Nitrite and Bacon
- sawhorseray
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- Location: Elk Grove, CA
Thanks for that Bob, will do. I just measured a level teaspoon of cure #1 and it came out to 6.5 grams, quite a difference from dumping two tablespoons of cure #1 into a rub for a 12.5lb. slab of belly. Never too old to learn. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
If you haven't seen this calculator before, try it. Works great in using and designing your own bacon recipe.
http://www.localfoodheroes.co.uk/calcul ... ure_bacon/
http://www.localfoodheroes.co.uk/calcul ... ure_bacon/
- sawhorseray
- Veteran
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
For all those worried about nitrosamines in cured meats like Bacon....just don't burn it!!
https://www.fsis.usda.gov/wps/portal/fs ... y/ct_index
A bacon cooking study, "Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon" (Journal of Science, Vol. 39, pages 314-316), showed no evidence of nitrosamines in bacon fried at 210 °F for 10 minutes (raw), 210 °F for 15 minutes (medium well), 275 °F for 10 minutes (very light), or 275 °F for 30 minutes (medium well). But when bacon was fried at 350 °F for 6 minutes (medium well), 400 °F for 4 minutes (medium well), or 400 °F for 10 minutes (burned), some nitrosamines were found. Thus, well-done or burned bacon is potentially more hazardous than less well-done bacon. Also, bacon cooked by a microwave has less nitrosamine than fried
https://www.fsis.usda.gov/wps/portal/fs ... y/ct_index
A bacon cooking study, "Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon" (Journal of Science, Vol. 39, pages 314-316), showed no evidence of nitrosamines in bacon fried at 210 °F for 10 minutes (raw), 210 °F for 15 minutes (medium well), 275 °F for 10 minutes (very light), or 275 °F for 30 minutes (medium well). But when bacon was fried at 350 °F for 6 minutes (medium well), 400 °F for 4 minutes (medium well), or 400 °F for 10 minutes (burned), some nitrosamines were found. Thus, well-done or burned bacon is potentially more hazardous than less well-done bacon. Also, bacon cooked by a microwave has less nitrosamine than fried
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So....
In practice, I should use 120 ppm to make bacon (dry rub, 2-2.5% salt)?
Does that apply to skin on belly pork as well, or should it be reduced in that case?
I am intending on cold smoking (cool smoking at around 20-25 oC) after curing.
I am not sure if this is the same article that has been referred to above. I found it quite usefull so am sharing the link: http://www.inspection.gc.ca/food/meat-a ... 0525354148
In practice, I should use 120 ppm to make bacon (dry rub, 2-2.5% salt)?
Does that apply to skin on belly pork as well, or should it be reduced in that case?
I am intending on cold smoking (cool smoking at around 20-25 oC) after curing.
I am not sure if this is the same article that has been referred to above. I found it quite usefull so am sharing the link: http://www.inspection.gc.ca/food/meat-a ... 0525354148
life is too short to drink bad wine (anonymus)
Yes, 120 ppm is the recommended maximum in going amount for bacon using a dry rub (equilibrium cure)sambal badjak wrote:In practice, I should use 120 ppm to make bacon (dry rub, 2-2.5% salt)?
Does that apply to skin on belly pork as well, or should it be reduced in that case?
As the skin does not absorb nitrates the amount should be reduced 10%.
The US nitrate regs can be found here: https://www.fsis.usda.gov/wps/wcm/conne ... OD=AJPERES
Thank you for the link!
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Thanks Bob.
I will go with the 110 ppm
Kjjek:
I have made bacon with 3.5% salt, then reduced to 3% salt and it was way too salty for me (even after rinsing/soaking).
Hence the further reduction.
I am a low salt eater. I prefer pepper and other spices and herbs instead.
I will go with the 110 ppm
Kjjek:
I have made bacon with 3.5% salt, then reduced to 3% salt and it was way too salty for me (even after rinsing/soaking).
Hence the further reduction.
I am a low salt eater. I prefer pepper and other spices and herbs instead.
life is too short to drink bad wine (anonymus)
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- Location: Denmark
Am i the only one seeing the elephant in the room?
For 1000gram/1kg 3% salt is 30 grams
The conversion between grams and ounces are off to. 150gram = 5.29oz
For sugar the numbers are wrong also.
1.5% would be 15gram~.53oz
The numbers are roughly correct for a 5000gram/5kg piece of meat and that is probably why the nitrite numbers are way off?
Heres a little helper i use often:
https://joshmadison.com/convert-for-windows/
Percent is 1/100redzed wrote:In my post above I provided a link to Stan's recipe for dry cured bacon:
Ingredients per 1000g (1 kg) of meat
salt 150 g (3%) 4.8 oz.
sugar 68 g (1.5%) 2.4 oz.
Cure #1 7.8 g 0.02 oz.
For 1000gram/1kg 3% salt is 30 grams
The conversion between grams and ounces are off to. 150gram = 5.29oz
For sugar the numbers are wrong also.
1.5% would be 15gram~.53oz
The numbers are roughly correct for a 5000gram/5kg piece of meat and that is probably why the nitrite numbers are way off?
Heres a little helper i use often:
https://joshmadison.com/convert-for-windows/