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Home made bacon
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<blockquote data-quote="TAFKAP" data-source="post: 5411229" data-attributes="member: 7776"><p>Yes, it's very easy and requires very little in the way of equipment. The only method I've ever used is a basic ratio of 2% salt, 1.5% brown sugar, and 0.25% pink curing salt. This is a pretty universal cure, and you can manipulate the 2% & 1.5% numbers to suit your palate. But the 0.25% is a hard number that you don't need to exceed. That's why using a digital scale is important for cures. Don't bother with Morton's Tender Quick, and don't follow a "recipe" that says 5lbs belly + XX Cups of Salt blah blah blah.</p><p></p><p>Find a butcher that'll supply you a whole PRIMAL hog belly. Ask for a primal because it'll be the least expensive option. Trimmed & portioned out bellies get expensive (north of $7/lb to do the easy knife-work you would've done anyway). Bonus points for finding a heritage breed Berkshire farmer near you. The Berk bellies I get are usually in the neighborhood of 15lbs., skin-on, and the last time I bought it, appx. $4/lb. </p><p></p><p>For equipment, I use a 10lb digital scale that'll read down to 1 gram increments. For curing, it's important to work in grams, so you don't have to worry about conversions. I dry-cure all my meat in Tupperware bins with a snap-top lid. For a small batch (appx. 5 lbs) I've been known to vacuum seal, but oftentimes the meat is too big for most home kitchen sealers. Unless you have access to a commercial meat slicer, don't bother buying a kitchen hobbyist slicer. It's not suited for slicing a slab. A good 10" chef's knife will do all the slicing you need. </p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.18169-9/16387958_807990623715_7963423684930366495_n.jpg?_nc_cat=104&ccb=1-7&_nc_sid=dbeb18&_nc_ohc=zICcQ6XDxFMAX9qMgeB&tn=K7_zp6WaHtIkDuae&_nc_ht=scontent.fmem1-2.fna&oh=00_AT-oJ5AiHVGC2JtMAtX4pc28NSkU4yJiWhFbEdXkERpU0g&oe=632AA9F3" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5411229, member: 7776"] Yes, it's very easy and requires very little in the way of equipment. The only method I've ever used is a basic ratio of 2% salt, 1.5% brown sugar, and 0.25% pink curing salt. This is a pretty universal cure, and you can manipulate the 2% & 1.5% numbers to suit your palate. But the 0.25% is a hard number that you don't need to exceed. That's why using a digital scale is important for cures. Don't bother with Morton's Tender Quick, and don't follow a "recipe" that says 5lbs belly + XX Cups of Salt blah blah blah. Find a butcher that'll supply you a whole PRIMAL hog belly. Ask for a primal because it'll be the least expensive option. Trimmed & portioned out bellies get expensive (north of $7/lb to do the easy knife-work you would've done anyway). Bonus points for finding a heritage breed Berkshire farmer near you. The Berk bellies I get are usually in the neighborhood of 15lbs., skin-on, and the last time I bought it, appx. $4/lb. For equipment, I use a 10lb digital scale that'll read down to 1 gram increments. For curing, it's important to work in grams, so you don't have to worry about conversions. I dry-cure all my meat in Tupperware bins with a snap-top lid. For a small batch (appx. 5 lbs) I've been known to vacuum seal, but oftentimes the meat is too big for most home kitchen sealers. Unless you have access to a commercial meat slicer, don't bother buying a kitchen hobbyist slicer. It's not suited for slicing a slab. A good 10" chef's knife will do all the slicing you need. [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.18169-9/16387958_807990623715_7963423684930366495_n.jpg?_nc_cat=104&ccb=1-7&_nc_sid=dbeb18&_nc_ohc=zICcQ6XDxFMAX9qMgeB&tn=K7_zp6WaHtIkDuae&_nc_ht=scontent.fmem1-2.fna&oh=00_AT-oJ5AiHVGC2JtMAtX4pc28NSkU4yJiWhFbEdXkERpU0g&oe=632AA9F3[/img] [/QUOTE]
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