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). For home-cured back bacon, you will require – A piece of pork loin. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. 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. Knife. 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. It is savory, and used 1 slice at a time. Add the pork belly, and leave in a cold place (about 12°C), ideally the fridge, … Refrigerate bacon to cool completely before slicing. If you do use your own cure, make sure you are precise with measurements. Or How To Smoke Bacon? If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Method 1: Dry Curing. Step Two: Rinse the Meat. Dry Cured Bacon. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). Also plasma proteins come out and coagulate into puss-like blobs. The brine keeps the pork loin moist while smoking. In either case, the use of curing salts, aka pink salts, are recommended. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. A simple brine cure recipe. Back bacon used to be our house favourite though, before I started curing. The first recipe is a wet cure; the second, a dry cure. Spread some cure out on a baking sheet. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. Enjoy :) The easy way is to make up some basic dry cure. Mix the water, salt, honey, sodium nitrate and erythorbate in a large plastic tub until dissolved. Firmly press the Pork Belly into the cure on all sides. You are shooting for a nice uniform coating. All homemade bacon recipes require patience. The soak helps remove the excess salt. Have you ever wondered How to Cure Pork Belly? The grain size is about the same so it will stay mixed well in storage. Bacon made from pork belly typically starts with a dry cure. 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. 2. 1. I got an 11.24 LB Pork Loin @ $1.89 LB. It can be eaten immediately, like bacon. Remove, wash in cold water and dry. 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. Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. 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. The wet cured stuff (it’s injected with brine) spits water all over the damn place during the first few messy minutes of cooking. Blot it But if you are limited on bellies, and smoked bacon is what you prefer, then do that. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! Plug in 10 or 20 pounds as weight then calculate the ingredients. Only smoking will give the pork belly that smokey flavor most are used to. Scott is my grill-master. Sugar, 1 teaspoon per pound of trimmed pork loin. If using your own cure: you will need Cure #1 (6.25% Nitrite). Generously rub the flesh side of the pork belly with the mixture. To dry cure, you put the meat in a container and surround it completely with salt. You might never have though of making your own bacon, but it's very easy to do and home-made bacon is fantastic. Scale. Or of course, you can smoke it. Any excuse for homemade applewood smoked bacon. Pork loin. 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. What You Will Need for the Best Canadian Bacon Recipe. Get the answers and tips on making your own Homemade Applewood Smoked Bacon with this simple recipe. 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. Rub the sugar and salt into the flesh some more. If roasting, preheat the oven to 175-200 degrees. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. Basic Dry Cure Bacon. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. The meat is rinsed and then soaked in water for 2-4 hours. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Dry Cure. 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 you want it, I'll send it right over – just click here. 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. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. Step 4: Drain the pork belly in a colander and rinse well with cold water. Step Four: Apply Your Dry Cure Mix. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. This will store well in a closed container. Start to finish, the process can take 9 or 10 days before you are eating bacon. A dry cure draws out moisture from the meat, making the finished product more firm and tightening the cellular structure of the meat. At this point, you can slice it for "green bacon" or you can smoke or roast the whole belly. Homemade Bacon. Then the meat is tied and left to dry. 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. You will need 2g per kg of meat, mixed with ¼ cup Kosher Salt, and ¼ cup of Sugar or Maple Crystals. After 2 hours, Rod slices off a bit of the bacon, fries it up and tastes it to determine the saltiness. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. 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. And what is Pink Salt, anyway? Combine the sugar and salt. Use pickling salt and white sugar if your going to store the dry cure. 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! Curing Time: Cure the meat in the refrigerator for three days per 500g. However, wet curing is usually the safest to do at home. 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 bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Thoroughly rub the dry cure mix into your pork. 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. Wrap in muslin and refrigerate again for 2–3 days. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. 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 method is best for ham, bacon, and small pieces of meat. Exciting, eh? Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork.