To dry cure, you put the meat in a container and surround it completely with salt. But if you are limited on bellies, and smoked bacon is what you prefer, then do that. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. I got an 11.24 LB Pork Loin @ $1.89 LB. You are shooting for a nice uniform coating. Get the answers and tips on making your own Homemade Applewood Smoked Bacon with this simple recipe. In either case, the use of curing salts, aka pink salts, are recommended. It is savory, and used 1 slice at a time. Homemade Bacon. 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. Step 4: Drain the pork belly in a colander and rinse well with cold water. Sugar, 1 teaspoon per pound of trimmed pork loin. Exciting, eh? There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home At this point, you can slice it for "green bacon" or you can smoke or roast the whole belly. Homemade Bacon (dry cured and air dried) Before you get started, don't forget, I created a recipe card just for readers of this post. Wrap in muslin and refrigerate again for 2–3 days. Bacon made from pork belly typically starts with a dry cure. This will store well in a closed container. Enjoy :) The easy way is to make up some basic dry cure. Use pickling salt and white sugar if your going to store the dry cure. 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. You will need 2g per kg of meat, mixed with ¼ cup Kosher Salt, and ¼ cup of Sugar or Maple Crystals. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). 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. If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. Scott is my grill-master. Dry Cure. Scale. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Only smoking will give the pork belly that smokey flavor most are used to. This method is best for ham, bacon, and small pieces of meat. 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. Then the meat is tied and left to dry. The first recipe is a wet cure; the second, a dry cure. 2. 1. Step Four: Apply Your Dry Cure Mix. Curing Time: Cure the meat in the refrigerator for three days per 500g. The grain size is about the same so it will stay mixed well in storage. All homemade bacon recipes require patience. Add the pork belly, and leave in a cold place (about 12°C), ideally the fridge, … https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 If you want it, I'll send it right over – just click here. The soak helps remove the excess salt. 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. 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. 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. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. 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). Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. The brine keeps the pork loin moist while smoking. Have you ever wondered How to Cure Pork Belly? Pork loin. Thoroughly rub the dry cure mix into your pork. Firmly press the Pork Belly into the cure on all sides. After 2 hours, Rod slices off a bit of the bacon, fries it up and tastes it to determine the saltiness. Combine the sugar and salt. Any excuse for homemade applewood smoked bacon. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. And what is Pink Salt, anyway? 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. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. For home-cured back bacon, you will require – A piece of pork loin. Generously rub the flesh side of the pork belly with the mixture. Rub the sugar and salt into the flesh some more. 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. Plug in 10 or 20 pounds as weight then calculate the ingredients. Or How To Smoke Bacon? However, wet curing is usually the safest to do at home. Method 1: Dry Curing. Refrigerate bacon to cool completely before slicing. The meat is rinsed and then soaked in water for 2-4 hours. 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