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Started By
Message
What’s your bacon cure?
Posted on 10/18/22 at 5:06 pm
Posted on 10/18/22 at 5:06 pm
I picked up a 9 lb skinless pork belly from Costco. Have a smoker, just want to make sure I use a good cure recipe. Any way to eliminate sugar from the cure?
6
Posted on 10/18/22 at 5:43 pm to OldHickory
Posted on 10/18/22 at 5:51 pm to OldHickory
Listen to the baw above, he has done more bacon than a bunch of NOPD in a Krispy Cream.
Posted on 10/18/22 at 5:53 pm to Glock17
Do what Glock does. That's what I do. Bought a belly today. Going to do half of it with that recipe and black pepper. I might add some Steen's to the other half.
ETA The EQ method doesn't use much sugar if you're diabetic or doing keto.
quote:
Any way to eliminate sugar from the cure?
ETA The EQ method doesn't use much sugar if you're diabetic or doing keto.
This post was edited on 10/18/22 at 5:58 pm
Posted on 10/18/22 at 6:07 pm to Glock17
Using the calculator, can brown sugar or maple syrup be used in place? Or does that mess up the calculations?
It doesn’t appear to be much sugar, so I won’t obsess over it.
It doesn’t appear to be much sugar, so I won’t obsess over it.
Posted on 10/18/22 at 6:44 pm to OldHickory
Posted on 10/18/22 at 7:25 pm to OldHickory
I use brown sugar
Posted on 10/18/22 at 10:16 pm to OldHickory
quote:
OldHickory
You may as well say Beetlejuice three times.
Posted on 10/19/22 at 6:43 am to OldHickory
Posted on 10/19/22 at 8:38 am to OldHickory
I've tried a bunch, most decent cures have a base of 2-2.5% (kosher) salt and 0.25% curing salt. I've tried to use a little lest salt, but if you go too far below 1.75% it starts to affect the taste/texture in my opinion.
I like adding at least 0.5% black pepper. I do add some sweetness/sugars, usually between 1$ and 2%. Brown sugar is ok, but I'm a big fan of using maple or cane syrup. No matter what always measure all of your ingredients so you have a baseline to make changes.
I also like to cut a large (10 lb) belly into 2 pieces and use 2 different cure mixes. When I smoke I put a toothpick in one so I remember which is which.
I like adding at least 0.5% black pepper. I do add some sweetness/sugars, usually between 1$ and 2%. Brown sugar is ok, but I'm a big fan of using maple or cane syrup. No matter what always measure all of your ingredients so you have a baseline to make changes.
I also like to cut a large (10 lb) belly into 2 pieces and use 2 different cure mixes. When I smoke I put a toothpick in one so I remember which is which.
Posted on 10/19/22 at 12:00 pm to NOLALGD
I've always used the EQ method linked in the first reply and have been happy.
I want to start branching out and trying some syrups for my sweetener. For those that have done it, do you add the dry mix cure directly to the meat, then add the liquid syrup? Or do you mix it together first and then apply? I feel like mixing the syrup with the dry ingredients before hand will cause the salts to get suspended in liquid and not dissolve into the meat.
I want to start branching out and trying some syrups for my sweetener. For those that have done it, do you add the dry mix cure directly to the meat, then add the liquid syrup? Or do you mix it together first and then apply? I feel like mixing the syrup with the dry ingredients before hand will cause the salts to get suspended in liquid and not dissolve into the meat.
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