Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for 21 days, flipping occasionally. But it is not like the bacon you have with your eggs … After a week, rinse the belly and ideally let it dry out a bit uncovered in the fridge for a few hours or even overnight, At this point if you don’t like smoked bacon you’re done! It’s now ready to slice into … Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More, nitrates (Cure #2) are not allowed for curing bacon, sodium nitrite cannot exceed 200 parts per million (ppm), Home Production of Quality Meats and Sausages). 6 parts kosher salt, 3 parts sugar (brown or white based on your flavor preference) and 1/2 part pink curing salt After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. I still make a variety of different bacon styles (wet cure, maple cure, etc. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… 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. Receive the latest B2B news, trends and helpful how-to’s delivered to your inbox every month. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. You can slide, cook and eat the bacon and it is delicious, Build an indirect fire on your grill (basically all the coals on one side so that the bacon isn’t over the fire, or light only 1-2 of your burners if you’re using gas), You will only need a handful of charcoal pieces or briquettes, you basically want to keep the temperature around 200-220 degrees, Soak some wood chips in water for a 30-60 minutes (use whatever wood you prefer but fruit wood – apple or cherry – works particularly well for a lighter smoked flavor), Throw the chips on the coals and the bacon on the other side of the grate, Let it smoke at 200-220 degrees for 2-3 hours or until the bacon slab reaches approximately 150-170 degrees internally. Typically it’s digital copies of my books or relevant best practice guides we’ve published, but earlier this week at my Advocamp presentation I also (on a whim) offered a copy of my bacon recipe. Apply the dry cure mix evenly on all sides of the pork belly. Weigh the pork belly in grams. I cut mine into 8″ x 8″ squares and/or 8-inch long rectangles. After the five days, lift the pork from the bag, rinse it off and pat it dry. If you want it, I'll send it right over – just click here. Let's Make Bacon! Dry-curing bacon is an extremely easy process. Apply the dry cure mix evenly on all sides of each pork belly piece. The final product should look a bit like this: Fresh bacon will keep in the fridge for about a week, but I recommend cutting the slab into chunks and freezing them for later (they’ll last 3-4 months at least in the freezer if packed well). Or sprinkled on top of my salad. Divide by 1000, then multiply each ingredient by that number. Place the belly pieces in individual Ziploc bags and refrigerate them for 21 days, flipping occasionally. It’s much tastier than anything you can buy in the store, it’s definitely cheaper, and you can control the flavor with some simple steps and/or adjustments. 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. Turn the bacon over every day in the liquid that will accumulate in the dish. Your email address will not be published. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. I got a few requests for the book and guide, but the bacon recipe was clearly most popular. If you decide not to use Cure #1, replace its amount with kosher salt. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Dry Cured Bacon - Tutorial. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. Wet Cure Method. Hi, Wanda. And I’m serious folks, making bacon at home could NOT be easier. Apply the dry cure mix evenly on all sides of each pork belly piece. I cut mine into 8″ x 8″ squares and/or 8-inch long rectangles. Curing your own bacon, at least once, is a great experience for any meat enthusiast. It … I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. MktoForms2.loadForm("//app-sj07.marketo.com", "966-VWE-480", 1020); Get sales & marketing best practices delivered monthly, What Dr. Seuss can teach you about sales & marketing, Five keys to the perfect Cinco de Mayo nachos, The New Marketing Standard: How Today’s Successful B2B Marketers Accelerate the Buyer’s Journey with Content, Buy a fresh pork belly at Costco (seriously, they have a fantastic meat department and high quality, low priced pork bellies in particular, Costco pork bellies tend to be in the 8-10 lb range, so you can either prepare the whole thing, cut it in half to make some now and some later, OR…go to a local butcher and get the cut of pork belly that best suits your fancy, On a clean chop block, square (cut off) the sides of the pork belly to make a clean rectangle or square, You can cook those side pieces separately or cube them and make salt pork later. You may notice the pork belly expelling liquid and likely pulling some of that back in after a couple days, totally normal and part of the cure! If you used Cure #1 to cure the bacon, you can smoke it at low temperatures (below 200F) to obtain smoky flavor. You will need: The process for wet cure bacon is very similar. This is nothing to worry about; just keep flippin’ that pork over and over, once a day, for the prescribed amount of time. Cure suppliers Details of cures and suppliers can be found on this page. Contact. Simply slice, You may also hang it to dry for a week or so, at the temperatures below 40F (if not using. Plug in 10 or 20 pounds as weight then calculate the ingredients. Make … For the Dry Cure Method: Place all the dry cure ingredients in bowl and stir to thoroughly combine them. When I present at conferences and even in many webinars, I often offer a few giveaways as well. It is essential that the pink curing salt is evenly distributed across the whole pork belly. If you have access to a vacuum sealer, go ahead use it instead. Matt’s Award-Winning* Dry Cured Smoked Bacon Recipe. I like to measure out the amount of rub per each piece to make sure each one gets the right amount of salt and other ingredients. Did I mention you need to rub the ‘ol pork belly down with the sugar and salt? ), but this simple dry cure is my favorite (and my wife’s favorite as well). Combine the salt, Cure #1, and black pepper in a small bowl. We recommend using a spice/coffee grinder, a small blender or a mortar and pestle. You use very little of it- and I use it to render down before frying pork chops, for example. Pat the bacon dry with a clean towel and set … You may also hang the bacon to dry for a week or so, at the temperatures below 40F to improve shelf life and intensify flavor. This way I get the standard length bacon slices. 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. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Feel free to make them longer or shorter, to satisfy your needs and preferences. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. Start with cutting a pork belly into manageable pieces. First make-up the cure using the ingredients below. 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. I find that vacuum-sealed pork belly cures more evenly, and flipping becomes less critical. You’ll end up with something that looks a bit like this: 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 1/2 part pink curing salt, You can get curing salt now at many higher-end and specialty supermarkets as well as at some dedicated butchers, but it’s also easy to get online, Mix the three ingredients together (you can make a ton of this and it keeps in an air-tight container for months), Coat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating), Put the pork belly on a cookie sheet, cover it with another cookie sheet with some parchment or plastic wrap in between, and put it in the fridge, Add some weight to the cookie sheet on top so that there’s a bit of pressure on the pork belly as it cures.
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