This measured dry cure bacon recipe is the foolproof diy bacon recipe. Weigh your piece of pork belly. Salt is 2.5% of the weight of the pork belly. Sugar is 1% of the weight of the pork belly. Pink Cure #1 is 0.25% of the weight of the pork belly. Mix together the salt, sugar, and pink cure #1.
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. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. Some recipes I’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, nutmeg, and other spices.
I can imagine a ton of other instances where a sweet tinged bacon like this would be the ideal choice, so it's safe to safe that the maple cure is going to remain in my standard rotation. 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 resealable plastic bag.
How To Make Low-Sodium Bacon at Home - Heat the oven to 200°F: 1 Heat the oven to 200°F: Line 1 or 2 baking sheets with aluminum foil and set... 2 Trim the rind from the pork belly: Use kitchen shears to trim away the tough outer rind on... 3 Transfer the pork to the baking sheets: Lay the slices of pork on the cooling racks over...