Curing: EQ Curing
When I started this blog, I referenced EQ curing in my first post. Many of you may not know what EQ curing means. EQ curing stands for Equilibrium curing.
EQ curing is used to cure meats. It is based on the ideas that we can control the salt/sodium level in a cured meat product and the fact that salt is one of the few items that can penetrate the interior of a flesh-based protein item. We control the amount of salt in the item by calculating the amount of all cure ingredients, based on the weight of the meat. Ham, and bacon, are two examples of cured meat items that this type of curing is applicable too.
So why cure meats? In the beginning, curing was done to extend the shelf life of meat items. In essence to keep it safe for consumption. Mechanical refrigeration was not widespread until the 1920’s. Prior to this, we kept food safe through the use of cellars, ice and snow. And in the early frontier days, in the USA, houses were built with a breezeway. The prevailing wind through the breezeway was used to cool meats hung in cloth bags in the rafters of the opening.
Today we cure meats because we are used to particular flavors and colors of food. As an example, we expect to see slices of cooked ham be pink in color. The curing process is how this occurs.
My basic EQ curing formula for ham and Canadian bacon is very simple. It can be done as a brine or a dry cure. It uses a minimal amount of ingredients.
Before I list the cure recipes, please keep safety in mind. Do not leave pink curing salt laying around in the kitchen. Someone may confuse it with pink Himalayan salt. We do not want this to happen. Label it clearly and keep it out of reach.
The formulas that follow use a curing salt know as Pink Salt #1, Instacure #1, Prague Powder #1, etc. this type of curing salt is used for items that will be cooked after they are cured.
Pink Salt#1 is not the same as Pink Salt #2, Prague Powder #2 or Himalayan pink salt. These salts cannot be used interchangeably.
This type of preparation does require the use of exact measurements and weights. The use of a calculator, and good scales is strongly encouraged. The weight of the meat is multiplied by the percentage designated for each item in the cure. The use of the metric system is strongly encouraged.
Please keep notes. This allows you to double check your work. And gives you a written record of any changes you may make.
Allow 4 – 6 days per inch for curing time. The item should be stored in the refrigerator while it is curing. Turn the item over once a day to allow for even curing. If you are dry curing do not discard any liquid that accumulates.
Ham and Canadian Bacon EQ Brine Cure
Basic EQ brine ratio by weight is 2:1 (meat to brine)
Weigh the meat after it is cleaned, boned and skinned, as need be. Convert weight to grams.
Weight of cleaned meat x the % of cure ingredients
1000 grams of meat (Pork loin or cleaned pork picnic shoulder roast)
42.05 % water (weight of meat) (420.5 grams)
5% Kosher salt (weight of meat) (50 grams)
2.5% Sugar (weight of meat) (25 grams)
00.45% Pink Salt #1 (weight of meat) (4.5 grams)
Mix all together brine ingredients together and stir to dissolve solids. Do not use hot water. Place in zip lock bag with the meat. Cure in the refrigerator. Allow 4 - 6 days per inch for curing time. The meat cures from all directions. Turn the item over once a day to allow for even curing.
Dry EQ Cure for Canadian Bacon and Ham
Clean the pork loin (or Pork Picnic Shoulder Roast) and weigh it. Convert to grams.
Weight of cleaned product x % of curing ingredients.
1000 grams of meat
1000 x 2% salt = 20 grams of Kosher Salt
1000 x 1 % sugar = 10 grams sugar
1000 x 00.25% pink salt= 2.5 grams pink salt #1
Cure in a zip lock bag in the refrigerator. Allow 4 – 6 days per inch for curing time. Do not discard any liquid build up in the bag. The meat cures from all directions. Turn the item over once a day.
When used for Ham: 2/3 of the cure goes on the inside, before it is trussed, and 1/3 on the outside.
If you have read this far you are interested. 😀
Thank you.
I hope you will let me know if this information useful to you. Please feel free to ask questions! This is how we all learn.
Your comments are also welcome.
Until next time,
Bon Appetit Y’all
Leslie Bartosh
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