrium Curing Bacon Calculator Tool (or any Meat Curing) I created an equilibrium curing calculator to make it simple for anyone Apr 15, 2017 · When dry curing bacon, within reason, it is not possible to over cure as you are applying a fixed amount of cure that you just need to give sufficient time to penetrate the meat. . For example 2% salt, 1. 25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight, so 40% water is calculated for the total meat weight If you want a full post on making Sep 21, 2012 · Cure No. Bacon Curing Calculator So this calculator for curing bacon can work out whether you want a dry curing or a wet brining curing result! If you use nitrates, it works it out based on the 0. Curing should take place between 34 - 38 degrees for best results. 0625)(1,000,000) green weight of meat block lbs. 25% cure #1 as a percentage to weight, then add the salt as a percentage of meat weight. Next, it is time to make the cure. You can build it out with additional seasonings from there! Cure the bacon. Jul 8, 2020 · There are other ways to calculate cure formulas, and I provide that too if you are curious. Thoughts? The slabs are all pretty good and firm. Identify restricted ingredients allowed in bacon products and the parts per millio n allowed for each ingredient. It has not been possible to present this calculator in the style of the rest of the site but it is fully functioning and accurate. Try this calculator, enter the weight of your meat, select "US or EU" and "Skin on / off" and click "Calculate the cure". Here, I’m going to set out an actual dry cure method using a measured cure approach which is the simplest and most efficient way to make bacon with a known salt content and which, as long as it has been given at least the minimum time given to cure, does not rely on precise timing and will not get anymore salty if left longer and nor will it With dry curing there is no water so the salt brine percentage is applied to just the amount of meat. Please let me know how it turns out. Bacon Immersion (+12 gal water) Bacon Dry Rub Nitrite ppm critical limit 200 156 625 120 200 The nitrite critical limit comes from USDA requirements in 9 CFR 424. It is amazing on BLTs and cheeseburgers. Note: the calculation method for nitrite in dry cured bacon is the same as that for nitrite in other dry cured products. 25% Cure #1 could be a workable recipe. This basic cure can be used for simple streaky bacon or back bacon and requires minimal effort. Squeeze the air out of the bag, and place on a cookie sheet (I like to use my chafing pan), to contain any possible drips and place in the fridge for 7 days. The cure No. 025. Also diggingdogfarm cure #1 seems to be stuck at 6. The cure-to-meat ratio is 2 oz of cure for every 5 lb of meat. Jun 17, 2021 · How to Cure Bacon. There are several ways you can cure a pork belly. Assuming that you were after 2. How long after curing before smoking? 2-3 days after dry curing allows the surface to dry. 25% of sodium nitrite and 92. Concentrations below 0. To calculate the curing time, measure the thickness of the meat at its thickest part. Calculate the amount of curing mixture you will need. Input the cure mix Cure #1: 0g. The solution weighs 950 lb and has had 21 lb of a curing Bacon Curing Calculator So this calculator for curing bacon can work out whether you want a dry curing or a wet brining curing result! If you use nitrates, it works it out based on the 0. 5% to 4% when Mar 12, 2025 · The weight will calculate the amount of time for the curing phase. localfoodhero Mar 19, 2013 · In the above example the the scalers are used as well as the cure calculator. It’s quite simple really. Aug 11, 2009 · For this reason I always add 2 days to the formula cure time just to be sure. 5 per thousand) by weight of curing salt (prague powder #1) to meat. Scaling Up Batch Sizes. Key features of the Bacon Curing Calculator: Calculate curing salt quantities based on meat weight However, I would calculate the amount of salt. 25% Pink Curing Salt to the Total Weight of the Meat Aug 12, 2024 · salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. This method uses a wet cure based on precise weights of both meat and cure ingredients. Enter the weight of your meat here. Length of Time in the Brine. Click the “Calculate” button to determine the total curing mix required. 02%) in wet cured or injected products such as ham or pastrami, and up to 625 ppm (0. In the UK we have back bacon which might be known in other countries as Canadian bacon. It is presented here for informational purposes only! I make absolutely no claim to the accuracy of the information or resulting calculations. Mix everything together and then rub your cure onto the outside of the bacon. Keep reading this article on bacon curing to discover different homemade bacon recipes and find out how to cure bacon. May 1, 2024 · The art of bacon curing transforms raw pork belly into delicious bacon through a process of salting, resting, and optionally smoking. you want to reduce the salt content, products can be cured for just 2 to 3 weeks. 25% of the pink curing salt, whether it is pink curing salt #1 or Jan 8, 2023 · The first step to making bacon is to acquire a pork belly, remove the skin, and properly cure it. 75% salt. First make-up the cure using the ingredients below. Mar 3, 2025 · Pink Curing Salt No. Feb 25, 2022 · Here is a calculator that makes this all easy for you. Process. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Mistakes made while home curing meat can be deadly. I've also seen where some remove the fat from the back and cure which makes sense because some cure with the mix on it. This is called the EQ or “Equilibrium” curing method. Equilibrium Meat Cure Calculator Used to calculate the cure mixture for wet or dry curing bacon and other meats using the equilibrium curing method. What is the maximum amount of curing compound allowed in the solution? Answer: 104. How To Equilibrium Cure or Brine Bacon (Calculator & Tool) How Much Curing Salt Per Pound of Meat? (Tool & Calculator) End of content. 23. For an equilibrium cure applied dry to a piece of meat, it's generally 0. Use the correct amount of curing salt: The amount of curing salt needed per pound of bacon depends on the type of curing salt being used. Pin Brined Loin, Pellicle Formed – Hot Smoked Bacon. It's best to cook the bacon on a wire rack over a sheet tray but it's okay if you don't have one. Your first and best resource for making home made smoked, cured bacon! Learn about EQ (Equilibrium curing) and smoking your own delicious bacon recipe. Establishment 38 has prepared a curing solution to be pumped into beef briskets at a 10% level. Oct 21, 2021 · Some say the dry curing method produces a better flavor but in my opinion, water curing is much better for people just starting out and learning how to cure bacon. Since the mix has a 50/50 base of salt of sugar we can easily control the required level of salt for curing through the weight of the meat. 02%) for dry cured bacon, 156 ppm (0. 8%, the 15. 25% Pink Curing Salt to the Total Weight of the Meat Wet Brine Bacon Curing = % of Sea Salt + 0. 5 grams. if you have 1 pound of bacon and you want to reach 2% salinity, just multiply 2% by 1 pound (16 oz) to get that you need about 1/3 oz (9. 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. 25% of 2500g is 6. So for 1. Sugar: 0g. 25%), 14g brown sugar (maybe too much, I know, but wanted to try for a sweeter taste), and 1/2 tsp black pepper We have cured bacon on Timber2Table before using a dry cure method. It works well, but sometimes the bacon can turn out pretty salty. With wet curing, a. 92grams Salt Needed18. It is often injected with the cure and sprayed with liquid smoke. Aug 25, 2021 · Don’t mix up cure like this. Jul 24, 2023 · Typically before mixing a curing brine you weigh the meat, and weigh the water to arrive at a total weight in your bucket. 5 lbs of pork shoulder is pretty near exactly 2500 g- and 0. After 2 hours, Rod slices off a bit of the bacon, fries it up and tastes it to determine the saltiness. Curing salt is specifically designed for curing meat. My brother has put together an equilibrium curing calculator, this is a very popular tool that works out the salt percentage to the total weight of the meats used for curing. 1000 grams * percentage below gives you the grams needed. I am not sure how many cups 34 grams is but tend to think that 1/4 cup of sugar Apr 22, 2018 · Step Two: Rinse the Meat. I cured and cold smoked a whole pork belly for bacon, and it was the best I ever made! The color, texture and flavor are outstanding! Yep, it’s a bit pricey, but it goes a long way, and the result was amazing! I’m sold on EcoCure! Thank you for an amazing product. 2°C). All you need to do is rub the salts in all over the pork. Products cured in this way will not be totally dry cured. 1 = 5 grams / 1 teaspoon per quart/liter of water. Feb 24, 2025 · To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. I've long commented on the fact that curing your own bacon is no more difficult than marinating a steak. After curing, rinse the pork belly and pat it dry. (And another 2% of regular/NaCl. This method is much more accurate. 0156%) for products such as frankfurters or cured sausages, 200 ppm (0. Calculating the results: The calculator works by calculating the required amount of salt and sugar based on the given weight of the meat and the percentage of salt and sugar you want to use. What happens if you under cure bacon? Under-cured bacon risks bacteria and spoilage. 24. The amount of pink curing salt (also here is an article about which type of salt) for the amounts of meat that you are curing is a ratio that should always be the same, but there are some calculations needed. Not sure if that is on purpose. 25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight, so 40% water is calculated for the total meat weight If you want a full post on making bacon – check out this post here. Dec 24, 2014 · I believe I've seen 1/2 tap of pink salt (#1) per lb but nothing else about the kosher salt on a lb. Sep 28, 2024 · So this calculator for curing bacon can work out whether you want a dry or wet brining curing result! How do you calculate dry cured bacon? Dry Cured Bacon = % of Sea Salt + 0. 7 and 32. 25%) (no nitrates). Can I use less curing salt than recommended? Feb 6, 2008 · A 2 pound bag is about $4 and it's available from a number of sources. Jul 5, 2024 · So this calculator for curing bacon can work out whether you want a dry or wet brining curing result! How do you calculate cured bacon? Wet Brine Bacon Curing = % of Sea Salt + 0. 1 (pink salt), the recommended ratio is 1 teaspoon per 5 pounds of meat. k. Cure Calculator. This basically means we are going to use a calculator to figure out how much salt, sugar, and #1 curing salt we need to cure our pork belly. For Cure No. All you need is pork belly, salt, cure #1, and time. 25%% Salt % Desired2. I used the EQ method and the calculator I used for this was found at http://www. 25% cure#1, 1. 25% sodium nitrite) – Comminuted ppm in product = (lb. sugar and cure #1 (Instacure) using the universal cure calculator. 5 to 2. a. Vacuum seal the belly in a bag and let cure for around 7 days in the fridge (36-40°F/2-5°C) until the meat has firmed up and deepened in color. 7-10 days for a wet brine. Dec 11, 2022 · This is my first-time bacon cure, EQ method, dry-rub. It helps determine the precise amount of curing salt and other ingredients needed for safe and delicious bacon production. 0%% Parts Per Million of Nitrite120PPM Cure # 1 Needed1. I have been making water cured bacon for a long time and Hey guys been doing a bit of bacon making lately and keen to hear everyone’s thoughts/ methods Had a 10% wet brine over 10 days , 8% over 10 days and just finsished a 3% salt 2. Input the pork belly weight, curing time, and blend of spices to calculate the perfect balance for a delicious outcome. During the shorter curing process, the temperature must be kept between 32 and 40°F. Can I use more curing salt to cure the meat faster? No, increasing the amount of curing salt beyond the recommended ratio can be dangerous. 25% pink curing salt guide for curing salt No. Pin Classic Streaky Bacon The most important thing you can remember is that the total amount of saltiness will include the pink curing salt (@ the recommended 0. It includes Cure #1, Prague Powder #1, Peklosol, Sal Nitrite, DQ & DC Curing salt, Insta-cure etc. Cure #1 contains salt and sodium nitrite (6. The cure calculator was used to to adjust the salt in the recipe to 1. My stores carry it in the canning section. Cure #1 contains 6. Easily scale up your bacon production by adjusting the batch size in the calculator. My preferred method is to cure the pork belly at a 2. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. 25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg Jun 20, 2024 · Calculate precise amounts of curing salt and regular salt needed based on meat weight in kilograms, pounds, or grams with our Meat Cure Calculator. Cure dry rubs can be applied and the food wrapped in plastic or placed inside a Finally, enter the curing time in days. 0625%) of sodium nitrite in 4 days ago · My equilibrium curing calculator can calculate both approaches. 19 % = 120 ppm used sometimes for Bacon. 25% Pink Curing Salt to the Total Weight of the Meat The calculator can be used to calculate the amount of cure and salt required in sausagethe amounts of cure, salt and sugar for a dry cure mixit can also be used … salt brining calculator - genuineideas Sep 16, 2020 · Bag + Chill: Fold the wax paper on top of the belly and slide it into your large ziplock bag. Cure time will need to be in the region of 10 – 15 days per kilo with a resting period after curing to allow the cure and other ingredients to equalise throughout the meat. 25% sodium nitrite in it. There are two ways to do a homemade bacon cure: the wet cure method and the dry cure method. Calculate precise curing measurements and timing for homemade bacon production Food Processing Tool Calculate salt, curing salt, and other ingredients for safe and delicious bacon curing. 0%% Sugar % Desired1. Salt is necessary to transport the curing agent into the meat and the salt ratio content can vary anywhere from 2. Making bacon from scratch using a simple salt cure gives you control over ingredients and flavors for the best tasting bacon ever. It isnt a game changer, but my I like it. This weight is then entered into a “cure calculator” that will determine the proper amounts of salt, sugar, and cure #1 according to preset percentages (these percentages can be adjusted for taste). i. Follow the steps to cure the pork, then slice and cook for incredible homemade bacon far superior to store-bought. Use the recipe below. This Italian streaky bacon is made by dry curing bacon with a load of spices added to the cure, and then hanging it up to dry for a month or so – apart from the spices, that’s how we made bacon a few years ago! Jul 3, 2024 · Can you over-cure bacon with a dry cure? It’s less common with dry curing than wet brining, but possible if cure ratios are off. Dry curing creates a deeper and more pronounced taste from spices and aromatics. To do this correctly, weigh the piece of meat, add 0. You then put that Total Weight (in grams) into this calculator and adjust your salt and/or sugar % and you are done (don't mess with Cure#1 value if you have USA style Cure#1). It is the perfect mixture of sweet and salty and it just screams breakfast. 5% cure. In these products Cure #1 is added directly to ground meat. 012%) in wet cured bacon, 200 ppm (0. Curing Meats with Celery Juice Powder Conventional curing with nitrates/nitrites. Weigh your meat, convert that to grams. Your cure will be 2-2. Apr 23, 2014 · USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0. 2 kilograms of salt; 15 grams of saltpetre (optional) Just a short video sharing my method of measuring out the cure. ) 5. Feb 22, 2020 · For dry curing, coat the pork belly evenly with the cure mixture. curing salt)(0. Calculate the amount of salt and spices for the cure (and nitrates if applicable) Calculate the Jun 6, 2024 · Dry Cured Bacon = % of Sea Salt + 0. Refrigerate for 7 days, the roast or smoke in your grill. This calculator also works out 0. The Bacon Curing Calculator is an essential tool for home curing enthusiasts and professional charcuterie makers. , meat weight is 1000, grams and you want to calculate the cure needed. gm The minimum amount of Nitrite curing salt that the US regulations say you must use is: gm The amount of Nitrite curing salt we suggest that you use is: gm Saltpetre is not recommended unless you are curing over long periods of time. ) Feb 28, 2024 · After the curing period is done it's time to cook the bacon. Pumping meat shortens curing time. 25 g. 5g Cure #1 (aiming for 0. Modify the ratio of cure mix ingredients to achieve the desired flavor profile in your bacon. Sep 15, 2024 · Pin My Dry Cured Bacon Pin Slab Applewood Smoked Haning in the Curing Chamber. 1 Dry Equilibrium Curing = % of Sea Salt + 0. Nitrite and Nitrate Used Together in a Single Curing Method 32 Nitrite and Nitrate Used Together with More Than One Curing Method 33 4 CURE ACCELERATOR CALCULATIONS 34 Introduction 34 Cure Accelerator Limits 34 Cure Accelerators Used in Cured, Comminuted Products 35 Cure Accelerators Used in Cured, Pickled Products 36 Aug 12, 2024 · (If cure time is longer than 10 days, consider injecting the brine to speed up the process. For wet curing, submerge the pork belly in the brine. Jun 28, 2012 · I see from the cure calc that with 5 lbs of belly it recommends 34 grams of sure but when I see others post their recipe they are using a lot larger amounts like 1/4 cup of maple sugar and 1/4 cup of maple syrup. E. But the actual time depends on how much brine you inject, uniformity of injection, etc. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure time. 46 lb 4. You can not speed the cure by increasing the cure measurement! All cures have nitrites and nitrates in them. The key to doing a wet cure is to take the Water Weight + the Meat Weight = Total Weight. When using wet brining, everything seems a little bit smoother and subtler. When it comes to making bacon, there are a few different methods you can use to calculate the correct amount of pink curing salt. Oct 12, 2010 · Homemade bacon is the best. Curing takes time, and it’s essential to follow the recommended guidelines for safety reasons. 25%= 2. The amounts of ingredients like salt, sugar and Cure #1 are based on a percentage of the total weight. Refrigerate for 7-10 days, flipping and massaging the meat daily. 25%. A minimum of 10 days, up to 2 weeks, is good for complete curing. You want 2. Use this weight to calculate the remaining ingredient amounts. 0025 which in the case of 1000g meat is 2. Calculate dry cure ingredient amounts for your bacon and cured meats. Our bacon is less than 2-1/2 inches thick so injecting isn't required. Calculate the yield of cured pork bellies when given finished weight and green weight numbers. Place the pork belly in a large resealable bag or container, ensuring it's well-covered. 75% of salt. 5. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Dry cure calculator. Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. 25% nitrite) you need to use 1/4 of a percent by weight (weight of your meat x . Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. Meat weight unit Meat weight. For example, if you have 1000 g of pork belly, 2% salt = 20 g. 25% nitrite and 93. Links at both the top and bottom of the page will return you to the main site when finished. Calculator: Jul 8, 2012 · Our piece of bacon weighs 1000grams so the amount of water required for our 2:1 brine is 500grams, adding the two together we get 1500grams. Great for use with dry cured bacon and peameal bacon. This bacon is also made without nitrites which I will explain a bit more about … Cured Pork Loin – Curing Your Own Bacon Read More » Nov 11, 2020 · Mix a big batch together, if you like, and keep it indefinitely in your cupboard. Meat Weight Grams Pounds Cure Method* Dry Cure Brine Cure Cure #1 Nitrite (%)* Target Nitrite Level (ppm)* Target Saltiness (%)* Target Sugar (%)* Dry Cure Recipe Meat (grams)1000 Cure #1 (grams)2. You can get the ratio of cure to pork belly by multiplying the weight of the belly in grams by . To simplify this traditional technique, the Bacon Curing Calculator emerges as an essential tool. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Also, after 3 times without any changes but dissapointed with the amount of salt i tasted, I dropped my curring time to 4 days to reduce the impact of the salt. EQ (Equilibrium) Curing - This method uses a cure based on the weights of both meat and curing ingredients. 5% sugar dry cure and then all hot smoked Cure your own bacon at home. Using a food scale, weigh the pork belly. . Rub the cure all over your pork belly and let it sit in a cookie sheet on a shelf in your refrigerator. 25% of the weight of the meat section in both ingredients. Bake or smoke the bacon until it reaches an internal temperature 21. Curing Agent Added to the Formula in a Curing Compound or Mix ppm = lb of cure mix × % of cure agent in mix × 1,000,000 lb of meat block Maximum Curing Agent or Curing Accelerator Allowed Max. 8°C) for 30 minutes, then the temperature is reduced, after drying, to between 80 and 90°F (26. It’s not like rub, where you make up a bunch then apply it to different pieces of meat at different times. We have been using nitrates for thousands of years. Curing the Bacon. As you advance into bacon curing, you can learn how to properly calculate the ingredients so the bacon will be safe to eat. e. 1. 1, a basic cure used to cure all meats that require cooking, brining, smoking, or canning. Or, alternatively, this very Mild Bacon Or, make up your own cure – this calculator will help you to do it safely: Bacon Cure Calculator These and others can also be accessed via my Cured Meat Calculators page. Here's how to cure bacon at home. 2grams Sugar Dec 28, 2021 · This is the equilibrium curing calculator that I built to calculate cure ratios for curing my homemade Artisanal Applewood Smoked Bacon. So this calculator for curing bacon can work out whether you want a dry or wet brining curing result! If you use nitrates, it works out based on the 0. 5 kilos, I need 75g. 75%), 2. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over-salting. Dry-curing bacon is an extremely easy process. A gram scale is typically used to weigh the meat. 5% sugar and 0. The establishment adds a curing compound with 6. 5% of the meat weight in salt, . The raw pork belly (about 1 in thick) weighed in at 958g, and I used 17g salt (aiming for 1. One popular method is called equilibrium curing, which involves using a specific ratio of salt and pink curing salt based on the weight of the meat and water. 1000 * . What kind of curing salt are you using? If you are using prague powder #1 for your cure (6. Calculate the amount of both salt and sweetener needed for each section. 6. Curing times: You should figure 1 day cure time per ¼ inch from center of meat out. 0% then add sugar again as a percentage for flavor. There are two cures in the recipe card below. Refer to pages 24-27. Basic dry cure ingredients. You need to have an accurate digital scale. Letting Salt Equalize At the end of the curing period, remove the meat from the cure. It’s also helpful to write this on a piece of cardboard and attach it to the hanging meat during the 2nd phase. Cover the pig belly with the cure mixture until completely covered. g. Mar 6, 2025 · Outstanding cure! I won’t be going back to pink salt. Feb 17, 2016 · When curing the same weight of back bacon it usually does not all stick and you end up pouring the remainder of the cure into the bag with the meat. 25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight, so 40% water is calculated for the total meat weight If you want a full post on making bacon Jun 15, 2014 · Does anyone know if curing bacon for longer than 14 days, say 16 days, is a problem or will make bad bacon or make people sick? I tried to cure about 14 pounds over the Christmas break and never got a chance to smoke it. We’re going to make what’s called ‘Equilibrium Cured Bacon’. Here's the results from the calculator: How do you calculate dry cured bacon? Dry Cured Bacon = % of Sea Salt + 0. mix in ounces by weight is only valid for cure mixes of 6. Weigh the meat. pbilpxyflzjoucxwrlyzkxxqtajculxrntpmmvxxdcvohukmpkyhayhzcrafflckjqqzzpfgpjyertmgrn