Bacon is one of the most beloved pork products, with its signature smoky, salty, and savory flavor. While store-bought bacon is convenient, making your own bacon at home lets you control the ingredients and customize the flavor.
One of the key steps in creating great homemade bacon is using the right amount of curing salt. But with so many recipes and curing methods out there, how do you know how much to use?
In this comprehensive guide, we’ll explain everything you need to know about curing salt for bacon including
- What is curing salt and why is it used for bacon?
- The different types of curing salt
- Recommended levels and ratios
- Measuring tips for accuracy
- Curing salt safety
- Common mistakes to avoid
Let’s dive in and get ready to make some mouthwatering DIY bacon!
What Is Curing Salt and Why Is It Used for Bacon?
Curing salt, also known as pink salt, is a mixture of table salt (sodium chloride) and sodium nitrite. The sodium nitrite acts as a preservative and adds color and flavor. In processed meats like bacon, curing salt:
- Prevents bacterial growth that can cause botulism or other forms of food poisoning.
- Gives bacon its iconic pink/red color.
- Enhances the salty, savory flavor.
While some people opt to make “uncured” bacon without nitrites, curing salt is an integral part of traditional bacon production. The specific amount used affects the cure, safety, color, and taste.
The Different Types of Curing Salt
There are two main types of curing salt that can be used for homemade bacon:
Prague Powder #1
- Also called Pink Curing Salt #1 or InstaCure #1
- 6.25% sodium nitrite, rest is table salt
- Use for products that require cooking, smoking, or canning
Prague Powder #2
- Also called Pink Curing Salt #2 or InstaCure #2
- 6.25% sodium nitrite and 4% sodium nitrate
- For items cured longer than 40 days like country ham, dry-cured sausage, etc.
Prague Powder #1 is the most common choice for homemade bacon that will be cooked and eaten relatively quickly. Whichever type you use, follow safety guidelines carefully.
Recommended Curing Salt Levels and Ratios
Now that you know what curing salt is, let’s discuss how much to use. Here are some general recommendations:
- For dry cured bacon, use 0.25% of the meat weight in curing salt. So if you have 5 lbs of pork belly, use 0.25% x 5000 grams = 12.5 grams curing salt.
- For brine-cured bacon, dissolve 0.25% curing salt in the water along with any other ingredients. Use approximately 40% brine to 60% meat.
- As a rule of thumb, use 1 teaspoon curing salt per 5 lbs of meat.
- Keep total salt at around 2.5% for balanced flavor – 2.25% table salt + 0.25% curing salt.
These levels are a good starting point but can be adjusted based on personal taste. The关键is keeping the curing salt percentage consistent at 0.25% to prevent bacteria issues.
Measuring Curing Salt for Accuracy
With curing salt, accuracy is vital for safety. Follow these tips:
- Weigh your meat and ingredients in grams for precision.
- Use a separate dedicated spoon or scale for curing salt to avoid cross-contamination.
- Level off measuring spoons carefully. Curing salts often come in fine grains that compact.
- Calculate the percentages based on the actual weight of meat, not the package label which may be approximate.
- Double check your math. Use a curing calculator if unsure.
Taking the time to carefully measure curing salt helps ensure your bacon has the right cure and flavor.
Curing Salt Safety Tips
While essential for bacon, curing salt can be dangerous if used improperly. Keep these safety guidelines in mind:
- Always keep curing salt out of reach of children and pets. The nitrite levels can be toxic if ingested directly.
- Wear gloves when handling and wash hands after.
- Follow recommended concentrations – never exceed.
- Properly label containers to avoid accidental ingestion.
- Discard any meat that smells or looks off. Do not taste meat during curing.
- Cook bacon and other cured meats to recommended internal temperatures before eating.
Curing salt lets you make amazing bacon safely when used correctly.
Common Mistakes to Avoid
Here are some key mistakes to steer clear of when using curing salt for your bacon:
- Using too much or too little curing salt – leads to safety issues or poor quality.
- Failing to accurately weigh ingredients – can cause inconsistent results batch to batch.
- Substituting Morton’s Tender Quick for curing salt in recipes – amounts are different.
- Overlooking cure times – rushing the process risks food poisoning.
- Letting meat contact metal – can lead to an off-flavor. Use non-reactive pans/containers.
With the right technique, you’ll be enjoying your own artisanal bacon in no time.
Frequently Asked Questions About Curing Salt for Bacon
Should I use curing salt for bacon?
While not mandatory, using curing salt is highly recommended for proper preservation, texture, and flavor development. It protects against bacterial growth during the curing process. Many avid bacon makers consider it essential.
Can I make bacon without curing salt?
It is possible to make “uncured” or “no-nitrate” bacon using natural sources of nitrates like celery powder. However, these alternatives may not provide the same extent of food safety and quality. Traditional curing relies on sodium nitrite.
Is Morton’s Tender Quick the same as curing salt?
No, Morton’s Tender Quick contains sodium nitrate, salt, sugar, and propylene glycol and is used as a complete pre-mixed cure. Curing salts like Prague Powder only contain nitrites/nitrates plus salt and are used in specific ratios.
How long does bacon cured with curing salt last?
Properly cured, refrigerated bacon will last up to 2 weeks. For longer storage, freeze bacon for up to 4 months. Vacuum sealing can extend freezer life. Cook frozen bacon without thawing first.
Can I reuse leftover curing salt brine?
It’s not recommended. The nitrite levels deplete over time, so reused brine may not prevent bacteria growth. Make a fresh batch each time.
Make Delicious Homemade Bacon with Curing Salt
Curing salt is an essential ingredient that takes your homemade bacon from good to great. With the right amount, you can enjoy flavorful, safe bacon with that perfect snap and rosy tint. We recommend starting with 0.25% of the pork belly weight in curing salt for a baseline.
Accurately measuring the curing salt and adhering to good food safety practices ensures your bacon cures properly and tastes amazing. So grab some pork belly, a digital scale, and some Prague Powder #1 and get ready to fry up the best bacon you’ve ever tasted. Let us know how it turns out!
Frequency of Entities:
Prague Powder #1: 4
Prague Powder #2: 2
Curing salt: 28
Pink curing salt: 2
Sodium nitrite: 5
Sodium nitrate: 2
Morton’s Tender Quick: 2