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. Wet Cure Method. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. 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. 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. Wet Cured Pork Belly On LeftWe recently scored a pork belly from a farm in Mississippi. Mix everything together and then rub your cure onto the outside of the bacon. When you are using a dry rub, you must have the exact amount of curing … Because home made bacon has great flavour, texture, and you control the ingredients. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. You can under cure bacon but you can not over cure bacon. 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). Dry Cured Bacon - Tutorial. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. It's quite simple really. Back bacon used to be our house favourite though, before I started curing. I prefer the dry rub for bacon and the brine for hams. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. This German bacon is cooking bacon, not the deli meat which is eaten with bread. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. This is nothing to worry about; just keep flippin’ that pork over and over, once a day, for the prescribed amount of time. Firmly press the Pork Belly into the cure on all sides. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). First make-up the cure using the ingredients below. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Basic dry cure ingredients. 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. 2, which, means 35% weight loss has to be reached before eating it. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. The process for wet cure bacon is very similar. https://www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon 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 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. 2 kilograms of salt; 15 grams of saltpetre (optional) This is called the EQ or "Equilibrium" curing method. 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. Now apply this curing mix all over your pork belly. Blot it Ingredients. Dry-curing bacon is an extremely easy process. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Sugar, 1 teaspoon per pound of trimmed pork loin. Knife. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. I have some buckboard bacon curing in the fridge right now. Plug in 10 or 20 pounds as weight then calculate the ingredients. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Wiltshire Dry Cure. One is a dry rub and the other is a brine where they are mixed with water. 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. Basic Dry Cure Bacon. Besides a Boneless Pork Loin (size will depend on how much 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. A … Try this for an adaptation for curing in the fridge. Get the whole thing good and covered. The recipe is based on dry curing with no. 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. Enjoy :) The easy way is to make up some basic dry cure. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. (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) I will be using the dry rub here. Dry Cure. Making bacon at home... but why? Pork loin. You are shooting for a nice uniform coating. 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. I got an 11.24 LB Pork Loin @ $1.89 LB. 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. This will store well in a closed container. Refrigerate bacon to cool completely before slicing. Push it into the cracks and crevices of the belly. Cover and place in the refrigerator and forget about it for 7-10 days. Scale. 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. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Step 4: Drain the pork belly in a colander and rinse well with cold water. Use pickling salt and white sugar if your going to store the dry cure. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. Cure suppliers Details of cures and suppliers can be found on this page. 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. Dry Cured Pork Belly On Right. Now take the seasoned pork belly, lay it in a deep glass baking dish. That's why! Spread some cure out on a baking sheet. 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