homemade bacon dry cure recipe
Or How To Smoke Bacon? Combine the sugar and salt. Scale. Step Four: Apply Your Dry Cure Mix. Basic Dry Cure Bacon. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. Then the meat is tied and left to dry. https://www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. To dry cure, you put the meat in a container and surround it completely with salt. The brine keeps the pork loin moist while smoking. If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. Method 1: Dry Curing. Generously rub the flesh side of the pork belly with the mixture. Scott is my grill-master. Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. The grain size is about the same so it will stay mixed well in storage. 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. https://www.bbcgoodfood.com/recipes/home-cured-streaky-bacon Plug in 10 or 20 pounds as weight then calculate the ingredients. 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. This method is best for ham, bacon, and small pieces of meat. Mix the water, salt, honey, sodium nitrate and erythorbate in a large plastic tub until dissolved. Curing Time: Cure the meat in the refrigerator for three days per 500g. Start to finish, the process can take 9 or 10 days before you are eating bacon. 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. Add the pork belly, and leave in a cold place (about 12°C), ideally the fridge, … Get the answers and tips on making your own Homemade Applewood Smoked Bacon with this simple recipe. The soak helps remove the excess salt. Herbs are good, too: as much of the fresh variety as you like, but only a sparing amount of the dried: just 6-8g per kg. Rub the sugar and salt into the flesh some more. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. At this point, you can slice it for "green bacon" or you can smoke or roast the whole belly. If left to dry further, it will lose around thirty percent of its original weight in water and can be eaten as an air-dried ham. 1. Use pickling salt and white sugar if your going to store the dry cure. Wrap in muslin and refrigerate again for 2–3 days. Remove, wash in cold water and dry. 2. This brine makes enough for one leg of ham and the sides (short bacon) from one whole pig (if you recall from my last post, we used the meatier half of the sides of two pigs for roasts, and the other half for bacon). Dry Cure. The way the cure is applied in this recipe I’ll get about five sides of bacon (25-30 pounds) out of single batch of the dry cure recipe I mention at the beginning, and about half of that goes to ‘waste’ since you coat the belly with the curing mix but only keep as much as will stick on it’s own. You are shooting for a nice uniform coating. It can be eaten immediately, like bacon. Blot it Back bacon used to be our house favourite though, before I started curing. It is savory, and used 1 slice at a time. You will need: – Fresh pork belly from the best quality hog you can find (if you can't grow your own pigs yet, try and find a local pork farmer! Have you ever wondered How to Cure Pork Belly? Refrigerate bacon to cool completely before slicing. However, wet curing is usually the safest to do at home. After 2 hours, Rod slices off a bit of the bacon, fries it up and tastes it to determine the saltiness. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Spread some cure out on a baking sheet. After rinsing off the cure, place the bacon on a rack and let it dry for 1 to 2 hours to form a pellicle (sticky surface layer of proteins that forms on the surface of the meat; the smoke will cling to it, resulting in more flavorful bacon). You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. The wet cured stuff (it’s injected with brine) spits water all over the damn place during the first few messy minutes of cooking. If you do use your own cure, make sure you are precise with measurements. A simple brine cure recipe. Last year we did 4 and had more to experiment with, so I did dry cured bacon and also cured an entire belly half into pancetta. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! Thoroughly rub the dry cure mix into your pork. If roasting, preheat the oven to 175-200 degrees. 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. I got an 11.24 LB Pork Loin @ $1.89 LB. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. Step Two: Rinse the Meat. Enjoy :) The easy way is to make up some basic dry cure. Sugar, 1 teaspoon per pound of trimmed pork loin. You will need 2g per kg of meat, mixed with ¼ cup Kosher Salt, and ¼ cup of Sugar or Maple Crystals. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. You might never have though of making your own bacon, but it's very easy to do and home-made bacon is fantastic. This will store well in a closed container. Step 4: Drain the pork belly in a colander and rinse well with cold water. And what is Pink Salt, anyway? 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. For home-cured back bacon, you will require – A piece of pork loin. What You Will Need for the Best Canadian Bacon Recipe. I think people who have never made bacon or have never had dry-cured bacon will be impressed by how differently it cooks from the wet cured stuff that is standard fare in supermarkets. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. If you want it, I'll send it right over – just click here. https://www.bradleysmoker.com/recipe/canadian-bacon-dry-cure A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. 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. Also plasma proteins come out and coagulate into puss-like blobs. If using your own cure: you will need Cure #1 (6.25% Nitrite). 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. Or of course, you can smoke it. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. But if you are limited on bellies, and smoked bacon is what you prefer, then do that. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Exciting, eh? https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. Only smoking will give the pork belly that smokey flavor most are used to. The first recipe is a wet cure; the second, a dry cure. The meat is rinsed and then soaked in water for 2-4 hours. All homemade bacon recipes require patience. Dry Cured Bacon. In either case, the use of curing salts, aka pink salts, are recommended. Any excuse for homemade applewood smoked bacon. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Knife. Homemade Bacon. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. 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