Looking for a wet maple syrup bacon cure

[resquecfd]

I have 43 lb of pork belly I'm looking to get a wet maple syrup bacon cure. I want to submerge it into a 5 gallon bucket and put it in the fridge I'm not looking for a Ziploc bag recipe. If anybody has a recipe I can use for this amount of bacon please let me know

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[SMOKE FREAK]

I got nothing for you
But to Smoked-Meat

[jwbtulsa]

didn't oldfatguy post something recently about wet versus dry brine? Maybe he has some insight.

[resquecfd]

didn't oldfatguy post something recently about wet versus dry brine? Maybe he has some insight.

Ok thanks I'll look into him for info

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[Mark R]

First ya need to check if the bucket is food safe.

Ya might give a look see here
http://www.smoked-meat.com/forum/showthread.php?t=11592

[curious aardvark]

Hmm, a purely wet brine without injection, isn't the safest way to go.

No guarentee it'll penetrate all the way to the centre of the meat.
If you intend to inject as well as soak - that's a totally different matter.

There's a reason dry rubs are traditional, because they work with the meats own moisture, they penetrate faster and deeper than a liquid brine.
Commercial wet brined bacon is ALWAYS injected.
Just find a decent brine recipe and add maple syrup to it :-)
I'd add fresh ginger and garlic paste as well, but that's just me :-)

[resquecfd]

Hmm, a purely wet brine without injection, isn't the safest way to go.

No guarentee it'll penetrate all the way to the centre of the meat.
If you intend to inject as well as soak - that's a totally different matter.

There's a reason dry rubs are traditional, because they work with the meats own moisture, they penetrate faster and deeper than a liquid brine.
Commercial wet brined bacon is ALWAYS injected.
Just find a decent brine recipe and add maple syrup to it :-)
I'd add fresh ginger and garlic paste as well, but that's just me :-)

Ok I understand what your saying. Its looking like I'll just go with the dry rub and Bags. I've done that Before. Thanks

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[resquecfd]

First ya need to check if the bucket is food safe.



Ya might give a look see here

http://www.smoked-meat.com/forum/showthread.php?t=11592

Yes I have several food save large restaurant containers. Like the recipe just wish he posted how much cure per pound to use. Thank you for the info

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[nickelmore]

You can add the syrup at any stage for flavoring. Add it to the dry cure. A little goes a long way there is no need to waste 5 gallons of syrup. Save the rest of the syrup for pancakes.

A little word of warning, When you add sugar based flavorings to bacon it burns quickly in the pan.

PS if you find the recipe that has syrup and juniper berries. Throw it out with the juniper berries.......

[Mark R]

Hmm, a purely wet brine without injection, isn't the safest way to go.

No guarentee it'll penetrate all the way to the centre of the meat.
If you intend to inject as well as soak - that's a totally different matter.

There's a reason dry rubs are traditional, because they work with the meats own moisture, they penetrate faster and deeper than a liquid brine.
Commercial wet brined bacon is ALWAYS injected.
Just find a decent brine recipe and add maple syrup to it :-)
I'd add fresh ginger and garlic paste as well, but that's just me :-)

Bollocks Alex, if anything it is safer. It guarantees an even application of cure. Commercial bacon is also cured under pressure. The reason for both is to speed the cure time. It's not done for safety, it's done to speed the cure.

Yes I have several food save large restaurant containers. Like the recipe just wish he posted how much cure per pound to use. Thank you for the info

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The cure is mixed to the volume of liquid used - 4oz per gallon.
https://www.sausagemaker.com/insta-c...-p/11-1012.htm
1 gal. water
4 oz. (½ cup) Insta Cure #1
1 lb. 5 oz. (1¾ cup) salt
1½ oz. (2¼ Tbsp.) sugar

[nickelmore]

Yes I have several food save large restaurant containers. Like the recipe just wish he posted how much cure per pound to use. Thank you for the info

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Please post the recipe, curious.

[Mark R]

Please post the recipe, curious.

http://www.smoked-meat.com/forum/showthread.php?t=11592