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Your first and best resource for making home made smoked, cured bacon! Learn about EQ (Equilibrium curing) and smoking your own delicious bacon recipe.
- The process
Your first and best resource for making home made smoked,...
- The process
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
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.
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.
Your first and best resource for making home made smoked, cured bacon! Learn about EQ (Equilibrium curing) and smoking your own delicious bacon recipe.
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.
Weigh out the correct amount as per EQ method — apply 90% on the meaty side of the bacon and rub in well then the other 10% on the fat side and repeat. Spices are added the same way with 90% going on the meat side and 10% on the fat.
