First Bacon, cure question

[Roostershooter]

I am in the process of doing a dry brine on a 4.7 pound belly, my first bacon.  The recipe called for 2 ts of pink cure salt for 5 pounds.  I ended up putting in about 1 3/4 ts in the cure.  I have read that typically only 1 ts is needed for 5 pounds of meat but have seen recipes with more.  Does anyone see a problem using the amount of pink salt for this bacon. 

5lb belly
1/4 cup kosher salt
2ts pink salt
1/4 cup brown sugar
1/4 cup honey
2TB red pepper flakes
2TB paprika
1ts cumin

 

[Lonzinomaker]

2 tsp seems like a lot.
I use an online calculator, http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/ for bacon. Takes the guess work out.

 

[Pork Belly]

The recipe Basic Dry Cure is listed in this post: http://smokinitforums.com/index.php?topic=1797.0
By using premixed Dry cure you salt, sugar and curing salt levels are set. You just apply a reasonable amount to the meat and shake off the excess. That link I gave you is pretty full of pictures to give you a good idea of how much cure you need on the meat. Lots of folks do the math and EQ cure but I don't find a need to, I get good results like this.

You don't need to overthink bacon production, for generations cure was rubbed in by the handful and the meat left to cure on a bench in the shed during cool weather. 

 

[Roostershooter]

Thanks Brian.  Sounds like simple way to approach bacon and just add in preferred seasonings.  I will try this next bacon. 

 

[Pork Belly]

Your we;come, I am not on here as much anymore but try to give some decent advise when I am. Just remember it takes far less Cure mix than you think. I use about 1/3 of a cup per side of a whole belly. every time I shos someone new they say "that's all?"

 

[Roostershooter]

I just hope that this first bacon is not over done with the pink salt. 

 

[Pork Belly]

if it is it is not an amount that you will physically react to.

 

[Roostershooter]

I have no idea so I guess i will find out when i eat it!!

 

[BedouinBob]

I agree with Brian. You should be fine. Let us know how the flavor profile works out. I am interested in seeing what you think.

 

[SconnieQ]

Rooster, the amount of pink salt varies widely across the so-called authorities. Below are what I have compiled from reputable sources:

1 tsp (5.67 grams) per 5 pounds of meat is what Martin (DiggingDogFarm) says (maybe this is for an equilibrium brine rather than a dry brine?), but when I have looked up other actual recipes, it is usually more like these amounts:

2 teaspoons for 5 pounds of belly: Michael Ruhlman, Steve Raichlen, Michael Symon

1/2 teaspoon per 1 pound of belly: amazingribs.com (so a 5 pound belly would be 2-1/2 teaspoons)

2 teaspoons for 2-1/2 to 3 pounds of belly: Traeger Grills recipe (a whopping 4+ teaspoons per 5 pound belly)

So you can see it varies a lot. I have also read that the MAXIMUM is 1 tsp per pound, but you would never want to use that much.

You are fine. I use 2 teaspoons per 5 pound belly.

 

[Roostershooter]

Ok, good to know.  The numbers do vary quite a bit.  I think I am using the Symon recipe.  I have a few more days in the fridge before I smoke the belly but will report back with pictures and a review of how this turned out.  It looks great!

 

[SconnieQ]

Ok, good to know.  The numbers do vary quite a bit.  I think I am using the Symon recipe.  I have a few more days in the fridge before I smoke the belly but will report back with pictures and a review of how this turned out.  It looks great!

If you are using my cure recipe, you are using the Symon/Raichlen/Ruhlman proportions. I based it off of those. 3 people I trust when it comes to pork and charcuterie. 2 teaspoons per 5 pounds. It's also kind of in the middle of the range, so I feel pretty comfortable with this.

 

[Roostershooter]

The bacon is done and I could not be happier with the end result.  Great flavor and taste.  Not too salty, the right amount of smoke.  I used 4 ounces of sugar maple to do the smoking.  I dont think i would change a thing on this recipe.

 

[azbohunter]

Looks great to me! Glad it worked out for you.

 

[DivotMaker]

Fine-looking bacon! 

 

[BedouinBob]

Looks really tasty. I am thinking that is a single serving????