When curing bacon, it's essential to have the correct ratios of salt, sugar and curing salts, and it can be difficult to work these out. For my homemade dry-cured back bacon, I used a simple kit
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Sprinkle some of the cure over the bottom of your curing container. Lay the first of your belly slabs into the tub (skin side down) and sprinkle an even layer of cure over the top of it. There is no need to rub it …
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Procedure. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large …
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Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red …
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Instructions. Place the pork belly in a 9-by-13-inch glass baking dish and rub thoroughly all over with the curing salt, if using. Rub the top side (the fatty side) of the belly with half the pepper, then with half of the ground …
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Making bacon at home but why? Because home made bacon has great flavour, texture, and you control the ingredients. That's why! This measured dry cure bacon recipe is the foolproof diy bacon recipe. …
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Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured. …
Combine the salt, Cure #1, and black pepper in a small bowl. Apply the dry cure mix evenly on all sides of the pork belly. Place the pork into a Ziploc bag, or vacuum-seal, and …
Scrub the exterior of the meat thoroughly (don't use soap). Put the pork in the pot and keep it in the fridge for the length of time in the calculations above (you can go about …
IT'S BACON! Today we're going through the entire process of making our 100% home-cured bacon. We're using a very basic dry-cure technique to turn a pork bell
Dry Cure Mix Recipe. 450g Salt. 340g Dark Brown Sugar. If using Curing Salt / Pink Salt (optional for this recipe) 50g Pink Salt / Prague Powder #1 / Instacure #1. This mix is enough to cure a lot of pork we only will be using around 60g …
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Place all the cure ingredients in a clean, food standard container. A rounded bowl is ideal because it enables you to thoroughly mix the ingredients with no pockets of salt, sugar or flavourings caught in any corners. Place a handful of …
Place loins into separate one gallon sealable plastic bags, and remove as much air as possible, curing meat in the refrigerator at 36 – 40 F Due to the thickness of the loin, you will need to cure them for 6 days. Once a day turn meat over. …
Place the pork belly on the lower shelf in your refrigerator at the very back. The bacon will cure for 7 days. After 7 days rinse off the pork belly under warm water. To dry, …
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 The final product should …