Bacon questions

Post your recipe requests and cooking questions in this setion. Not for general discussions.
Smokey
Posts: 5961
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Bacon questions

Post by Smokey » Wed Aug 14, 2013 1:35 pm

Using Kwikurit (11% Nitrite)

Per Kilo of belly mix:
1 TBS non iodised salt
1 TBS cup raw sugar
1.3 grams Kwikurit

Thats the basic, You can add a liitle honey or maple syrup and also aromatics like peper corns, star anise etc.

Place the belly in a zip lock bag (I use cryovac bags)
Place the cure mix in the bag and rub it all over the belly, expel the air and seal.
Lay in fridge turning dailey and a bit of a massage for 6 - 7 days.
When its stiff and feels dense all over take it out and rinse it well.
Cut off a little piece and test fry it for saltyness test.
If too salty (It probaly will) soak in cold water for a few hours and test again. Keep doing that until your happy with the salt level.
Let dry overnight on a cake rake overnight in the fridge.
Smoke at 190F until the bacon temp gets to 160F and then rapid cool in iced water.
Wrap or cryovac and store in the fridge for a few days for the smoke to mellow.
Slice and pack for freezing what you wont be using in the first week or so.
Enjoy.

Note, Changed to reflect Per KG Mistake I made.
Last edited by Smokey on Thu Aug 15, 2013 4:22 pm, edited 2 times in total.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au


Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Bacon questions

Post by Nath » Wed Aug 14, 2013 1:47 pm

Smokey Mick wrote:Using Kwikurit (11% Nitrite)

Per Kilo of belly mix:
1/2 cup non iodised salt
1/2 cup raw sugar
1.3 grams Kwikurit

Thats the basic, You can add a liitle honey or maple syrup and also aromatics like peper corns, star anise etc.

Place the belly in a zip lock bag (I use cryovac bags)
Place the cure mix in the bag and rub it all over the belly, expel the air and seal.
Lay in fridge turning dailey and a bit of a massage for 6 - 7 days.
When its stiff and feels dense all over take it out and rinse it well.
Cut off a little piece and test fry it for saltyness test.
If too salty (It probaly will) soak in cold water for a few hours and test again. Keep doing that until your happy with the salt level.
Let dry overnight on a cake rake overnight in the fridge.
Smoke at 190F until the bacon temp gets to 160F and then rapid cool in iced water.
Wrap or cryovac and store in the fridge for a few days for the smoke to mellow.
Slice and pack for freezing what you wont be using in the first week or so.
Enjoy
Thanks also for this Mick.


Nath
Nath

NotoriousPIG
Posts: 351
Joined: Tue Apr 24, 2012 7:01 pm
Location: Duncraig, Western Australia

Re: Bacon questions

Post by NotoriousPIG » Wed Aug 14, 2013 3:01 pm

http://www.aussiebbq.info/forum/viewtop ... =34&t=6844
I follow this recipe but leave the skin on during the curing process and remove it while hot smoking.
Image
donburke wrote:to answer your question "what can be better"
beer & bbq is pretty darn good, but still comes in 2nd to hookers and toot

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Bacon questions

Post by shayneh2006 » Wed Aug 14, 2013 4:43 pm

NotoriousPIG wrote:http://www.aussiebbq.info/forum/viewtop ... =34&t=6844
I follow this recipe but leave the skin on during the curing process and remove it while hot smoking.
:shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock:

Bloody hell NP. The levels of Nitrite in that recipe are extremely high.


I'm talking dangerously high :shock: :shock: .




In the US, the maximum permissible PPM of Nitrite (pure) to meat weight ratio in dry cured bacon is 625

The pure Nitrite PPM in your recipe is 2500 :shock: :shock:

I wouldn't be feeding that to my family.

"DONT MAKE ANYMORE" using that recipe,,,,,,, "PLEASE!!!!!!"


Shayne
Image

Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

Smokey
Posts: 5961
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Bacon questions

Post by Smokey » Wed Aug 14, 2013 4:55 pm

:shock:
Didnt see that Shayne, Good spotting
It should read less than 2 Grams of 6.5% per KG so I hope thats just a typo.

Nath, I think my point has just been drilled home :wink:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Bacon questions

Post by shayneh2006 » Wed Aug 14, 2013 5:52 pm

Smokey Mick wrote::shock:
I hope thats just a typo.


I hope so too but unfortunately, I think not.

His finished dry cured product is too darkened.

It shouldn't look like that :shock:

To me, over cured due to the high level of Nitrite.

Sorry for the hijack of the thread Nath, but all in good faith.............

Nitrite can kill if used incorrectly,,,, and that's a fact :idea:





Shayne
Image

Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

NotoriousPIG
Posts: 351
Joined: Tue Apr 24, 2012 7:01 pm
Location: Duncraig, Western Australia

Re: Bacon questions

Post by NotoriousPIG » Wed Aug 14, 2013 6:11 pm

Its from a book ive got ill post a picture when I get home. The darkness is from the jam/honey/maple not the nitrate. Also I'm glad it only took someone over a year to tell me im slowly killing myself......... The doctors haven't been able to figure out what was wrong with me.
Image
donburke wrote:to answer your question "what can be better"
beer & bbq is pretty darn good, but still comes in 2nd to hookers and toot

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Bacon questions

Post by shayneh2006 » Wed Aug 14, 2013 7:03 pm

NotoriousPIG wrote:Its from a book ive got ill post a picture when I get home. The darkness is from the jam/honey/maple not the nitrate. Also I'm glad it only took someone over a year to tell me im slowly killing myself......... The doctors haven't been able to figure out what was wrong with me.
How old is the book???

When it comes to Nitrites/Nitrates, the old way isn't always the best.

Science has come along way and in return, have learned from case studies what's right from wrong.





Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

NotoriousPIG
Posts: 351
Joined: Tue Apr 24, 2012 7:01 pm
Location: Duncraig, Western Australia

Re: Bacon questions

Post by NotoriousPIG » Wed Aug 14, 2013 7:13 pm

shayneh2006 wrote:
NotoriousPIG wrote:Its from a book ive got ill post a picture when I get home. The darkness is from the jam/honey/maple not the nitrate. Also I'm glad it only took someone over a year to tell me im slowly killing myself......... The doctors haven't been able to figure out what was wrong with me.
How old is the book???

When it comes to Nitrites/Nitrates, the old way isn't always the best.

Science has come along way and in return, have learned from case studies what's right from wrong.





Shayne
I'll be home in about an hour and a half will have a look at when it was initially printed but I wouldn't say it's too old.
Image
donburke wrote:to answer your question "what can be better"
beer & bbq is pretty darn good, but still comes in 2nd to hookers and toot

Smokey
Posts: 5961
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Bacon questions

Post by Smokey » Wed Aug 14, 2013 8:54 pm

The good thing NP is that the problem has been found , And when I finally get to meet ya, I'll have my Geiger counter at hand :lol:
Guys you have members here that can check if a mix is a goer or not. Use it.
Ask before jumping in, Blokes like Shayne and I are here to show and teach.
OK Im crapping on but when it comes to cures my bristles stand up and would like all members and lurkers to play safe
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

NotoriousPIG
Posts: 351
Joined: Tue Apr 24, 2012 7:01 pm
Location: Duncraig, Western Australia

Re: Bacon questions

Post by NotoriousPIG » Wed Aug 14, 2013 9:54 pm

Here ya go fellas. :D
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The recipe is basically for a slab of belly so around 2-3kg going off the pics on the other page
Image
Image
donburke wrote:to answer your question "what can be better"
beer & bbq is pretty darn good, but still comes in 2nd to hookers and toot

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Bacon questions

Post by urbangriller » Thu Aug 15, 2013 11:06 am

Here is a page worth reading: http://www.globalgourmet.com/food/cookb ... z2bzWa29Gd

"Insta Cure No. 1 is a blend of 6 percent sodium nitrite and 94 percent sodium chloride (table salt)"

But this brings up something Mick was talking about....the need for some basic, or Generic recipes here!

I'd say, this is one we should concentrate on!

........................................................

Here is a "Local" recipe...(reads strangely familiar, NP!)
From Here: http://www.butcherquip.com.au/smoked-ba ... honey-cure

Smoked Bacon with Honey Cure
Ingredients
• 250g Salt
• 10g Kwikurit.............Roughly weighed on the 5g increment scales in the LB, 1 tab of Kwikurit was 15g! (I'll do this later at BBQ HQ to get a better reading)
• 500ml Honey
• 1 slab bacon
• Hickory Wood Chip or Sawdust

METHOD
Mix the salt and Kwikurit together thoroughly and rub into the bacon. Once the rubbing has been completed, pour the honey over the bacon and smother evenly. Wrap the bacon in a plastic bag or sheet and refrigerate at 5°C for about 6 days.
Using warm water, wash the excess cure & honey off the bacon. Allow the bacon to dry in room temperate for about 30 minutes. While the bacon is drying, heat up a smokehouse to 60°C. Place bacon into the smokehouse after drying and allow the bacon to dry with all dampers open. Close the dampers until about ¼ open and apply the smoke. Smoke the bacon until the core temperature reaches 50-55°C.
Reduce the temperature of the smoker to 45°C and smoke until the desired colour is obtained.
Remove the bacon from the smoker and place in a refrigerator and allow to set overnight before slicing.


Chris
Last edited by urbangriller on Thu Aug 15, 2013 11:26 am, edited 1 time in total.
Common Sense is so rare these days it should be a Super Power!

Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Bacon questions

Post by Nath » Thu Aug 15, 2013 11:19 am

urbangriller wrote:Here is a page worth reading: http://www.globalgourmet.com/food/cookb ... z2bzWa29Gd

"Insta Cure No. 1 is a blend of 6 percent sodium nitrite and 94 percent sodium chloride (table salt)"

But this brings up something Mick was talking about....the need for some basic, or Generic recipes here!

I'd say, this is a good place to start!

Chris
Thanks Chris,
I agree, I think it's easy for new comers to a recipe etc can easily get lost in all the posts on the forum.
Too much good information sometimes!


Nath
Nath

BBQ&BEERS
Posts: 229
Joined: Thu Jun 28, 2012 9:34 am

Re: Bacon questions

Post by BBQ&BEERS » Thu Aug 15, 2013 12:12 pm

I'm a little confused on this dry wet cure argument. :oops: :oops:

1. How is wet more dangerous than dry cure if your using a curing agent in both?
2. I don't have Kwikurit, I bought a product called Vadals Ham Cure DC 3. I used this when i did a wet ham at Christmas. Can I use the Vedals as a dry rub or since I have all the experience of having done one :roll: ham do I try a wet bacon?

Not real keen on poisoning myself but I'm super keen to have a crack at bacon.

Cheers for any advice.

titch
Posts: 5794
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Bacon questions

Post by titch » Thu Aug 15, 2013 12:50 pm

BBQ&BEERS wrote:I'm a little confused on this dry wet cure argument. :oops: :oops:

1. How is wet more dangerous than dry cure if your using a curing agent in both?
2. I don't have Kwikurit, I bought a product called Vadals Ham Cure DC 3. I used this when i did a wet ham at Christmas. Can I use the Vedals as a dry rub or since I have all the experience of having done one :roll: ham do I try a wet bacon?

Not real keen on poisoning myself but I'm super keen to have a crack at bacon.

Cheers for any advice.
Send me your address and I will send some cure to you to try
Cheers
Titch


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