Step 1: The first thing you have to do is make a brine for smoked salmon. You use a lot of salt but it also gives it a lot of flavor. I originally got the recipe here and adapted it a bit. …
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Process of Equilibrium Brining Bacon 1 Calculate Equilibrium Brine 2 Accurately Use Scales to Measure Out All Ingredients 3 Grind the Salt/Spice Cure to a Fine Powder 4 Dilute Cure Mix Completely in Water 5 Place Meat into the Brine Cure Container 6 Remove & Pat Dry
For example, if you want to cure 8 lbs of bacon or other meat, you will need at least 4 lbs of brine prior to adding the other ingredients. Four pounds of water (and/or other liquids) equals 2 quarts. If you reduce the liquid in the recipe, you also must reduce all the other ingredients proportionately – that includes the cure.
There are two ways to do a homemade bacon cure: the wet cure method and the dry cure method. I prefer to use a wet brine, but I will show you both methods so you can decide which works best for you. Mix all the ingredients together in a large bowl and place the pork pieces into ziplock bags.
Bring to a boil and simmer; stirring constantly until all the salt and sugar is dissolved. Add 2 quarts of ice water and allow to cool down. You can cool the brine faster by adding 2 pounds of ice instead of the ice water. After the mixture has cooled, add the pink salt, and stir until it is fully dissolved.