Turn the soon-to-be bacon every other day. I will try to do some research and suss this out. Stay tuned on Instagram or FB to my feed. Just add both to your cart for the discount. I decided to do 4 loin pieces to make back (erroneously called Canadian bacon in the US). Refrigerate bacon to cool completely before slicing. Rest for three days, then hot smoke to an internal temp of 155F using apple and pecan smoke woods. This not only preserves the meat, but also helps it retain moisture. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. Pat the pork belly dry with paper towels or a drying towel. Applying the Cure Mix to the Meat The amount of cure mix may seem a lot less than you expected. Surfy's Home Curing Supplies, Bacon and Ham Cures, Sausage Seasonings & Prague Powder #1 + #2 Free UK delivery on orders over £50!! Shake the ingredients until … I had also had a couple of requests to do a wet cure, brined bacon. Classic Streaky Bacon; So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method).I’ve been making my own bacon for about 20 odd years. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. Super interesting question! The goal is not an overly-salty bacon. With the method that we use here at the ranch for making pork belly (bacon) its a dry cure, as opposed to gravlax, which is a wet cure. This is an ingredient you cannot leave out. As already mentioned, it’s also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined pork belly and “top off” the pepper on your dry … It is a plain cure so you can add your herbs and spices or add Demerara sugar to the mix to add a subtle sweetness to the product. While I was teaching myself to make bacon by this process (which involves daily application of dry cure to the piece of meat), I came across several references to bag methods of ‘dry’ curing. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. The plastic is for convenience, to keep the cure close to the meat and easy to mix around and turn over daily. How to make your own bacon and never buy bacon from the store again. No promo code is needed. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Curing, at its simplest, is the name we nowadays give to the process of preserving the meat. Should take about a week. Only 6 left in stock - order soon. Sanitation. Step 6 of Makin’ Bacon. 99 ($1.23/Ounce) FREE Shipping. Mix the cure well and apply to all sides of the meat. 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. Here at Surfy's we design, blend and test virtually all of our seasonings and cures ourselves. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. It is easy to use and will produce a high-quality flavoursome Bacon in 5-7 days that both tastes and looks the business! Pink salt is actually a curing salt that contains nitrite and prevents ‘bad’ bacteria from growing as well as preserving color in the meat among other things. : 9 oz. Basic dry-cure is a mix of kosher salt, sugar and pink salt. Bacon Cure Dry Rub: Net Wt. Don't forget the ends. Basic Dry Cure Recipe Ingredients: 900 grams kosher salt; 630 grams demerara sugar; 90 grams #1 Cure ()Please note that ‘pink salt‘ is not the fancy Himalayan stuff you find at Whole Foods or elsewhere. Trim middle of pork until it’s nice and even. Smoke low temp if you can, I do 150 for 4 hrs then bring it up to 175 or so for about an hour until IT hits 160 I would do two dry cured and two wet cured for a head to head taste. No it's not safe to eat dry cured bacon raw. Wanted to post an update about my latest Canadian bacon effort. If I find out why, I will post it. I did six hours of cold smoke with an apple/post oak mix. Rub the dry cure mix over the pork middle. Dry Cure or Wet brine Dry Cure . (255g) Seasoning Ingredients: Salt, cane and brown sugar, sodium erythorbate 2.735%, sodium nitrite 0.60%, less than 1% sodium carbonate added as … Choose your cure – (ensure you use the correct cure for your product) Buy Now 5/5. Firmly press the Pork Belly into the cure on all sides. No added water is also a big clue. Traditionally known as meat salting, this was how meat was kept edible for centuries before the arrival of electric fridges! Your cure should be fine, but do note that maple syrup will come out less sweet than sugar. Use your hand and fingers to scrap off any stubborn cure mixture from all sides of the pork belly. Not all bacon is created equal. ===== Combine the ingredients and mix well. Nitrite Salt Bacon Cure. I have done this before but it has been years. Cure #2 should not be used to make bacon, and these calculators are not intended for Morton’s Tender Quick or any other blended cure product. 00 ($0.88/Ounce) $9.99 shipping. Don't add more, that's how it's meant to be. Prepare the meat as described above; Using the dry curing mix at 3% of the weight of the meat, (use 30g of cure per Kg of meat). Salt Box Method. As far as the curing process itself, there are two types: wet cure and dry cure. Spread some cure out on a baking sheet. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Wet curing involves mixing salt along with other seasonings in water and allowing the bacon to sit immersed in the mixture for a long period of time. In a metal bowl, add the dry cure mix and stir. Wash off the remaining cure mix under cold water. Wash Off Cure; Dry the Bacon; Hot or Cold Smoke; 1. Dry Cure Bacon Calculator Better Dry Cure Bacon Calculator I have found that for me 2.5% salt and 1.5% sugar is about perfect. I also stay between 156-160 PPM Sodium Nitrite (the USDA says it must be between 120 ppm & 200 ppm for dry cure skin off bacon). The remainder is sprinkled onto the skin/fat side and rubbed in well. Bacon Cured, Hickory Smoked & Sliced-2 PACK-1 pound per pack-2 POUNDS of Medium Sliced BACON "Bring Home The Bacon" 3.1 out of 5 stars 9. Rinse, let dry in the fridge on a rack uncovered for at least 24 hrs, this will let the smoke adhere better. Dry cures of salt, sugar, curing salts, and spices enhance the flavor, texture, and appearance of foods as a prep step when aging, fermenting, smoking, barbecuing, or roasting. It is also known as brining. So next time you are shopping for bacon, you know know to have look at the label and check. Mix all together rub all over the belly and place in a zip bag or vacuum seal, turn it daily and massage the cure into the meat. The process for wet cure bacon is very similar. Don't forget that any that does not stick to meat does also need to be added back onto the meat for the cure. The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat. Sprinkle about 80% - 90% of the cure mix onto the flesh side of the meat and rub well in, getting into all the folds and crevices. I always dry cure my bacon. Is dry cured bacon safe to eat uncooked? Smoking the Bacon. Bacon Freak Dry Cured No Nitrate Gourmet Bacon Combo 56 ounces Total. $68.99 $ 68. This is the traditional way of salt curing, you have a pan or bowl of your curing mixture which includes salt, pink salt & spices. I vac pac mine which helps to keep the cure and resulting brine in close contact with the meat. This step is optional but I prefer a good smoke flavor in my bacon. You need to cook it. Just make sure to keep your meat covered in the cure every time you rotate it. It’s a personal preference; I use equilibrium curing because I know that all the ingredients are absorbed and intensify the pork. Getting ready for a wash and smoke. It must be able to fit in a large container. Producers of dry cured bacon are likely to tell you that their bacon has been made using dry curing methods. Pink in this case refers to curing salt, which is regular table salt with 6.25% sodium nitrite added, and dyed pink for safety. 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 … $28.00 $ 28. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. You have piqued my curiousity. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. Print Bacon Cure Dry Rub Ingredients & Nutritional Info Save 10% on this item when you buy this item along with one of the Briner Buckets. Wet Cure Method. The short answer is no weights, but I am not 100% clear as to why. You are shooting for a nice uniform coating. 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. 3.9 out of 5 stars 9. Dry cure, wet cure, sweet cure – there are many variations, so let us demystify the bacon terminology you see when scanning the shelves. Readers (& participants) in the Big Bacon Challenge will have noticed how little effort is involved in making dry cured bacon at home. A large canning jar with tight fitting lid works well. I did three variations -- one with plain cure, one with cure plus ground sage, one with cure plus sage, paprika, and cumin. 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. The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure you have purchased. Supacure is a speciality Dry Curing Salt specifically produced for ‘Home Dry Cured Bacon and Hams'. Brown Sugar Bacon Jerky Candied Bacon… Step 5 of Makin’ Bacon. Dry Cure. For bacon I cure for 10 days, turning daily. Large Zip-Loc bag and place it flat in the cure you have purchased meat was kept edible for before. Any that does not stick to meat does also need to be added onto... 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