Bacon Salty
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lkrfletcher said in Bacon Salty:
processhead - Just used waltons dry rub bacon mix. 8 oz, for 10 pounds if I remember correctly. Was barley enough to cover all sides.
Its too bad that the salt amount is not listed in the ingredients.
I saw where Jonathon said once that Excalibur doesn’t even tell Walton’s what the salt amount is in their dry rub bacon cure.Just for comparison, I looked up how much dry rub I use for a 10 lb belly using the diggin dog farms EQ calculator.
The total weight of cure which is just salt, sugar, and cure #1 is just under 5 ounces for a 10 lb pork belly. That is based on 2% salt, 1% sugar and .02% cure #1 by weight of the uncured pork belly.
It also assumes using EQ curing methods, and just a quick fresh water rinse before smoking. No extended soaking.The Excalibur dry cure at 8 ounces for a 10 lb belly is significantly more curing product. What is not known is if they use additional ingredients besides sugar, salt and nitrite or if they use more of the dry cure to be on the safe side?
My guess, and it is nothing more than that, is that the Excalibur dry rub cure has significantly more salt and they are counting on removing a portion of that with one or more fresh water soaks after curing.
The problem may be with variations in how much excess salt is being removed with the fresh water soak step and subsequent differences in the salt left behind in the finished belly prior to smoking.
processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
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processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
PapaSop said in Bacon Salty:
processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
I have been very pleased with this method. I like knowing that I can expect consistent results, and I don’t have to do any soaking to compensate for the extra salt.
I still cut a slice and fry a sample before smoking but so far no surprises.Paul
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PapaSop said in Bacon Salty:
processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
I have been very pleased with this method. I like knowing that I can expect consistent results, and I don’t have to do any soaking to compensate for the extra salt.
I still cut a slice and fry a sample before smoking but so far no surprises.processhead said in Bacon Salty:
PapaSop said in Bacon Salty:
processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
I have been very pleased with this method. I like knowing that I can expect consistent results, and I don’t have to do any soaking to compensate for the extra salt.
I still cut a slice and fry a sample before smoking but so far no surprises.Any particular salt needed? Course, fine, iodized, kosher etc.
Thanks -
processhead said in Bacon Salty:
PapaSop said in Bacon Salty:
processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
I have been very pleased with this method. I like knowing that I can expect consistent results, and I don’t have to do any soaking to compensate for the extra salt.
I still cut a slice and fry a sample before smoking but so far no surprises.Any particular salt needed? Course, fine, iodized, kosher etc.
ThanksPapaSop said in Bacon Salty:
processhead said in Bacon Salty:
PapaSop said in Bacon Salty:
processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
I have been very pleased with this method. I like knowing that I can expect consistent results, and I don’t have to do any soaking to compensate for the extra salt.
I still cut a slice and fry a sample before smoking but so far no surprises.Any particular salt needed? Course, fine, iodized, kosher etc.
ThanksStay away from any iodized salt with meat processing. As long as you are weighing the salt, you can use any form.
What gets people in trouble when using different forms of salt is when they measure the salt by volume.
Since the salt density varies depending on the form, equal volumes can give you different weights.
Paul
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PapaSop said in Bacon Salty:
processhead said in Bacon Salty:
PapaSop said in Bacon Salty:
processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
I have been very pleased with this method. I like knowing that I can expect consistent results, and I don’t have to do any soaking to compensate for the extra salt.
I still cut a slice and fry a sample before smoking but so far no surprises.Any particular salt needed? Course, fine, iodized, kosher etc.
ThanksStay away from any iodized salt with meat processing. As long as you are weighing the salt, you can use any form.
What gets people in trouble when using different forms of salt is when they measure the salt by volume.
Since the salt density varies depending on the form, equal volumes can give you different weights.
processhead
Thank you. -
processhead said in Bacon Salty:
PapaSop said in Bacon Salty:
processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
I have been very pleased with this method. I like knowing that I can expect consistent results, and I don’t have to do any soaking to compensate for the extra salt.
I still cut a slice and fry a sample before smoking but so far no surprises.Any particular salt needed? Course, fine, iodized, kosher etc.
ThanksPapaSop canning and pickling salt has never failed me from canning to meat nothing added, very consistent, and economical.
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Deepwoodsbutcher I would think since lkrfletcher dont eat taters, he could just throw the tater away after it draws some of the salt out. Taters are alot cheaper then pork bellies
kyle Good point. It could work
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processhead
Since being new to this I just did some reading on this EQ method. Seems like the way to go. Found that calculator you speak of. Will see how this next one I just started turns out. I like the idea of having control over the salt input.I’m guessing now that the 4 ounces I used is going to be quite salty. Excalibur dry rub that is. Will know in a few days.
lkrfletcher keep the faith my man, gonna figure this out!
PapaSop This EQ Method used sugar. I am trying to avoid all sugar. I suppose it is a necessity.
Life is a Garden - Dig it.
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PapaSop This EQ Method used sugar. I am trying to avoid all sugar. I suppose it is a necessity.
lkrfletcher said in Bacon Salty:
PapaSop This EQ Method used sugar. I am trying to avoid all sugar. I suppose it is a necessity.
For the purposes of bacon I think the sugar serves as a counter flavor for the salt, but that’s my understanding. I cannot see why it would be needed for bacterial action on such a short cure. If I was trying to avoid sugar as you are I would go for it, but lower the salt to makeup for the lack of sugar.
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lkrfletcher said in Bacon Salty:
PapaSop This EQ Method used sugar. I am trying to avoid all sugar. I suppose it is a necessity.
For the purposes of bacon I think the sugar serves as a counter flavor for the salt, but that’s my understanding. I cannot see why it would be needed for bacterial action on such a short cure. If I was trying to avoid sugar as you are I would go for it, but lower the salt to makeup for the lack of sugar.
mrobisr said in Bacon Salty:
lkrfletcher said in Bacon Salty:
PapaSop This EQ Method used sugar. I am trying to avoid all sugar. I suppose it is a necessity.
For the purposes of bacon I think the sugar serves as a counter flavor for the salt, but that’s my understanding. I cannot see why it would be needed for bacterial action on such a short cure. If I was trying to avoid sugar as you are I would go for it, but lower the salt to makeup for the lack of sugar.
Agree with mrobisr . The sugar is a flavoring, and not a curing agent like the salt or cure #1. It takes the edge off the saltiness just like it does in most meat cures.
You could omit it. -
PapaSop This EQ Method used sugar. I am trying to avoid all sugar. I suppose it is a necessity.
lkrfletcher you can use stevia as well rather than sugar or sucralose. Another option would be to use Agave nectar which doesn’t affect blood sugars and metabolizes in the body better.
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johnsbrewhouse processhead mrobisr
So much knowledge here. Luv this site. -
johnsbrewhouse processhead mrobisr
So much knowledge here. Luv this site.PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
hey vegetarians, my food poops on your food!
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PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
kyle I am definitely with you brother!
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PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
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FYI, sugar and/or dextrose additions for dry curing is more of a requirement for the race between the positive and negative bacteria in long cures such as >30 days, but if applied in the proper proportions the sugar/dextrose is almost always fully utilized during the many weeks, months, and years of curing. Generally speaking, for curing <30 days any sweetener can work since it’s only purpose is to counteract the saltiness of the meat. Exceptions to the <30 days would be fermented meat which can require additional sugars to be added so that the fermentable bacteria has the food to produce enough lactic acid to preserve the meat, examples such as pepperoni, kabanosy, fermented snack sticks, and fermented summer sausage.
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PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
kyle That is so true, I have learned so much since joining. Problem is I keep wanting to make all the things posted, only so much freezer and refrigerator space.
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FYI, sugar and/or dextrose additions for dry curing is more of a requirement for the race between the positive and negative bacteria in long cures such as >30 days, but if applied in the proper proportions the sugar/dextrose is almost always fully utilized during the many weeks, months, and years of curing. Generally speaking, for curing <30 days any sweetener can work since it’s only purpose is to counteract the saltiness of the meat. Exceptions to the <30 days would be fermented meat which can require additional sugars to be added so that the fermentable bacteria has the food to produce enough lactic acid to preserve the meat, examples such as pepperoni, kabanosy, fermented snack sticks, and fermented summer sausage.
mrobisr you my friend are a wealth of information. I may never long cure meats but love reading about it. Thanks
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mrobisr you my friend are a wealth of information. I may never long cure meats but love reading about it. Thanks
cdavis thanks, but I’m just a small piece of the puzzle, this entire board amazes me with it’s vast knowledge and experience, there’s hardly a day on here that I don’t learn something.
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lkrfletcher I know there is a major convenience factor for using a premixed cure, compared to making your own, but the benefits of dialing in your own, far outweigh the cost of time to mix up your own batch. I’m starting a cure tonight on two bellies. I’ve got a thread going on the process. I’ll post up all the details there for you. The basic cure recipe is very simple. I mix it up in a couple pound batches ahead of time so that when ever I am wanting to cure something, the foundation is already done. You can still slice your bacon and soak the slices before frying, this will increase the surface area and decrease the thickness for better salt removal. Its no biggie if you go a little too long on the soak, you can salt the bacon after it cooks if needed. My first belly was a little salty too, but trying again and dialing things in has made it really easy moving forward.
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