Homemade Bacon Cure
Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. Homemade Bacon Wet Brine Recipe Bacon Homemade Bacon.
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When youre ready to make your bacon place the pork belly in a plastic bag with the cure and seal the bag tightly.
Homemade bacon cure. It is often injected with the cure and sprayed with liquid smoke. Link Pluto Tv To Apple Tv - Pluto Tv Review Pcmag - Jun 10 2020 plus with internet tv streaming services such as att tv now which costs 55 a month your streaming bill can quickly get up to 80 or more which is within spitting distance of a cable tv bill. Printable recipe below.
Start to finish the process can take 9 or 10 days before you are eating bacon. Allow the pork belly to cure for approximately 7 days. Coat entire pork belly with the cure and place in a large resealable plastic bag.
This way you will never have bacon thats too salty since 2 is what youre striving for. This can cure from seven days up to twenty-one days and maybe longer. All homemade bacon recipes require patience.
Place the bag in the refrigerator and allow it to cure. You can also vacuum seal the bag to remove all the air if you have this available. In a small bowl mix together syrup salt dark brown sugar and pink salt.
Homemade bacon recipe wet cure. The Wet Cure Method Add all the cure ingredients together in a large bowl and stir. 2 tablespoons of red pepper flakes 2 tablespoons of smoked sweet paprika and 1.
As the bacon sits out the surface dries out and this prevents new bacteria from forming. Basics to Curing Bacon ruledme black pepper brown sugar kosher salt garlic nutmeg pork belly and 11 more Pate Grand-Mere Pork Foodservice cream butter salt pork snout garlic pork shoulder pistachios and 11 more. Stay in touch with more recipes and upcoming events in our email newsletter.
Bacon made from pork belly typically starts with a dry cure. Commodity grocery store bacon uses Prague Powder 2 which has a blend of salt sodium nitrite and sodium nitrate. The injected liquid also adds weight to bacon but it impacts the texture and taste.
The dry salt curing takes care of the bacteria in the meat. Apply the dry cure mix evenly on all sides of each pork belly piece. Bacon dry-curing process Start with cutting a pork belly into manageable pieces.
Apply the cure to pork belly making sure to cover entirely Place pork belly into large ziploc bag or sealed container and refrigerate for a week. I cut mine into 8 x 8 squares andor 8-inch long rectangles. For every 5 pounds of meat combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt.
Remove pork belly from bag and wash any large deposits of salt under cold running water. The cured belly goes into the smoker at 100F for 30 minutes then the temperature is reduced after drying to between 80 and 90F. I used this recipe quite a few timesalway came out great.
To do this combine the weight of the meat and the weight of the water then add 2 of that weight in salt and 025 pink salt in addition to aromatics. Flip daily making sure the cure liquid covers the flipped side. If using a ziplock bag place the bag in a container in case there is any leakage.
Place the belly pieces in. After a week remove from fridge and rinse off cure. Cure your bacon with honey.
Place in the coldest part of the refrigerator and cure for 5 days flipping bag about every 12 hours. After bacon is done curing remove it from the bag give it a rinse to remove excess salt and pat it dry. I like to measure out the amount of rub per each.
Then add a ¼ cup of dark brown sugar. Make a simple cure out of sugar and salt All you need are three ingredients in these proportions 6 parts kosher salt 3 parts sugar brown or white based on your flavor preference and 12 part pink curing salt. Its incredibly really that the salt can make the meat and fat stable at room temperature.
Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork.
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