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Do you really think it's necessary to rinse off residual equilibrium cure? If you've truly reached equilibrium, it's not saltier than the meat, right? BTW excellent video and I also am annoyed by the pour-spouts on glassware. I have one old borosilicate Pyrex pitcher that has a chipped pouring-spout that *doesn't* dribble, totally an accident but I love the thing.
Super channel and videos, I cannot comprehend why are you not the top youtube cooking channel. I cannot stop watching your videos, I just binge-watching them. Your style, your presentation, the cuts, the recipes, everything is just great. Keep up the great work. Thanks for making these videos.
Many thanks Glen, a good wet brine. Try hanging the juniper ones for 6 to 8 weeks to get 65% residual weight. You will have an excellent speck. no cooking required; slice and eat. It works for Capacolla also.
Hello @GlenAndFriendsCooking, I love your content and the work that you do. Regarding the curing ingredients, can i substitute pink salt with celery powder? Or do you have any alternative "natural/organic" curing ingredient that can substitute for pink salt?
Glen have you ever, or do you know if it’s possible to use an alternative liquid for the brine? Say, your favorite root beer? 🤔🤔🤔 I have only made unsmoked, equilibrium cured bacon so far, but it was a huge success! Thanks for your time!
It isn't so much a measuring cup design problem as it is what it is made of. Being glass it has very rounded edges unless they grind the spout. You need a sharp edge to pour well.
Hi Glen! Love your channel. Just watched your video - Canadian Makes Canadian Bacon Recipe Peameal Bacon Back Bacon Recipe. Really interested in the Equilibrium Brine method. For the Canadian Bacon recipe, the instructions were: *** For Wet Brining Using Equilibrium Brining A ratio of: - The weight of the Prague powder #1 should be: 0.25% of the total weight of the meat & the water combined. - The weight of the salt should be: 2% - 2.5% of the total weight of the meat & the water combined. I observed that the ratios seem to be different for bacon. Ah!!! For the Canadian Bacon I just did the math for the water and it is 42%! Is the above for the Bacon Equilibrium Brine the Ratio to use regardless of pork product? Thanks in advance for the clarification:) From a Canuk in Florida!
So all of these tests, both the smoked and nonsmoked, had the texture of store bought bacon? And you feel that it was the curing that created that texture?
Ok, so what adjustment to the ratios do I make if the skin is off? Also, if I buy pork belly with the skin on, when do I take the skin off? I'm referring to your other video... Dry rub equilibrium method, not brine cure.
Really enjoyed learning this technique. Have used the equilibrium brine for bacon several times. I would like to make pastrami, is there a different ratio for beef brisket than pork belly?
Glen, I'm enjoying the vids and love your channel! I was hoping you could help me with a question I haven't been able to find an answer for anywhere. I have a pork belly for rolled pancetta on equilibrium cure, with cure #2, in a vac sealed bag. Well, got busy, had car problems, etc - it has been on cure in the same bag since Sept 20, today is Nov 3... Did I destroy it? Thanks!
Great Question Dom - We've never made Pancetta, so we may not be the people to ask. I would think with cure #2 in a sealed vac bag, in a cold / cool place it would be OK? But...
@@GlenAndFriendsCooking Thanks for the response! I think I'll open it up, do the rinse and apply the old "if in doubt, throw it out" principle if need be. I'll report back with the findings... Thanks again!
Hi Glen! I'm really hoping you could explain the ins and outs of pink cure to me. I've heard different information from different sources, many obviously saying that pink cure is what makes cured meat safe, but others claiming that pink cure is completely unnecessary and mainly just creates the cured meat color. I know you know the science behind all your cooking so I figured you'd be the person to ask.
This is a subject that has many sides and ins and outs. First off Pink cure / Prague powder isn't strictly necessary, you can create a safe and edible end product without it. But. Adding the Pink cure will give you an added layer of safety which could be especially important if you are just starting out and not fully comfortable with the process.
It's a nitrite salt and it is used to prevent the growth of harmful bacteria in meat that is kept for a longer period of time than just fresh and cooked right away. It's a white powder that resembles regular salt, some manufacturers color it with a red dye to prevent mistakes. It is a strong product and can be harmful if not used precise small quantities. Most preserved meats are treated with this sodium nitrite, bacon, cooked ham for sandwitches, salami and so on. Read the label on your deli meats. It gives this distinctive color to preserved meats.
QUESTION regarding the Cure#1 : Cure #1 is ALREADY a mixture of 93.75% sodium chloride (salt), and 6.25% sodium nitrite, by weight. Therefore, when you suggest "Salt is 3.5% of the weight of the pork belly", and "Cure #1 is 0.35% of the weight of the pork belly." .... you seem to be severely altering diluting your cure#1 with an excessive proportion of sodium chloride (salt). Can you please explain your reasoning here ?
You are over-thinking - you need the combination of 3.5% salt and 0.35% Cure to make this work. The salt in the cure is already factored in, so there is no 'excessive proportion'.
You are correct - Prague Powder (Pink Cure #1) is 6.25% Sodium Nitrite and 93.75% Sodium Chloride by weight. The manufacturer does this because otherwise it would be impossible to properly portion out the Sodium Nitrite without using a very expensive ultra-high-resolution analytical balance. The recipe calls for 3.5% salt and 0.35% Cure #1 (as manufactured), based on the weight of the pork belly. NOT 0.35% Sodium Nitrite. 0.35% pure Sodium Nitrite would probably kill you.
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
Do you really think it's necessary to rinse off residual equilibrium cure? If you've truly reached equilibrium, it's not saltier than the meat, right? BTW excellent video and I also am annoyed by the pour-spouts on glassware. I have one old borosilicate Pyrex pitcher that has a chipped pouring-spout that *doesn't* dribble, totally an accident but I love the thing.
Super channel and videos, I cannot comprehend why are you not the top youtube cooking channel. I cannot stop watching your videos, I just binge-watching them. Your style, your presentation, the cuts, the recipes, everything is just great. Keep up the great work. Thanks for making these videos.
Many thanks Glen, a good wet brine. Try hanging the juniper ones for 6 to 8 weeks to get 65% residual weight. You will have an excellent speck. no cooking required; slice and eat. It works for Capacolla also.
Hello @GlenAndFriendsCooking, I love your content and the work that you do. Regarding the curing ingredients, can i substitute pink salt with celery powder? Or do you have any alternative "natural/organic" curing ingredient that can substitute for pink salt?
I find that if I want the pepper to be forward then put more pepper on the surface before drying. Thanks for the comparisons!
Glen have you ever, or do you know if it’s possible to use an alternative liquid for the brine? Say, your favorite root beer? 🤔🤔🤔
I have only made unsmoked, equilibrium cured bacon so far, but it was a huge success!
Thanks for your time!
It isn't so much a measuring cup design problem as it is what it is made of. Being glass it has very rounded edges unless they grind the spout. You need a sharp edge to pour well.
really interesting and seems delicious! thank you
********* Can you please show us the ratios to use if you do not want sugar or other spices other than the cure and salt in your recipe? *********
Hi Glen! Love your channel.
Just watched your video - Canadian Makes Canadian Bacon Recipe Peameal Bacon Back Bacon Recipe.
Really interested in the Equilibrium Brine method.
For the Canadian Bacon recipe, the instructions were:
*** For Wet Brining Using Equilibrium Brining A ratio of:
- The weight of the Prague powder #1 should be: 0.25% of the total weight of the meat & the water combined.
- The weight of the salt should be: 2% - 2.5% of the total weight of the meat & the water combined.
I observed that the ratios seem to be different for bacon.
Ah!!! For the Canadian Bacon I just did the math for the water and it is 42%!
Is the above for the Bacon Equilibrium Brine the Ratio to use regardless of pork product?
Thanks in advance for the clarification:)
From a Canuk in Florida!
So all of these tests, both the smoked and nonsmoked, had the texture of store bought bacon? And you feel that it was the curing that created that texture?
You can leave it in a bag with the brine for 6 months in the fridge and beyond. Better than freezing
Hey Glen, what if you used Black Pepper essential oil. Either in the brine after the brine as you smoke it or both.
It would probably penetrate better - might have to give that a try.
Nerdy and bacony... Where has this channel been all my life?
Ok, so what adjustment to the ratios do I make if the skin is off?
Also, if I buy pork belly with the skin on, when do I take the skin off?
I'm referring to your other video... Dry rub equilibrium method, not brine cure.
Really enjoyed learning this technique. Have used the equilibrium brine for bacon several times. I would like to make pastrami, is there a different ratio for beef brisket than pork belly?
Way 2 technical. Advises this special pink salt? Wat is it & wat does it do?
Glen, I'm enjoying the vids and love your channel! I was hoping you could help me with a question I haven't been able to find an answer for anywhere. I have a pork belly for rolled pancetta on equilibrium cure, with cure #2, in a vac sealed bag. Well, got busy, had car problems, etc - it has been on cure in the same bag since Sept 20, today is Nov 3... Did I destroy it? Thanks!
Great Question Dom - We've never made Pancetta, so we may not be the people to ask. I would think with cure #2 in a sealed vac bag, in a cold / cool place it would be OK? But...
@@GlenAndFriendsCooking Thanks for the response! I think I'll open it up, do the rinse and apply the old "if in doubt, throw it out" principle if need be. I'll report back with the findings... Thanks again!
@@JDM_Electric-SanDiego Yeah let us know how it works out... my gut feeling is that it should be ok. It's cured after all.
Can I use cold water?
Pink Salt Prop Powder. Thanks for the metric too! I'm just not confused enough.
Hi Glen! I'm really hoping you could explain the ins and outs of pink cure to me. I've heard different information from different sources, many obviously saying that pink cure is what makes cured meat safe, but others claiming that pink cure is completely unnecessary and mainly just creates the cured meat color. I know you know the science behind all your cooking so I figured you'd be the person to ask.
This is a subject that has many sides and ins and outs. First off Pink cure / Prague powder isn't strictly necessary, you can create a safe and edible end product without it.
But.
Adding the Pink cure will give you an added layer of safety which could be especially important if you are just starting out and not fully comfortable with the process.
So watching you two interact I’ve only watched maybe 5 videos but I get the vibe she’s in the medical field?? just a random thought that hit me
Can someone explain to me what exactly "Pink Cure" is?
It's a nitrite salt and it is used to prevent the growth of harmful bacteria in meat that is kept for a longer period of time than just fresh and cooked right away. It's a white powder that resembles regular salt, some manufacturers color it with a red dye to prevent mistakes. It is a strong product and can be harmful if not used precise small quantities. Most preserved meats are treated with this sodium nitrite, bacon, cooked ham for sandwitches, salami and so on. Read the label on your deli meats. It gives this distinctive color to preserved meats.
Can i eat the cured meat without cook it? Is it healthy or not?
You won't be able to eat the raw bacon, it must be cooked. That's what it is, raw cured bacon. Source: ex butcher
👍😉😀
Could you use liquid smoke in the brine?
That's how you get bacon that tastes like Hormel, because that's the exact same process they use.
Taste terrible dont do it
can you share your smoking methods?
Is it possible to do this recipe without curing salt (pink salt)? Who needs the nitrates right? What would ratios be?
i think that we can do it without pink salt. with 3-4% salt but i want an answer too from someone that really know this.
better avoid leafy green veggies then, smh.
QUESTION regarding the Cure#1 : Cure #1 is ALREADY a mixture of 93.75% sodium chloride (salt), and 6.25% sodium nitrite, by weight.
Therefore, when you suggest "Salt is 3.5% of the weight of the pork belly", and "Cure #1 is 0.35% of the weight of the pork belly." .... you seem to be severely altering diluting your cure#1 with an excessive proportion of sodium chloride (salt).
Can you please explain your reasoning here ?
You are over-thinking - you need the combination of 3.5% salt and 0.35% Cure to make this work. The salt in the cure is already factored in, so there is no 'excessive proportion'.
You are correct - Prague Powder (Pink Cure #1) is 6.25% Sodium Nitrite and 93.75% Sodium Chloride by weight. The manufacturer does this because otherwise it would be impossible to properly portion out the Sodium Nitrite without using a very expensive ultra-high-resolution analytical balance.
The recipe calls for 3.5% salt and 0.35% Cure #1 (as manufactured), based on the weight of the pork belly. NOT 0.35% Sodium Nitrite. 0.35% pure Sodium Nitrite would probably kill you.