A couple of weeks ago I saw a tied pork loin ‘roasting’ joint for sale half-price in the local co-op, and it seemed to good to refuse. Basic Dry Cure Bacon. I double the salt, as I like salty bacon. I have a couple of bellies on order for the weekend, so will add some photos when I do that batch. This site uses Akismet to reduce spam. This time it's chicken rice black beans a little bit of tomato and some hot pepper cinnamon and cumin so there's a there's a lot of spices going on in in this mix. It tasted great and pretty much like store-bought bacon. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Lovely bacon with a great layer of fat. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Homemade Bacon Recipe Using a Wet Cure and Electric Smoker, Sponsored: Kamikoto Kanpeki Knife Set Review, 2 pound slab of pork belly with or without skin, 1/2 teaspoon pink curing salt / Prague powder / curing salt, Apple or cherry wood chips soaked in water, Long, sharp knife (if the pork belly has skin), Cup, tablespoon, and teaspoon measurement tools. You can use non-metallic weights to achieve this - we use old, heavy crockery. Thicker slices requires a long and slow cooking method, while thin slices can be cooked like any store-bought bacon. Do your best and don’t toss that skin! Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating. I get 150 every time. Post was not sent - check your email addresses! Flavour #2: Ground black pepper: 2% Bay leaves: 4-5 / Kg Juniper berries: 0.5% Thyme: 0.5% Leave the skin on the pork belly, and rub the cure all over. Yes, I love this!!! https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home The above constitutes the ‘cure’. Sugar is 1% of the weight of the pork belly. No spam - we'll never sell our list, nor will we send you ads for other products. That being said, my preference is based on personal choice. The interior should still be nice and pink. … Curing your own bacon, at least once, is a great experience for any meat enthusiast. This should also be chilled to the right temperature, and must remain completely immersed in the brine solution for the duration of the curing. Make it sweeter or more peppery or infused with maple extract. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Place in a refrigerator for 5-7 days, turning daily. It looks great. This of course includes some off the wall experiments like this one, that actually freaking worked. As you may have already figured out, our goal in life is to get beer into damn near everything we cook, grill, bake, smoke, or burn. My recommendation is to make this recipe successfully once and then try to experiment with the flavors. No B.S. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. I’m fascinated with the idea of being able to make any food at home. It works well, but sometimes the bacon can turn out pretty salty. A large ham will take about a week. Mix together until dissolved. Repeat this process for up to 7 days and no longer. How’d it taste? Use pickling salt and white sugar if your going to store the dry cure. This is plenty of smoke, but for those that want it smokier, add another half cup of wood chips after the first hour. Canadian bacon is normally made with a wet cure, while regular bacon is best made with a dry cure (Although supermarket bacon is usually wet cured stuff). The cornmeal crust gives the slices a pleasant toastiness and the faintest hint of a crunch. I set my smoker at 100 and smoke for two hours. Many people prefer the softer wet cure bacon. The goal is to remove the excess salt that has absorbed into the bacon, so that it isn’t overly salty. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. People have mixed reviews about whether or not to use it and whether or not it is bad for you. Enjoy :) The easy way is to make up some basic dry cure. We smoke for 2-3 hours depending on the thickness of the belly. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Submerge the pork belly in the bowl of cold water and place it in the fridge to let it soak for an hour. Place the pork belly in a large Ziploc bag. The dry cure will turn into … Enter your email to follow Home Is A Kitchen and receive updates on new posts! With the skin removed place the pork belly into a large zipper bag. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. Pink Cure #1 is 0.25% of the weight of the pork belly. The process for wet cure bacon is very similar. Le Gourmet TV is the #1 premium food and recipe channel on Youtube. Before I go into some more of my fav dry curing recipes, heres a quick way of brine/wet curing your bacon. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. The sky is the limit. Mix the salt and treacle with the water. After two days, flip the pork belly over and let it sit another two days. Next time, I think I’ll add a little maple extract to the cure and see if I can make maple bacon! After smoking remove and discard the skin. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, … Bacon is made of fresh pork that has been cured (preserved with salt) in order that it could keep for extended. So, don’t be fooled because as it turns out, if you don’t cure the pork belly before making bacon, it ends up tasting a bit like ham rather than bacon. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. The inside, pink, part of the bacon is what you really want. Place that bowl in the fridge and let it sit for two days. Coat entire pork belly with the cure and place in a large resealable plastic bag. I wish I could tell you that making bacon at home is worth the wait, but it probably isn’t for most people just looking for a couple of strips for breakfast or a sandwich. On a handwritten recipe card in my recipe box, I have the instructions that after you brine a ham, it should be dried, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F. Don’t forget the sides and ends. Lay the pork flat in the fridge and leave for five days, turning occasionally. I’m always happy to revisit a recipe based on feedback! Place the zipper bag with the belly in it, in a large bowl or container just in case it leaks. It will cure at the rate of 2 pounds per day. Cut thin or thick slices and enjoy! Sugar is 1% of the weight of the pork belly. Le Gourmet TV Recipes,How To Make Measured Wet / Bag Cure Bacon,make your own bacon recipe,how to cure pork belly,home cured bacon,how to cure bacon at home,how to cure bacon,how to make bacon at home,wet cured bacon,homemade bacon recipe,how to cure bacon with pink salt,how to cure bacon in a smoker,bacon cure recipe,salt cured bacon recipe,bacon cure recipe alton brown,bacon cures and brine recipes,home cured bacon recipes,glen & Friends cooking, How To Make Measured Wet Cure / Bag Cure Bacon || Glen & Friends Cooking, This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Sugar is 1% of the weight of the pork belly. Some bacon-making folks are of the mind that you can never cure a bacon slab for too long — and they’re probably thinking of the dry curing method when saying that — but I’ve found with the wet cure there is such a thing. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). If you use anything stronger (like pecan, mesquite, or even hickory), then you should go very light with the amount of wood so as not to over-smoke the bacon. This will store well in a closed container. I continually make adjustments to this recipe and always make great bacon. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. @LeGourmetTV. After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours. NOTE: The last ingredient in the list (pink curing salt) is the preservative (sodium nitrite/nitrate) that helps to keep the meat pink and from growing bacteria. The grain size is about the same so it will stay mixed well in storage. Sorry, your blog cannot share posts by email. Put the pork belly into the smoker, close it up, and add the wood or wood chips. Stated another way, uncured bacon still uses nitrites/nitrates, but it just sources them from “natural” sources (unless the packaging explicitly states that there are no nitrates). Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. Duration of curing. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Dry Cured Pork Belly On Right. The goal is to use as little as possible, but still get the benefits to ensure a safe product at the end. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Some recipes I’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, nutmeg, and other spices. I prefer to use apple or cherry wood because it gives the bacon a milder smoke flavor with a touch of sweetness. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… I definitely think that would definitely work for sure, let us know , i love the maple additive it give a great flavor. It just doesn’t have the same SOURCE for the sodium nitrite/nitrate preservatives used in cured bacon. Now I know that the answer is probably, “yes!” Before discovering that I could make bacon, however, I needed to learn how it was made. After rinsing the pork belly, fill a large bowl or container with cold water. NOTE: It is possible to soak the bacon after finishing it in the smoker and you may need to do so like I did. Pink Cure #1 is 0.25% of the weight of the pork belly. … Place a meat thermometer into the thickest part of the pork belly, so that you can gauge the internal temperature properly. For example, in a post-apocalyptic world that still has electricity, but where bacon is illegal, would I be able to make it myself from scratch? Nonetheless, it’s all about balance and making sure the end product works. This is my second make your own bacon video. There's two primary ways of curing, Dry Curing may be the earliest, each farmhouse might have its very own recipe along with a flitch of bacon could be stored within the inglenook over the hearth. Thoroughly rinse off the cure from the pork loin and then pat it dry. #Bacon #DIYBacon #LeGourmetTV #Recipes&Cooking Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: " How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! If using a ziplock bag, place … Each day, turn the bag over to redistribute the cure and rub the belly through the bag to incorporate all the lovely flavors deep into the meat. Just real updates on recipes, restaurant reviews, travel, and free giveaways! Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. I shake rough ground black pepper on the fat side of the bacon before smoking. 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. Thanks! Enter your email address to follow this blog and receive email notifications of new posts. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. Cut a thicker than usual slice cooked low and slow and pretend you’re having a bacon steak! Place the joint in the water and submerge it with a small plate. The variations here are limitless. The real benefit is that you can flavor the bacon however you want through the cure used and you can cut the slices as thick as you like, which is fun. 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