Mix together the salt, sugar, and pink cure #1. In Toronto and the surrounding areas, th is fried bacon is piled on a roll and eaten as a delicious, hearty … For longer term storage slice, wrap, and freeze. Leave to soak in the fridge for three days. At the back of the shelf I unearthed a diminutive loin of pork joint. Posted Sat, Feb 3 2018 7:26PM. the Cure#1 (if you are using it). Keep it in the fridge until done. It uses far less salt than our original recipe and the bacon tastes wonderful. Place the pork belly in a large Ziploc bag. Please can someone help with French? 25g Pepper - cracked (Poivre) The Brine. I am guessing your waln…, Most recipes say to soak in brine for a week, then rinse and soak in brine for a second week before putting them in a jar with hot vinegar. For the Wet Cure Method: Add all the cure ingredients together in a large bowl and stir. MR. D First time curing and smoking canadian bacon. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe In the interim, we’ve tasted some ‘good’ commercially produced bacon and been amazed at the thin and wishy-washy flavour and at the price. Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. The sugar I hoped would add a sweetness to contrast with the salt and pepper, but after making the cure… Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. 2. Combine the sugar and salt. Pink Cure #1 is 0.25% of the weight of the pork belly. Remove the joint from the curing mixture and dry with a clean tea towel. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, … This method is best for ham, bacon, and small pieces of meat. Looking for cocktail recipes for your next party? Place the joint in the water and submerge it with a small plate. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. The muddy…, Drip feed is the best at about 2 drips/second. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. instructions: Weigh your piece of pork belly. For those who don’t know, peameal bacon is wet-cured pork loin from the back of the hog that has been trimmed of fat and rolled in cornmeal, creating a yellow crust. After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. to make into ham, the first thing you need to do is brine the ham. Some people call this “curing” a ham — brining is a type of curing. https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg?format=1500w, How To Make Measured Wet / Bag Cure Bacon. So pleased to have stumbled on your Bramley and Sloe jelly recipe..I’ve just made 2 kilos of sloes into gin, then picked more sloes to do the same aga…. “We have to make this at home.” It also inhibits bacterial growth. Used tenderloins as that was what was on special. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Bring the water to a boil and add all the other ingredients EXCEPT!!! Add enough fresh water to fully submerge loin. No B.S. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. It will cure at the rate of 2 pounds per day. Mix together the salt, sugar, and pink cure #1. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Turned out fantastic!! Place the joint in the water and submerge it with a small plate. Rub the sugar and salt into the flesh some more. The dry cure will turn into … This time it's chicken rice black beans a little bit of tomato and some hot pepper cinnamon and cumin so there's a there's a lot of spices going on in in this mix. 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. I like to stay as … But that’s what it’s all about – sharing and adapting. However, wet curing is usually the safest to do at home. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. … To dry cure, you put the meat in a container and surround it completely with salt. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Slicing Your Bacon. Generously rub the flesh side of the pork belly with the mixture. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon Add the salt (and pink salt if using) and the cure additions. Once a month we'll send you  an email to let you know what we're up to. 50 grams of saltpetre (optional) Flavourings such as black peppercorns, sugar, beer, etc. So I tried her recipe. This method uses a wet cure based on precise weights of both meat and cure ingredients. Cover with butcher’s muslin and smoke for several hours over a very low, smoking fire. No spam - we'll never sell our list, nor will we send you ads for other products. If you get it from the end then be warned it’ll taste … She smokes her bacon in a chiminea which has been adapted with a long piece of ducting pipe. - you can run 100 drippers on a line ... feed the water to a line connection via a short large diameter…, hello thanks for the recipe,my batch is looking great. Don’t forget the sides and ends. She brought round some sample slices and we discovered that her bacon tasted better than ours. The above constitutes the ‘cure’. Go ahead and taste a slice. Brining takes several days, and it’s essential to … We’ve been making bacon for years but this project marks our entrance into wet-curing a belly. We live in France now- lots of lovely things to eat but, NO BACON!! To dry cure, you put the meat to keep it submerged wet curing to conduct experiment! You a wet cure bacon recipe look at the back of the pork flat in the fridge it completely with salt juicy tender... 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