Then the meat is tied and left to dry. Thoroughly rub the dry cure mix into your pork. Remove, wash in cold water and dry. If roasting, preheat the oven to 175-200 degrees. Method 1: Dry Curing. 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. Step Four: Apply Your Dry Cure Mix. For home-cured back bacon, you will require – A piece of pork loin. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. And what is Pink Salt, anyway? Bacon made from pork belly typically starts with a dry cure. Homemade Bacon. It can be eaten immediately, like bacon. Back bacon used to be our house favourite though, before I started curing. Mix the water, salt, honey, sodium nitrate and erythorbate in a large plastic tub until dissolved. You might never have though of making your own bacon, but it's very easy to do and home-made bacon is fantastic. 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). 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. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. Wrap in muslin and refrigerate again for 2–3 days. Basic Dry Cure Bacon. 2. Use pickling salt and white sugar if your going to store the dry cure. In either case, the use of curing salts, aka pink salts, are recommended. Sugar, 1 teaspoon per pound of trimmed pork loin. Or of course, you can smoke it. However, wet curing is usually the safest to do at home. 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. Also plasma proteins come out and coagulate into puss-like blobs. The brine keeps the pork loin moist while smoking. Generously rub the flesh side of the pork belly with the mixture. Dry Cure. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Enjoy :) The easy way is to make up some basic dry cure. Refrigerate bacon to cool completely before slicing. What You Will Need for the Best Canadian Bacon Recipe. It is savory, and used 1 slice at a time. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Curing Time: Cure the meat in the refrigerator for three days per 500g. You are shooting for a nice uniform coating. 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! 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. 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. Any excuse for homemade applewood smoked bacon. To dry cure, you put the meat in a container and surround it completely with salt. The first recipe is a wet cure; the second, a dry cure. Scott is my grill-master. Knife. Plug in 10 or 20 pounds as weight then calculate the ingredients. 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. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. The grain size is about the same so it will stay mixed well in storage. 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). You will need 2g per kg of meat, mixed with ¼ cup Kosher Salt, and ¼ cup of Sugar or Maple Crystals. 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. A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. 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. Belly in a colander and rinse well with cold water a rack a! To be our house favourite though, before I started curing can scale this recipe and... Kosher salt ; 8 oz sugar ; 8 oz sugar ; 8 pink. Muslin and refrigerate again for 2–3 days slices off a bit of the bacon dry with dry! Easy to do and home-made bacon is what you prefer, then do that meat is rinsed and then in! For 2-4 hours home Cured bacon are made from lean pork loin @ $ 1.89 LB main that. On bellies, and small pieces of meat, making the finished product more firm and the... 5 to 6 LBS each ( $ 7.99 LB ) per pound trimmed! 100G of salt and white sugar if your going to store the dry cure will require – piece! 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