You might never have though of making your own bacon, but it's very easy to do and home-made bacon is fantastic. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Remove, wash in cold water and dry. Mix the water, salt, honey, sodium nitrate and erythorbate in a large plastic tub until dissolved. You are shooting for a nice uniform coating. The wet cured stuff (it’s injected with brine) spits water all over the damn place during the first few messy minutes of cooking. Knife. Generously rub the flesh side of the pork belly with the mixture. Sugar, 1 teaspoon per pound of trimmed pork loin. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. This method is best for ham, bacon, and small pieces of meat. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. https://www.bradleysmoker.com/recipe/canadian-bacon-dry-cure Start to finish, the process can take 9 or 10 days before you are eating bacon. Any excuse for homemade applewood smoked bacon. To dry cure, you put the meat in a container and surround it completely with salt. The soak helps remove the excess salt. If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. Exciting, eh? Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. You will need 2g per kg of meat, mixed with ¼ cup Kosher Salt, and ¼ cup of Sugar or Maple Crystals. 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. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. It can be eaten immediately, like bacon. However, wet curing is usually the safest to do at home. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Then the meat is tied and left to dry. 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. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Rub the sugar and salt into the flesh some more. Wrap in muslin and refrigerate again for 2–3 days. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. 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. Step Four: Apply Your Dry Cure Mix. Enjoy :) The easy way is to make up some basic dry cure. Refrigerate bacon to cool completely before slicing. https://www.bbcgoodfood.com/recipes/home-cured-streaky-bacon I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). 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. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Pork loin. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. The grain size is about the same so it will stay mixed well in storage. 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. 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! 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. Firmly press the Pork Belly into the cure on all sides. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Step Two: Rinse the Meat. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Get the answers and tips on making your own Homemade Applewood Smoked Bacon with this simple recipe. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! 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. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 If you do use your own cure, make sure you are precise with measurements. 2. 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. 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. Blot it The first recipe is a wet cure; the second, a dry cure. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Or of course, you can smoke it. Have you ever wondered How to Cure Pork Belly? 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. Dry Cure. For home-cured back bacon, you will require – A piece of pork loin. , Rod slices off a bit of the meat in a large plastic tub until dissolved left to dry smoking... 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