WebCoat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for …
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WebThe Dry Cure Method Place all the dry cure ingredients in bowl and stir to thoroughly combine them. It is essential that the pink curing salt is evenly distributed …
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WebWhile salt alone is enough to cure bacon, you can add sugar or other sweeteners like maple syrup to balance out the harshness of the …
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WebComplete the drying or pellicle formation on the surface. Use a thermometer to get the hot smoker to 200°F/95°C. Smoke until the internal temperature of 150°F/65°C. Storing …
WebDry Cure for Bacon. Mix all the ingredients in a bowl with your fingers. Spread the rub on both sides of the pork belly and then place it inside an extra-large resealable plastic bag. Date it, if desired, with an …
WebMake sure to thoroughly coat all sides of the bacon and use all of the cure. Seal the bag tightly, removing as much air as possible. Place the sealed pork belly package in the refrigerator and cure for the next 7 …
WebThis measured dry cure bacon recipe is the foolproof diy bacon recipe. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork …
WebFor the dry cure I prefer to use honey and brown sugar to punch up the sweetness. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. This amount …
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WebRinse 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 pepper flakes, paprika …
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WebIT'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
WebWhen the bacon is done, simply transfer the cooked bacon to a serving dish, and let the remaining fat cool for 15 to 20 minutes. When the fat is cooled, but not solidified, pour the fat from the pan into a clean glass jar. …
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WebDrybrine: 100gr kosher salt per kg porkbelly 10gr curing salt (6.5%) per kg porkbelly - optional to use 1 tbs mustard seeds 1 tbs black pepper corns 1 tbs fennel …
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WebHot smoke bacon at 300 degrees F for 25-40 minutes, or until it reaches the desired doneness / smoke level. Your smoke time will vary wildly based on your smoker, …
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WebMake your own Keto, Low Carb, Paleo, Dairy & Gluten Free bacon from pork belly and a few basic seasonings! Prep Time 10 minutes Cook Time 4 hours 30 minutes …
WebRub the curing mix all over the pork belly very well. Add the remaining curing mix to the top of the pork belly and make sure zero pork belly is exposed to air. …
WebDirections. In a bowl, mix all ingredients except the pork belly into a paste. Cut the pork belly into to equal sized pieces and pat dry with a paper towel. Put one half …
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WebPat it dry. Fire up the smoker to 180-F as per the manufacturer’s guidelines. Smoke the pork belly at 180-F for about 30 minutes to give it a good bit of smoke. Turn the heat to 200-F …
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.
Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. As already mentioned, it’s also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined pork belly and “top off” the pepper on your dry-cured pork belly.
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.
Place the meat into a freezer bag and pop it into the bottom of your fridge. Turn it once a day. When the curing time is up, remove the bacon from the bag and rinse it thoroughly in cold water. Then let it soak in cold water for a couple of hours.