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Traditional Off grid Curing....
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<blockquote data-quote="Shadowrider" data-source="post: 3668536" data-attributes="member: 3099"><p>I cure my own ham and bacon. I dry cure it like in this post so it relates well here because the process is similar. Two things to remember.</p><p></p><p>1) I do it in the refrigerator (which actually takes a little longer but is mucho safer),</p><p>and</p><p>2) I hot smoke it until 145 degrees internal, though it'll keep a pretty long time with a cold smoke if refrigerated after smoking. I'm going to do a cold smoke soon since the weather is close to cooperating now!</p><p></p><p>This is referred to as "equalization curing".</p><p></p><p>EVERYTHING is calculated by weight. Weigh the meat, weigh the salts, sugar etc.</p><p></p><p>How much you use is:</p><p></p><p>I weigh the meat and convert to grams. I fillet the bone out of pork butts and weigh after the bone is gone.</p><p></p><p>Salt is 2.25% (of meat weight) (I use kosher)</p><p>Curing salt #1 is 0.25% (do not reduce this, but don't go nuts overboard either as it's toxic in large quantities, that's why it's pink in color so as to not be confused with table salt)</p><p>Sugar is 1.00%</p><p>You can add any spices you want after these three in whichever proportion you want. I usually eyball a nice amount of course black pepper to add.</p><p></p><p>I should also note that I do this in a bag as it won't be dry for long. Usually get at least 1.5 cups of liquid out of a 8lb pork belly or shoulder but this will vary. I also coat the entire piece and <strong><span style="color: rgb(184, 49, 47)">put all of the weighed ingredients in the bag</span></strong>. Do NOT drain the liquid as it comes off. The salt and cure is in there and it helps distribute it all over as you roll it every day for the next 10-14 days. This liquid is the moisture being pulled out by the salt. After a couple of days all of the dry stuff you put in will probably be all dissolved. That's OK let it do what it's supposed to do.</p><p></p><p>You can also play with the amount of salt, just do NOT adjust the curing salt amount. The 2.25% shown seems close to store bought bacon saltiness level. Also the sugar can be whatever form you want. Pure maple syrup? Yes. Brown sugar? Yes. Whatever you want to use.</p><p></p><p>I do the calculations in an Excel spreadsheet but calculators, pencils and Big Chief Pads work too! An example is:</p><p></p><p>7.75lb belly or butt = 3515 grams</p><p>Salt = 79.10 grams</p><p>Cure #1 = 8.79 grams</p><p>Sugar = 35.15 grams</p><p></p><p>After the 10-14 days, pull it out and wash the hell out of it in the sink. I usually throw it back in the fridge for a day or three before smoking, but it's ready to cook when you get it dried off from rinsing.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3668536, member: 3099"] I cure my own ham and bacon. I dry cure it like in this post so it relates well here because the process is similar. Two things to remember. 1) I do it in the refrigerator (which actually takes a little longer but is mucho safer), and 2) I hot smoke it until 145 degrees internal, though it'll keep a pretty long time with a cold smoke if refrigerated after smoking. I'm going to do a cold smoke soon since the weather is close to cooperating now! This is referred to as "equalization curing". EVERYTHING is calculated by weight. Weigh the meat, weigh the salts, sugar etc. How much you use is: I weigh the meat and convert to grams. I fillet the bone out of pork butts and weigh after the bone is gone. Salt is 2.25% (of meat weight) (I use kosher) Curing salt #1 is 0.25% (do not reduce this, but don't go nuts overboard either as it's toxic in large quantities, that's why it's pink in color so as to not be confused with table salt) Sugar is 1.00% You can add any spices you want after these three in whichever proportion you want. I usually eyball a nice amount of course black pepper to add. I should also note that I do this in a bag as it won't be dry for long. Usually get at least 1.5 cups of liquid out of a 8lb pork belly or shoulder but this will vary. I also coat the entire piece and [B][COLOR=rgb(184, 49, 47)]put all of the weighed ingredients in the bag[/COLOR][/B]. Do NOT drain the liquid as it comes off. The salt and cure is in there and it helps distribute it all over as you roll it every day for the next 10-14 days. This liquid is the moisture being pulled out by the salt. After a couple of days all of the dry stuff you put in will probably be all dissolved. That's OK let it do what it's supposed to do. You can also play with the amount of salt, just do NOT adjust the curing salt amount. The 2.25% shown seems close to store bought bacon saltiness level. Also the sugar can be whatever form you want. Pure maple syrup? Yes. Brown sugar? Yes. Whatever you want to use. I do the calculations in an Excel spreadsheet but calculators, pencils and Big Chief Pads work too! An example is: 7.75lb belly or butt = 3515 grams Salt = 79.10 grams Cure #1 = 8.79 grams Sugar = 35.15 grams After the 10-14 days, pull it out and wash the hell out of it in the sink. I usually throw it back in the fridge for a day or three before smoking, but it's ready to cook when you get it dried off from rinsing. [/QUOTE]
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