Equilibrium Brined Bacon
By Tiffany Bader | Silvercore Club Exclusive
If you love bacon and take pride in making things from scratch, there’s nothing more rewarding than curing and smoking your own. It’s a skill that connects you to your food in a way store-bought just can’t compare to. This method uses a technique called equilibrium brining, which gives you precision and consistency without relying on guesswork. Making your own bacon is wildly satisfying, and when you use the equilibrium brining method, you get pro-level results with backyard simplicity. It’s bacon, but better, and you made it from scratch.
What is Equilibrium Brining?
Unlike dry or wet brining where you pack meat in salt or soak it in a salty solution, equilibrium brining is all about precision. You calculate the exact amount of each curing ingredient based on the weight of the meat, which means your bacon will never end up too salty even if it sits a few extra days. It’s consistent and repeatable, and once you do it once, you’ll never go back.
How to Measure Your Cure
Start by weighing your pork belly in grams and use a digital kitchen scale for accuracy. Then, multiply the meat weight by each ingredient's percentage to figure out how much to use.
Example:
- If your pork belly weighs 1000g (1kg) and you need 2 percent salt:
- 1000g × 0.02 = 20g salt
Do this for every ingredient in your cure, using the percentages below.
If you'd like the recipe, follow the Link below to Silvercore Club Members Only Content - Home Cured Bacon Recipe and downloadable worksheet below.
Silvercore No Fail Bacon Recipe
Once you make bacon this way, you’ll never buy it again. Whether you’re working with wild boar, heritage pork, or something you raised yourself, this method brings out deep, balanced flavour every time. If you’re trying this for the first time, or you’ve got your own spice blend twist, let us know. We love seeing what Silvercore members are creating out in the wild.
