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15 Σεπ 2024 · Learn how to equilibrium cure or brine bacon effortlessly with our calculator and tool. Achieve perfectly cured and flavorful bacon every time.
- Complete Guide to Equilibrium Curing Meat - Eat Cured Meat
Bacon, pancetta, bresaola, lonza, or pork, venison salami,...
- How to Make Awesome Bacon at Home- (Variations & Guide) - Eat Cured Meat
A dry cure or a wet brine liquid is the first significant...
- Complete Guide to Equilibrium Curing Meat - Eat Cured Meat
Your first and best resource for making home made smoked, cured bacon! Learn about EQ (Equilibrium curing) and smoking your own delicious bacon recipe.
20 Ιουν 2024 · Bacon, pancetta, bresaola, lonza, or pork, venison salami, Hungarian paprika salami etc. For any dry-cured salami, it helps to work out the percentage of salt and other spices (for repeating the recipes). It’s all equilibrium cured unless it’s enormous. Dry & Wet Equilibrium Curing
6 Οκτ 2024 · A dry cure or a wet brine liquid is the first significant variation. The second is to either cold smoke and dry it out or cook and hot smoke it. Before you make your epic bacon, you need to decide which method, and I’ll explain which equipment is necessary for each method.
11 Δεκ 2022 · This is my first-time bacon cure, EQ method, dry-rub. The raw pork belly (about 1 in thick) weighed in at 958g, and I used 17g salt (aiming for 1.75%), 2.5g Cure #1 (aiming for 0.25%), 14g brown sugar (maybe too much, I know, but wanted to try for a sweeter taste), and 1/2 tsp black pepper.
Bacon Cure Calculator. Enter meat weight in grams: Calculate. Meat: g. Salt: 0g. Cure #1: 0g. Sugar: 0g. Pepper: 0g. EQ (Equilibrium) Curing - This method uses a cure based on the weights of both meat and curing ingredients. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over-salting.
6 Μαΐ 2020 · Bacon dry-curing process. Bacon curing process itself is extremely easy as well. There is no need to control temperature or humidity, so no need for a dedicated dry curing chamber. Simply use a regular fridge, as long as it has enough space. Start with cutting a pork belly into manageable pieces.
