💾 Archived View for wrongton.genebobmiller.com › recipes › bacon_dry_cure.gmi captured on 2022-04-28 at 18:08:18. Gemini links have been rewritten to link to archived content
-=-=-=-=-=-=-
Note this is not so much of a recipe as a diary of my attempts, in each instance the dry ingredients are combined and rubbed into the meat.
The meat is then placed uncovered in the fridge for 5-7 days, turned daily and any liquid drained.
After 5-7 days the meat is washed and put back in the fridge for 12-24 hours.
Can then be cooked and eaten 'fresh' or smoked for longer lasting.
Each as a percentage of the meat weight:
9 June 2019
Meat: 877g
Salt: 877 x 0.025 = 21.9
Suger: 877 x 0.01 = 8.8
Prague Powder: 877 x 0.0025 = 2.2
Notes:
Scales inexact
7 July 2019
Meat: 892g
Salt: 892 x 0.025 = 22.3
Demerera Suger: 892 x 0.01 = 9
Prague Powder: 892 x 0.0025 = 2.23
pepper: 892 x 0.02 = 17.8
notes: New scales! but forgot to debone the pork belly before weighing so probs have too much mixture. Ratios should be right though
~~ This capsule is currently hosted on an esp8266 microcontroller ~~
Temp: 15.93 Humidity: 92.28