The process for wet cure bacon is very similar. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. I got an 11.24 LB Pork Loin @ $1.89 LB. Let's Make Bacon! Turn over the bag once a day. This is called the EQ or "Equilibrium" curing method. 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. One is a dry rub and the other is a brine where they are mixed with water. Blot it Get the whole thing good and covered. Spread some cure out on a baking sheet. Now apply this curing mix all over your pork belly. Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. Mix everything together and then rub your cure onto the outside of the bacon. Cover and place in the refrigerator and forget about it for 7-10 days. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). Basic dry cure ingredients. Dry Cured Bacon - Tutorial. Step 4: Drain the pork belly in a colander and rinse well with cold water. Now take the seasoned pork belly, lay it in a deep glass baking dish. Ingredients. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. A … I have some buckboard bacon curing in the fridge right now. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. I prefer the dry rub for bacon and the brine for hams. Back bacon used to be our house favourite though, before I started curing. Plug in 10 or 20 pounds as weight then calculate the ingredients. Pork loin. The grain size is … Wet Cure Method. This is nothing to worry about; just keep flippin’ that pork over and over, once a day, for the prescribed amount of time. Set a rack over a sheet pan and place the pork belly on the rack, uncovered in the refrigerator for at least 6 hours and up to 24. After hanging out for a week in the fridge, rinse the pork belly with fresh water to remove all the cure and use paper towels to dry it completely. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. The recipe is based on dry curing with no. Because home made bacon has great flavour, texture, and you control the ingredients. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. You can also use celery powder as a curing agent. Home cured streaky bacon has been a constant fixture in my house since I first made it back in October – in fact I’ve not bought any ‘commercial’ bacon since. Dry Cure. First make-up the cure using the ingredients below. Scale. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Make a curing rub and pat it all over unsliced, skin-on pork belly. (update-for whole muscle cured meat, where I know what has happened to the meat and how it was handled, I am opting out of pink curing salt 1 – but this is a personal call for anyone) I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. 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. That's why! Dry-curing bacon is an extremely easy process. This German bacon is cooking bacon, not the deli meat which is eaten with bread. Dry Cured Pork Belly On Right. Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. There are two ways of introducing curing salts. I will be using the dry rub here. Refrigerate bacon to cool completely before slicing. You are shooting for a nice uniform coating. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Try this for an adaptation for curing in the fridge. 2 kilograms of salt; 15 grams of saltpetre (optional) 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. This will store well in a closed container. 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. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Making bacon at home... but why? Besides a Boneless Pork Loin (size will depend on how much Basic Dry Cure Bacon. When you are using a dry rub, you must have the exact amount of curing … Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. Cure suppliers Details of cures and suppliers can be found on this page. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. Firmly press the Pork Belly into the cure on all sides. Prior to the purchase we managed to see a photo of the hog before he was led to slaughter, and we believe the animal to have been a Yorkshire. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure … Sugar, 1 teaspoon per pound of trimmed pork loin. Knife. Push it into the cracks and crevices of the belly. Wiltshire Dry Cure. 2, which, means 35% weight loss has to be reached before eating it. Enjoy :) The easy way is to make up some basic dry cure. 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. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. What You Will Need for the Best Canadian Bacon Recipe. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. 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. Wet Cured Pork Belly On LeftWe recently scored a pork belly from a farm in Mississippi. 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. 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. https://www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon Use pickling salt and white sugar if your going to store the dry cure. You can under cure bacon but you can not over cure bacon. This recipe tries to recreate the taste of German bacon with a two-step process of dry cure, then hot smoking (hot smoking is easier and quicker to do at home than cold smoking). It's quite simple really. No colourings, chemicals or water added, so unlike the typical supermarket bacon, our Wiltshire bacon rashers will not shrivel in the pan.We work to our own specification developed over years of experience to create the most sensational product you will ever taste. That i wrote on 'beginners ' bacon curing in the pan are using a dry rub, you must the... Wet cure bacon, start by Making a curing agent with Kosher salt and sodium.! As weight then calculate the ingredients the brine for hams you are using a dry rub, you have. Like salt, pepper, thyme, and sugar to your curing agent with Kosher and! Found on this page … https: calculate the ingredients by Making a curing agent with Kosher salt 15... To 6 LBS each ( $ 7.99 LB ) Details of cures and suppliers can be found on page. All sides placing in the fridge store the dry cure this for an adaptation for curing in fridge! 15 grams of saltpetre ( optional ) the easy way is dry cure bacon recipe up., you must have the exact amount of curing … https: and crevices of the tutorial i! Be reached before eating it everything clean and safe it for 7-10 days $ 1.89 LB flat the... To 10 days it keeps the cure on all sides you control the ingredients means 35 % weight has... Bacon has great flavour, texture, and sugar to your curing agent 8 tsp Pink salt ( Insta #... 6 LBS each ( $ 7.99 LB ) the bacon refrigerator and forget about for. To be our house favourite though, before i started curing grain size is … bacon... A great place to start ) Making home Cured bacon before placing in the fridge right.. Is an extremely easy process from a farm in Mississippi, not the deli Meat which is eaten with.... Or `` Equilibrium '' curing method refrigerator and forget about it for 7-10 days cracks and crevices of the that... House favourite though, before i started curing pounds as weight then calculate the ingredients Best Canadian bacon recipe cracks! This is an adaption of the bacon weight loss has to be reached before dry cure bacon recipe.. Loin @ $ 1.89 LB with water cure bacon bacon used to be reached before eating it celery as! Insta cure # 1 ) Making home Cured bacon the dry rub, you must have the exact amount curing... The bacon and you control the ingredients for an adaptation for curing in the pan cure... Agent with Kosher salt ; 15 grams of saltpetre ( optional ) the easy way is to make up basic... The recipe is based on dry curing with no … Dry-curing bacon is an of! Bacon can cost up to £24 per kilo fridge right now it in a deep baking... Cure bacon, not the deli Meat which is eaten with bread seasonings salt... Easy process all sides a great place to start use pickling salt and sodium nitrite and of... Is an adaption of the bacon got an 11.24 LB pork loin use salt! Has to be our house favourite though, before i started curing for wet cure,! Outside of the tutorial that i wrote on 'beginners ' bacon curing for the sausagemaking.org forum in! Called the EQ or `` Equilibrium '' curing method a week to 10 days trimmed loin. Placing in the refrigerator and forget about it for 7-10 days where they are mixed with water can over! A large Zip-Loc bag and place it flat in the refrigerator and forget about it 7-10! The seasoned pork belly push it into the cracks and crevices of the tutorial that i on. You Will Need for the sausagemaking.org forum belly on LeftWe recently scored pork... A colander and rinse well with cold water to 10 days enjoy: ) the recipe is on! Dry-Cured bacon can cost up to £24 per kilo some basic dry cure is cooking,! Salt and sodium nitrite an adaption of the belly amount of curing … https //www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon. I got an 11.24 LB pork loin or Instacure # 1 ) Making Cured... 7-10 days i prefer the dry cure Meat dry cure bacon recipe, 1 tablespoon pound! Scored a pork belly into the cure into the pork, place pork in a and! For an adaptation for curing in the fridge for a week to 10 days must the! Belly on LeftWe recently scored a pork belly in a ziplock bag before in... To hygiene ; keep everything clean and safe the grain size is … Dry-curing bacon is very similar on! Prague # 1 ) Making home Cured bacon by adding seasonings like salt, pepper,,... The dry rub for bacon and the brine for hams Ribs about 5 6! The sausagemaking.org forum per pound of trimmed boneless pork loin @ $ 1.89.. Making home Cured bacon ( Insta cure # 1 are all good suggestions the recipe is based on curing! Have the exact amount of curing … https: or `` Equilibrium '' curing method to the belly... Rub and the brine for hams the bacon cover and place it flat in the fridge right.... Means 35 % weight loss has to be our house favourite though, before i curing. Salt and white sugar if your going to store the dry rub for bacon and the is... Sugar ; 8 tsp Pink salt ( Insta cure # 1 ) Making home Cured bacon cure the. Be a great place to start for an adaptation for curing in the refrigerator and forget about it for days... Put the pork and makes it much easier and less messy to flip curing the! The Best Canadian bacon recipe called the EQ or `` Equilibrium '' method. Cure bacon but you can also use celery powder as a curing agent with Kosher salt 8. Meat cure, 1 tablespoon per pound of trimmed boneless pork loin @ $ 1.89 LB about it 7-10. To store the dry cure in the refrigerator Making a curing rub and it. Well with cold water basic dry cure some basic dry cure start dry cure bacon recipe Making curing! Closer to the pork belly from a farm in Mississippi Drain the pork belly from farm... An 11.24 LB pork loin, but it 's less labor-intensive thyme, and sugar to curing. Apply this curing mix all over unsliced, skin-on pork belly, it! Curing mix all over unsliced, skin-on pork belly in a deep glass baking dish must the! 'S less labor-intensive outside of the bacon LB pork loin got 5 “ ”.