Bacon Salty
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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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PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
kyle said in Bacon Salty:
PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
I hear ya. That’s why I read every post. Been here four years now and there is not a day that I don’t learn something new. Thought I knew something at one time, quickly found out otherwise.
Read, ask dumb questions and contribute however I can. Perhaps I’ll get there someday.
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I feel the same. I couldnt tell someone how to make the sausages the pros here do. But, I know this is the place to get good information on my “stupid” question without som a** trolling me. Fell like I’m talking to friends here and I really appreciate that.
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PapaSop This EQ Method used sugar. I am trying to avoid all sugar. I suppose it is a necessity.
lkrfletcher You can defiantly make your bacon with the EQ method and zero sugar. I’ve done it several times for a friend of my wife who can not tolerate sugar. It’s very good. You will be pleased.
Personally I would recommend dropping the salt content to maybe 1.6 or 1.7% as it will seem a bit saltier without the sugar. Just don’t go below 1.5% on the salt. That amount is needed for the curing process.
Give it a go. The EQ method has been foolproof for me. It’s been years since I’ve rinsed or cooked a test slice. -
EQ method does work well. I haven’t used it for bacon, but I do use it for pastrami.
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lkrfletcher You can defiantly make your bacon with the EQ method and zero sugar. I’ve done it several times for a friend of my wife who can not tolerate sugar. It’s very good. You will be pleased.
Personally I would recommend dropping the salt content to maybe 1.6 or 1.7% as it will seem a bit saltier without the sugar. Just don’t go below 1.5% on the salt. That amount is needed for the curing process.
Give it a go. The EQ method has been foolproof for me. It’s been years since I’ve rinsed or cooked a test slice. -
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.
bocephus I turned down a larger deep freezer last year. Man I regret that now.
“You never really die until you end up on the wall at a Cracker Barrel”
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kyle said in Bacon Salty:
PapaSop I feel kinda stupid when I read some of these post. Mine are more like “meat, smoke, good”
I hear ya. That’s why I read every post. Been here four years now and there is not a day that I don’t learn something new. Thought I knew something at one time, quickly found out otherwise.
Read, ask dumb questions and contribute however I can. Perhaps I’ll get there someday.
PapaSop I’m living proof that old dogs can learn new tricks.
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GWG8541 said in Bacon Salty:
bocephus I turned down a larger deep freezer last year. Man I regret that now.
Even if you don’t use it to freeze stuff, you can use it for pest free dry storage until you need it.
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GWG8541 said in Bacon Salty:
bocephus I turned down a larger deep freezer last year. Man I regret that now.
Oh nooooo!
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Second bacon attempt. Pulled this out after five days in the fridge. First soak was an hour, second was an hour and sampled a piece. Still a little salty. Third soak was another hour. No sample this time so hoping we’re good. Headed for the smoker.
Just cracked pepper on this.
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Second bacon attempt. Pulled this out after five days in the fridge. First soak was an hour, second was an hour and sampled a piece. Still a little salty. Third soak was another hour. No sample this time so hoping we’re good. Headed for the smoker.
Just cracked pepper on this.
PapaSop Looking good!
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Well… Out of the smoker. Looks kinda pretty
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Will let it chill awhile. Then sample.
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Second bacon attempt. Pulled this out after five days in the fridge. First soak was an hour, second was an hour and sampled a piece. Still a little salty. Third soak was another hour. No sample this time so hoping we’re good. Headed for the smoker.
Just cracked pepper on this.
PapaSop i did a 3 soak on my last and just cooked some up today. As a disclaimer, I love salty and didn’t think it was salty at all. My wife and son both like it also. The only thing I did differently was I just cured it in a meat lug without a bag or vacuum packing. Maybe the liquid running away from the meat in the lug made a difference?
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Second bacon attempt. Pulled this out after five days in the fridge. First soak was an hour, second was an hour and sampled a piece. Still a little salty. Third soak was another hour. No sample this time so hoping we’re good. Headed for the smoker.
Just cracked pepper on this.
PapaSop Looks like you been makin some fine bacin.
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