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Another bacon question...
nysportsfan
Posts: 241
So I loved the first round of bacon so much I did another...or so I hope.
Last time I used a recipe for 2lbs of bacon (including pink salt). After popular demand I bought 4lbs...but only used the recipe for 2lbs of cure. I didn;t realize until today, day 6 or 7, and it still feels a bit soft (wormy, as people describe it). Did I ruin it? Can I just leave it in longer until it cures? What should I do? Take out and wash and add another round of cure? Would love some help here...
Last time I used a recipe for 2lbs of bacon (including pink salt). After popular demand I bought 4lbs...but only used the recipe for 2lbs of cure. I didn;t realize until today, day 6 or 7, and it still feels a bit soft (wormy, as people describe it). Did I ruin it? Can I just leave it in longer until it cures? What should I do? Take out and wash and add another round of cure? Would love some help here...
Comments
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I would not wash off the original cure. Just add enough cure now to get it to the correct amount for 4 pounds of meat. (Add the same amount that you used when you started out 7 days ago.) You should be ok after the proper cure concentration sets for a few more days.
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So I just took it out again, about 8 days in and its firming up. Should I still reapply more cure mixture?
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The salt draws water out, firms it up. Just need to add more salt. And spice. I'd error on less nitrite than too much. Bacon is made all the time without it.
______________________________________________I love lamp.. -
But if you halved the recipe for the weight, no problem with more curing salts.
______________________________________________I love lamp.. -
Based on your comments, you applied only one half of the recommended cure to the 4 pounds of pork belly. If you smoke the belly at this point, it will not likely give you the same results that you got on your previous bacon adventure. If you want the same results with this batch, you should add the additional cure. If you are impatient, go ahead and smoke the sucker. Who knows, you may actually find that you prefer a lighter cure after all.
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Thanks guys, i will add a bit more, since I did really enjoy the dirst batch
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Does anyone know where to get cure (nitrate) in Canada? I made some bacon without it, was good but not a great colour. Also, shouldn't you remove the skin for a deeper smoke flavor?In the bush just East of Cambridge,Ontario
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GlennM said:Does anyone know where to get cure (nitrate) in Canada? I made some bacon without it, was good but not a great colour. Also, shouldn't you remove the skin for a deeper smoke flavor?
Steve
Caledon, ON
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