Celery Juice Powder for All Natural Beef Bacon?
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Newby here. I’m wanting to get the “All Natural Ham and Bacon Cure” to make some batches of beef bacon. Is the separate Celery Juice Powder an optional or a required ingredient? If it is an optional ingredient, what would be the benefit of adding it to the formula?
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Newby here. I’m wanting to get the “All Natural Ham and Bacon Cure” to make some batches of beef bacon. Is the separate Celery Juice Powder an optional or a required ingredient? If it is an optional ingredient, what would be the benefit of adding it to the formula?
anaelyspb It would be required since it is the cure as part of the seasoning kit. It replaces the nitrates used to cure the bacon and keep the color. It is just a natural source of nitrates and contains almost as much nitrates as #1 cure. One thing the nitrates do is kill some of the bacteria’s associated with meats and smoking and preserving.
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anaelyspb It would be required since it is the cure as part of the seasoning kit. It replaces the nitrates used to cure the bacon and keep the color. It is just a natural source of nitrates and contains almost as much nitrates as #1 cure. One thing the nitrates do is kill some of the bacteria’s associated with meats and smoking and preserving.
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Cure longer if you don’t have a tumbler. When I make bacon with my home-mix cure, It cures for 6 days in the fridge. You could vacuum seal it in the cure and that may speed up the time. I cure my bacon in ziplocs. Its a dry cure that is measured out to the weight of the meat. It turns liquidy as the salts draw moisture from the meat.
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johnsbrewhouse Thank you! And something else I should have asked…the instructions call for tumbling for 3 hours but I don’t have a way to do that. Can I maybe hold it in the cure longer than just overnight?
anaelyspb As RafterW said leave it cure longer in the fridge in a zip-loc bag or vacuum sealed bag, turn it daily. I usually go a week to ten days on my bacon with traditional cure. Do make sure you rinse before going to the smoker otherwise you will be to salty. Vacuum sealing really won’t speed up the time, but will help to make sure you get better contact with the cure.
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johnsbrewhouse well put, thank you for adding the daily flipping step and post-cure rinse. Pat-dry after you rinse as well anaelyspb
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Newby here. I’m wanting to get the “All Natural Ham and Bacon Cure” to make some batches of beef bacon. Is the separate Celery Juice Powder an optional or a required ingredient? If it is an optional ingredient, what would be the benefit of adding it to the formula?
anaelyspb welcome to the community.
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Understand that with celery powder you may get too much nitrite or not enough. There are no absolute standards pertaining to the nitrite concentration in celery. I would always recommend cure #1 or #2 because you know exactly how much nitrites you are getting for both food safety and your safety. Keep in mind that crude oil and uranium are all natural too, but I would not recommend eating either.
If you are smoking your food then nitrites are and absolute necessity either in celery or the cures. Botulism while rare is a very ugly disease, so never smoke without it.
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Ridley Acres said in Celery Juice Powder for All Natural Beef Bacon?:
Jonathon JohnG5 Did the smaller size packages of |Celery-Juice-Powder-5-lb come in yet? I was thinking Nov 11 was mentioned in a recent livestream.
JohnG5 FYI, the events calendar shows a livestream on Thanksgiving, but I presume that is actually not going to be the case.
Also, JohnG5 Jonathon did the smaller packages of celery juice powder come in yet?
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