My Bacon Smoke

Kijek
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Post by Kijek » Wed Jun 27, 2018 15:59

Picked up 2 - 8lb pork bellies
Have then all coated and rubbed with the correct amount of cure #1 and salt.
Going to let them sit in Refrigerator in a food tub and rotate once or twice a day.

What do you all think, .... do this rotation / flipping thing for 8 days?

I need a refresher
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StefanS
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Post by StefanS » Wed Jun 27, 2018 17:27

Kijek wrote:Have then all coated and rubbed with the correct amount of cure #1 and salt.
What it mean - correct amount? -
Kijek wrote: food tub and rotate once or twice a day.
IMO - better idea is to keep it in sealed container or bag (Zip-Lock bag). Sometimes I do this way - place piece of meat in Zip-Lock and put it in container filled with water - just keeping closing string above water surface - when pressure of water is removing any packets of air - closing Zip-Lock- done. You can flip-over whole bag. 8 days sounds ok . It is better when during curing oxygen isn't present. - aka - equilibrium curing
Kijek
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Post by Kijek » Wed Jun 27, 2018 19:05

The equilibrium curing, couldn't think of the name, but yes that is what I unusually do in vac bags.


However, I really like your idea about the ziplock bags a water, thing I'm gonna switch over to that method tomorrow.


As far as correct amount of cure and salt, I weighted the meat, then calculated for adding 2.5% salt and 120 PPM of cure #1
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