More bacon Questions....calling all guru's

Discussion in 'Bacon' started by ldrus, Feb 12, 2012.

  1. ldrus

    ldrus Smoking Fanatic OTBS Member

    ok so  im reading up on bacon and brining in the " Home production of Quality meats and sausages" book and i find  that  it talks about brining bacon in a  600 SAL which  is  1 gal of water,1.6lb salt,4.2 oz cure #1 and 1.5 oz sugar. then it goes on to give a recipe for

    Bacon- Brine Cured

    1 gallon of 600 SAL Brine,

    81 g cure #1(13 1/2 tsp)

    bacon slabs (11 lbs)

    what am i misunderstanding here by my calculations  the "SAL Brine " has  13 1/2 tsp of cure in it already 

    then they want you to add another 13 1/2 tsp of cure?????

    for any one haaving the same book  my info comes from pages

    page 474 (60 deg SAL recipe)

    page 478(tsp of cure #1 for a 60 deg SAL)

    page 491 for recipe

    just trying to understand things
     
  2. sprky

    sprky Master of the Pit OTBS Member

    I don't have the book so I can't say for 100% certain here but here is my take. I am by no means an expert, there are guys here with much more knowledge then I have, and I'm positive they will be along to offer there input as well. 
     
    EDIT;

    The way that is written is very misleading. I can see how you thought that. Here is some reading on curing.

    Nitrite in Meat

    curing means saving or preserving meat

    Bacon and Food Safety | USDA Food Safety and Inspection Service
     
    Last edited: Feb 12, 2012
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hope this is not confusing...  Dave
     

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