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. . Any help??? The process for wet cure bacon is very similar. Yes, you want to smoke at a very low temperature and indirect heat till the meat reaches 150-degrees Fahrenheit inside. Dawn What type of wood do you use for your smoke. This is called the EQ or "Equilibrium" curing method. If you get it with skin, you will need to cut it off to make your bacon, but then you can make fried pork rinds or “cracklins,” if you like. I trie out this recipe, I had 4 4lbs pieces of side pork to work with. Most sea salt (including from ancient sea beds) is significantly less refined than standard table salt. Turn the bacon over every day in the liquid that will accumulate in the dish. The latest research indicated the nitrates are really not good for you. I rest my case. Oh well. It was done in about 3.5 days. 10 Tips for a Healthy, Planet-Friendly Back-to-School, How Joining a Credit Union Can Help the Planet, 4 Powerful Ways To Be Eco-Friendly At The Office, Take an Eco Friendly Vacation – Low Impact Travel Tips, Easy Homemade Coconut Milk Yogurt (Gluten Free, Paleo, Vegan), Why Disposable Diapers are Dirty and Dangerous. It’s now ready to slice into rashers and cook. This is what gives store-bought bacon that bright red color. I might put it on a stainless rack, so it doesn’t sit in the liquid brine it creates. . The taste is heavenly. to not fully cooking it until its time to slice and fry? You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. Unfortunately, the sodium nitrite (or naturally-occurring nitrites from celery) is necessary in a large industrial setting, where many different people, machines and industrial processes are involved in getting the meat from the feedlot to the store, free of botulism and other harmful bacteria. thanks! (, Danco HydroRight Drop-in Dual Flush Converter. Tip the salt and sugar into a freezer bag and shake well. YAY! But now I would like to make my own natural cured kielbasa sausage….. Have you? Recipe from Good Food magazine, June 2017. I used Maple syrup, instead of sugar. EXCEPT it is salty, in the extreme. Chill and rest the bacon. But, even if it is a bit over-roasted, you should be able to eat it. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. will let you know the results. Best bacon I ever had. Thanks for this comment. I do want a sweeter bacon and some of your additions are new to me. Rinse it and pat it dry. So I made this recipe, and love how it came out. (Organic white? Or smoking to your particular taste? For the best-quality bacon, buy the best pork you can find. I have thick sliced uncured bacon from a local farm. Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. Let the bacon cure for 7 days. Slow cooking it over moderate heat works pretty well and microwaving it works even better. Pre-heat the oven to 200 degrees. I did two with the more savory flavoring and two with the sweet. hi dawn, just want you to know that i have been looking on how to make bacon at home nitrate free and i stumbled on your channel by chance, followed your directions almost to a T, rinse my bacon after only 4 days, placed in the fridge overnight to dry, checked in the morning ( of course ) and my boyfriend can’t help but slice a couple of pieces to try and it was absolutely great,… not salty at all, i will be making some more and i can’t THANK YOU enough….. again thank you for sharing?!!!! This was my first attempt at bacon from scratch, I followed the recipe to a “T” other than I split my pork belly in 2 piece in order to fit it in 2 one gallon zip locks. Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined. Add A Note. Or is your method just out of personal practice, and fully cooking it before intended use is an optional choice with equal success? When the belly firms up rinse well and pat dry. WHAT other types of Sugar (Besides the Rapadura)-can we use? So nitrite free bacon is not something I would share. LOL Thanks for this tutorial, because I’m clueless! Jennifer. Bacon is God. On the 7th day feel the bacon, it should have a new found firmness to it. 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. Since I wasn’t there, I couldn’t tell you. If using a ziplock bag, place … Still soak in fridge but how do i do the smoking ? The dry cure will turn into a wet brine as the liquid is released from the meat. To prevent this, commercially preserved meats contain sodium nitrite (sometimes called “pink salt”), which acts both as a preservative and a color fixer. If roasting, preheat the oven to 175-200 degrees. 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. Then add that to the other ingredients in your dry cure rub. Hi what will it be called if I don’t use anything with sugar? Organic, pastured pork bellies can be a little pricy and hard to find. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure. I am on whole 30 diet, and no sweeteners are allowed. Do you think it’s still doing its thing or should I reapply a little more? 7. I’ve been using your recipe for a year now. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. 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. I’m hoping that’s just true for their recipes and not this one. BBC Good Food Show Summer Save 25% on early bird tickets. Could this be because I am slicing it the wrong way – i.e. interesting dilemma. I would hesitate to add any more salt or sugar because you could make it too salty, which would be bad. Lay the pork flat in the fridge and leave for five days, turning occasionally. Thanks. Look forward to hearing your thoughts. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. I left the liquid in the pan when curing, and will be trying a ‘liquid smoke brush on’ during the 1 day drying phase. And or flip the meat so both sides get in the liquid? 45g Curing salt; 30g Demerara sugar; 5g Ascorbic acid; 4g Ground white pepper; Add to the cure: 10g coarse black pepper; 3 bay leaves dried and shredded; Cling film to wrap your pork belly or an air tight container. I will say that 3/4 of the water that came off the pork did so within 48 hours. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. You might need to order it. It’s vital to safe curing. Is the process still the same or do I need to tweak it? 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. Apparently you’ve never actually been to a hog farm for a visit to see first hand how they actually operate. Place the dish in the refrigerator for 3-10 days, until the meat feels firm throughout. Lay strips on grate in smoker and ham slice on other grates in bags, Hello there! Just slice and, if needed, cook the rest of the way through in a pan. But have you priced organic, pasture-raised bacon lately? Bacon made from pork belly typically starts with a dry cure. We like to smoke the bacon with apple or hickory for two to three hours at around 200℉. Dry Cure for Bacon. I’ve never made bacon with apple juice and I’m not even sure how that would work in this recipe. Since I poured away the liquid that accumulated, the maple syrup is also gone. Feel free to experiment with a brine on a pork belly. Now there are two ways to cure bacon, Salt Cured or Smoke Cured. It is cheaper than he belly since it is considered to be offal. That ‘tiny piece to test’ seems to be a very good idea, at 3 and 5 days. I’ve never used fresh side or liquid smoke, so you’ll have to let us know how it goes. If you can find a good source of pork where the hogs are raised outdoors, on pasture, ideally in carbon-sequestering holistic grazing systems, it will be worth it on every level. Cure the pork belly. Additionally, I noticed your directions to not state flipping the product during the curing process. I recommend a sea salt from ancient sea beds, like Redmond or Himalayan salt, which doesn’t contain microplastic pollution from the ocean. This looks great! Merry Christmas! View Recipe. At this point, you can slice it for "green bacon" or you can smoke or roast the whole belly. Make sure your last batch is not too salty, which would indicate over-curing, which can also make the bacon tougher. This measured dry cure bacon recipe is the foolproof diy bacon recipe. 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. So I’m trying to find acceptable bacon without sweeteners or added nitrates and it’s quite difficult. Additional heating is not necessary. 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. I am interested in your opinion about why you do not smoke it (or cook it or that matter) to the full internal temperature of 165? Can’t find uncured pork belly. This helps some of the smoke flavor to penetrate a little deeper and stick to the meat easier. View Recipe. Do you know of ANY book out there that is dedicated to teaching their readers, about the HOW TO’s of making our own SAUSAGES/KIELBASA, PEPPERONI, BACON & HAM products-ORGANICALLY? The key is to get the moisture out of the meat. I’m so glad the cure turned out well. Since I’m strictly Whole 30/Paleo, can the sugars be left out of the recipe and it still turn out? And your bacon will taste much, much better than anything you’ve purchased in a package. My main issue is the tenderness of the final product. And 4) Do you think adding a little liquid smoke to the process could acheive the smoked taste without smoking–Maybe rubbing the slab with the liquid smoke first? I’ve also had too salty batches as I worked on this recipe. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. It's quite simple really. Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. But I share my nitrite-cured bacon with friends, many over 60 and with varying health problems. I am so happy it worked out so well for you!! Homemade bacon won’t taste like the commercial, chemical-laden stuff, more like the expensive, thick cut “nitrate-free” bacon you get at a natural food store. The meat should be slightly cooked on the outside/rind. Thanks for the reply! There is one main concern when curing and preserving meat, and that is botulism. The dry cure I used called for: ¼ cup kosher salt We recently started buying our meats and dairy from a farmer nearby and I picked up some bacon last time and didn’t even know about cured/not cured until the daughter mentioned it! Or Org Brown? I’d love to have smoked it but we live in an apartment but as soon as we move to a house, I’ll definitely use a smoker. 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. When you cure your own bacon, you get to control the quality of the meat and the ingredients it is cured with! 20 Perennial Vegetables to Plant Once for Years of Bounty! Smoke the bacon. I also left the pork sit it a porcelain dish. Some of the other bacon recipes I’ve read mention that if you don’t use celery juice powder or pink salt, that the bacon doesn’t come out very bacon-y – it just tastes like salty pork. I’m sure your next batch will be perfect. Curing your own bacon, at least once, is a great experience for any meat enthusiast. I cure my bacon with “pink salt” (sodium nitrate) but I cure it German-style, so it is fully cured and smoked. I usually cover mine gently, but you can leave it open. Thanks for your help! The brine keeps the pork loin moist while smoking. Other recipe sites tell you to wrap the pork belly in a plastic bag while curing it and I don’t use plastic. In this recipe, I offer three ways to smoke the bacon. Preheat the oven to 225 degrees. I roasted it at 225F (with an oven thermometer to ensure my oven wasn’t off) and after an hour, the outside was pretty cooked looking and the inside wasn’t anywhere near 150F. Putting the bacon up on a rack never hurts!! In the meantime, flip the meat to make sure all sides get coated. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Using rubber or latex gloves, massage the curing salt into the pork belly. This is a quicker way and an easier way of … I guarantee it. The dry cure will turn into … Try frying it for less time, baking it, or cutting it thicker before frying. thanks. That said, I plan to try making bacon without nitrites for the experience, not due to any particular fear. imelda. This means you need to buy pork from organic sources—or better yet, from a farm that raises their pigs naturally on pasture and forage. I think it was 6-7 days for pork belly and 10 days for buckboard bacon… Will keep in an airtight container for one week. 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. As an Amazon Associate I earn from qualifying purchases. The smoking is separate, and optional for flavor. You can certainly reduce the sugar a bit, but I wouldn’t replace the salt unless you were certain about what you are doing. i am new to bacon. Lay the pork flat in the fridge and leave for five days, turning occasionally. Next sprinkle brown sugar and kosher salt over the … It’s quite an ordeal to get good quality pork around here so I wanted to make sure first. Thanks! If smoking, smoke over hickory or applewood at 175-200 degrees until meat reaches an internal temperature of 150 degrees F, or about 3 hours. Great blog. 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. After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. Roast the pork belly in the oven until it reaches an internal temperature of 150 degrees F, or about 90 minutes. I’m thinking that without a smoker I might be able to achieve that smokey flavor by doing that? Also…one other thing…, WHAT other TYPES of salt can we use? Is it better to use coarse salt or a fine ground salt? The regular table salt you used is at least twice as salty as sea salt That may be why it was too salty. Cut your pork belly into a nice square, bacon-like block. Let us know how it works out for you. Make your cure by mixing all the dry ingredients together. Trying to find a pink salt free recipe for Canadian Bacon. I found that smoking it in advance actually cooked the meat completely, whereas I prefer my bacon uncooked similar to store-bought bacon, which I can then fry. Making your own bacon is very easy and affordable, especially because fresh pork belly is a relatively cheap cut of meat. I don’t even get that at home. I rinsed the pork off in step 11 and rinsed it off again before frying, but it was still inedibly salty so I rinsed it off again after frying and that made it better. You can also use celery powder as a curing agent. Place the pork belly in a 1-gallon zip lock bag, and remove excess air from the bag. I followed your recipe exactly but it tastes more like ham than bacon…. today we will focus on smoke cured. ), 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 : ). Any advice would be great. When I fry it, it just doesn’t seem to be as tender as I would like. I don’t usually drain it off unless there is a very large amount of liquid. View Recipe. Rinse the bacon well and pat dry with paper towels. The flavor is the same and he properties are the same assuming grist size is identical. I used the maple syrup option, which I guess help dissolved it. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. How can i cure the pork belly without smoking it at all or can it be done? 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. Looks pretty easy, but I do have one question on the smoking process: If I smoke it to an internal temperature of 150 degrees, isn’t the meat essentially cooked at this point? (I’ve done this, and its heartbreakingly inedible.) Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day. I can’t reply to your last comment so I’ll reply here. There are some good smaller books just on sausages, or ham, plus tons of internet resources. 1. Slicing and cooking. We suggest a approximately 1 day per 500g of meat up to 8 days, with a minimum of 4 days. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe along the grain – and if so, how do I tell which way to slice it? While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. Best ever! Your cure should be fine, but do note that maple syrup will come out less sweet than sugar. Is commercial bacon normally smoked to this same temperature? If you’re ready to start curing, here are a few different recipes worth considering. Allowing the pork to air-dry in the fridge creates kind of a tacky substance on the surface of the meat. Maybe it was your cure? Is it going to cause a problem for the curing process? Mix everything together and then rub your cure onto the outside of the bacon. I have to share my success. 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 … Hey Dawn, I like your recipe, very similar to the 3 batches that I’ve done so far. Hi! Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. In a glass dish, use your very clean hands to slather the meat all over with the wet ingredients (if using) until thoroughly coated everywhere. I left it in the brine for 5 days and we found it to be very salty. Quote BBH25. They are in no way torturing these pigs in any way shape or form, how does that help them make any money? Then tried two with the oven method and two in the smoker. I usually recommend smoking over oven roasting because the thickness of your pork belly can affect how it comes out in the oven. Pepperoni. I wonder if it has something to do with all the maple syrup being poured away after the first day. It came out amazing! Some organic “un-cured” bacon brands use celery juice in lieu of pink salt, but celery juice can often contain even more naturally-occurring sodium nitrite than the curing salt! This won’t help migraine sufferers much. Soaking can help if you overdo it; how long will be variable depending on the size of the meat, amount of salt, etc. After bacon is done curing, remove it from the … Here’s why. I’ll definitely do that. It was fun to experiment and play with different options. Celery contains nitrates, so therefore you’ll no longer have nitrate free bacon, Actually natural nitrates from celery powder are much safer than chemical nitrates used in commercial bacon. Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. You will definitely need less salt and time, but I have not cured bacon presliced before. To cure your own bacon, plan and shop for ingredients well in advance. will depend on what you are making and the flavor you are trying to get. I 100% disagree with your opinion of traditional raised hogs! 4. Hubby says it should have been only one of the list. The meat should be cooked a bit on the outside, but not all the way through. Why do you insist on sea salt instead of rock salt? Two Ways To Cure. Place the bacon-to-be in the middle of the refrigerator. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. Will let you the outcome. A "normal" bacon cure will work fine. Get the whole story behind SFF here. Full disclosure. 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. Rub the cure on the belly and put in a zip lock bag expelling all the air. Hello Dawn I’m not sure if I missed it, but why do we need to dry it out in the fridge for 6-24 hours? Thank you! 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…. Wow, I had no idea it’s so easy! It … I think it would be very beneficial. Thank you so much for replying to me. You should find a recipe for sugar-free bacon. How much less you will have to experiment with a bit. SFF will not ever recommend eating meat from such places. This link will show you how to cure your bacon with a sous vide. Pat the bacon dry with a clean towel and set … I like the additions you mention for flavor and will try those. In other words, cut it so the slices look like the bacon in the store. But salt is one of (along with sugar) the most highly refined chemicals on earth. 5. Can I use this or a modified recipe to cure my own ham ? I can understand this if you are trying not to use iodised salt. What a brilliant idea! Curing your own bacon takes just three ingredients and requires your time rather than effort. However, if you cut a tiny piece off on day 3, cook it up, and test for saltiness/sweetness (it will taste green, but you are testing for cure), you will know if you need to add more and then let it cure a few more days, or not. I did not need to flip my bacon to have it cured through because I coated it on both sides thoroughly, but it doesn’t really matter if you do or don’t. So does this one have that nice cured taste? You can cure it with just salt and spices, and use it as “salt pork” in beans, but it won’t technically be bacon, just salt pork. 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… If so, how long do you soak? The crowded, indoor conditions and the vast hog manure lagoons you can smell miles away throughout the South (where I grew up) make industrial pork operations an environmental, economic and humanitarian nightmare. A couple of questions: 1) I’m thinking you could do this with fresh pork side vs the belly? The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. Something with a rack to separate any drippings. Turn the bacon over every day in the liquid that will accumulate in the dish. The plastic is for convenience, to keep the cure close to the meat and easy to mix around and turn over daily. The meat should be cooked a bit on the outside, but not all  the way through. I assume it will take less seasoning and less time but, having never cured bacon before, I want to be sure I am doing it right. If one was going to use apple juice what amount would you recommend in the recipe above? This will last 4-6 Months if you freeze it, but I ain’t never had bacon last that long in my life. coconut sugar, honey, or pure Grade B maple syrup. Nitrosamine are not such a concern for me since I do not cook my bacon over high temperatures until it charred. Some seasoning ok I have cayenne pepper here! Commercial bacon is made using chemical curing salts and smoke flavors, and is very different from the home-cured stuff! Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Thanks! It should still be doing its thing. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Hi Dawn, I used some honey and coffee as a wet rub for the meat, I didn’t drain off the excess but left it in the pan, put part of the dry ingredient in the liquid then put meat in and covered the top and sides with the rest, should I drain that off? It’s now on day 2 and all of the sea salt has dissolved. Remove the skin. As for how long to cure your bacon in the fridge for, it will depend on the size of your meat. The longer you cure it, the saltier it will be.). I blanched it and it worked out wonderfully! So, here’s how to cure bacon at home, (and have it taste even better than store-bought!). I currently have mine suspended on a rack in a dish, open in the refrigerator. Sliced the meat and fried it. Therefore, the finished sea salt or rock salt is the same, sodium chloride, the origin is immaterial. And that is what you are going to do with your pork belly to make it into bacon. I do not know of any book that teaches all of these subjects without using chemicals. Do not use conventional pork for this. Choose the right pork belly. First, you will need to get an organic or pasture-raised pork belly from your butcher or local farm. I use Tree top apple juice instead of sugar when I made beef belly bacon ? I’m actually surprised at how good it is. I use sodium nitrite, not only to preclude botulism, but because it does add a tang to the bacon. Even the profession sites like Food Network are not thorough in explaining the “why” of the steps. It totally worked! 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. No. Store bought nitrite-free bacon seems to be more tender. You separate your ingredients into ‘dry’ and ‘wet’ but at one point you assume that the sugar is a dry ingredient. 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. And when you make it yourself, you get total control over the quality of the meat and the ingredients it is cured with! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. To get the smoked taste, you need to smoke the bacon instead of putting it in the oven. It also can … So next time, perhaps I’ll only cure for 3 days instead of 7. Place the belly meat side down and sprinkle curing salt over the belly. For the curing process- do you leave the pork open in the fridge or covered? It happens. 8. Any reason it wouldn’t? The home cook can much better control the variables and handling procedures, and optional for flavor and.... The slab your smoke t seem to be more traditionally flavored if you ’ re ready to start making without... Here are a few rinses to get an ordeal to get out some salt ham, plus of. Flavoring and two in the fridge for almost 2 days at a time that! Use Tree top apple juice and i ’ m not even sure how that would work in this recipe post... ( Besides the Rapadura ) -can we use post, Magazine subscription – Save 44 % and get a of! Probably not because the thickness of your choice i like your recipe for a year.! Belly typically starts with a dry cure sliced uncured bacon from a local farm a low. Left the pork sit it a porcelain dish the middle of the pork belly is a average... Slightly cooked on the grill for a year now salt definitely has a saltier! Dangers as mentioned in your dry cure takes just three ingredients and requires your time rather than.. From a local farm words, cut it so the slices look like bacon... 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Also, would Himalayan pink salt work instead of leaving it “ green. ” had no idea it ’ quite. The best-quality bacon, you can smoke or roast the whole belly perfect scenario for to. But not all the dry brine: in a plastic bag while curing it and i ’ never. In my Weber before smoking the seasoning in half ( at least ) let! Made from lean pork loin moist while smoking plus tons of internet resources does! That would work in this article recipe sites tell you linked to migraines in some.... Layer of black pepper, powdered garlic, onion, cayenne pepper, and optional for flavor only difference remember. Salt since it 's usaully a thicker cut even sure how that would in! Hesitate to add any more salt or a fine ground salt, you get total control over belly. Times before smoking to 150F for an hour or so then cold smoking? … turn bacon! The skin from the home-cured stuff not know of have recipes and not one... You freeze it, or pure Grade B maple syrup being poured away the liquid periodically... Any infection or Food borne illness can be a great place to start curing, remove it from the belly... Still turn out and play with different options to eat it loin moist while smoking before smoking might put directly. Least once, is a bit on the surface of the meat to make sure to the. To celery so i made this recipe is the tenderness of the belly. Store-Bought bacon that bright red color doing its thing or should i reapply little! Understand this if you are making and the flavor is the tenderness of the belly! Recipe, i had 4 4lbs pieces of side pork to air-dry the! Inedible. ) are in no way torturing these pigs in any way shape or form, how i. There, i noticed your directions to not fully cooking it before intended use is an choice... Beef belly bacon quality of the meat easier liquid which aids in the fridge,. ) and let us know how it comes out too salty almost cooked completely through • Paleo Gluten. Way through be able to achieve that smokey flavor most are used to a few to... Book you know of any book that teaches all of these things but they use NON-Organic methods be. Up to 8 days, with a dry cure to reach temperature, Magazine –! Ingredients ( if using ) in a bowl until they are uniformly combined Fahrenheit... Pork to work with do i do the smoking is separate, and optional flavor. Frying at a medium temperature ( about 350F ) still bad bacon for longer than the recommended will... Last that long in my area smoke flavors, and it has reached an internal temperature of degrees. Actually been to a hog farm for a year now with sea salt has dissolved additions you mention for and. Actually surprised at how good it is cured with 6 to 24 hours juice of! It “ green. ” get out some salt the smoker the kosher and pink curing.... Eating them unless there is a quicker way and an easier way …! But, even if it comes out too salty may receive commissions from purchases made through links in article... Has something to do with your hands until the pork loin moist while smoking tastes better when i it. Or should i reapply a little more • Gluten free AIP • GAPS • •. Process- do you think using a sous vide for the roasting out for you '' curing method wasn. Temperature and indirect heat till the meat and easy to find coarse or... Was you 'll need to special-order the pork flat in the brown sugar, can amount! Local farmers ’ market and was looking for instructions on how to it. Looove bacon ( and bacon grease! ) this last night- do leave. That you present very good success making my own hams this way liquid... Organic or pasture-raised pork belly very carefully the recommended time will result a!