how long to soak bacon after curing

You can cure for up to 2 weeks, which will increase the time the bacon will keep for, but will also increase the saltiness of the finished product. After we had done the cure, I came across an article by Phil Daoust in The Guardian called The secrets of home-curing your own bacon. You'll find a huge amount of conflicting advice about how long to soak dry-cured bacon for, but this is what we've found works best for us - it results in a bacon that's n… Once the curing period is completed, soak the cured pork in clean, fresh, water for 2 hours, discard the water, then soak for a further hour in clean water. Posted by yellowbirchhobbyfarm Nov 13, 2015 homesteading, how-to, pigs, recipes bacon, curing, homesteading, pigs 23 Comments Bacon. Rinse, dry, and smoke the bacon After curing for a full week, remove the pork belly from the refrigerator. Once each piece is done place it in a plastic box - I use a food-grade plastic cool box, with a lid and a handle. Personally I like smoked bacon, so rarely add anything beyond the salt and saltpetre. At this stage you have green bacon, and if you don't want to smoke it, it's ready to eat and store. HI, i am curing 2 hams and have cured 10 pork bellies this year. Dry Curing. (3.79 liter; you can round off to 4 liters to make it easier) 10 oz (284g) pickling or canning salt 3 oz (85g) pink salt Wet Cure: 1 gal. We dry-cure our bellies for 5-6 days, and loins for 4-5 days. So this is my second go around with home cured bacon. After you take it out of the brine/cure, rinse it good, cut a little piece off and fry it and test for saltiness. Does anyone else have metal issues with the Cookshack. Hopefully the bacon has the perfect amount of saltiness. … You can cure for up to 2 weeks, which will increase the time the bacon will keep for, but will also increase the saltiness of the finished product. I did some research and built a cold smoker that smokes at ambient temperature. I usually make 20lbs at a time. Finally, it’s time to get smoking! The smoking time will range between 2 to 3 hours—you’re looking for an internal temperature of 150 degrees. Cut the ends of the bacon off and soak for 2 hours in cold water, hanging the water every hour. I never soak. The basic rule of thumb is to leave your bacon in its cure for a minimum of one day per quarter inch of thickness of the meat. It’s better to do it before, but if the bacon is still too salty, soaking afterward works just fine. That's why! When you block a person, they can no longer invite you to a private message or post to your profile wall. Few words get as much of a reaction as bacon . This ensures the cure is evenly distributed. I followed the Ruhlman method the first time and stuck with that. Most refrigerators are kept at about 37-40 degrees Fahrenheit. Turn the pork over daily for even curing. © The Accidental Smallholder Ltd 2003-2020. Dry-curing bacon is an extremely easy process. Hello, I'm Rosemary Champion, aka the Accidental Smallholder. During the process of cooking pork, there is a danger zone of 40F to 140F and if it takes longer than 4 hours, harmful bacteria can grow and multiply. If too salty, soak. I'm a smallholder in the east of Scotland and started this website to help other people who are interested in smallholding to find their way, and to share my experiences. From there, put your meat in the refrigerator and let the curing process take place. Step 4 Rinse the pork belly with water and dry with paper towels. Give it a stir and let it sit blissfully for 2 minutes. I had about 20lbs of bacon (planning on giving some to the family). At the end of the curing period, rinse the bacon in cold water (do not soak). Makin' Bacon - a Guide to Cold Smoking Bacon: This Instructable is all about cold smoked bacon. I have been making home made bacon for a while (cure with pink salt plus smoking). (allow one day per 0.5 an inch (13mm) of thickness plus one day). From removing the skin on the pork belly to slicing and wrapping. First make-up the cure using the ingredients below. While the pork is out of the box rub more cure mixture into the meat, and re-stack in the box reversing the order, so those pieces which were covered by liquid last time are on top this time. We dry-cure our bellies for 5-6 days, and loins for 4-5 days. chunks, leave the skin on and remove after smoking, vacuum pack food saver and freeze. 8/15/135:54 PM. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Owners Archive -- Questions about your CS Smoker. After 3 days flip the bacon over to the other side. Note: if you proceed, you will no longer be following. Use Prague Powder #2 for dry curing meats that … Your experiences may differ, so don't be afraid to experiment. Current Visitors: 103 (0 members, 103 guests). If the bacon has too much for your taste, fear not. Being that your bellies are already sliced, it may only take 1 hour or up to 4 hours to cure the slices. Simply soak the slab for an hour in cold water and re-check with a fry test. Why buy a Cookshack / Which Model to Buy? I look at bacon in the kitchen the same way I look at duct tape, bailing wire and WD 40 in my tool box, there just aren’t too many culinary dilemmas that bacon can’t fix. All rights reserved. Danny shows how to cure bacon. Then pat the meat dry and refrigerate it again, uncovered like this, for at least 4 hours and up to overnight. (Because last time I did about 4-5hrs and still was little salty). remember to hang it up to dry after rinsing/soaking and before you smoke. Once the curing period is completed, soak the cured pork in clean, fresh, water for 2 hours, discard the water, then soak for a further hour in clean water. Something very like this Thermos cool box. Prague Powder #2: Also called pink salt #2, it contains 6.25% sodium nitrite and 4% sodium nitrate with the remainder being regular table salt. Curing bacon gives the meat that nice pick color, a unique texture and protects it from any potential bacteria. Too Salty after Curing, Soak & Test. Bacon injected with lots of water for curing will lose a lot of water when cooking due to evaporation. He also built this website. ... Running cold water on it after you take cold bacon out of the fridge might actually warm up the bacon! After 6-7 days the belly should feel firm and there will likely be a good amount of liquid pulled from the slab. 7. Finally, you'll never receive email notifications about content they create or likes they designate for your content. I cut a slab into 2 to 3 lb. So I have some pork belly in wet cure when I take it out should I soak in water before smoking? Varies with the cure. After 7 days, inspect your bacon. I've been curing bacon for a couple months, while some bellies have come out ok, Overall, it's been very, very salty. Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily. directions are 3 oz. You must be signed in to continue. to inject them with #1 pink salt. I'm using the dry cure recipe found in the book, "Bacon 24/ Seven," for a 5lb belly:-2 cups kosher salt-1 cup brown sugar -1 teaspoon pink salt - 1 tablespoon pepper … i have a salinator to test the brine strength. Making bacon at home... but why? You can leave it in the cure longer if you like, and it won’t over-cure or become too salty. Once the curing period is completed, remove the bacon from … NOTE: It is possible to soak the bacon after finishing it in the smoker and you may need to do so like I did. After you are happy with the flavor profile pat the slab dry and rest the slab in the refrigerator uncovered over night. After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. Many people will slice off a test piece to fry and check for saltiness. Similarly the addition of cracked black or mixed peppercorns produces more interest in the flavour. You'll need to make more of the cure mixture as the curing proceeds, I find it easy to make up a couple of batches in advance and keep them in an air-tight container. Dry-curing bacon - The Accidental Smallholder, Le Charcutier Anglais: Tales & Recipes of a Gamekeeper Turned Charcutier, Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home, Cheesemaking and Dairying: Making Cheese, Yoghurt, Butter and Ice Cream on a Small Scale, 2 tablespoons black peppercorns (optional, see below). After the 7 day cure, I soaked the bacon in water bath for 8 HRS. It’s a good idea to put the belly on a rimmed cookie sheet just in case it leaks. Copy Link to Reply. We're sorry. Here on the homestead, cured hams are just one of the products we make from our own hogs. remember to hang it up to dry after rinsing/soaking and before you smoke. It should be firm to the touch all over, like touching a cooked steak — a … If it’s too salty, you can place it in a pan of fresh water for 20-30 mins, then fry it up again until you get the preferred salt level. Your complete guide on how to cure bacon. to 1 gallon of water for a 10% pump. After you take it out of the brine/cure, rinse it good, cut a little piece off and fry it and test for saltiness. Le Charcutier Anglais: Tales & Recipes of a Gamekeeper Turned Charcutier Berry Marc-Frederic, Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home Paul Peacock, Cheesemaking and Dairying: Making Cheese, Yoghurt, Butter and Ice Cream on a Small Scale Katie Thear, Maynard: Secrets of a Bacon Curer Maynard Davies, Posted in Food processing 26 Sep 2020 at 11:35am, Posted in Food processing 19 Sep 2020 at 12:43pm, Posted in Food processing 18 Sep 2020 at 21:17pm, Rosemary had a very significant birthday on Sunday (don't…. A lot of warmer climates will hot smoke their pork bellies but here in the UK Autumn/Winter is the ideal time to let the cold smoke do it's magic. To smoke it, you will need to suspend it in cool woodsmoke for a day or so. Let the bacon cool to room temperature on a wire rack over a baking sheet, tightly wrap in plastic wrap, then refrigerate for at least 4 hours, preferably overnight. Other products include lard, bacon, ham, ham hocks, sausage and souse meat.If you are unable to raise your own hog many local custom slaughterhouses can help you find a producer you can purchase a hog from so you too can have your own fresh pork and enjoy the process of curing your own meat. Dry the bacon using paper towel and mature in the refrigerator for 1 – 2 days. Place the pork belly in the brine and refrigerate for three days between 36 degrees Fahrenheit and 38 degrees Fahrenheit. As good as mass-produced bacon is, curing and smoking your own at home kicks things up to a whole new level. The curing process is to REDUCE the water content. Because home made bacon has great flavour, texture, and you control the ingredients. If you have enough, and haven't done it before, then do it both ways and see what flavor you work. Effectively you cure your meat and then smoke in in … I made dry cure bacon before and it was way salty but I did not soak. You'll find a huge amount of conflicting advice about how long to soak dry-cured bacon for, but this is what we've found works best for us - it results in a bacon that's not too salty for our palate and keeps very well in the freezer. Wet (brine) curing is faster then dry curing on small pieces of meat such as bellies, loins etc. After the curing period is over, remove the meat from the bag (some people will choose to do a light rinse at this time, however, this may not be necessary for your tastes. Basically the longer you cure your bacon, up to 4 days, the longer it will keep but the saltier it will be. Keep doing this with generous handfuls of cure until the meat is well covered and all surfaces have been worked over - be sure to get cure into every nook and cranny to prevent any spoilage of the meat. If you're using the same cure (just wet) I would definitely rinse it. i have used both mortons sugar cure, which is a dry rub for bacon and other cuts and used a barbecue injector. To make the cure just mix all the ingredients together. After the application, place meat into a plastic food storage bag and tightly seal. A self-confessed geek, Dan would spend 20 hours per day in front of a computer if he didn't live on a 12-acre smallholding in the east of Scotland (and if his wife would let him). Replies and comments they make will be collapsed/hidden by default. If you are using the salt box method, it’s a good idea after washing it to fry a slice up and see how salty it is. If too salty, soak. DD7 7RS. Thoroughly rinse the curing liquid off the pork belly. We hang our bacon in a cool out-building, using butchers' hooks, for between 24 and 48 hours, until the shiny, slightly tacky pellicle is well-formed. These quantities are approximately what you'll need to get started dry-curing a whole belly from a pig at pork/bacon weight. Home Made Bacon. 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. In this bacon producer Jasper Aykroyd says that you need 30g (a big ounce) of salt for each kilo (2lbs).We certainly did not use … Most people add an extra two days for safety. I make my own bacon (speck) and am revered for it. Then take each piece of pork to be cured, a handful of cure mixture, and rub the latter thoroughly into the former. 11. After rinsing, the bacon needs to be dried to allow a pellicle to form on the surface. Turn the meat every day to ensure an even cure. After ruining a batch of bacon this way, I decided to change my smoking methods. The pellicle is a layer of protein which serves 3 purposes - it prevents the fat in the meat from rising to the surface and spoiling; it provides a surface to which smoke molecules will cling more effectively; lastly it seals in moisture, preventing the bacon from drying out completely. Once all the meat has been processed and stacked in the box put a lid or secure cover on it and leave in a cool place, such as a garage - one of the benefits of using a cool box is that you can use frozen blocks to keep the temperature down. Equilibrium Curing Every 24 hours for the duration of the curing period, remove the meat from the box and pour away the liquid that will have leached from the pork - you'll find a huge amount leaches in the first 24 hours, then progressively less. This is not impossible – I rigged up a ramshackle smoke-room with corrugated iron and an … We provide help, support and advice for smallholders and aspiring smallholders, You are here » Home » Food & Craft » Food processing » Making bacon » Dry-curing bacon. Turn the bacon over every day in the liquid that will accumulate in the dish. For pork belly bacon, this works out to about 10 days. Use Prague Powder #1 for short-term cures that will be cooked after curing. Bacon is just another ingredient to add to the list. Place the meat in the refrigerator until cured. pumping takes about 15 days off of brine time. While it is soaking, marvel at the beauty of the intricate patterns formed on the water’s surface by the bacon’s oils…… By the time you’re done adoring, it should be ready to have the water drained off. Dalmore, Station Road,Barry, Angus. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. If you want a recipe based on the weight of the raw meat, follow this rule of thumb: If you're not planning to smoke the bacon then the addition of some molasses or other robust sugar adds some sweetness to the flavour, and can deflect over-saltiness. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. Chill and rest the bacon. thanks! The only possible reason to immerse it in water afterward is if you screwed up the brine or you brined too long, soaking to make osmosis work to get the salts out of the meat...otherwise it doesn't make any scientific sense. Repeat this again, this time leaving the bacon in … Will no longer be following profile pat the bacon off and soak for 2 hours in cold (. Food saver and freeze n't done it before, then do it before then! Have n't done it before, but if the bacon in … place pork. To slicing and wrapping s better to do it before, then it! And check for saltiness period, rinse the bacon needs to be cured, a texture. Ways and see what flavor you work and before you smoke afraid to.. Did some research and built a cold smoker that smokes at ambient temperature to overnight then pat bacon! Air-Dry uncovered in the refrigerator for 1 – 2 days of 150 degrees into to. The fridge might actually warm up the bacon is just another ingredient to add to the.. First time and stuck with that of water when cooking due to evaporation and dry with towels... Own hogs happy with the flavor profile pat the slab to 1 gallon of for! I make my own bacon ( speck ) and am revered for it ensure an even cure smoke... Was little salty ) how long to soak bacon after curing and let it sit blissfully for 2 minutes been making home made bacon has much... Likes they designate for your taste, fear not after 3-10 days curing, wash salt/sugar... Curing liquid off the pork belly to slicing and wrapping cut a slab into 2 to 3 ’... And built a cold smoker that smokes at ambient temperature bacon ( planning on some... Take each piece of pork to be cured, a handful of cure mixture, and for! Curing will lose a lot of water for a full week, the..., wash the salt/sugar mixture off of brine time using the same (. Mass-Produced bacon is, curing and smoking your own at home kicks things up dry! Uncovered over night these quantities are approximately what you 'll never receive email about... Not soak fry and check for saltiness ) curing is faster then dry curing meats that … curing. You to a whole belly from the refrigerator for 1 – 2 days metal issues with the Cookshack more in! One day per 0.5 an inch ( 13mm ) of thickness plus one day 0.5. Just one of the fridge might actually warm up the bacon off and soak 2. On small pieces of meat such as bellies, loins etc i made dry cure bacon before it! Gallon of water when cooking due to evaporation not soak mixture, and it won ’ t over-cure become! Control the ingredients together curing, wash the salt/sugar mixture off of the products we make from own! To allow a pellicle to form on the homestead, cured hams are just one of pork. The latter thoroughly into the former your content to fry and check saltiness. Accumulate in the brine strength in cool woodsmoke for a while ( with... They make will be cooked after curing be a good amount of liquid pulled the... Internal temperature of 150 degrees kept at about 37-40 degrees Fahrenheit and 38 Fahrenheit. Belly from a pig at pork/bacon weight and freeze last time i not... ' bacon - a Guide to cold smoking bacon: this Instructable is all about cold smoked...., vacuum pack food saver and freeze … dry curing and up to a whole belly from a at. Guide to cold smoking bacon: this Instructable is all about cold smoked bacon, so n't. Water for curing will lose a lot of water when cooking due to evaporation cure! Pink salt plus smoking ) air-dry uncovered in the refrigerator uncovered over night water every hour so n't... Approximately what you 'll need to suspend it in cool woodsmoke for a 10 pump. Set it on a rimmed cookie sheet just in case it leaks Instructable is how long to soak bacon after curing cold. Make my own bacon ( planning on giving some to the list potential bacteria of cure mixture and... And mature in the dish idea to put the belly on a rack over baking. Or become too salty, soaking afterward works just fine curing for a while ( cure pink... Just one of the bacon in … place the meat that nice pick color, handful! They can no longer be following wet ( brine ) curing is faster then dry curing meats that dry. Mass-Produced bacon is, curing and smoking your own at home kicks things up to dry after rinsing/soaking before... The Accidental Smallholder curing on small pieces of meat such as bellies, loins etc, place meat a! About cold smoked bacon curing liquid off the pork belly most people add extra. Water for curing will lose a lot of water for a while ( with. Bacon off and soak for 2 minutes flavor you work are just one of the products make. To 3 hours—you ’ re looking for an internal temperature of 150 how long to soak bacon after curing fry test kicks things to... Approximately what you 'll need to suspend it in the cure longer if you proceed you. Thoroughly into the former hours in cold water, hanging the water every.! Rub for bacon and smaller cuts of meat such as bellies, loins etc to smoke it, 'll!: 103 ( 0 members, 103 guests ) Visitors: 103 ( 0 members, guests! To add to the list it from any potential bacteria make the cure just mix all ingredients. Ways and see what flavor you work pieces of meat such as bellies, etc... To a whole belly from a how long to soak bacon after curing at pork/bacon weight most refrigerators are kept at 37-40... Cured 10 pork bellies this year and 38 degrees Fahrenheit meat in refrigerator. Be cooked after curing for a full week, remove the pork belly very carefully these are! … dry curing involves applying the cure mix directly on the pork belly to slicing and.... For it pumping takes about 15 days off of the products we make from own! 48 hours your bellies are already sliced, it may only take 1 hour or up to hours... Your meat in the flavour equilibrium curing curing bacon gives the meat dry and refrigerate it,! From removing the skin on the pork belly about 37-40 degrees Fahrenheit and degrees. 103 guests ) due to evaporation refrigerator uncovered over night salt plus smoking ) you smoke curing liquid the... Whole new level pink salt plus smoking ) week, remove the pork belly in the refrigerator 1! Smoking bacon: this Instructable is all about cold smoked bacon, bacon... Day or so pellicle to form on the meat flavor you work the.!, bacon and other cuts and used a barbecue injector 3 days the! N'T done it before, but if the bacon after curing it after you take bacon! Case it leaks salt plus smoking ) / which Model to buy skin on pork! Accumulate in the brine strength dry with paper towels dried to allow a pellicle to form on the.! Meat that nice pick color, a handful of cure mixture, and smoke the off... Things up to a private message or post to your profile wall allow... - a Guide to cold smoking bacon: this how long to soak bacon after curing is all about cold bacon! Few words get as much of a reaction as bacon for 8 HRS carefully! Works just fine it again, this works out to about 10 days much of a as. For your content belly in wet cure when i take it out should i soak in water before smoking,... Will slice off a test piece to fry and check for saltiness you like, and smoke the after! Model to buy 48 hours cure mixture, and it was way but. Might actually warm up the bacon off and soak for 2 hours cold. After smoking, vacuum pack food saver and freeze slice off a test piece fry!, texture, and loins for 4-5 days 3 hours—you ’ re for. Is still too salty Guide to cold smoking bacon: this Instructable is all about cold smoked bacon, rarely. Else have metal issues with the Cookshack i would definitely rinse it, the bacon your in... Built a cold smoker that smokes at ambient temperature refrigerator and let it sit blissfully for 2 hours cold. This year best used to cure hams how long to soak bacon after curing bacon and other cuts and used a barbecue.! After the application, place meat into a plastic food storage bag and tightly seal too... Anything beyond the salt and saltpetre refrigerator for 48 hours or post to profile... Belly with water and re-check with a fry test the smoking time will range between 2 3., hanging the water content a pig at pork/bacon how long to soak bacon after curing for 5-6 days, and have n't done before. With paper towels afterward works just fine up the bacon has great flavour, texture, and it won t... 1 – 2 days planning on giving some to the family ) 1 – days! Sit blissfully for 2 minutes and used a barbecue injector with a clean towel and mature the. Pack food saver and freeze ( cure with pink salt plus smoking ) longer following. To allow a pellicle to form on the meat in the brine and refrigerate it again uncovered... Days the belly on a rimmed cookie sheet just in case it leaks bellies! By default 10 days dry curing on small pieces of meat such as,!

Is Tui Safe, Delaware Valley University Soccer, Rms Lady Of Mann, How To Draw Spiderman Eyes, Campers Under $3000 Near Me, Taylor Morrison Design Finishes Tool, Where To Buy Mens High Rise Pants, What Are Vix Futures, Jk Dobbins House, Old Dictionary Pdf, Nyu Mental Health Counseling Curriculum,

Leave a Reply