I have been making home made bacon for a while (cure with pink salt plus smoking). Pat We don't hold any personal data. I take a lot of bacon for the family when I go to visit. The wet cured stuff (it’s injected with brine) spits water all over the damn place during the first few messy minutes of cooking. 62 % 11g Fat. This is a basic cure recipe, if you want to experiment with additional ingredients feel free to do so - herbs, sugars and other dry flavourings give good results. Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. Calorie Goal 1,839 cal. First make-up the cure using the ingredients below. The dry cure which is applied by hand to the loins is a secret recipe originally used over 50 years ago by Albert Matthews. 38 % 15g Protein. I do kinda sorta question soaking it to remove some of the salt. How does this food fit into your daily goals? Finally, salty bacon and see-through strips are a thing of the past! I use a half cup of kosher salt in mine and I've never "soaked" it before smoking it. Dry Cured Smoked Back Bacon. chunks, leave the skin on and remove after smoking, vacuum pack food saver and freeze. Log Food. https://www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon We made them both, thinking one would be the clear winner, but the jury was split over which was the absolute best. Wrap in muslin and refrigerate again for 2–3 days. Here are two bacon recipes that will revolutionize the way you think of bacon. https://meatwave.com/recipes/homemade-maple-cured-bacon-recipe It is a little firmer and cooks up with a better texture in my opinion. New packs sizes available - 240g/1kilo packs £ This will store well in a closed container. Use pickling salt and white sugar if your going to store the dry cure. GDPR: This site uses cookies to remember your preferences for weights and measures and for traffic analysis. Back to Recipe List. Both were hailed, however, as The Best Bacon Ever, almost universally among the taste testers. Vegetarians ate this bacon … 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. Also, I divided my loin into 2 and tried adding 1/2 level tsp of Hickory Smoke powder / kilo of meat to one half, with equally great results. Thanks for the recipe … Daily Goals. I used your dry rub recipe, and as I am metrically challenged, I used the per pound method. Plug in 10 or 20 pounds as weight then calculate the ingredients. Coop. I have done this before but it has been years. It seems like it should need more? Serving Size : 2 rashers. And then you'll need some pork loin. I would do two dry cured and two wet cured for a head to head taste. The pork loins we use to cure come from Gloucester Old spot or Saddle back pigs reared for us free range in the Forest of Bowland. I decided to do 4 loin pieces to make back (erroneously called Canadian bacon in the US). I had also had a couple of requests to do a wet cure, brined bacon. Pork was originally cured to preserve it … https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home I had a 4 pound loin and used 6 tsps salt in addition to pink salt and sugar. 8 slices of our dry cured back bacon.From free range pigs at our Carmarthenshire farm. https://www.amodernhomestead.com/how-to-make-maple-cured-bacon-at-home Rinsing off the cured meat, yes but not soaking, and, it … https://www.telegraph.co.uk/recipes/0/how-to-make-your-own-bacon Many people prefer the softer wet cure bacon. I prefer dry cured bacon. Enjoy :) The easy way is to make up some basic dry cure. Click the tick to accept. Get in touch with us: FOR all ORDER and general enquiries: CALL US: + 44 (0) 113 250 2126 EMAIL ORDERS: enquiries@jbwilkinson.co.uk I usually make 20lbs at a time. During this time the meat becomes darker and firmer as the meat cures and dries, resulting in the unsurpassed flavour of our bacon. Traditionally dry cured by hand with a mixture of salt and unrefined brown sugar, the flitches of bacon are rubbed with salt and sugar every day before being hung to dry naturally in our drying rooms. Home Made Bacon. That being said, my preference is based on personal choice. You might never have though of making your own bacon, but it's very easy to do and home-made bacon is fantastic. Basic Dry Cure Bacon. https://amazingribs.com/.../pork-recipes/smoked-canadian-bacon-recipe Most commercial bacon is made with a brine that is injected into pork. They are not wrong, they just prefer the texture and taste. I cut a slab into 2 to 3 lb. 0 %--Carbs. Recipes & Inspiration. Put into a plastic box and refrigerate for around 4–5 days, turning daily and rubbing the cure into the meat. First of all, you'll need some curing salts - you can buy this online. Smoked Back Bacon with the rind on, produced from Berkshire outdoor reared pigs. I have made bacon from bellies several times but decided to try Canadian bacon. The "Bacon Wizard", as he calls himself, used to be a chef but now makes his living telling foodies and food producers how to transform pork into pink-and-white gold. Look for Instacure™ or Prague Powder #1. Coop - Dry Cured Back Bacon. Jim This about the same recipe that I use to cure my bacon and it's well worth doing. 161 Cal. Making your own dry-cured back bacon is much easier than you probably think. There’s smoked bacon then there’s Albert Matthews dry cured smoked bacon!! Just tested my first batch of back bacon, with excellent results. And it's so much better than the junk you get from supermarkets, believe me. Remove, wash in cold water and dry. After 7 days, remove from the bag and rinse under water. Other Popular Results; Dry Cured Smoked Back Bacon. 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