Would a brown sugar bacon/ham cure blend by Sausage Maker make any difference? There is so much to say about bacon, I’ve divided the process into two parts: curing and smoking. Add comma separated list of ingredients to exclude from recipe. Hello: Pork belly, for bacon. Remove skin from belly by slipping a sharp knife between the skin and next fat layer. Be sure and use a little parchment paper of a silicone baking mat for easy clean up. I was raised on sugarcured bacon and ham.My dad did all of the work,he had a recipe for the process that was very good.The problem is I do not what happened to the recipe.He never smoked the meat, we ate and enjoyed both ham and bacon.If I cure my bacon the dry cure way,is itready to cook and eat without smooking. I plan on leaving on the rind using the dry cure method, do you think I need to make any alterations? Since I am sure they are reading the posts offer the following -I visited both the NIH and FDA websites confirm that their is “a” risk from curing salts but you might want to note that the FDA lists a min max ratio of curing salts per pound of meat. I switched yours up a little though. Fantastic flavor! They are taught to perform surgery and prescribe drugs, nothing else… Even the institute of medicine said that the level of education on clinical nutrition in US medical schools is unsatisfactory…. I used a plastic container filled with water to weigh mine down. 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. Tags: Bacon, brine, charcuterie, cornmeal, Curing, peameal bacon, pork. He makes the assumptions that it is them fibers that protects vegetarians from cancer… well Harvard medical school said in 1999 “Challenging conventional wisdom, a new study finds eating high-fiber foods does not cut your risk of colon cancer – but don’t banish the broccoli, experts say. Andrew, Bought my pork belly and cured and smoked it. (This recipe is for a very pure, meaty tasting bacon. A five-pound tub will last you a long time. Does anyone know if curing bacon for longer than 14 days, say 16 days, is a problem or will make bad bacon or make people sick? Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily. In a saucepan, combine 1 quart of water, the salt, sugar, syrup, the pink salt, bay leaves, garlic cloves, and peppercorns. […] Homemade Bacon : Part 1 The Cure If bacon had it’s own Twitter account it would have… […], certainly a lot of details I’m going to give this a go, question though can you also use other cuts ie leg of pork. I could guess at ~4 ounces for a 1 pound slab. Is that also for 5 pounds of belly? I did the fry test before drying/smoking and it seemed just slightly too salty and I went ahead without soaking in fresh water. Feel free to use it or create your own (see section 2). Save my name, email, and website in this browser for the next time I comment. Both cures turned out too salty for my taste. Instructions In a medium bowl combine the brown sugar, kosher salt, honey, cayenne, paprika, cumin, and curing salt, stirring until well mixed. This is my first time to make bacon when using the cold smoking method do you have to have any heat at all, I have a 12″ pellet smoking tube which they say produces 7- 15 degrees. also i am using a 4 lbs belly this time around and I’ve tried to calculate how much #1 curing salt i need which from the 1tsp to 5 lb ratio works out to be about 0.91 tsps or 4.5 grams which will be hard to weigh as I dont have this accurate of a scale. Would you listen to a plumber on how to fix transmissions? can I get the name and website to buy that insta cure#1 PLEASE TANK YOU YOUR RECEPIE LOOK GOOD. I’ve never tried that product so I can’t say how it would effect this recipe. Do I dump it or flip n put it back? It prevents nasty things like botulism that can grow in warm and moist environments with low oxygen. Stir in the brown sugar, black pepper, and garlic and onion powders. you may say that “Some of the best ham and sausage makers I know use nitrites and nitrates. It’s the same process. I have not tried this recipe yet, but am excited to something different than my own. He went in the back and popped out a few minutes later with the biggest pork belly I’ve ever seen. i would rather deal with botulism than cancer. Paul Bates on November 16, 2018: It's that time of year again!! Phillip from Houston, Texas on July 22, 2019: I am going to use this recipe to brine a whole ham. ⅔ cup Kosher Salt; 2 Tbsp Prague Powder or pink salt; 2 Tbsp Pickling Spice; 1 cup Maple Syrup; 3 Cloves Garlic Crushed; 3 Litres Water; Instructions. lol. He tossed it up on the scale and it came in at 25 pounds. My name is Tom. Once the brine is cool, place the pork loin pieces in a two-gallon Ziploc bag and pour the contents of the sauce pot over the pork. Bring two quarts of water to a boil and then pour over what’s in the bucket. Hello, I split a pig with a buddy and long story short the butcher he hired sliced the pork belly in thick slices without smoking, do you know if I should alter curing time or amount of sugar and salt? With a wet cure, the belly is instead placed in a water-based cure solution and refrigerated for 10-14 days. Both are naturally occurring in vegetables like celery and beets. Please help! Take care!! Besides I have just got out of the freezer my own batch of bacon from last year with no pink salt, just the good old kosher salt, sugar and some antioxidant, antibacterial sodium-ascorbate and voila it is as pink as it was before curing. The Insta-Cure is what gives bacon that pink color we all know and love. Hi admin, i must say you have hi quality articles here. One gallon of water weighs 8 lb, so the brine will cure up to 16 lb of meat. For the dry cure I prefer to use honey and brown sugar to punch up the sweetness. I want to put my slabs in the cure tomorrow morning. Drop in the pork belly and make sure it stays submerged. Once the skin is removed don’t throw it away. No, you would not…. How much honey is needed. Ingredients. When I was a kid we always got Rind On bacon at the local smoke house. In a medium mixing bowl – add bacon grease olive oil, salt, and pepper. If you are doing the dry cure you would want to weigh the IC and then go from there according to how much belly you are going to be using. All that’s needed is access to a refrigerator, a smoker, and a handful of ingredients. Leave uncovered in the refrigerator overnight. dark brown sugar 2 oz. Andrew, whether i or you have fallen victim to incorrect info about nitrites only time will tell… I do not understand you… do you even read what you cite?????? However, it’s commonplace for these stores to only sell pork bellies by the case, which is 50 pounds, and the pork is usually a lower quality. Before smoking, sprinkle with https://www.traegergrills.com/recipes/home-cured-bourbon-bacon Paul Bates on November 16, 2018: It's that time of year again! cant get recipe to print for curing bacon part one and part two. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Canadian Bacon or Peameal Bacon is pork brined and then crusted in cornmeal or crushed yellow peas. It’s the best sausage you could eat and its low fat and low sodium. Hopefully the bacon has the perfect amount of saltiness. After 6-7 days the belly should feel firm and there will likely be a good amount of liquid pulled from the slab. It always comes out perfect! From my understanding that temp would melt all the fat. Search for: Mertiso’s tips go viral, I have noticed you don’t monetize your blog, don’t waste your traffic, you can earn extra bucks every month because you’ve got high quality content. Hi andrew thats an excellent job youve done there very elaborate and neat i must say! However, when I got home I found out that the butcher had already sliced the pork nicely thick. Cut the loin in two equal 4-5 pound pieces and set aside. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… A sharp fillet knife and a slow and steady pace are key. FYI from my earlier comment. If you are doing the dry cure method that should be ok but I would put it on a lined baking sheet just in case it leaks a bit. They use the meat from the ham shank to make sausage but if you contact Thursday they will save you one. Turns out they consume more nitrates than people who eat processed meats.”. As long as they stay submerged and have enough room for the cure to penetrate on all sides you should be fine. Phillip from Houston, Texas on July 22, 2019: I am going to use this recipe to brine a whole ham. Thanks for an awesome recipe for bacon. Printable Canadian Bacon Recipe. I did the wet cure version and for some reason when i cook the bacon the sugar levels seem high where the bacon wants to scorch before fully crispy due to sugar content. Next I want to try and cure and smoke a ham, any suggestions? If bacon had it’s own Twitter account it would have…, Oxtails, like many other “scraps” synonymous with peasant food because…, My family has always eaten plenty of tuna. If I brine for two days, in a salt and brown sugar. Make the dry brine: In a small bowl, thoroughly mix the kosher and pink curing salts. My assumption is the Cherries will add the acidic notes, The Chocolate will add the Bitter notes, that salt will add the salty notes and brown sugar or Bourbon will add the sweet notes. Some questions if I may: I tried both your dry and wet cure recipes using approximately two 2.5 pound cuts of pork belly for each cure. When you flip the slab over after a few days the mixture will absorb in both sides while it is in the fridge. I used a plastic container filled with water to weigh mine down. […] the end of Part 1 we made sure we had our salt levels where we want them and our belly had dried uncovered in the […]. Curing your own bacon, at least once, is a great experience for any meat enthusiast. plain salt (not iodized) 3 1/2 lb. The pic looks like it’s equal amount of black pepper and insta cure. 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). There are more nitrates and nitrites in 4 servings of celery or beets than 450 hotdogs. let me ask you one thing. This bacon will keep for up to 10 days in the fridge or up to 6 months in the freezer. I posted this article on Facebook and my followers like it. The study, published today in the New England Journal of Medicine, tracked 88,757 nurses from 1980 to 1996. Refrigerate bacon … Do you think if I eye ball a bit out of a tsp would this be sufficient ? You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Cool. Step 7: Remove belly from brine and dry off. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 It … Nitrates are not mandatory. I realize there hasn’t been activity on these comments in a while….hope I get a response. He has apperantly no idea about nutrition and essential nutrients. If you choose to smoke the meat on the grill, you'll need some hickory sawdust, which is available in smoking stores or through online retailers. Your dry rub calls for Kosher salt. The cooler weather also helps with temperature control. Would a brown sugar bacon/ham cure blend by Sausage Maker make any difference in your instructions (measurements)? Your page can go viral. First thanks for the website. note: sodium nitrate and saltpeter are 2 different things sodium nitrate being the better choice. (And I’m sorry, but that really was more of a Michigan ‘eh’ than a Canadian one…) I feel obliged to make Canadian bacon pretty Canadian so I added a goodly slug of Grade B dark maple syrup to the brine. You are allowed a maximum of 3.84 oz. So using something like Kurobuta or Berkshire pork is going to result in some seriously amazing Rinse it and pat it dry. Very good information. Are you supposed to cover both sides of meat with honey and spice/cure? basic brine above, add 1/2 cup maple syrup, several slices lemon, half an onion and a Tbsp of whole peppercorns. Whether you dry-cured or wet cured we have one last important step to achieving bacon bliss. by the way. Depending on the thickness you may be able to fit more than one chunk down in the wet brine. Nutrient information is not available for all ingredients. When you start making bacon friends suddenly come out of the woodwork! Is this o.k.? I plan on trying this in making my own brown-sugar ham this fall. I hold bacon’s many virtues on such a high pedestal that I struggled to write about it because the words always felt unworthy. I don’t want to hurt anyone. It’s a win all the way around. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours. Thanks. I personally have never tried so I can’t say that the amount would be a 1:1 replacement. Thank again for sharing this great recipe. I can’t emphasize it enough: proper curing is the most important … Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. Tom, there are no problems not smoking the bacon. Anyhow, I’m definitely happy I stumbled upon it and I’ll be bookmarking it and checking back often! Thanks. cg if you elect to remove the skin then yes you can rub down both sides. placebo!!!! It also can … Now let’s head over to part 2 to wrap things up! Everyone should try making their own bacon using this website. All this said…it is still delicious. Andrew, I have done the dry cure with great success and I want to thank you for taking the time to share this with the world. His brine recipe can be found at this link: Pop’s Curing Brine. Your pork belly is like a caterpillar that needs to go into a cocoon of cure before it’s transformed into a beautiful bacon butterfly. The second batch turned out perfect, I added 2tbl spoon garlic powder and 1tbl spoon pepper and 1 c of maple syrup in stead of 1/2 c, Congrats! The first time I made bacon it was with your recipe. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. They slices were overly sugary and burned easily as I expected they would be. I prefer to cut the pork loin to pieces that are a size that fit comfortably into a gallon freezer bag so they stay submerged in the brine like good little bacon. I found jumbo 2.5 gallon Ziplock bags to be much easier than wrestling a thick slab of bacon inside a bunch of plastic wrap. 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 #1. Rinse loin and blot dry. Epic post Andrew! Your pork belly is like a caterpillar that needs to go into a cocoon of cure before it’s transformed into a beautiful bacon butterfly. Dissolve first three ingredients in boiling water. Next, place the container and meat in the refrigerator for 14 days. My only question is in your listed ingredients for the dry cure you list 1 TBS of black pepper and 1 tsp of insta cure. To cure your own bacon, plan and shop for ingredients well in advance. Directions In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Here is a blog, with pictures http://buddingbaketress.blogspot.com/2011/06/homemade-brown-sugar.html. Leave a Reply Cancel reply. Thank You Steve Palmer. You can also experiment with adding fresh or dried herbs to the brine to flavor the meat.) I had a couple salty batches before(own recipe) If it’s a bit over the top just use it for accenting things like baked potatoes, chowders etc…believe me, it won’t go to waste . Unlike the dry cure, there is no need to rotate the slab as it cures. even a veterinarian knows what causes grey hair and how to reverse it…. Does that change the directions being the pork is already sliced? If you have any doubts I’d error on the soaking side. Turned out great. Roger, a 16oz jar is normally what I use because that’s what’s normally available to me. Bacon is God. Wow. Ingredients. If you don’t have access to a local butcher or farmers market, big restaurant supply stores will likely have bellies. I followed your method to dry cure. (The real stuff). As already mentioned, it’s also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined … I subscribed to your Feed as well. After 3 days flip the bacon over to the other side. Email . Thin cuts of meat such as pork chops and chicken pieces may need only about 30 minutes to an hour of brine time, while a whole turkey can brine for 6 to 12 hours. There is simply not enough demand to keep them in stock. Pour over meat in crock. We have a smokehouse and all the meat is smoked the old fashioned way. I’m also on my third batch and just put up 9 vacuumed packages of the best yet. Thanks a lot for the recipe.On my first attempt, I got about an 8 pound belly and used the dry cure for one half and the wet for the other.Both turned out so well that family and friends keep bugging me to make more so I picked up a 13 pound belly today.Back at it !!! The process for wet cure bacon is very similar. This is a very basic brine recipe for preparing meats and fish for smoking. Aw, this was an incredibly good post. Printer-friendly version. Could soaking the belly post 7 days longer make it cook more evenly? Be sure to get Insta-Cure #1 and not Insta-Cure #2. Sounds a lot like a warm smoking cabinet doesn’t it? During this time the cure will pull moisture out of the pork. many years ago highway signs around the beltways of Chicago tried to target kids/parents that hotdogs caused butt-cancer. Or will insta-cure measurements be off? Andrew, I have tried a lot of different recipes for bacon cure, I like your approach the best. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation. Assuming this is from the sugars or honey. So I had about five pounds total for each but in two pieces rather than one. Pin Recipe. Drain the pork loin well, discarding the brine. Would like to know the answers. Could you use less than 5lbs of pork belly in the brine? There is a big difference. I do a dry cure and instead of honey I use maple syrup. wikipedia: “Spores are not killed by boiling, but botulism is uncommon because special, rarely obtained conditions are necessary for botulinum toxin production from C. botulinum spores, including an anaerobic, low-salt, low-acid, low-sugar environment at ambient temperatures.[21]”. Started the curing process today and It’s going to be some long 7 days ahead. Disperse salt and aromatics in water, then submerge a whole muscle into that salted flavored water. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I have a question about the curing salts-If the pork is in the refrigerator for the entire brining process, then smoked/baked until the correct internal temp is reached, does it NEED to have curing salts (yes-regular salt and sugar)? Have you tried making your bacon in the oven? Cheers! So my question is whether that saltiness is a function of the time I let them cure (both dry and wet) or the size of the cuts…or both? can I use Morton salt Tender Quick for curring bacon? After you are happy with the flavor profile pat the slab dry and rest the slab in the refrigerator uncovered overnight. After 4 or 5 days, turn the joints round in the brine, and after every so often. Yet another option is to try a local ethnic grocery store. 5 lbs Pork Loin; Cornmeal; Brine. Curing. For the liquid portion, is it possible to not use water at all in order to hyper intense flavors? 12 Comments . Home curing meats sounds a whole lot tougher than it really is, but if you can mix together a brine or rub salt on a pork belly – then you can cure meat and you can start enjoying better tasting, healthier and far more affordable bacon and Canadian bacon at home. Cool. Procuring the pork belly is the hardest part of curing bacon at home. I have book marked it for later! https://amazingribs.com/.../pork-recipes/smoked-canadian-bacon-recipe A simple brine cure recipe. You've been warned. Supplements do not provide this support (eat the food, don’t take the supplement).” Apparently, he has not got the memo on this one either: male physicians health study on multivitamin use and cancer incidence: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3517179/ Conclusions: In this large prevention trial of male physicians, daily multivitamin supplementation modestly but significantly reduced the risk of total cancer. Even those forbidden to eat it have been known to long for it. While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. Print. What you will find is that once the cure is on, moisture will be drawn out and it will create a slurry. Reserve the bacon grease. Cut your pork belly into a nice square, bacon-like block. Hi Andrew. Here is my recipe to make 3 litres (3/4 gallon) of brine which is the amount I needed to cover the pork loins I had. I’ve cured two 5 pound chunks in one batch of wet brine before. Grattons. After day 3 my pan is full of the juice extracted. No problem Nathan. Thank you for sharing this recipie and the awesome write up to explain it all! I didn ’ t your thing by all means cook it up a... Consulting local experts and doing my own home made piece of the colon or rectum dilemma wasn. Each serving and therefore it is completely coated using all the cure until it reaches a spiciness you like work... 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To line their own pockets by preying on the Maple-Cured Canadian bacon … Oink on… Matt. Honey, wrap up the sweetness in making my own research I have tried low and slow and that. Used your recipe – used the dry cure measurements are both for five pound cuts of you.