Amish Cure For Bacon Recipes
MAPLE-CURED BACON
A maple syrup-based cure gives this bacon a light sweetness that melds with the salty and smoky flavors to create overall excellent tasty and crispy strips.
Provided by Joshua Bousel
Time P5DT1h40m
Yield 16 Servings
Number Of Ingredients 5
Steps:
- In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
- Remove pork belly from bag and wash any large deposits of salt under cold running water.
- Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
- Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.
25 BEST OLD-FASHIONED AMISH RECIPE COLLECTION
These easy old-fashioned Amish recipes are simple yet spectacular. From breakfast casserole to friendship bread to baked chicken, try these dishes that have been passed down for generations.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Amish dish in 30 minutes or less!
Nutrition Facts :
HOW TO MAKE MEASURED DRY CURE BACON AT HOME || GLEN & FRIENDS COOKING
Making bacon at home... but why? Because home made bacon has great flavour, texture, and you control the ingredients. That's why! This measured dry cure bacon recipe is the foolproof diy bacon recipe. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Sugar is 1% of the weight of the pork belly. Pink Cure #1 is 0.25% of the weight of the pork belly. Mix together the salt, sugar, and pink cure #1. The above constitutes the 'cure'. If you wish to 'flavour' the bacon you can layer on as much as you want of almost whatever you want. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Flavour #2: Ground black pepper: 2% Bay leaves: 4-5 / Kg Juniper berries: 0.5% Thyme: 0.5% Leave the skin on the pork belly, and rub the cure all over - ¾ of the amount should be on the side that is skinless. Don't forget the sides and ends. Place on a rack, above a non-reactive dish and place uncovered in a refrigerator for 5-7 days. Turn the belly daily, and drain off any accumulated liquid. Don't let the belly sit in the liquid, the whole idea is that the belly will dry out - this drying inhibits bacterial growth. After 5-7 days rinse off any 'cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). We smoke for 2-3 hours depending on the thickness of the belly. After cold smoking this bacon is 'shelf stable' which means you can store it by hanging in a cool area out of sunlight. But really you could leave it on the kitchen counter... This is accomplished by proper curing (salt and sugar) and air circulation that removes water from the belly. The combination of low water content and salt deters any bacterial growth. The added comfort of Pink Cure ensures safety. #Bacon #DIYBacon #LeGourmetTV #Recipes Le Gourmet TV is the #1 premium food and recipe channel on Youtube. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. You can trust us when we say the recipe works. Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: "???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-
Provided by Le Gourmet TV
Categories cooking, food, curing
Yield 10
Number Of Ingredients 4
Steps:
- Weigh your piece of pork belly.
- Weigh the rest of the cure components:
- Salt is 2.5% of the weight of the pork belly.
- Sugar is 1% of the weight of the pork belly.
- Pink Cure #1 is 0.25% of the weight of the pork belly.
- Mix together the salt, sugar, and pink cure #1.
- The above constitutes the 'cure'.
- If you wish to 'flavour' the bacon you can layer on as much as you want of almost whatever you want.
Nutrition Facts :
SMYE'S LIGHTLY PEPPERED BACON
Bacon, what's not to love? How about the incredibly high salt content, cost, inconsistent flavor, and oft-questionable quality of the meat prior to the cure? Well folks, here's the solution, home-cured, home-smoked bacon from scratch. It's absolutely incredible and less than 1/3 the cost of storebought.
Provided by Smye Sarrel
Categories Meat and Poultry Recipes Pork
Time P1DT3h15m
Yield 40
Number Of Ingredients 11
Steps:
- Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
- Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
- Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
- Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
- Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 3.4 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1213.2 mg, Sugar 2.2 g
HOMEMADE HOT BACON DRESSING
Time 30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat large skillet, lightly greased to med/high.
- Mix all ingredients, except for bacon, in a mixing bowl.
- Pour ingredients from mixing bowl into skillet and heat just to boiling.
- Add crumbled bacon.
- Add flour or cornstarch to thicken to about the consistency of gravy, and it's done.
- Traditionally, this was served over lettuce, endive, or dandelions
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