BROWN SUGAR BACON
Steps:
- Preheat the oven to 400 degrees F. Position racks in the top and bottom of the oven. Line 2 rimmed baking sheets with foil and set cooling racks into the baking sheets.
- Using your fingers, crumble together the brown sugar, smoked paprika and several grinds of black pepper on a plate. Dredge the bacon on both sides in the brown sugar mixture, rubbing so the sugar adheres. Arrange the slices on the racks without touching.
- Bake until the bacon is crisp and caramelized, flipping the slices and rotating the baking sheets from top to bottom halfway through, about 20 minutes total. Let the slices cool on the racks, turning once or twice so they don't stick.
LIGHT OR DARK BROWN SUGAR
Making your own brown sugar is so simple and easy and it tastes exactly like store-bought! You'll never run out of brown sugar if you keep two simple ingredients on hand: white granulated sugar and molasses. The recipe ingredients are for light brown sugar. For dark brown sugar, see the cook's note. To keep it moist, put a slice of bread into the storage container.
Provided by JillH
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Combine sugar and molasses in a mixing bowl. Use an electric mixer on medium speed, mixing until molasses is completely incorporated.
- Store in an airtight container.
Nutrition Facts : Calories 52 calories, Carbohydrate 13.4 g, Sodium 0.5 mg, Sugar 13.2 g
BROWN SUGAR-CURED SALMON
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill. While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture. Serve it with a crisp salad for a light supper, or with rice for something more substantial.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 4h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
- Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
- Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.
SUGAR CURE FOR PORK, BACON, HAM
Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat!
Provided by Taylor in Belgium
Categories Winter
Time P11D
Yield 1 bacon
Number Of Ingredients 6
Steps:
- Double this mix as much as you have meat.
- Weigh down meat so that it remains covered.
- Be sure to boil plent of water day before so it is good and cold.
- Put your meat in wood barrels or vinegar stone crocks.
- Leave small boned meat chunks submerged for 2 days.
- Bacon submerged for 4 days.
- Cut hams and shoulders 14 days.
- Whole hams 21 days.
- Storage area must be extremely cold, but not freezing to prevent fermentation.
- After submersion, run thick thread through corner of meats and hang in smokehouse.
Nutrition Facts : Calories 1784.4, Fat 0.9, SaturatedFat 0.3, Sodium 448059.7, Carbohydrate 460.4, Fiber 7.6, Sugar 437, Protein 3.1
BROWN-SUGAR GRAVLAX
Making your own cured salmon is easier than you think-and so impressive at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 pounds
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the salt, brown sugar, peppercorns, and dill to make the dry cure. In a small bowl, combine lemon juice, oil, brandy, and whiskey; stir.
- Lay salmon, skin-sides down, on a clean, dry surface. Brush liquid mixture generously over fish. Pack dry cure evenly over fillets; wrap tightly with two layers of plastic wrap.
- Place one piece of fish, skin-side down, in a pan large enough to accommodate the fish. Place the other piece of fish, skin-side up, on top of the first. Place a cutting board on top of the fish, and weigh down board with soup cans or bricks. Chill 24 hours.
- Remove weights, unwrap fish, and drain liquid. Wrap fish again tightly in two fresh layers of plastic, reversing position of top and bottom pieces. Place weights on top; return to refrigerator. Chill 24 hours more.
- Repeat step 4.
- Unwrap the salmon, and scrape off the dry cure. Slice the salmon on the bias as thinly as possible, and serve. The gravlax can be stored, wrapped in plastic, in the refrigerator up to 3 days.
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