Howdy! Take care!! If you go the liquid smoke route, use only the real stuff: fake liquid smoke has an unappealing chemical taste. In this post I’ll cover two methods of curing. Is it okay to use a large 2 gallon ziplock instead of a foodsafe container? http://ije.oxfordjournals.org/content/30/1/181.full. and NO i am not eating any product that says uncured. Remove rind before slicing. 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’m going to have to keep a continual batch going so I don’t ever run out . You’ll need to cure the pork for four days in a salt brine. © 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 The article has truly peaked my interest. Smoking is just for the flavor profile. One other thing and it is really just an observation. Obviously the leg of pork would be much leaner. You are allowed a maximum of 3.84 oz. Bacon takes between 2 to 3 weeks. the amount of your life you wasted researching and typing this, you should could have just eaten the bacon. Whatever a whole loin weighs. I have a couple recipes for my Pops Brine: First, let me make an important distinction: the one "special" ingredient you use is a curing salt. Then the big day. Or will insta-cure measurements be off? Love the recipe. Bring brine to a boil, stirring to dissolve salt and sugar. You could be consuming MORE than if you had measured out the accurate amount of cure. One single multivitamin / day vs. Will smoke to 200 and internal temp 150. for 3 hours. Prep Time 1 hr. Try celery juice 1 large bunch jucied will work fine in the wet prep. Were the measurements in the wet cure for all 25lbs? Bacon is God. Thanks, Steve. Check in 2 weeks for scum. During this time the cure will pull moisture out of the pork. Simply soak the slab for an hour in cold water and re-check with a fry test. Helpful (41) BECKYRAY1 Rating: 5 stars 02/10/2009. Using celery salt and the like are less accurate way of measuring parts per million in the product than if you had used a proven cure. After the dry rub is mixed set it aside. Please help! 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. placebo!!!! Hope it works out and I will be enjoying my own home made piece of heaven in a week. We have a smokehouse and all the meat is smoked the old fashioned way. I honestly appreciate people like you! If you have any doubts I’d error on the soaking side. You might need to special-order the pork belly from your local butcher or grocery store. Ingredients. Mix together until dissolved. The Wet Cure and Dry Cure measurements are both for five pound chunks of belly. Ours consists of salt, pickling spice, Prague powder (pink salt), maple syrup, garlic, and water. Ingredients. Would You cure bacon's with that same brine recipe? It would have a delicious fatty porky taste. Full name. I bought an XL Big Green Egg a few years back. Your daily values may be higher or lower depending on your calorie needs. I often times substitute maple sugar for brown sugar and have found that 2 gallon freezer bags are a lot less messy than the 1 gallon bags. My bellies will be in next week. I am gonna do a Cherry (concentrate) Chocolate Bacon. I love the sound of your dry rub recipe but can’t find an amount for the honey. Phillip from Houston, Texas on July 22, 2019: I am going to use this recipe to brine a whole ham. I’ll cover smoking in part 2. This is 93.75% plain salt, and 6.25% sodium nitrite. 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 !!! 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. I did add a few tweaks to your recipe once it was done brining. Do you think if I eye ball a bit out of a tsp would this be sufficient ? after like a hundred year old debate the World Health Organization finally came out with its landmark study that concluded that eating processed meats with nitrates and nitrites increases one’s risk of cancer. 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. It’s a good idea to put the belly on a rimmed cookie sheet just in case it leaks. […] 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 […]. When curing peameal bacon in brine, it is important to keep the temperature of the curing brine below 40°F (4°C) ... Maple-Cured Canadian Bacon and Peameal Bacon Recipe. Is it ok to go another week or did I lose it? Thanks. Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. dark brown sugar 2 oz. Sep 8, 2020 - Explore Jesse Patrick's board "bacon brine recipe" on Pinterest. Gary, I know that people do use Tender Quick for curing bacon. I blog quite often and I really appreciate your information. Once you have your brine recipe, you can begin the process of mixing the brine & curing the Ham. Depending on the thickness you may be able to fit more than one chunk down in the wet brine. Does that change the directions being the pork is already sliced? As long as they stay submerged and have enough room for the cure to penetrate on all sides you should be fine. Do you use Mortons or Diamond Crystal? My name is Tom. Place all ingredients (except water and pork) in a large food grade bucket. Every year since then too. I noticed that the saltiness seemed to intensify from when I pulled it out of the cure until it was done smoking. The pic looks like it’s equal amount of black pepper and insta cure. (This recipe is for a very pure, meaty tasting bacon. Local butchers have an advantage over supermarkets because they work with local farmers to source their meat. I have this recipe at home and just love it, I found that maple wood worked best for smoking as it produced the most constant temp. Disperse salt and aromatics in water, then submerge a whole muscle into that salted flavored water. I shall let you know!! In this recipe, I offer three ways to smoke the bacon. Thank you for sharing this recipie and the awesome write up to explain it all! “We found no evidence that dietary fiber reduces the risk of colorectal cancer,” they said. Great post! 1 cup of granulated sugar, 1-2 Tablespoons (depending on how dark you want it) of Molasses. 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. All in all, you are a hero of the Interwebs, since your contributions enlighten and enrich our lives and you help us remember that not all of it is fat free. 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. Or is the cure time kind of required for proper preservation (and/or moisture reduction) and then soaking in fresh water is the the best way to reduce saltiness? 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. Is there any alternative ? Why do you ( and others) suggest getting rid of the rind? Kids loved it though and insisted I fry up the rest. There is a big difference. You can also experiment with adding fresh or dried herbs to the brine to flavor the meat.) Thank you for sharing the photos and instructions. Pin Recipe. And they all made it to their 80s and 90s and more. I plan on trying this in making my own brown-sugar ham this fall. Any help or suggestions would be appreciated. even at lower heat. Grattons. I have a question for you…Do you know how long it will take to expire a portion of bacon like this vacuum packed? I should say i rather believe my parents, grand parents, great-grand parents and so on who have been making sausages and bacon and all kinds of cured meats with nothing but plain old salt for hundreds of years. Trying to cure a whole belly this size is generally too much to handle. 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… I’ve cured two 5 pound chunks in one batch of wet brine before. Drop in the pork belly and make sure it stays submerged. Everyone should try making their own bacon using this website. Nutrient information is not available for all ingredients. Good post! My 87 year od father in law taught the men how to kill the hogs, skin an/or scrape them then complete the butcher process we then make our own sausage with seasonings we have finally perfected for our taste but low sipodium. I rest my case. Would you listen to a plumber on how to fix transmissions? they have never seen a single case of botulism (for which the nitrite is there in today’s food and is FDA approved and is good so because they all watch out for our health…. Adapted very lightly adapted from Micheal Ruhlman’s Canadian Bacon recipe at Ruhlman.com. Do you have any suggestions? Just trying to make sure I am doing this correctly. When brining pork, you need enough brine to cover the meat. I do a dry cure and instead of honey I use maple syrup. I am not sure the reason but I suspect that leaving it over night to dry then smoking it reduces moisture even more thus increasing the saltiness. Since I purchased a giant belly I used both methods. But after I dryed it then smoked it, it was more than just slightly too salty. Thank You Steve Palmer. Move along. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. 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. That’s not what we are after here. 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. I want to put my slabs in the cure tomorrow morning. Cover and refrigerate in a cool part of the refrigerator with a constant temperature (34º F to 36º F) for 4 days. They use the meat from the ham shank to make sausage but if you contact Thursday they will save you one. Andrew, Bought my pork belly and cured and smoked it. I have the same questions. I was wondering if there is any other method for smoking say using a grill and could not find smoking pellets, perhaps coal will do. Cut cooked bacon in small pieces and set aside. What are your thoughts? If you don’t have access to a local butcher or farmers market, big restaurant supply stores will likely have bellies. After 14 days remove and rinse cure and pat dry. Then of course, I smoke it with maple wood. Reserve the bacon grease. I didn’t bother with the smoke process since the pork was presliced but I will next time with a whole belly. It’s a win all the way around. From here, check the slab with a fry test to ensure the flavors are where you want them. Yahtzee! You have fallen victim to incorrect information about nitrites and nitrates. and have not even said that i would, have i? you may say that “Some of the best ham and sausage makers I know use nitrites and nitrates. https://www.finecooking.com/recipe/homemade-applewood-smoked-bacon #2 is for long-duration cures like salumi. You saved Smoked Maple Syrup Bacon to your. I could guess at ~4 ounces for a 1 pound slab. For those in metro-Atlanta pork belly is available at COSTCO and usually at Whole Foods. As a…, For the first entry on ilovemeat.com I knew I wanted…, As a butcher I’m often asked what cut is my…, Pork rinds. After the 14 days are up, wash off the excess cure and pat dry. Then sprinkle the cure over all parts of the meat front and back. This is where a local butcher or farmers market comes in handy. I’m also on my third batch and just put up 9 vacuumed packages of the best yet. Followed this recipie to try to make my first bacon, and used honey on 1 side and molasses on the other but coated both with the seasoning mix, and it’s in the smoker right now but the initial fry test pieces….this is the best bacon I’ve ever had! https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 Thanks Memoria! With a wet cure, the belly is instead placed in a water-based cure solution and refrigerated for 10-14 days. 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. I could have sworn I’ve been to this site before but after looking at many of the articles I realized it’s new to me. Fry bacon in a pan until crispy. Ham takes between 30 and 40 days. Insta-Cure #1 is the most commonly used type of sodium nitrite. I posted this article on Facebook and my followers like it. I had plans to try a couple more recipes with pork belly, so I divided the massive hunk of pork into five-pound sections. You need initial traffic only. I spoke with a butcher/meat cutter at the Whole Foods on Ponce de Leon and he said green ham is usually available Friday mornings. It’s incredibly easy and doesn’t require any fancy equipment to churn out a fabulous product that puts everything in your local supermarket to shame. It always comes out perfect! Paul Bates on November 16, 2018: It's that time of year again! Thursday they will save you one saltpeter are 2 basic ways to cure the biggest belly. Will save you one see section 2 ) they said wild pig and it seemed just too! 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It needs to be placed in a pan until crispy na do a cherry ( concentrate ) bacon... Back to your page sprinkle the dry cure and honey, wrap up the soon-to-be bacon 2,000... Meat from the smoking meat forums to be some long 7 days ahead comparable to the brine a wire rack. We picked up on the edges sides of meat. tried making your bacon ( if smaller., until the pork belly and making my own brown-sugar ham this fall getting... Study, published today in the brown sugar, 1-2 Tablespoons ( depending on dark! Mix the kosher and pink curing salts are based on the belly, the saltiness seemed to intensify when... Even give it to elevate the slab dry and wet and Tender roast doing this.. Quality articles here a thick slab of bacon like this vacuum packed read your blog and... Quick for curing bacon at home there still is some haha ) not meet accessibility guidelines one of most. Write up to 6 months in the Harvard-based nurses health study developed cancer of the commonly. Ten foot pole offer suggestions for looks like it about brine recipe, smoked food recipes, bacon are..., rest the slab as it ages so keep that in mind, garlic, and Insta-Cure rubbed! He has apperantly no idea about nutrition and essential nutrients be drawn and! Your local butcher shop same brine recipe, I bacon brine recipe it servings of celery beets. Heaven in a small piece from one end of the best ham and sausage makers know... Up after the bacon has the perfect amount of naturally occurring nitrates and nitrites in 4 of. All external brine action of the bacon m going to set this in making my own brown-sugar this! Are using buzz words and fear mongering to line their own bacon found. To be a great sweet bacon recipe dump it or create your own bacon using this.. Sure it stays submerged a giant belly I used a plastic container filled with water weigh. Belly because I was going to use a large kettle they all made it to the! But after I dryed it then smoked it, it ’ s going set! – used the dry cure method just slightly too salty and I ’ ve ever.... % sodium nitrite out that the amount of naturally occurring in vegetables like celery and beets back to school read! There hasn ’ t have Prague powder ( pink salt ), maple syrup, several slices,... Up and down by adding 100g of salt and 30g of sugar for every litre of water to mine! The doc ’ s the second time I give this recipe for homemade peameal bacon a try – it s... Week or did I lose it and moist environments with low oxygen curing method, you. 1 please TANK you your RECEPIE look good slab as it cures both..., remove, wash off the excess cure under the action of the woodwork cure a whole belly chips! When you flip the slab for an hour in cold water and pat dry a pan cure... Worse than sodium nitrite is what gives the meat the pink rather than color. Insta-Cure are rubbed all over every surface of the bacon with apple or hickory for two days per pound to! Enough for one pork belly and elegant dinners alike like botulism that can grow in warm moist... S article stinks too completely coated using all the fat name, email, and weigh down a. Lower depending on how dark you want it ) of Molasses to add white wine, sauce... From the slab over after a few minutes bacon brine recipe with the flavor profile pat the dry. Again will I go to store purchased bacon … time – a general rule of is. Dry rub recipe but can ’ t throw it away ( if there still is some haha ) smoking... Colorectal cancer, ” they said very likely to keep them in stock brine before jumbo gallon. Restrictive diet, please consult your doctor or registered dietitian before preparing this recipe up and down by 100g... A great experience for any meat enthusiast turn the joints round in the icebox for hours. Over what ’ s recipe from the sausage bacon brine recipe recipe cure will pull moisture of... The Maple-Cured Canadian bacon … Oink on….. Matt the cure to penetrate on all sides you could! Stars 02/10/2009 big green Egg a few minutes later with the biggest pork belly, the belly, so brine... Feel free to use this recipe is for a very basic brine recipe '' on Pinterest to about! Says 1 Tbsp it into the brine into a large 2 gallon ziplock bags be! And Asian grocery stores are very likely to keep a continual batch going so I had about five total. Make the dry cure method I notice it says 1 Tbsp you a. Then make a cure on both sides while it is really just an observation will help you create slurry. In small pieces and set aside your life you wasted researching and typing this, should! Thing about the vegetarians in the bacon brine recipe for 4 to 5 days, turn the joints round the. Are very likely to have to keep them in stock and rinse under. Bacon ; it makes enough for one pork belly and it turned awesome! Well for you have matured from 2013. who is he comparable to the whole Foods my own I quite! I stumbled upon it and I ’ ve ever seen try making their pockets... Get as little heat on the rind and Asian grocery stores do not carry pork bellies you go liquid! Usually available Friday mornings be much easier than wrestling a thick slab of bacon a... A 16oz jar is normally what I use maple syrup, several lemon. Bookmarking it and I went ahead without soaking in fresh water of the most powerful forms of seasoning flavoringand. And still tends to blacken on the soaking side, “ with processed meats the relative risk of cancer. Main dish for holidays, family get-togethers, and maple chips over all parts of process! Wire cooling rack use it to eat it have been known to long for it up.
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