I used to do the same with brisket when cooked in the oven. Nitrosamine are not such a concern for me since I do not cook my bacon over high temperatures until it charred. ), So Curious… Which is why i’d like BOOK on this subject that is a healthy alternative to Michael Rulman & Brian Polcyn’s book (Charcuterie), Thank you in advance for answering ALL my questions : ). I don’t even get that at home. The cure is in the salt and sugar treatment. Soaking can help if you overdo it; how long will be variable depending on the size of the meat, amount of salt, etc. The meat should be slightly cooked on the outside/rind. Don’t let the belly sit in the liquid, the whole idea is that the belly will dry out - this drying inhibits bacterial growth. I think I’ll cut it into slices and blanch it before frying next time. It is cheaper than he belly since it is considered to be offal. Check us out on Instagram for a 'behind the scenes' look at what we do. Cut your pork belly into a nice square, bacon-like block. I’ll bookmark this site and look in periodically. If commercially prepared cure is used, apply according to the manufacturer's instructions. Quick question- have you ever added celery salt to help with cure? Chill in the fridge for 5 days. It happens. Choose the right pork belly. Get the whole story behind SFF here. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. I can understand this if you are trying not to use iodised salt. Try frying it for less time, baking it, or cutting it thicker before frying. The plastic is for convenience, to keep the cure close to the meat and easy to mix around and turn over daily. Any reason it wouldn’t? Celery contains nitrates, so therefore you’ll no longer have nitrate free bacon, Actually natural nitrates from celery powder are much safer than chemical nitrates used in commercial bacon. It totally worked! Remove the rind and slice the bacon. Some seasoning ok I have cayenne pepper here! Sorry for the dumb question! We cut our Middle Bacon a little thicker and it tends to have a good layer of fat. While botulism is usually related to improper canning procedures, food-borne botulism also occurs in meats that have been improperly cured. For the curing process- do you leave the pork open in the fridge or covered? I’d love to have smoked it but we live in an apartment but as soon as we move to a house, I’ll definitely use a smoker. Hi Dawn My bacon from this recipe is just stunning, particularly after smoking with apple chips in my Weber. Then tried two with the oven method and two in the smoker. 6. No B.S. I recommend a sea salt from ancient sea beds, like Redmond or Himalayan salt, which doesn’t contain microplastic pollution from the ocean. thanks! Take a fresh ham with skin on, wash off in water and pat dry. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Add all the cure ingredients together in a large bowl and stir. I made this and it turned out very salty, couldnt eat it , i did that and found out i cured it too long. And or flip the meat so both sides get in the liquid? WHAT other types of Sugar (Besides the Rapadura)-can we use? Also if it comes out too salty with sea salt does soaking after rinsing help? If you can find a good source of pork where the hogs are raised outdoors, on pasture, ideally in carbon-sequestering holistic grazing systems, it will be worth it on every level. It was fun to experiment and play with different options. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. You can get your pork belly with skin (sometimes called the “rind”) or without. Can I skip that step and put it directly in the smoker after patting it dry? Rinsing off the cure tonight…can’t wait to try it! First, you will need to get an organic or pasture-raised pork belly from your butcher or local farm. At the end process now,a couple of things I did different though,I used homemade Apple Pie moonshine and Maple syrup and then salted for 5 days then rinsed and let air dry and the last thing I have done before roasting is covered it with more Apple Pie moonshine and syrup but I also added brown sugar and am letting it sit for another cpl hours,will let you know how it goes. Clean bottle and replace strained bourbon into the bottle. Orgasmically Good Deviled Eggs with Bacon and Dill, Kohlrabi Jicama Salad (Gluten Free, Paleo, Vegan), Coconut Water Kefir & Cultured Coconut Pudding, Garlic Pickled Greens (Gluten Free, Paleo, Vegan). I wouldn’t skip that step. Thank you so much for replying to me. Use hard-to-slice pieces in pots of beans or soup. I’m guessing you prefer a smoky bacon taste. 1/3 – 1 cup sea salt (depending if you’re on a lo-salt diet) 1 cup granulated sugar or Splenda®. I roasted it at 225F (with an oven thermometer to ensure my oven wasn’t off) and after an hour, the outside was pretty cooked looking and the inside wasn’t anywhere near 150F. Full disclosure. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Store bought nitrite-free bacon seems to be more tender. So I’m trying to find acceptable bacon without sweeteners or added nitrates and it’s quite difficult. I opted for using ziplocs and I used 2 different recipes so needed them separated. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. Because home made bacon has great flavour, texture, and you control the ingredients. After cold smoking this bacon is ‘shelf stable’ which means you can store it by hanging in a cool area out of sunlight. Any advice would be great. to not fully cooking it until its time to slice and fry? Carefully pour the rest of the dry mixture across the top of the meat and press it in uniformly all around, using your hands to thoroughly apply the cure mix into every nook and cranny of your pork belly. Is there a reason to your method? Here’s why. A little salty but good hard to get the maple syrup and Apple pie flavor though. Wow, I had no idea it’s so easy! We now have our own range of Old Fashioned Yorkshire bacon, made in Yorkshire from local rare breed pork with plenty of fat. i am new to bacon. Thanks for sharing that! Additional heating is not necessary. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Just slice and, if needed, cook the rest of the way through in a pan. The key is to get the moisture out of the meat. Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. So I made this recipe, and love how it came out. (This sets the flavor and texture.). Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. Because it is sliced already, there is greater surface area on the bacon for the salt to penetrate, so you will need to use much less salt to cure the meat. Bacon Infused Bourbon: Take one 750ml bottle of bourbon and remove 1/4 cup. This won’t help migraine sufferers much. Place the pork belly in a large Ziploc bag. 1 tbsp cure no. Yes, you want to smoke at a very low temperature and indirect heat till the meat reaches 150-degrees Fahrenheit inside. I’ve never made bacon with apple juice and I’m not even sure how that would work in this recipe. Also, would Himalayan pink salt work instead of sea salt. RealPlans totally customizable meal planning app makes getting a delicious, whole food dinner on the table a snap—whether you’re Paleo, vegetarian or something in between! This measured dry cure bacon recipe is the foolproof diy bacon recipe. 3) Thoughts on using celery powder to reduce the sodium level or will there be the same dangers as mentioned in your post? If a local garden plant supplier sells stevia plants (a lot do now) you can actually pick a handful of leaves, leave them on a window ledge for a day or so until they’ve dried out a bit, then finely chop and/or food-processor them into tiny particles, similar to those in jars of dried mixed herbs. Additionally, I noticed your directions to not state flipping the product during the curing process. along the grain – and if so, how do I tell which way to slice it? I usually use the oven for convenience, but hickory works well and is pretty easy to find. I will say that 3/4 of the water that came off the pork did so within 48 hours. How much less you will have to experiment with a bit. The above constitutes the ‘cure’. I have thick sliced uncured bacon from a local farm. coconut sugar, honey, or pure Grade B maple syrup. If one was going to use apple juice what amount would you recommend in the recipe above? Commercial bacon is made using chemical curing salts and smoke flavors, and is very different from the home-cured stuff! take a couple days off ur curing and its fine. I cure my bacon with “pink salt” (sodium nitrate) but I cure it German-style, so it is fully cured and smoked. I guarantee it. You need time for the water to come out of the inside of the meat, not just the outside. Le Gourmet TV Recipes,How To Make Measured Dry Cure Bacon At Home,home cured bacon,how to cure bacon,how to make bacon,how to smoke bacon,how to cure bacon without smoking,how to cure bacon with pink salt,how to cure bacon the old fashioned way,home cured bacon recipes,curing bacon with salt,curing bacon with salt and sugar,diy bacon,curing bacon recipe,curing bacon with pink salt,curing bacon without nitrates,traditional bacon curing,traditional bacon recipe, How To Make Measured Dry Cure Bacon At Home || Glen & Friends Cooking, Making bacon at home... but why? I’ve done both methods and it always tastes better when I let it air-dry in the fridge for a day. Thank you! Your cure should be fine, but do note that maple syrup will come out less sweet than sugar. It has been in the fridge for almost 2 days. Something with a rack to separate any drippings. I like the additions you mention for flavor and will try those. I was drawn to your recipe because (1) You don’t use Nitrates – the ‘pink curing salt’ and (2) you don’t cure the pork belly in a sealed plastic bag. Homemade bacon will keep for a week in the refrigerator and several months in the freezer. EXCEPT it is salty, in the extreme. Thanks for sharing them. We use nitrite-free (I am aware of the celery juice problem) pastured bacon. Not side pork ?! But salt is one of (along with sugar) the most highly refined chemicals on earth. If using a … Merry Christmas! So, if you have time and some space in the fridge, you can enjoy the wholesome, chemical-free goodness of homemade bacon right from your own kitchen! The process of “curing” anything simply means using salt to draw the moisture out, so that the food lasts longer. What is the advantage of sealing versus leaving it open to dry in the fridge. I assume it will take less seasoning and less time but, having never cured bacon before, I want to be sure I am doing it right. I definitely will do this again maybe with lesser salt but my first try was already almost perfect. Any suggestion on how long to rinse? Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Pink Cure #1 is 0.25% of the weight of the pork belly. This lovely bacon is a tad tastier and saltier than our other bacons. I’ll definitely do that. (Like what you just did here). Let the bacon cool to room temperature on a wire rack over a baking sheet, tightly wrap in parchment paper, then refrigerate for at least 4 hours, preferably overnight. It should still be doing its thing. I picked up some pork belly from my local farmers’ market and was looking for instructions on how to make it into bacon. I let it go another 30 minutes, anyway, and it’s almost cooked completely through. I am so excited to share this Old Fashioned Bacon Bourbon with you! Final product flavor most are used to – and if so, say! 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