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Author Topic: Salt box bacon  (Read 1952 times)

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yorkdude

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Salt box bacon
« on: September 30, 2020, 02:32:21 PM »
Last several times we have done bacon salt box. Saturday we grabbed 44#’s and started them Sunday afternoon. Last pic shows the moisture pulled out, seems like so far, so good.
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pmillen

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Re: Salt box bacon
« Reply #1 on: September 30, 2020, 03:24:09 PM »
I have no idea of what you're doing.  Except contributing to my education.
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02ebz06

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Re: Salt box bacon
« Reply #2 on: September 30, 2020, 03:59:01 PM »
Quote from: pmillen on September 30, 2020, 03:24:09 PM
I have no idea of what you're doing.  Except contributing to my education.

+1
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yorkdude

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Re: Salt box bacon
« Reply #3 on: September 30, 2020, 04:10:42 PM »
I am curing bacon using the salt box method. We cure it between 7-10 days and then smoke it.
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Blowin Smoke

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Re: Salt box bacon
« Reply #4 on: September 30, 2020, 07:07:58 PM »
As Terrell Owens said, " Get your popcorn ready " :)
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Canadian John

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Re: Salt box bacon
« Reply #5 on: October 01, 2020, 06:43:01 AM »

 What exactly is the salt you are using? Kosher? Is there anything else in the cure?
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yorkdude

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Re: Salt box bacon
« Reply #6 on: October 01, 2020, 10:59:31 AM »
Kosher salt, coarse ground pepper and Prague #1.
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Bentley

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Re: Salt box bacon
« Reply #7 on: October 01, 2020, 11:37:30 AM »
You are just salt curing it?  No sodium nitrite.
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Bacon is a Gateway Food...

yorkdude

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Re: Salt box bacon
« Reply #8 on: October 01, 2020, 02:55:08 PM »
I added Prague #1.
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Bentley

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Re: Salt box bacon
« Reply #9 on: October 01, 2020, 03:27:43 PM »
Is just a colloquialism?  What distinguishes this from you and me just measuring out the salt, sugar & cure, rubbing it in the belly and letting it sit in zip lock for 7-10 days?


Quote from: yorkdude on September 30, 2020, 02:32:21 PM
Last several times we have done bacon salt box.
« Last Edit: October 01, 2020, 03:29:28 PM by Bentley »
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Bacon is a Gateway Food...

yorkdude

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Re: Salt box bacon
« Reply #10 on: October 01, 2020, 04:26:48 PM »
Quote from: Bentley on October 01, 2020, 03:27:43 PM
Is just a colloquialism?  What distinguishes this from you and me just measuring out the salt, sugar & cure, rubbing it in the belly and letting it sit in zip lock for 7-10 days?


Quote from: yorkdude on September 30, 2020, 02:32:21 PM
Last several times we have done bacon salt box.
With salt box you measure the ingredients and as the picture shows just basically dredge them and make sure they are covered on all sides, then knock off the excess. Then into the zip loc bags. P.S. we don’t use sugar, just kosher salt , coarse ground pepper and Prague #1. Then I wait 7-10 days and rinse them very good. Slice a piece and fry (unsmoked) to gauge the saltiness, too salty, rinse again etc. Once we like the taste, start the smoker.
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02ebz06

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Re: Salt box bacon
« Reply #11 on: October 01, 2020, 04:39:35 PM »
For those that have not cured meats...

Prague #1 --->  aka -  Insta Cure #1, Morton Tender Quick, or Sodium Nitrite (NOT Nitrate)
Morton Tender Quick is probably most common, but all are available online.
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Bar-B-Lew

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Re: Salt box bacon
« Reply #12 on: October 01, 2020, 04:47:01 PM »
Sometimes we use that prague #1 when we make jerky
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yorkdude

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Re: Salt box bacon
« Reply #13 on: October 01, 2020, 05:17:00 PM »
Quote from: Bar-B-Lew on October 01, 2020, 04:47:01 PM
Sometimes we use that prague #1 when we make jerky
From everything I have read, #1 for smoked meat and #2 for cured, no heat. Probably not explaining it correctly but think #2 for ground meats like a dried salami etc.
« Last Edit: October 01, 2020, 05:20:03 PM by yorkdude »
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Bentley

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Re: Salt box bacon
« Reply #14 on: October 01, 2020, 05:37:20 PM »
Big difference between #1 cure and TQ though.  TQ is 0.5% and #1 is 6.5%.  You need to make sure you use the amounts indicated for each when using!


Quote from: 02ebz06 on October 01, 2020, 04:39:35 PM
For those that have not cured meats...

Prague #1 --->  aka -  Insta Cure #1, Morton Tender Quick, or Sodium Nitrite (NOT Nitrate)
Morton Tender Quick is probably most common, but all are available online.
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Bacon is a Gateway Food...
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