WebHow To Make Measured Dry Cure Bacon At Home — Glen hot legourmet.tv. That's why! This measured dry cure bacon recipe is the foolproof diy bacon recipe. Ingredients By …
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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.