HOME-CURED BACON
Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.
Provided by Cathy Barrow
Time 2h
Yield About 2 pounds
Number Of Ingredients 10
Steps:
- Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
- After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
- Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams
HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
CLASSIC TRADITIONAL AMERICAN BACON RECIPE
I like this bacon best when it's smoked on a charcoal smoker. A gas smoker or pellet smoker is a close second to charcoal. You can also smoke this homemade bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the links below). Use plenty of wood.Please note that this recipe is for slab belly bacon only, less than 2" (5.1 cm) thick. If you attempt to cure anything thicker, the cure may not penetrate all the way and it will take longer.
Provided by Dave Joachim
Categories Breakfast Brunch Lunch Side Dish
Time P3DT2h30m
Number Of Ingredients 6
Steps:
- Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.
- Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon (4 L) bag will hold a single 3 pound (1.4 kg) slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F (1.1 to 3.3°C). The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!
- Rinse off the cure. Remove the belly from the bag, and throw the liquid away. Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn't necessary.
- Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.
- Cook. Smoke over indirect heat at 225°F (107.2°C) until the internal temp is 150°F (65.6°C), about 2 hours. You can use any wood you like. Hickory is the tried and true. I'm partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. Just wait til you cook up an inside slice!
- Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.
- Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Do not wrap in foil alone because it can react with the salt.
- Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8" (15.2 to 20.3 cm) wide across the grain to make sure my thin 9" (22.9 cm) knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.
- Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as the bacon is done, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 2 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 21 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 :
MAPLE BACON RECIPE
Make your own bacon at home by curing it yourself! This recipe works with or without a smoker!
Provided by Victoria
Categories Breakfast Main Course Snack
Time 2h10m
Number Of Ingredients 7
Steps:
- Combine all ingredients other than pork belly in a bowl and mix together.
- Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.
- Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day.
- After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.
- 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.
- Refrigerate bacon to cool completely before slicing.
HOME-CURED STREAKY BACON
Curing your own bacon takes just three ingredients and requires your time rather than effort. For the best-quality bacon, buy the best pork you can find
Provided by Good Food team
Time 10m
Number Of Ingredients 3
Steps:
- Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure.
- Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.
- After the five days, lift the pork from the bag, rinse it off and pat it dry. It's now ready to slice into rashers and cook. Will keep in an airtight container for one week.
Nutrition Facts : Calories 440 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 32 grams protein, Sodium 4.4 milligram of sodium
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.
HOMEMADE BACON
After you've tried this curing technique for homemade bacon you will never want the store-bought stuff again. You've been warned.
Provided by Andrew Armstrong
Time P14DT4h
Number Of Ingredients 6
Steps:
- In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
- Mix together until dissolved.
- Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
- Refrigerate for 14 days.
- After 14 days remove and rinse cure and pat dry.
- Leave uncovered in the refrigerator overnight.
- Smoke for 4 hours at temperatures under 165 degrees F.
- Remove and cool in the refrigerator overnight.
- Slice and enjoy.
HOW TO CURE BACON
When you cure your own bacon, you control the quality of the meat and the ingredients it is cured with! Here's how to cure bacon at home.
Provided by Dawn Gifford
Categories Breakfast
Time P5DT20m
Number Of Ingredients 18
Steps:
- Cut your pork belly into a nice square, bacon-like block. Rinse it and pat it dry.
- Mix the dry ingredients in a bowl until they are uniformly combined.
- Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined.
- In a glass dish, use your very clean or gloved hands to slather the meat all over with the wet ingredients (if using) until thoroughly coated everywhere.
- Place one half of the dry cure mixture in the bottom of the glass dish.
- Place the wet pork belly into the dish and press it into the salt/sugar mix.
- Carefully pour the rest of the dry mixture across the top of the meat and press it in uniformly all around, using your hands to thoroughly massage the cure mix into every nook and cranny of your pork belly. Use up any excess mixture in the dish to make sure both sides are thoroughly coated.
- Place the dish in the refrigerator for 5-10 days, until the meat feels firm throughout, with no soft spots. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. The longer you cure it, the saltier it will be.)
- As the cure dehydrates the bacon, liquid will accumulate in the dish. It's supposed to. Think of it like brine. Turn the bacon over every day, and slosh the brine around it.
- After 5-10 days curing, thoroughly rinse the salt/sugar brine off of the pork belly.
- Pat the bacon dry with a clean towel and set it on a rack over a baking pan. Allow the bacon to air-dry uncovered in the refrigerator for 24 hours. It will develop a pellicle, or protective skin, on the surface of the meat. Without the pellicle, the smoke won't stick to the meat and you won't get that bronzed surface that looks and tastes so good.
- If oven-roasting, preheat the oven to 175-200 degrees F. If using liquid smoke, baste the cured pork belly with a pastry brush to evenly coat all sides. Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. The meat should be cooked a bit on the outside, but not all the way through.
- If smoking, smoke over hickory, cherry or applewood chips at 175-200 degrees F for 2-3 hours, until meat reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. The meat should be cooked a bit on the outside, but not all the way through.
- Let the bacon cool to room temperature on a wire rack over a baking pan, tightly wrap in parchment paper, then refrigerate for at least 4 hours, preferably overnight. (This sets the flavor and texture.)
- Slice off the ends of the cold bacon, which may be very dark and more salty than the innards. Fry and eat if you like.
- With a long, very sharp knife, slice your bacon across the grain, thin or thick, as desired. Use hard-to-slice pieces in pots of beans or soup. Cut bacon into cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, sauces, etc. If you put the bacon slab in the freezer for 15 minutes, it becomes easier to slice.
- Fry bacon pieces/slices in a skillet, or crisp them in the oven. Save the fat for up to a month and use it to fry.
- Homemade bacon will keep for a week in the refrigerator and several months in the freezer.
Nutrition Facts : Calories 1018 kcal, Carbohydrate 10 g, Protein 18 g, Fat 100 g, SaturatedFat 37 g, Cholesterol 136 mg, Sodium 4777 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
HOW TO MAKE AND CURE YOUR OWN SMOKY BACON
Provided by Jess Pryles
Number Of Ingredients 7
Steps:
- Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Turn over and repeat on other side with remaining mix. Place the entire belly and curing mix into a large zip top bag and place in refrigerator for 7 days. Each day the belly should be flipped onto the other side, and the contents (which will transform to a liquid) should be massaged around.
- After 7 days, remove from the bag and rinse under water. Pat dry with paper towels, and place back in fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.
- Smoke the now cured belly using the apple or cherry wood for three hours at 200f, or until internal temperature reaches 150f.
- Store bacon in an airtight plastic bag or container in refrigerator for up to a week, cutting and cooking as required (if you don't eat it all at once!).
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CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE & …
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- Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Sit the pork loin in the cure, cover the pork loin with the cure mix and try to get a nice thick even coat across the entire surface of the pork.
- Once the pork is thoroughly coated drop it into the bag and either vacuum out the air or squeeze as much air out as possible (lowering the bag into a bowl of water will help it form around the meat). Put the pork back into the refrigerator and leave it for 24 hours.
- After 24 hours in the fridge you will notice a lot of liquid has been drawn from the pork. Turn the bag over to redistribute the liquid and cure and leave for another 2 days turning a couple of times in between for an even cure.
- After 3 days the cure will have penetrated right through to the centre of the pork loin. If it is particularly thick (more than a couple of inches) you can leave the bacon to cure for 1 or 2 more days in the fridge. I find 3 days is enough in most cases.
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- Combine all the ingredients except the pork belly in a 2-gallon zip-top bag. Shake the bag to distribute the ingredients. Put your belly in the zip-top bag (you could also do this in a plastic container, or on a sheet tray with plastic wrap. Rub the salt and spice mixture all over the belly. Close the bag refrigerator it for seven days. Redistribute the seasoning twice or more throughout the week.
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- Get Your Belly On. I'm fortunate enough to have a fantastic butcher nearby who keeps things like whole market packed pork belly on hand at all times (Carniceria Central on Gano street in Providence, RI).
- Make the Cure. Curing requires salt and sugar, and Instacure #1. Instacure #1 is salt with 6.25% sodium nitrite. It is used in wet cures to keep bad things from growing while the cure happens.
- Rub-a-Dub-Dub. Stick the belly in a large ziploc (the 2-gallon size work best). Rub the cure thoroughly into both sides of the belly, then remove the air and seal the bag.
- Wash 'n Dry. Remove the bellies from their curing bags, and rinse them very well in cold running water, using your hand to gently scrub them and remove the exterior cure as you rinse.
- Get Your Smoke On. If you have one, insert a temperature probe into the thickest part of the belly. Our goal is an internal temperature of 145-150 degrees F. If not, you'll need to regularly check the temperature after the first 1.5 hours.
- Post Processing. After the bacon (it's now bacon, not just a belly) comes out of the smoker, while it's still hot, use a sharp knife to remove the skin.
- How to Cook. You can cook these on a stovetop, but IMO the best result comes from using the oven. Line a sheet pan with parchment paper. Overlap the edges so that there's a parchment paper reservoir to catch the grease.
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