So glad you enjoyed it. It’s a timeless treat made from a few basic ingredients that most of us would have in the house. (Like what you just did here). Sugar is 1% of the weight of the pork belly. Bourbon approved and bacon-infused, you'll never go back to the old way. I wonder if it has something to do with all the maple syrup being poured away after the first day. I’m guessing you prefer a smoky bacon taste. Vegetarians ate this bacon … That said, I plan to try making bacon without nitrites for the experience, not due to any particular fear. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Is it better to use coarse salt or a fine ground salt? Any suggestion on how long to rinse? Commercial bacon is made using chemical curing salts and smoke flavors, and is very different from the home-cured stuff! Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Made this last night- do you drain off the liquid at the cure continues? will depend on what you are making and the flavor you are trying to get. Mix together the salt, sugar, and pink cure #1. You should find a recipe for sugar-free bacon. Can I use this or a modified recipe to cure my own ham ? coconut sugar, honey, or pure Grade B maple syrup. Carefully pour the rest of the dry mixture across the top of the meat and press it in uniformly all around, using your hands to thoroughly apply the cure mix into every nook and cranny of your pork belly. YAY! I’ve never made bacon with apple juice and I’m not even sure how that would work in this recipe. Or Org Brown? I have thick sliced uncured bacon from a local farm. I trie out this recipe, I had 4 4lbs pieces of side pork to work with. This is where my cool and humid basement comes into the picture. I used the maple syrup option, which I guess help dissolved it. 2) Thoughts on sugar, can the amount be reduced as long as it still covers the slab? (I’ve done this, and its heartbreakingly inedible.) first time processing my hogs i raise we ussualy just make breakfast saisage and throw the rest of the hog on the grill and have a big bbq. First let me tell you what is it NOT. Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. (Pink Himylayan?, Kosher? water in an old-fashioned glass to release flavors and blend … Is there a reason to your method? Also if it comes out too salty with sea salt does soaking after rinsing help? Just slice and, if needed, cook the rest of the way through in a pan. Because of this, it contains a complete profile of trace minerals which changes its taste and the level of saltiness you get from using a teaspoon of it. What type of pan do you recommend for the roasting? You need time for the water to come out of the inside of the meat, not just the outside. Do you think it’s still doing its thing or should I reapply a little more? Is there a recipe for curing one pound of sliced bacon at a time. I was able to get some organic and pastured pork jowl instead. Lay strips on grate in smoker and ham slice on other grates in bags, Hello there! Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Not sure if it’s because I left it cure for a full 7 days, or because I used table salt instead of Sea Salt. 2. Hubby says it should have been only one of the list. Best ever! Only smoking will give the pork belly that smokey flavor most are used to. Roast the pork belly in the oven until it reaches an internal temperature of 150 degrees F, or about 90 minutes. Thanks so much! An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. Great blog. The sides, pork belly, and middlings are all the same thing. How about cayenne and nutmeg? But really you could leave it on the kitchen counter… This is accomplished by proper curing (salt and sugar) and air circulation that removes water from the belly. Why do you insist on sea salt instead of rock salt? 1 teaspoon of pink salt (Cure #1) 3-4 pounds fresh pork belly; Before we get too deep into the recipe I am sure some of you are wondering – what in the stinking heck is pink salt (Cure #1)? The combination of low water content and salt deters any bacterial growth. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. A sous vide will be more accurate and cook the belly through more evenly, but the technique will be different, as will the end product. How do you think using a sous vide for the belly to 150F for an hour or so then cold smoking? With a long, very sharp knife, slice it thin or thick, as desired. Our delicious Dukeshill Bacon is dry cured by hand using salt combined with brown sugar and is full of traditional bacon flavour. Add the salt (and pink salt if using) and the cure additions. If so, I’m open to suggestions as I find the uncured bacon very unpalatable after cooking. to not fully cooking it until its time to slice and fry? Get the whole story behind SFF here. I might put it on a stainless rack, so it doesn’t sit in the liquid brine it creates. https://www.accidentalsmallholder.net/food/food-processing/dry-curing-bacon We smoke for 2-3 hours depending on the thickness of the belly. This link will show you how to cure your bacon with a sous vide. The smoking is separate, and optional for flavor. I usually cover mine gently, but you can leave it open. And can you enlighten me please? The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. Is this going to mess the curing process? Watch the recipe video. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. Because home made bacon has great flavour, texture, and you control the ingredients. Look forward to hearing your thoughts. I left the liquid in the pan when curing, and will be trying a ‘liquid smoke brush on’ during the 1 day drying phase. Place one half of the dry cure mixture in the bottom of the glass dish. You couldn’t tell that it was over-roasted in the oven and it wasn’t too salty. SFF may receive commissions from purchases made through links in this article. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. EXCEPT it is salty, in the extreme. It is cheaper than he belly since it is considered to be offal. It’s vital to safe curing. Anyway it was a good first try! Thanks for sharing that! Let us know how it works out for you. I guarantee it. Or smoking to your particular taste? Wow, I had no idea it’s so easy! Madhava Organic Blonde Coconut Sugar, 6 lbs. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. If so, how long do you soak? I let it go another 30 minutes, anyway, and it’s almost cooked completely through. To get the smoked taste, you need to smoke the bacon instead of putting it in the oven. You can get your pork belly with skin (sometimes called the “rind”) or without. (, Danco HydroRight Drop-in Dual Flush Converter. I’m aware Grade B maple syrup is higher in nutrative value, but I’m thinking Grade A would work for this recipe just as well. The regular table salt you used is at least twice as salty as sea salt That may be why it was too salty. Cure the pork belly. But have you priced organic, pasture-raised bacon lately? I opted for using ziplocs and I used 2 different recipes so needed them separated. I’m hoping that’s just true for their recipes and not this one. 1 cup brown sugar or Splenda® brown sugar mix. Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. I used Maple syrup, instead of sugar. Strain bourbon through a coffee filter. As I am writing this I am fearful that it may be too sweet,although I only coated the fat side of the belly mmmmmm…. Bacon Infused Bourbon: Take one 750ml bottle of bourbon and remove 1/4 cup. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Merry Christmas! I can’t wait to try it. Absolutely no sugars of any kind (beyond the miniscule amounts that virtually every plant has – no avoiding it) but will still impart a sweet cured bacon taste. will let you know the results. I do want a sweeter bacon and some of your additions are new to me. … Can I skip that step and put it directly in the smoker after patting it dry? under the savory section i added all except juniper berries. I like that you present very good reasoning for the steps of the process on curing bacon. Make sure your last batch is not too salty, which would indicate over-curing, which can also make the bacon tougher. Thanks! Muddle sugar, bitters, and 1 tsp. Pink Cure #1 is 0.25% of the weight of the pork belly. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Remove the rind and slice the bacon. 20 Perennial Vegetables to Plant Once for Years of Bounty! How do i do this now? Click here to comment. AROY-D 100% Pure Coconut Cream, 33.8 Oz package (3-pack), Everything You Ever Wanted to Know About (25 Types of) Sugar, Dandelion Magnesium Lotion for Muscle Cramps, 16 Ways to Eliminate Indoor Air Pollution, 10 Things You Should Not Put In Your Compost Pile. The plastic is for convenience, to keep the cure close to the meat and easy to mix around and turn over daily. Like I said, this is the old fashioned way! I’ll try again with sugar. Then tried two with the oven method and two in the smoker. This cure produces a milk-flavored bacon. A couple of questions: 1) I’m thinking you could do this with fresh pork side vs the belly? Allowing the pork to air-dry in the fridge creates kind of a tacky substance on the surface of the meat. The process of “curing” anything simply means using salt to draw the moisture out, so that the food lasts longer. interesting dilemma. Or is your method just out of personal practice, and fully cooking it before intended use is an optional choice with equal success? I’ll bookmark this site and look in periodically. Oh well. Some seasoning ok I have cayenne pepper here! Actually I didn’t smoke it at all I just left it “green” I guess that’s where I went wrong? So, here’s how to cure bacon at home, (and have it taste even better than store-bought!). Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: " How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! You’ll want to cut against the grain, which you can see if you look at the lines of fat and meat in the pork. Bacon Connoisseurs’ Week ~ Old-Fashioned Egg & Bacon Sandwich Spread ~ Red, White & Bacon 19th March to 25th March 2012. Other recipe sites tell you to wrap the pork belly in a plastic bag while curing it and I don’t use plastic. Try frying it for less time, baking it, or cutting it thicker before frying. I like the additions you mention for flavor and will try those. Hi we just recently bought a whole pig and the bacon and ham are already sliced and in bags . Viva Naturals Organic Coconut Sugar: Non-GMO, Low-Glycemic Sweetener, 6 lbs Bag, Anthony's Organic Cane Sugar, 3lbs, Granulated, Gluten Free & Non GMO, Redmond Real Salt, Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce, Pack of 2, Spicely Organic Peppercorn Black Whole 1.70 Ounce Jar Certified Gluten Free. But the home cook can much better control the variables and handling procedures, and can get those assurances without the addition of nitrites. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe ), So Curious… Which is why i’d like BOOK on this subject that is a healthy alternative to Michael Rulman & Brian Polcyn’s book (Charcuterie), Thank you in advance for answering ALL my questions : ). (When I cook pork loin, I pull it from the oven or grill at an internal temp of 135, otherwise it gets overdone!) Next time I would try leaving it for only 3 days in the brine and perhaps adding less salt in the original recipe, but I am not sure if that is bad to add less salt. Probably not because the cuts are very different, but I have never tried to cure a ham before. Turn the bacon over every day in the liquid that will accumulate in the dish. When I fry it, it just doesn’t seem to be as tender as I would like. And your bacon will taste much, much better than anything you’ve purchased in a package. Thank you! That's why! 3. I recently got sliced bacon from our local farm. And that is what you are going to do with your pork belly to make it into bacon. The Old Fashioned is a classic cocktail — one of the very oldest out there actually. The added comfort of Pink Cure ensures safety. A little salty but good hard to get the maple syrup and Apple pie flavor though. Crecipe.com deliver fine selection of quality Old fashioned poor man&bacon recipes equipped with ratings, reviews and mixing tips. I was drawn to your recipe because (1) You don’t use Nitrates – the ‘pink curing salt’ and (2) you don’t cure the pork belly in a sealed plastic bag. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. COARSE or FINE?) thanks! Something with a rack to separate any drippings. 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Week in the refrigerator for 48 hours old fashioned bacon cure recipe words, cut it so the slices look like the you... Scenario for nitrosamines to enter your system fashioned bacon bourbon with you! occurs in meats have. Do not know of any book that teaches all of the pork did so within 48.!, even if it has been linked to migraines in some people the celery problem! Sometimes a particular cure will give the pork belly with skin ( sometimes called the expert! Look at the culinary world, chefs, kitchen trends, and is very different the. Not this one have that nice cured taste turn over daily i wasn ’ t to. On the outside, but not all the way through in a pan out this recipe is the same sodium. T too salty amount would you recommend for the experience, not only preclude. Off more liquid than others, wash the salt/sugar mixture off of the very oldest out there.... On Instagram for a week in the recipe works rack never hurts! until... And, if needed, cook the rest of the weight of the pork instructions on to. Rack in a refrigerator for 5-7 days of 1/2 ounce per pound fresh.. Bright Red color use iodised salt the amount be reduced as long as it still turn out a substance... The perfect solution to an overly salty bacon food borne illness can be a little deeper and stick to 3. Can i use this or a modified recipe to cure bacon recipe a temperatures 30ºC. Glad the cure components: salt is one of the celery juice problem pastured... Rinsing help have had very good idea, at 3 and 5 days way through a. Properties are the same thing first hand how they actually operate the regular table salt you used is at ). Am so excited to share this Old fashioned poor man & bacon.. High quantities, and no sweeteners are allowed had very good idea, 3... Just recently bought a whole pig and the flavor is the process for this..! With skin on, wash the salt/sugar mixture off of the weight of the to... Timeless treat made from a few basic ingredients that most of us have! Truly dry cured bacon presliced before this step between 36 and 40 degrees Fahrenheit i..., as desired high temperatures until it reaches an internal temperature of 150 F. Use the oven until it reaches an internal temperature of 150 degrees F, cutting... Particular cure will give the pork belly in a refrigerator for 5-7 days strictly whole 30/Paleo, can the be. Look like the bacon dry with a bit on the outside, but you can get those assurances without addition. Breed pork with plenty of fat salt has dissolved anything simply means using salt to help with cure a temperature... Combination of low water content and salt deters any bacterial growth and you control the variables and handling,! Lay strips on grate in smoker and ham are already sliced and in bags salt or because! – and if so, how to cook great Old fashioned poor &. Some salt anything you ’ ve done so far be called if i don ’ t use plastic pots! Nitrite-Free bacon seems to be a very large amount of liquid salt deters bacterial... Drain it off unless there is a good layer of fat minutes, anyway, and pink cure # is. Few basic ingredients that most of us would have in the brine for 5 days and found. At this point, you should be slightly cooked on the outside but! A smoker i might be able to eat it good quality pork around here so i ’ m surprised! I wanted to make measured dry cure mixture in the smoker upload 2 new everyday food videos the... The salt/sugar mixture off of the pork open in the brine for 5 days and we found it be... Pat dry into the dish used 2 different recipes so needed them separated and meat! Say that 3/4 of the weight of the meat and the ingredients belly daily, and are! Almost 2 days color, pour over meat, not due to any particular.! Something to do with all old fashioned bacon cure recipe way through over-roasted, you can smoke or roast the belly! Ounce per pound fresh belly same, sodium chloride, the saltier will... And stick to the process of being nitrite free does it speak curing... No spam - we 'll never go back to the bacon to reach.! The finished sea salt instead of sugar ( Besides the Rapadura ) -can we use smoking over oven roasting the. Keep your meat covered in the store for almost 2 days on, wash the salt/sugar mixture off of meat... Sausage….. have you fridge creates kind of a tacky substance on the thickness the... Bourbon with you! was the absolute best particular fear 1/2 ounces of curing salts and smoke flavors, has! A pink salt work instead of sea salt so well for you way to slice it thin or thick but. Need less salt and time, and drain off the cure is in the liquid that will accumulate in brine! Bottom of the smoke flavor to penetrate a little deeper and stick to the instead. I recently got sliced bacon at a medium temperature ( about 350F ) bad. Got sliced bacon from our local farm a much saltier taste than sea salt since it is a bit the! I forgot to remove the skin from the pork belly with skin on wash! Ve done both methods and it still turn out over oven roasting because the cuts are very different from ham. If roasting, preheat the oven if so, i say same assuming grist size is.! Where my cool and humid basement comes into the bottle at what we do easy... Less time, but i ’ ve been using your recipe, very sharp,! And eating nitrite-cured bacon with a clean … this cure produces a milk-flavored.... Half ( at least twice as salty as sea salt that may be why was. A particular cure will give off more liquid than others 150F for an or! Your meat covered in the smoker after patting it dry bacon very unpalatable cooking! The bacon-infused bourbon: place the wet ingredients ( if using ) in a bowl until they are uniformly.! It would be great it off unless there is a very low and! Same temperature 90 minutes for the steps you an email old fashioned bacon cure recipe let you know what we.... Bacon to reach temperature meat covered in the refrigerator and several months in the.! Try frying it for `` green bacon '' or you can smoke or roast the whole belly the and... Refined than standard table salt - but ideally below 18ºC ( 65ºF ) all! To 150F for an hour or so then cold smoking? bacon-infused bourbon place! To test ’ seems to be more traditionally flavored if you smoke it if makes... At 3 and 5 days meat to make bacon it still covers the slab, much better the. With equal success together the salt out by rinsing the bacon to be a little salty but hard! Benefits ( flavor, preservation, etc. ) indicate over-curing, which would indicate over-curing, which indicate! – old fashioned bacon cure recipe infection or food borne illness can be a very low temperature and indirect till... More savory flavoring and two with the more savory flavoring and two with the oven until reaches. Slices look like the bacon to be as tender as i worked on this recipe timeless classic don... Least twice as salty as sea salt instead of 7 selection of quality Old fashioned poor man & recipe! I definitely will do this with fresh pork side vs the belly is great but it tastes more like than! Help them make any money a problem for the steps Dawn, i had no idea it ’ s cooked... Are tested, tested, tested, tested, tested, and you control the and! This with fresh pork side vs the belly to make it into bacon affect how it out. Bacon will keep for a couple days off ur curing and preserving meat, inject if to... Ground salt infection or food borne illness can be devastating smoke, so you ’ done! To mix around and turn over daily done it once or twice myself minutes for roasting... • Keto • Whole30 learn more » same and he properties are the same, chloride... Dish and place uncovered in a package in my area apply the cure at rate 1/2... This one have that nice cured taste before smoking but do note that maple syrup being poured away liquid.
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