Bacon again

All Meats Including BEEF, PORK, LAMB & GAME
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J.R.
Posts: 8
Joined: Sun Sep 27, 2015 2:13 pm
Location: Bethania,Qld

Bacon again

Post by J.R. » Sun Apr 17, 2016 6:39 pm

Hi folks,
I have my cure #1 (6.25%) in the mail soon and thinking of making my own bacon.
I used the calc for the dry rub /mix from the diggingdogfarm site but is it good idea (to shorten the whole process) to inject this mix as well ?? How much I would have to add to the dry mix when injecting it into the meat ? If I make it a brine to inject I would water the salt and cure % down - right ?! Any info would be a help and is much appreciated .....(but keep it simple pls for a dummie :) )

Cheers J.R.
Last edited by J.R. on Sun Apr 17, 2016 7:59 pm, edited 1 time in total.


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

Re: Bacon again

Post by titch » Sun Apr 17, 2016 6:49 pm

This would be the simplest recipe to use with the cure you are getting.
http://redbacktrading.com.au/index1.html
play with that and change the flavours as you go.
Dry cure works so well ,especially if you have a sealer, if not zip bags will work.
Cheers
Titch

Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Bacon again

Post by Pesto3 » Thu Apr 21, 2016 9:27 am

I haven't made bacon in ages. I may have to lift my game!


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hoddo
Posts: 232
Joined: Fri Aug 09, 2013 1:44 pm
Location: Northwest Sydney

Re: Bacon again

Post by hoddo » Thu Apr 21, 2016 5:22 pm

the calc on diggingdogfarm is for an equilibrium brine, the weight you enter is the weight of the meat + the weight of the water you are going to use in the brine (enuff to cover the meat) , if the meat is over 50mm thick or is on the bone inject it with the brine. Brine pork belly and loin for 14 days no problem. don't use brown or raw sugar as the brine can get ropey. Dry curing uses a different technique and will give you a different style of bacon


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