Are you a bacon lover who wants to try making your own at home?
One of the key ingredients in making bacon is curing salt, also known as pink salt. But how much should you use?
The internet is full of conflicting information and confusing ratios. Fear not, we’ve done the research and are here to provide you with a clear and concise guide on how much curing salt to use for your homemade bacon.
Whether you prefer dry or wet curing, we’ve got you covered. So grab your pork belly and let’s get started!
How Much Curing Salt For Bacon?
The amount of curing salt you need for bacon depends on the weight of your pork belly. For dry curing, a basic recipe calls for 450 g salt, 225 g sugar, and 50 g of pink salt. Simply dredge the pork belly in this mixture, add any desired aromatics, and refrigerate for a week.
For wet curing, we recommend Pops6927’s recipe from the Smoking Meat forums. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #
Understanding Curing Salt
Curing salt, also known as pink salt, is a type of salt used in meat processing to give cured meats a pinkish color and to extend their shelf life. It is a mixture of sodium chloride (table salt) and either sodium nitrite or sodium nitrate. Sodium nitrite is the primary ingredient responsible for the curing process and helps prevent spoilage by bacteria or fungus. Sodium nitrate is included in some curing salts for longer cures, as it breaks down into sodium nitrite over time.
There are two types of curing salt: curing salt #
Dry Curing Bacon: How Much Curing Salt To Use
When dry curing bacon, the amount of curing salt you need to use depends on the weight of your pork belly. The general rule is that salt should make up 2.5% of the weight of the pork belly, sugar should make up 1%, and pink cure #
Wet Curing Bacon: How Much Curing Salt To Use
Wet curing bacon requires a specific amount of pink curing salt to ensure that the meat is properly preserved and safe to consume. The ratio of pink curing salt to the weight of the meat is 0.25%. This means that for every pound of pork belly, you will need 1.134 grams of pink curing salt.
It’s important to note that digital scales with high precision are necessary for this method, as regular scales may not be accurate enough to measure the precise amount of salt needed. Once you have the correct amount of salt, mix it with the sugar and regular salt to create the cure.
To wet cure bacon, add the pork belly to a large container filled with the brine mixture and ensure that it stays submerged for the duration of the curing process. The brine mixture should be between 38-40 degrees Fahrenheit before adding the pink curing salt.
It’s crucial to follow a reliable recipe and use the correct type of pink curing salt (cure No.1) for wet curing bacon. Using too much or too little curing salt can have adverse effects on the meat’s flavor and safety for consumption. Always label any containers of pink curing salt appropriately and keep them out of reach of children.
Factors That Affect Curing Salt Amount
There are several factors to consider when determining the amount of curing salt needed for bacon. The first and most important factor is the weight of the pork belly being cured. Generally, a ratio of 1 tablespoon of curing salt per 5 pounds of meat is recommended.
Another factor to consider is the type of curing method being used. For dry curing, a smaller amount of curing salt is needed compared to wet curing. This is because in dry curing, the meat is simply coated with the cure mixture and left to cure for a longer period of time, allowing the salt to penetrate the meat slowly. In wet curing, the meat is submerged in a brine solution which allows for faster penetration of the salt, so a higher concentration of curing salt is needed.
The desired level of saltiness also plays a role in determining the amount of curing salt needed. If a less salty bacon is desired, then less curing salt should be used. It’s important to note that too much curing salt can result in an overly salty flavor and can even be harmful to consume.
Lastly, personal preference and taste should also be taken into account when deciding on the amount of curing salt to use. Some people prefer a more heavily cured bacon while others may prefer a milder flavor.
Tips For Safe And Delicious Homemade Bacon
When making homemade bacon, it is important to follow some safety tips to ensure that the bacon is both safe to eat and delicious. Here are some tips to keep in mind:
1. Use high-quality pork belly from a reputable source. Make sure it is fresh and not previously frozen.
2. Use gloves when handling the curing salt, as it can be harmful if ingested or absorbed through the skin.
3. Measure the curing salt precisely according to the recipe you are using. Too much or too little can affect the safety and flavor of the bacon.
4. Make sure to refrigerate the pork belly during the curing process to prevent bacterial growth.
5. Follow the recommended curing time for your recipe. Curing for too long can result in overly salty bacon, while curing for too short a time can result in unsafe bacon.
6. Rinse the cured pork belly thoroughly before smoking to remove excess salt.
7. Use a meat thermometer to ensure that the internal temperature of the bacon reaches 145-150°F during smoking, as this is necessary for food safety.
By following these tips, you can ensure that your homemade bacon is both safe and delicious for you and your family to enjoy.