Back Bacon: Dry Cure Vs. Wet Cure
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- čas přidán 29. 10. 2023
- There's more than one way to smoke a loin, but does it make a difference? Here are two complete recipes for dry cured and wet cured back bacon.
Recipes:
Dry Cured Back Bacon
1.5 kg(3.3 lbs) Pork loin
45g(3Tbs) Plain salt
45g(3.5 Tbs)Sugar
4g Pink Cure #1*
Wet Cured Back Bacon
1.5 kg(3.3 lbs) Pork loin
1 liter(1 quart) Water
75g(5 Tbs Plain salt)
75g(5 Tbs Sugar)
6.6g Pink Cure #1*
* 1 teaspoon of cure weighs roughly 5g
This cure calculator will do the math for you: genuineideas.com/ArticlesInde...
Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! www.chefstemp.com/shop/
Smoker: Smoke Hollow 44" gas smoker
Music:
www.epidemicsound.com - Jak na to + styl
I followed your wet brine cure exactly since i have never cured anything besides jerky. I did your exact ratio's etc.. and OMG i have over 6lbs of the best tasting Loin Ham i've ever had. When i told people i was making my own Pork Loin Ham aka Canadian Bacon, they mostly said why? just buy it. But i paid a fraction of store bought, know every ingredient, taste so much better. Thank you so very much, i rewatched your video so many times to make sure i was doing it right and it came out perfectly.
Yes! I'm glad it worked out for you. Share some with your friends and they'll get it. Thanks for the comment!
Sorry folks. I got the conversion for the weight of the meat wrong. 1.5 kg is about 3.3 lbs. I'll change it in the recipe in the comments, but I'm going to have to live with the shame of it on screen forever.😂
For your penance you should just send me one of those loins! Great job on the video!
WE KNOW!! LOL...
Yes you do that. You cant be like me, PERFECT. everyday i do something screwie. At least im perfect at doing that.
I just wanted to say i really appreciate the sound effects you added to what you're doing. Like, the pig sounds while you're rolling the loins in the curing stuff is just *chef's kiss*
Thanks! Some people despise the sound effects, but they make me happy.
Onother awesome video, brother!! Love your channel. Always very informative.
Great video love the water bath idea for final cooking to the proper temp without worry
Looks absolutely amazing
I have made it both ways and I prefer the dry cure for the extra flavor but the wet cure is also very good.
I prefer dry as well.. I don't like wasting cure and ingredients on water! I typically dry cure everything and 100% season w the cure . Belly bacon especially comes out better dry cured in my opinion bc it's not water logged and fried without all that snap crackle pop!! Good job on the vid, as always
Man keep the videos coming I learn something with every one
Just the video I was looking for. Thanks!
I'm glad you found it!
Started a fresh batch just a few days ago of the dry brine and ordered a Sous Vide cooker and container to finish it off to perfect temp.
Thanks for sharing and the amazing detail to finish and perfect each thing you share.
You're gonna have fun with that sous vide circulator!
Thanks for your video. I have been making the loin ham using a dry cure but have wondered about wet cures. Can’t wait to try it. Darlington, South Carolina USA
Just finished the rub and now to wait 7 days to smoke. Thanks!
Nice , thanks for the video. 👍🏻
You're welcome!
Looks amazing…
Wow I will try , thank you you yum ....
Hey thanks for this. Your weight explanations were good for the difference between wet and dry. I can do the math so no worries on the Kg conversion. I have to do every thing 3 times any more anyway. I have cured loins about 4 times and have liked them every time though I did not do the wet cures correctly. But I froze the meat every time and ate it pretty quickly. I always fry it up for breakfast and or put it in Scalloped potatoes or beans. I smoke it a tad longer than you and up to 145 F.. Thanks Again!
I just finished a 1.87lb chunkk of pork loin following the wet brine recipe here to the T. Rinsed it off on day 6 and tack up overnight in the frig. I smoked it on day seven (today) on my Treager smoker that holds prety good around 165 degrees on the smoke setting. It stayed on the Smoke setting around 165 for 5hrs, I cranked it up to 225 and it took about 45min to hit 148 degrees.
I had to sneak a pice after it cooled.
Wow, this bacan came out great for my first time doing this. Super flavorful, salty, sweet, smoky, delicious.
Maui Zaui pizzas are going down at my house tomorrow.
The process was extremely easy. I'm going to try this on a chunk of pork shoulder next.
Thanks for the great content and recipes Mr. Anderson. Cheers!
Thanks for the comment, and I'm glad you like it!
Sound effects killer!!
Definitely have to make this one! Whole pork loins happen to be on sale right now. Perfect.
By the way, you have a bit of a math error going; 1.5 kg works out to be about 3.3 lbs. Somebody is going to have some seriously salty pork.
Good catch. I was running on empty finishing this one up at midnight.
Measure twice and do your own conversions.. I always go with .25% cure and 2% salt (can be increased up to 3%)
You gave me a good idea: Finish the sousvide cooking, hahaha soft and moist hams😋👍🇧🇷
It makes the finishing so simple and effortless. Once you start using it, there's no turning back. Thanks for the comment!
I'm thinking, I'd like to try this recipe the wet method for more moisture. Vacuum seal it after the 5-6 hr. smoke. Refrigerate after it's cooled off, and the day I'm going to cook it, to use the sous vid method. Pull it out and slice it thin and finish off in 400F oven with glaze for 10-15 min. This could be an awesome holiday ham, instead of the no smoke taste, and dry, spiral hams. Now everyone loves a spiral ham, but I think your recipe can improve upon a store bought precut spiral ham.
Thanks for all the effort you put into these informative videos.
Yes, yes ,yes! This would make for a great holiday ham. I avoid spiral cut because they tend to dry out from the juices running out of all the cuts.
I love the pig sounds!
The sound effect are controversial in the comment, but they make me happy.
very nice work. All down to degrees I guess. As the dry cure makes its own liquid and gives slightly more punch I don't see a reason to move to a wet cure so I will stick with dry.
I'll continue with both. The wet cured will be great if I reheat the whole thing and serve it hot.
@@AgeofAnderson Very good point, I had not thought of that. I have been looking at various channels, 2 guys and a cooler, Chuds BBQ and All things BBQ and the salt percentage and the ratio of sugar to salt does vary a bit. Salt tends to be 3 to 5% and the sugar can be 1:1 with that down to 0.5:1 sugar to salt.
I think I might try 4% and ration 0.7:1 just to tread a Chuck Yeager path on the brining ! lol. My wife likes it more sweet, just like me ............ ahem, cough.
Once again, thanks for the great video and looking forward to the next one. Do you catch Halibut up there? That would be great, fantastic fish.
@@zakelwe I have caught halibut in the past and I hope to go again soon. We have inherited a good boat for heading out for them, but we've got a lot to learn about running on the ocean and where the hot spots are.
We use dry curing for 2 main reasons, the first is the amount of space taken up, dry brine you leave it on a tray massage and turn daily, wet brine you should use a bowl or basin to capture any leakage. The second reason is it uses less salt, sugar and cure in the grand scheme of things it is saving pennies but i was raised to waste not want not by my grandmother.
If you do not have a smoker you can add a small amount of liquid smoke, not as good but better than nothing.
With regards to sous vide i like 145f for 6 hours, i vacuum pack the loins so sticking them with a temp probe is a no go so i allow extra time. being vacpacked they and sterlized they keep well in the fridge and for many months in the freezer. As an FYI
145ºF held for 4 minutes to sterilize pork or
140ºF held for 12 minutes to sterilize pork or
130ºF held for 112 minutes to sterilize pork
according to the USDA guidance
cut and paste of said guidance
Cut and Minimum internal temperature
pork chops
pork tenderloin
pork loin medium-rare: 145-150°F (63-66°C)
medium: 150-155°F (66-68°C)
medium-well: 155-160°F (68-71°C)
well: 160°F (71°C)
pork ribs 145°F (63°C)
pork roast 145°F (63°C)
pork leg 145°F (63°C)
pork shoulder 145°F (63°C)
ham 145°F (63°C)
ground pork 160°F (71°C)
organ meats 160°F (71°C)
Though most cuts should be cooked to at least 145°F (63°C) to ensure that they are safe, cooking certain cuts of pork to a higher temperature may also improve their taste and texture.
For instance, it’s often recommended to cook cuts that contain a higher amount of connective tissue, such as pork shoulder and ribs, to a temperature of 180-195°F (82-91°C).
This can help break down the collagen, resulting in a more tender and flavorful final product.
end qoute
If you still want to goto 160f i would suggest removing the pork at 150f and allow carry over cooking to get to the temp otherwise the from 160f your carryover will hit 170f for that extra dry grainy canteen special meat slices from school effect. I got our sous vide gear cheap off ebay used and i believe it is the best, most consistant and safe way to cook cured meat, or anything really vegetables or proteins.
Have fun, follow food safety advice from your local governments or at least the USDA and use common sense. Thanks for the video, Take care, God bless one and all.
Ive been using sous vide to finish many crues and smoked meats for about a year now. There is no better way! Its weird ...YES... but its much easier to bring meat to a precise temp and HOLD IT THERE! All my sausage, belly bacon, hams, etc get finished this way now.
Agreed. I use it for nearly everything I make outside of the videos, but on the channel, I like to highlight the various ways to finish them.
wet adds moisture up to 18%. dry brine does not add moisture. just raises the juice to the surface, then back in..
I use a dry cure similar to your posted recipe, the difference is no sugar. Instead I dice up a jalapeno, mix it into 1/4 cup of honey and cover all sides. Not quite a dry or wet rub...more of a sticky rub.
I like the sounds of that!
I just did my first dry cure on pork tenderloin a month ago. Not going back. I did have to vacuum seal the end pieces for a week due to dryness and let the moisture equalize. I think that this was an error on my part cooking in the oven.
Their are two cuts of meat, pork loin that is what is in this video and pork tenderloin that is much smaller, sorry one of my pet peeves when someone calls out the wrong one.
This looks delicious. I would assume this is similar to Canadian bacon?
Yes. It is the same.
Yep cnd bacon
well I am going to need to try this. It is so dang simple.
I just smoke them now I will try to sous vide them next time.
What about skin on shoulder ham?
I'd use the wet cure method for making the skin-on ham. That's how city hams are made. They're usually too big to cure without injecting, so I'll look for a smaller shank end if I try it. I'd keep the smoker temp very low so as not to turn the skin to leather and finish it in the oven. I'm pretty interested in trying it out now.
@@AgeofAnderson Thanks I am new to all this.
What smoker do you use?
Thanks in advance
Great videos my friend
VP215 is something everyone should have.
This is an older Smoke Hollow 44" propane smoker. Simple, but it get's the job done and has plenty of space. That company was bought by Masterbuilt and they don't make that particular smoker anymore, but maybe have something equivalent. Thanks for the question!
@@AgeofAnderson
I appreciate the reply, Thank you.
I turn off the burner..and use charcol and wood for heat..keeps my temp 120 to 150f
Perfect!
how does tying the string around the meat help the curing process?
The cure penetrate the cylinder shape more quickly than flatter cuts, so I like to tie them in to rounds.
You sure that pork at 63c is safe to eat? I made cold smoked and air dried loin in the past, but not yet like this. I'll most definitely give this a try. 👍
It's fully cured, so it's safe at that temperature. Thanks for the question!
Can you cure the pork loin and then freeze it until you are ready to smoke it? I am working on the road and only get a home visit once a month. So I can cure on one visit and then smoke on the next visit.
In theory, that should work,but I've never tried it.
What kind of wood is that cutting board?
It's maple burl wood.
Add a touch of maple syrup 😊
Oh yes!
What happens if you mistake the amount of cures? If you put too much or too little?
As the cure works on the meat, the nitrite in the cure is converted to nitric oxide. Excessive cure can leave residual nitrite, which could cause health problems. Too little cure will leave the meat partially uncured or under-cured, and that can result in spoilage. Thanks for the question!
Trying to learn. Why do you tie the pork loin?
The cure penetrates a cylinder shape more quickly than a flatter one, so it saves a bit of time. Thanks for the question!
@@AgeofAnderson learn something new every day still works. Thank you very much
The cure calculator link doesn't work.
Thanks! I'll take a look at it when I get home.
Google "cure calculator"
I wish i could buy pork loin like this. Only seem to get weird end cuts, all uneven in shape and lots of fat. 😕
Is this Canadian bacon?
Yep. That's what we call it over here.
I find wet brining is better than dry brining in some cases, it depends on what your ultimate goal is.
For sure!
Looks more like ham than bacon.
The wet cured is very close to ham. Just a different muscle, so the texture is a different.
While I like your videos I just can't watch them with all the music playing while you're talking.
You should not make another video Until You Learn to stop playing with your food/ingredients
1.18 math hahahahaha! this is not first time either...