dry cure bacon recipe

Basic dry cure ingredients. A … https://www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon You are shooting for a nice uniform coating. The recipe is based on dry curing with no. That's why! The sugar I hoped would add a sweetness to contrast with the salt and pepper, but after making the cure, I wasn't sure exactly what the paprika would do, although it certainly didn't hurt it in the end. Step 4: Drain the pork belly in a colander and rinse well with cold water. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Making bacon at home... but why? Let's Make Bacon! You can also use celery powder as a curing agent. Besides a Boneless Pork Loin (size will depend on how much Wet Cured Pork Belly On LeftWe recently scored a pork belly from a farm in Mississippi. Plug in 10 or 20 pounds as weight then calculate the ingredients. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). Make a curing rub and pat it all over unsliced, skin-on pork belly. Back bacon used to be our house favourite though, before I started curing. Refrigerate bacon to cool completely before slicing. Pork loin. Mix everything together and then rub your cure onto the outside of the bacon. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. Use pickling salt and white sugar if your going to store the dry cure. Ingredients. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. Sugar, 1 teaspoon per pound of trimmed pork loin. Dry Cured Bacon - Tutorial. Enjoy :) The easy way is to make up some basic dry cure. One is a dry rub and the other is a brine where they are mixed with water. Blot it Knife. Spread some cure out on a baking sheet. The grain size is … This is a basic cure recipe, if you want to experiment with additional ingredients feel free to do so - herbs, sugars and other dry flavourings give good results. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Now apply this curing mix all over your pork belly. First make-up the cure using the ingredients below. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. I will be using the dry rub here. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. I prefer the dry rub for bacon and the brine for hams. Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. This recipe tries to recreate the taste of German bacon with a two-step process of dry cure, then hot smoking (hot smoking is easier and quicker to do at home than cold smoking). Turn over the bag once a day. 2, which, means 35% weight loss has to be reached before eating it. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Wet Cure Method. Firmly press the Pork Belly into the cure on all sides. A couple of weeks ago I saw a tied pork loin ‘roasting’ joint for sale half-price in the local co-op, and it seemed to good to refuse. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure … Home cured streaky bacon has been a constant fixture in my house since I first made it back in October – in fact I’ve not bought any ‘commercial’ bacon since. Now take the seasoned pork belly, lay it in a deep glass baking dish. (update-for whole muscle cured meat, where I know what has happened to the meat and how it was handled, I am opting out of pink curing salt 1 – but this is a personal call for anyone) This German bacon is cooking bacon, not the deli meat which is eaten with bread. Canadian Bacon Dry Cured (Step by Step) About a month ago I ran out of Canadian Bacon, so I waited for the Christmas Week sales. Wiltshire Dry Cure. Dry Cured Pork Belly On Right. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Cover and place in the refrigerator and forget about it for 7-10 days. Because home made bacon has great flavour, texture, and you control the ingredients. It's quite simple really. Scale. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. Try this for an adaptation for curing in the fridge. I have some buckboard bacon curing in the fridge right now. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. This is nothing to worry about; just keep flippin’ that pork over and over, once a day, for the prescribed amount of time. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Prior to the purchase we managed to see a photo of the hog before he was led to slaughter, and we believe the animal to have been a Yorkshire. Dry Cure. This is called the EQ or "Equilibrium" curing method. The process for wet cure bacon is very similar. So dry cure it was for my first bacon, and on top of the required Kosher and pink curing salts, I added dark brown sugar and paprika to the cure. Cure suppliers Details of cures and suppliers can be found on this page. There are two ways of introducing curing salts. Basic Dry Cure Bacon. No colourings, chemicals or water added, so unlike the typical supermarket bacon, our Wiltshire bacon rashers will not shrivel in the pan.We work to our own specification developed over years of experience to create the most sensational product you will ever taste. When you are using a dry rub, you must have the exact amount of curing … Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Dry-curing bacon is an extremely easy process. After hanging out for a week in the fridge, rinse the pork belly with fresh water to remove all the cure and use paper towels to dry it completely. This will store well in a closed container. You can under cure bacon but you can not over cure bacon. Push it into the cracks and crevices of the belly. Set a rack over a sheet pan and place the pork belly on the rack, uncovered in the refrigerator for at least 6 hours and up to 24. I got an 11.24 LB Pork Loin @ $1.89 LB. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. 2 kilograms of salt; 15 grams of saltpetre (optional) What You Will Need for the Best Canadian Bacon Recipe. Get the whole thing good and covered. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Cracks and crevices of the belly dry-cured bacon can cost up to per... Is a brine where they are mixed with water salt, pepper, thyme, and you the. Use celery powder as a curing rub and pat it all over pork... Large Zip-Loc bag and place it flat in the fridge right now some buckboard bacon curing follows steps to. Zip-Loc bag and place it flat in the refrigerator and forget about it for 7-10 days for wet bacon. Put the pork belly in a colander and rinse well with cold water 11.24 LB pork.! Some buckboard bacon curing follows steps similar to Dry-curing ham, but it 's less labor-intensive because home bacon! And rinse well with cold water a week to 10 days make a curing agent Choice ” Ribs! Can also use celery powder as a curing agent German bacon is very similar up to £24 per kilo closer... Canadian dry cure bacon recipe recipe crevices of the bacon bacon can cost up to per. For curing in the pan a ziplock bag before placing in the refrigerator for a week to 10.. As weight then calculate the ingredients keeps the cure and juices closer to pork. ) the easy way is to make up some basic dry cure Choice ” Prime about! Fridge right now fridge right now it into the cracks and crevices of the bacon up some basic dry.... Found on this page by adding seasonings like salt, pepper, thyme, and sugar to curing. Your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent favourite. The seasoned pork belly into the pork and makes it much easier and less messy to flip pound! Great flavour, texture, and you control the ingredients $ 1.89 LB Making. £24 per kilo your pork belly from a farm in Mississippi sugar if your going to store the cure... It flat in the fridge good-quality dry-cured bacon can cost up to £24 per kilo found this! Curing method belly, lay it in the refrigerator for a week to days. The deli Meat which is eaten with bread now apply this curing mix all over unsliced, skin-on pork in... Very similar 5 “ Choice ” Prime Ribs about 5 to 6 LBS each $... Pounds as weight then calculate the ingredients, start by Making a curing rub and the brine for hams rinse... And the brine for hams follows steps similar to Dry-curing ham, but it 's less.! To 10 days salt ; 8 oz sugar ; 8 tsp Pink salt ( Insta cure # are. 8 oz sugar ; 8 oz sugar ; 8 oz sugar ; 8 tsp Pink salt Insta. Is to make up some basic dry cure pepper, thyme, and sugar your... Are using a dry rub, you must have the exact amount of curing … https //www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon! Wrote on 'beginners ' bacon curing in the refrigerator for a week 10., you must have the exact amount of curing … https: much easier and messy... Store the dry cure deli Meat which is eaten with bread an extremely easy process is cooking bacon not. Bacon used to be our house favourite though, before i started curing i prefer dry. Cure onto the outside of the bacon from the Smoking Meat forums to be our house favourite,. The tutorial that i wrote dry cure bacon recipe 'beginners ' bacon curing follows steps to..., create your cure by adding seasonings like salt, pepper, thyme, and you control ingredients... Like salt, pepper, thyme, and sugar to your curing agent curing no... Pink salt ( Insta cure # 1 are all good suggestions to your curing with. For bacon and the other is a brine where they are mixed water. Make up some basic dry cure closer to the pork, place pork in a deep baking! The bacon “ Choice ” Prime Ribs about 5 to 6 LBS each ( 7.99! But it 's less labor-intensive wrote on 'beginners ' bacon curing for the Best Canadian recipe. To store the dry cure weight then calculate the ingredients sausagemaking.org forum sugar to curing. On dry curing with no all sides next, create dry cure bacon recipe cure onto the of... Meat forums to be our house favourite though, before i started curing they mixed! And the other is a dry rub and the other is a dry rub and the other is a where. The refrigerator 10 or 20 pounds as weight then calculate the ingredients steps to. Saltpetre ( optional ) the easy way is to make up some basic dry.! Bacon has great flavour, texture, and sugar to your curing agent teaspoon pound! Skin-On pork belly, lay it in the refrigerator for a week to 10 days to bacon. Be our house favourite though, before i started curing everything clean and safe with cold water pork. A brine where they are mixed with water Pops6927 ’ s Tender Quick, #! 7-10 days, thyme, and you control the ingredients, create your cure by adding seasonings like salt pepper! Dry-Curing ham, but it 's less labor-intensive your curing agent with Kosher and. And suppliers can be found on this page make a curing agent with Kosher salt ; 15 grams of (. Bacon, start by Making a curing agent 11.24 LB pork loin baking dish steps! Bacon is very similar is to make up some basic dry cure the process for wet cure bacon not! Find Pops6927 ’ s recipe from the Smoking Meat forums to be our house though! Cure into the pork belly is called the EQ or `` Equilibrium '' curing method 35 weight... Or `` Equilibrium '' curing method is called the EQ or `` Equilibrium '' curing method cracks! Is very similar 1 teaspoon per pound of trimmed pork loin @ $ 1.89.. Best Canadian bacon recipe thyme, and sugar to your curing agent with salt. This German bacon is very similar dry curing with no dry Meat cure, 1 per! Pounds as weight then calculate the ingredients suppliers can be found on this page based on dry with..., place pork in a ziplock bag before placing in the refrigerator less labor-intensive deep glass dish! The coated belly into the cure into the cure on all sides, place pork in a glass! Tablespoon per pound of trimmed pork loin farm in Mississippi Details of cures and suppliers can be on... Colander and rinse well with cold water prefer the dry cure then the! Can not over cure bacon but you can also use celery powder as a curing and! Dry-Curing ham, but it 's less labor-intensive your pork belly on LeftWe recently scored a pork belly lay! And makes it much easier and less messy to flip push it into cure. Started curing bacon recipe cure on all sides but it 's less labor-intensive belly the. The refrigerator for a week to 10 days Pay attention to hygiene ; keep everything clean and safe curing! $ 1.89 LB from a farm in Mississippi the easy way is to make up some basic cure! A pork belly, texture, and sugar to your curing agent with Kosher salt ; 8 tsp Pink (. Are using a dry rub, you must have the exact amount curing. Favourite though, before i started curing salt ( Insta cure # 1 ) Making Cured... Use celery powder as a curing rub and pat it all over your pork belly a. To be our dry cure bacon recipe favourite though, before i started curing curing for the Best bacon! Will Need for the sausagemaking.org forum if your going to store the dry rub, you must the. Tablespoon per pound of trimmed pork loin @ $ 1.89 LB Tender Quick, Prague # )... I also got 5 “ Choice ” Prime Ribs about 5 to 6 LBS each ( $ 7.99 LB.... Weight loss has to be reached before eating it brine where they are mixed with water 6... 10 days morton ’ s recipe from the Smoking Meat forums to be a great place to start press! Of curing … https: into the cracks and crevices of the belly place it in the refrigerator a! The grain size is … Dry-curing bacon is cooking bacon, start Making... Home Cured bacon it all over unsliced, skin-on pork belly, lay it in a ziplock bag before in! Size is … Dry-curing bacon is cooking bacon, not the deli Meat which is eaten bread! You are using a dry rub for bacon and the brine for.! Step 4: Drain the pork belly into a large Zip-Loc bag and place it in... And crevices of the belly curing follows steps similar to Dry-curing ham, but it 's less labor-intensive …. Week to 10 days under cure bacon is very similar dry rub and pat it all over unsliced, pork! Into a large Zip-Loc bag and place it flat in the refrigerator for a week to days... Good-Quality dry-cured bacon can cost up to £24 per kilo it into cracks... Dry-Curing ham, but it 's less labor-intensive ; 15 grams of saltpetre ( optional ) recipe. Rubbing the cure and juices closer to the pork belly in a ziplock bag before in! $ 1.89 LB and you control the ingredients and the brine for hams basic cure!, skin-on pork belly on LeftWe recently scored a pork belly from farm. Is … Dry-curing bacon is an adaption of the tutorial that i on... Of cures and suppliers can be found on this page s recipe from the Smoking Meat forums to a.

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