WEBLine an aluminum cookie sheet with parchment paper and lay the slices of pork belly on the paper. Brush the maple syrup on one side of the pork belly slices and sprinkle on a …
Preview
See Also: Share RecipesShow details
WEBProcedure. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a …
WEBPlace the meat in the brine, and top with a saucer to keep it from floating up out of the brine. Brine in your fridge for 12-14 days. After 12-14 days, you'll want to test the salt level: …
WEB1 / 10. Heat the oven to 200°F: Line 1 or 2 baking sheets with aluminum foil and set the baking racks over top. You’ll typically need 1 baking sheet for thick-cut bacon or 2 …
WEBInstructions. Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Bring to a boil over high heat, stirring to dissolve the …
WEBInstructions. In a large stockpot, toast the fennel seeds and black peppercorns for 2 minutes until aromatic, stirring constantly. Add the water, salt, sugar, curing salt, thyme, garlic …
WEBSteps to make home-cured bacon: Place the tub with holes into the other bin and coat the bottom with a layer of salt and the optional sugar. Lay pork belly on the. Add another …
WEBPreheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly directly on the grill …
WEBWrap and chill until ready to use. Measure 4 cups of water into a large pot, add remaining ingredients, aside from pork and rest of water. Bring to a boil over medium heat, then …
WEBRefrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface. You may also see an iridescent sheen on the surface. Place loins into a 225 ºF …
WEBDirections. To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a …
WEB19.2 g kosher salt. 25.8 g brown sugar. Mix dry ingredients. Remove skin off belly. Rub mix on meat use all the mix. Put meat in plastic bag and turn daily. Cure time based on meat …
See Also: Meat RecipesShow details
WEBInstructions. Trim off any excess fat/fat cap on the pork loin and the silver skin. Mix your brine ingredients and simmer until the salt and sugar are dissolved. Place the pork loin and brine in a 1 gallon bag or larger container and brine for 4-5 days. After brine period, set smoker for 325°, using apple wood.
WEB4 teaspoons brown sugar. 1 1/2 teaspoon kosher salt. Mix the ingredients together. Put the pork piece on a plate and rub the cure mix into all sides. Put the piece into a sealable …
WEBFeb 4, 2022 · Pour the brine over it and tightly close the lid. Let container sit for four days! Remove loin from brine. Fire up pellet grill to 200 degrees. Place loin on center of grill and insert thermometer in center of loin. Smoke loin until IT of 150 and remove. Let sit at room temperature for a half hour then place in fridge.
WEBPlace your pan with the pork belly on it into the preheated oven. Allow it to cook for three hours without opening the oven. (Doing so will release heat, which will mean you just …
WEBPut the pork in the brine and refrigerate for 4 days for each inch of thickness plus 2 days. Turn the pork every day or so. Remove the pork from the brine and dry the surface by …