I think people who have never made bacon or have never had dry-cured bacon will be impressed by how differently it cooks from the wet cured stuff that is standard fare in supermarkets. The wet cured stuff (it’s injected with brine) spits water all over the damn place during the first few messy minutes of cooking. You are shooting for a nice uniform coating. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Add the pork belly, and leave in a cold place (about 12°C), ideally the fridge, … Dry Cured Bacon. It is savory, and used 1 slice at a time. Bacon made from pork belly typically starts with a dry cure. 1. But if you are limited on bellies, and smoked bacon is what you prefer, then do that. Or of course, you can smoke it. It can be eaten immediately, like bacon. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home The first recipe is a wet cure; the second, a dry cure. If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. All homemade bacon recipes require patience. Generously rub the flesh side of the pork belly with the mixture. To dry cure, you put the meat in a container and surround it completely with salt. So dry cure it was for my first bacon, and on top of the required Kosher and pink curing salts, I added dark brown sugar and paprika to the cure. Wrap in muslin and refrigerate again for 2–3 days. Basic Dry Cure Bacon. Refrigerate bacon to cool completely before slicing. This will store well in a closed container. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Scott is my grill-master. Only smoking will give the pork belly that smokey flavor most are used to. Blot it Get the answers and tips on making your own Homemade Applewood Smoked Bacon with this simple recipe. And what is Pink Salt, anyway? Scale. https://www.bradleysmoker.com/recipe/canadian-bacon-dry-cure Homemade Bacon (dry cured and air dried) Before you get started, don't forget, I created a recipe card just for readers of this post. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Canadian Bacon Dry Cured (Step by Step) About a month ago I ran out of Canadian Bacon, so I waited for the Christmas Week sales. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Firmly press the Pork Belly into the cure on all sides. If left to dry further, it will lose around thirty percent of its original weight in water and can be eaten as an air-dried ham. The sugar I hoped would add a sweetness to contrast with the salt and pepper, but after making the cure, I wasn't sure exactly what the paprika would do, although it certainly didn't hurt it in the end. The soak helps remove the excess salt. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! Homemade Bacon. I got an 11.24 LB Pork Loin @ $1.89 LB. Use pickling salt and white sugar if your going to store the dry cure. Then the meat is tied and left to dry. This brine makes enough for one leg of ham and the sides (short bacon) from one whole pig (if you recall from my last post, we used the meatier half of the sides of two pigs for roasts, and the other half for bacon). Remove, wash in cold water and dry. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Step 4: Drain the pork belly in a colander and rinse well with cold water. Combine the sugar and salt. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. Mix the water, salt, honey, sodium nitrate and erythorbate in a large plastic tub until dissolved. Herbs are good, too: as much of the fresh variety as you like, but only a sparing amount of the dried: just 6-8g per kg. You might never have though of making your own bacon, but it's very easy to do and home-made bacon is fantastic. The grain size is about the same so it will stay mixed well in storage. However, wet curing is usually the safest to do at home. Knife. Start to finish, the process can take 9 or 10 days before you are eating bacon. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Spread some cure out on a baking sheet. Thoroughly rub the dry cure mix into your pork. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). What You Will Need for the Best Canadian Bacon Recipe. A simple brine cure recipe. Step Two: Rinse the Meat. https://www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. Back bacon used to be our house favourite though, before I started curing. Step Four: Apply Your Dry Cure Mix. Have you ever wondered How to Cure Pork Belly? After 2 hours, Rod slices off a bit of the bacon, fries it up and tastes it to determine the saltiness. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. After rinsing off the cure, place the bacon on a rack and let it dry for 1 to 2 hours to form a pellicle (sticky surface layer of proteins that forms on the surface of the meat; the smoke will cling to it, resulting in more flavorful bacon). You will need 2g per kg of meat, mixed with ¼ cup Kosher Salt, and ¼ cup of Sugar or Maple Crystals. Dry Cure. If you do use your own cure, make sure you are precise with measurements. In either case, the use of curing salts, aka pink salts, are recommended. If you want it, I'll send it right over – just click here. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 Pork loin. The way the cure is applied in this recipe I’ll get about five sides of bacon (25-30 pounds) out of single batch of the dry cure recipe I mention at the beginning, and about half of that goes to ‘waste’ since you coat the belly with the curing mix but only keep as much as will stick on it’s own. Enjoy :) The easy way is to make up some basic dry cure. If using your own cure: you will need Cure #1 (6.25% Nitrite). Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. Also plasma proteins come out and coagulate into puss-like blobs. This method is best for ham, bacon, and small pieces of meat. You will need: – Fresh pork belly from the best quality hog you can find (if you can't grow your own pigs yet, try and find a local pork farmer! Sugar, 1 teaspoon per pound of trimmed pork loin. 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. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Or How To Smoke Bacon? Rub the sugar and salt into the flesh some more. https://www.bbcgoodfood.com/recipes/home-cured-streaky-bacon Curing Time: Cure the meat in the refrigerator for three days per 500g. Method 1: Dry Curing. 2. Last year we did 4 and had more to experiment with, so I did dry cured bacon and also cured an entire belly half into pancetta. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. The meat is rinsed and then soaked in water for 2-4 hours. 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