Good info
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Originally posted by Jason85 View PostMy recipe uses the EQ (equilibrium) curing method. The good thing about this method is don't have to worry about making any of your product to salty. The bacis idea is to use 2.5-3% salt by weight of the meat your curing.
Originally posted by BlackHogDown View PostI’ve got some great pure maple syrup and would like to incorporate it into the next batch. Think I should just swap the syrup for sugar? Got any idea as to proportions?
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Originally posted by BlackHogDown View PostOld thread… made my first few rounds of bacon via EQ method (after seeing this thread) and came out great. I’ve got some great pure maple syrup and would like to incorporate it into the next batch. Think I should just swap the syrup for sugar? Got any idea as to proportions?
Thanks
When I do mine I don’t use sugar . Just the maple syrup. About a cup per 5 lbs per belly .
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Originally posted by Strummer View PostWhen I do mine I don’t use sugar . Just the maple syrup. About a cup per 5 lbs per belly .
Thanks for the insight btwLast edited by BlackHogDown; 04-12-2022, 07:53 AM.
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I use the recipe from AmazingRibs.com website. You just put in the weight of the pork belly and it will figure the amount on ingredients for that specific weight. I use the recipe that uses brown sugar instead of maple syrup.
You seriously need to make this bacon. It's not hard. And it is so worth it. It's one of those processes that mostly just takes time. And for your patience you are rewarded with some the most delicious, homemade smoky bacon you'll ever taste.
Homemade bacon is easy and the results are much better than grocery store smoked bacon. You can make countless variations once you have the basic homemade smoked bacon recipe down.
Ingredients
Adjusting Curing Ingredients
Enter the weight of the pork belly here:
5.00
pounds
kilograms
Enter the thickness of the pork belly here:
1.5
inches
centimeters
The quantities on the following ingredients will be calculated based on what you entered above.
1.25 cups warm distilled water.
0.9 teaspoons or 5.13 grams of Prague powder #1
5.00 tablespoons dark brown sugar
7.50 teaspoons Morton’s kosher salt
7.50 teaspoons ground black pepper
0.83 cup dark maple syrup
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Op my next batch I’m going to follow your instructions.
I have done about 10 5lb bellies to this point and the very first was great the rest have been good including the batch I just packaged up today. After the first batch everything was almost to salty ( mainly because I can’t find the original recipes)
These two I just finished are not quite salty enough. I used more brown sugar than salt and I always use cure salt mix in. It’s good just needed to sprinkle some salt on it when I tested it.
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