Complete Bacon cure question
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BryanM Complete Bacon has Salt, Cane and Brown Sugar, Sodium Erythorbate (2.70%), Sodium Bicarbonate (1% Buffer), Sodium Nitrite (0.60%)
So, basically it is bacon cure with Erythorbate in it so you can inject and just hold overnight and go right to the smoker. Do you have an injectror?
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BryanM Complete Bacon has Salt, Cane and Brown Sugar, Sodium Erythorbate (2.70%), Sodium Bicarbonate (1% Buffer), Sodium Nitrite (0.60%)
So, basically it is bacon cure with Erythorbate in it so you can inject and just hold overnight and go right to the smoker. Do you have an injectror?
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BryanM That depends on the manufacturer, ours that I linked to above is 2 lb to a gallon of water for a 10% pump. Since a gallon is about 8 lb of water and the cure is adding 2 that means it will pump 100 lb to a 10% increase. I highly doubt you are doing 100 lb at a time though? So if you are doing say 10 lb then use 0.2 lb of seasoning to 0.8 gallons of water and that will still be enough to pump 10 lb of bacon to 11 lb
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BryanM That depends on the manufacturer, ours that I linked to above is 2 lb to a gallon of water for a 10% pump. Since a gallon is about 8 lb of water and the cure is adding 2 that means it will pump 100 lb to a 10% increase. I highly doubt you are doing 100 lb at a time though? So if you are doing say 10 lb then use 0.2 lb of seasoning to 0.8 gallons of water and that will still be enough to pump 10 lb of bacon to 11 lb
When injecting fresh pork belly with blue ribbon Bacon cure or the complete Bacon cure. I inject it then let it soak over nite in 50% solution. The next day do I need to soak it for 20min 2 to 3 times or is that only for when you do the pickling method?? Thanks. I’m gonna attempt my first bacon this weekend and wanted to make sure I was on the right path.
Thanks again -
BryanM It is only necessary when pickling but it’s also good practice to do it then also. otherwise, it might be a little salty even with just a 50% soak as injecting is doing the same thing as a pickle just quicker.
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