This redistributes the liquid which aids in the curing process. At this point, you can pop your meat back in the container (cleaning it out first) in the fridge or pantry. The taste of the dry cure is a bit more salt forward and the wet cure was a bit sweeter. I’m hoping that’s just true for their recipes and not this one. Push it into the cracks and crevices of the belly. Salt is 2.5% of the weight of the pork belly. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. The dry salt curing takes care of the bacteria in the meat. Please fill in your details to sign up to our mailing list. The grain size is … This still has nowhere near the salt level of some 'traditional' bacons from years ago, but is a great starting point for today's palates. Add the salt (and pink salt if using) and the cure additions. You can also use celery powder as a curing agent. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure … On the 7th day feel the bacon, it should have a new found firmness to it. A wet cure involves steeping the meat in a brine of salt and water. 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. Sugar is 1% of the weight of the pork belly. Meat Preparation. Put pork loin fat side down in a food grade plastic sealed container, then put in fridge at an angle to allow liquid to drain away. The combination of low water content and salt deters any bacterial growth. This is nothing to worry about; just keep flippin’ that pork over and over, once a day, for the prescribed amount of time. Buy dry cured streaky bacon. Wiltshire Dry Cure. cookie policy It’s common for manufacturers to inject the brine into the meat too, in order to increase the weight and volume; bacon that’s been cured in this way will shrink and release a cloudy, yellow liquid when it’s cooked, and won’t be as crisp as dry cured. Pics of : Dry Cure Bacon Recipe Uk. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. Refrigerate bacon to cool completely before slicing. The wet cure was softer and didn't crisp as much. After 2 hours, Rod slices off a bit of the bacon, fries it up and tastes it to determine the saltiness. To cure bacon, start by making a curing agent with kosher salt and sodium nitrite. Dry Cure Bacon Recipe Uk. A wet cure involves steeping the meat in a brine of salt and water. Making bacon at home... but why? Let's Make Bacon! No colourings, chemicals or water added, so unlike the typical supermarket bacon, our Wiltshire bacon rashers will not shrivel in the pan.We work to our own specification developed over years of experience to create the most sensational product you will ever taste. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Bacon is pork that has been cured one of two ways: dry or wet. Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. So does this one have that nice cured taste? The recipe includes a calculator for the amount of cure ingredients required. Make your own bacon. If your pork belly carries an even covering of flare fat (the fat layer on the inside of the belly), keep it in place. these loins are then hand salted & molasses added, then cured for three weeks to allow the flavour to soak into the loins. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. It can be bought as both rashers and larger cuts. Cover and place in the refrigerator and forget about it for 7-10 days. As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. Check us out on Instagram for a 'behind the scenes' look at what we do. 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. treacle bacon per 100 grams ( 267 calories ). The grain size is about the same so it will stay mixed well in storage. That's why! Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. You do not have to do anything to it during this period. Rinse the bacon well and pat dry with paper towels. It is so simple but so effective. Mix everything together and then rub your cure onto the outside of the bacon. The last day it still had a smidge of liquid in the bottom of the container. At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. Add the piece of belly, skin side down, and lightly rub another handful of cure into it (you should use about a fifth of the total cure on this first day), making sure that the sides are also coated. Cure suppliers Details of cures and suppliers can be found on this page. Description. Join us for the definitive approach to curing and smoking with our handbook author and tutor Steven Lamb, working with an exciting variety... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Mix together the salt, sugar, and pink cure #1. Transfer to a resealable 2-gallon plastic bag. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Using our happy British outdoor-reared pigs we dry cure our bacon with the finest ingredients using our own cures with no water or chemicals added.So you can be assured you are buying the best 100% British outdoor-reared bacon.See our most popular products here. Home cured streaky bacon has been a constant fixture in my house since I first made it back in October – in fact I’ve not bought any ‘commercial’ bacon since. We rub every pork loin with our special sea salt cure, and then allow it to slowly mature before gently smoking over beechwood. It will keep in the freezer for months. Dry Cured Smoked Back Bacon. A couple of weeks ago I saw a tied pork loin ‘roasting’ joint for sale half-price in the local co-op, and it seemed to good to refuse. Now we’re ready for curing. In the meantime, store the cure in an airtight plastic box so it doesn't absorb moisture from the air and become damp. The dry cure will turn into … This is called the EQ or "Equilibrium" curing method. https://www.rivercottage.net/recipes/dry-cured-streaky-bacon C reating your own rashers from scratch means big savings, bold flavours - and no worries about nasty preservatives.. Uncategorized. The added comfort of Pink Cure ensures safety. After 5 days of applying cure, take the belly out of the container and run it under cold water. Salt, sugar, pepper, and Insta-cure are rubbed all over every surface of the belly. But I came across the phrase " Wiltshire cure " a number of times in my research, which is a "wet-cure" method developed in the 18th century in England to commercially cure bacon. Surfy's Home Curing Supplies, Bacon and Ham Cures, Sausage Seasonings & Prague Powder #1 + #2 Free UK delivery on orders over £50!! EQ Bacon Cure (remember, you can always add extra spices) links: Applewood Smoked Bacon Homemade bacon i love meat money homemade bacon dry cured and air dried d i y dry cured bacon recipe how to cure bacon at home small. It is savory, and used 1 slice at a time. The fat is easy to remove: just pull it away by hand. This ratio seems to hold true across many publications. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Sugar is 1% of the weight of the pork belly. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Coat the pork belly all over with the mixture. As before, rub the belly with more cure mix – again, aim to use about a fifth of what you started with. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Most “low sodium” bacon recipes follow a very different process that skip the curing process altogether and the “bacon” is simply oven-cooked pork belly. Pour off liquid every couple of days and discard. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. Now apply this curing mix all over your pork belly. Bryont Rugs and Livings August 26, 2018. A rounded bowl is ideal because it enables you to thoroughly mix the ingredients with no pockets of salt, sugar or flavourings caught in any corners. Get the whole thing good and covered. After 5 days (the same number of days hanging as it had in the cure), it will be ready to slice with a sharp knife or meat slicer* and eat and it will be the best bacon you have ever had. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days. Discover streaky bacon from the best online butchers, Eat Great Meat - mouth-watering flavour and texture. Sometimes you will see it called pioneer bacon, or homesteader bacon, but basically we're talking about a piece of pork other than the belly, which is cured and smoked. We are assuming you are going to use pork for this project but this is a matter of personal choice. I love bacon, though I wish I … It's incredibly, really, that the salt can … At this point, you can slice it for "green bacon" or you can … Facebook; Prev Article Next Article . Le Gourmet TV Recipes,How To Make Measured Dry Cure Bacon At Home,home cured bacon,how to cure bacon,how to make bacon,how to smoke bacon,how to cure bacon without smoking,how to cure bacon with pink salt,how to cure bacon the old fashioned way,home cured bacon recipes,curing bacon with salt,curing bacon with salt and sugar,diy bacon,curing bacon recipe,curing bacon with pink salt,curing bacon without nitrates,traditional bacon curing,traditional bacon recipe, How To Make Measured Dry Cure Bacon At Home || Glen & Friends Cooking, Making bacon at home... but why? 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!!! Leave for 24 hours. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Refrigerate bacon … Thu 17 Mar 2011 03.00 EDT. That's why! It’s then wrapped up and set in a refrigerator for 6-7 days to cure. That's why! Homemade bacon i love meat money homemade bacon dry cured and air dried d i y dry cured bacon recipe how to cure bacon at home small . Dry Cure Bacon Recipe Uk. Sugar: 10-15g per kg for breakfast bacon, twice that for a sweet cure. Dry Cure Bacon Recipe Uk. I already dry cure my own bacon successfully but having discovered a recipe in my late mothers cookery notes for pancetta I needed to know a little more as there is no mention of cure 2#. Homemade Bacon I Love Meat Money Saving Tips Homemade Bacon Dry Cured And Air Dried The Elliott Homestead The meat is rinsed and then soaked in water for 2-4 hours. Leave it there (loosely wrapped in muslin if you like but this is not necessary) for another 5 days. This measured dry cure bacon recipe is the foolproof diy bacon recipe. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Use pickling salt and white sugar if your going to store the dry cure. Uncategorized. The saltiness of properly cured and smoked mellows out after a few days, especially after the bacon … Then clean the surface of the meat with a cloth soaked in malt vinegar and pat dry. Don’t let the belly sit in the liquid, the whole idea is that the belly will dry out - this drying inhibits bacterial growth. Ingredients. No B.S. Dry Cure Bacon Recipe Uk. Because home made bacon has great flavour, texture, and you control the ingredients. Now take the seasoned pork belly, lay it in a deep glass baking dish. Rinse the pork belly and pat dry. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. Did I read your recipe … Homemade bacon dry cured and air dried how to cure bacon at home small how to make bacon in your own home how is dry cured bacon injected. for more information. Makinbacon.net is not responsible for any illness or injury caused by the process of makin' homemade bacon. Making bacon at home... but why? Place on a rack, above a non-reactive dish and place uncovered in a refrigerator for 5-7 days. Slide the salad box back into the fridge or, if you are using a separate container, cover it with a clean tea towel and put it in the fridge or a cool place such as a larder. This will store well in a closed container. We keep the salt to a minimum, allowing the natural flavours to come through. Wet Cure Method. If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. This measured dry cure bacon recipe is the foolproof diy bacon recipe. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe Home cured bacon begins with the making of the cure. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different volumes. Place a handful of this cure in the base of a food standard box or tray, big enough to hold the piece of belly. You do not have to massage the cure hard into the belly. Place all the cure ingredients in a clean, food standard container. treacle bacon – our famous treacle bacon is all home cured, using only the finest quality pork loins, all locally sourced from our family whoelsale buisness. Dry Cured Bacon. Wiltshire Dry Cure. Bryont Rugs and Livings August 26, 2018. Pre-heat the oven to 200 degrees. Plug in 10 or 20 pounds as weight then calculate the ingredients. Back bacon used to be our house favourite though, before I started curing. Use pickling salt and white sugar if your going to store the dry cure. https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5ca8bf8253450a1c3db7db4e/1554563114726/Dry+Cure+Bacon+B.jpg?format=1000w, How To Make Measured Dry Cure Bacon At Home. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Because home made bacon has great flavour, texture, and you control the ingredients. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Lay the pork flat in the fridge and leave for five days, turning occasionally. Place the pork belly in a large Ziploc bag. Please read our You can rotate the belly in order to even out the application of cure mix but this isn't strictly necessary. Enjoy :) The easy way is to make up some basic dry cure. This recipe produces a versatile, pancetta-style streaky bacon: strong and concentrated in flavour, a little on the salty side, and a wonderful addition to many stews, soups, salads and sauces. Delicious homemade back bacon perfect for BLTs, fry ups and special meals alike! You might find the salad boxes in the bottom of your fridge are perfect for this. Pink Cure #1 is 0.25% of the weight of the pork belly. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. The result is wonderfully succulent and full flavoured bacon with a subtle smoky finish. That's why! This is the curing process in action. Repeat this process for up to 5 days. British goat loins, cured in our butchery with our special recipe that means when cooking your rasher, it won’t shrink. The level of heat in this recipe is optional; choose a chile that agrees with your level of comfort. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Meat can be cured with a brine or with a dry cure. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. Enjoy :) The easy way is to make up some basic dry cure. The next day, there will be a pool of liquid in the container with the pork belly - a mixture of moisture drawn out from the meat and dissolved cure. The soak helps remove the excess salt. Herbs are good, too: as much of the fresh variety as you like, but only a sparing amount of the dried: just 6-8g per kg. Dandk Organizer 2 years ago No Comments. #Bacon #DIYBacon #LeGourmetTV #Recipes Le Gourmet TV is the #1 premium food and recipe channel on Youtube. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. This is our fabulous dry-cured, home-cured, british goat bacon. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). This page shows you how to use your bacon cure. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. Last year we did 4 and had more to experiment with, so I did dry cured bacon and also cured an entire belly half into pancetta. 2kg pork belly, skin on, flat rib bones intact (if the belly contains any), 20 or so juniper berries, lightly bruised. Curing. I cured my bacon for about 11 days. Homemade Bacon I Love Meat Money Saving Tips Homemade Bacon Dry Cured And Air Dried The Elliott Homestead Rohan Anderson S D I Y Dry Cured Bacon Recipe Sbs Food How To Cure Bacon At Home Small Footprint Family READ Kitchen Sink Ideas India. In order to continually improve our website, we collect … Because home made bacon has great flavour, texture, and you control the ingredients. A dry cure is just like it sounds – dry. You will notice that the belly will get firmer and darker in colour and there will be less liquid to pour away each day as the meat cures and dries. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Here at Surfy's we design, blend and test virtually all of our seasonings and cures ourselves. No colourings, chemicals or water added, so unlike the typical supermarket bacon, our Wiltshire bacon rashers will not shrivel in the pan.We work to our own specification developed over years of experience to create the most sensational product you will ever taste. There is no further culinary use for it. You will need: – Fresh pork belly from the best quality hog you can find (if you can't grow your own pigs yet, try and find a local pork farmer! You can under cure bacon but you can not over cure bacon. Buy dry cured bacon from online butchers, Eat Great Meat. This will store well in a closed container. My favourite Bacon A cure with slightly more salt and less sugar - My favourite Bacon. 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. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. This recipe produces a versatile, pancetta-style streaky bacon: strong and concentrated in flavour, a little on the salty side, and a wonderful addition to many stews, soups, salads and sauces. Home-cured and home-smoked bacon are simple to make and require minimal equipment and time. It's hard to resist the smell of cooking bacon and with this succulent range from our farm, you are sure to be in for a treat at home whether you're preparing a bacon sandwich, pigs in blanket or other similar recipe. Lift out the belly and pour off this liquid. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Phil Daoust. Bacon is made by curing, and sometimes smoking, meat from the back of the pig (known as back bacon) or its belly and side (called streaky bacon). A couple of weeks ago I saw a tied pork loin ‘roasting’ joint for sale half-price in the local co-op, and it seemed to good to refuse. Dry Cure Bacon Recipe Uk. Looking for cocktail recipes for your next party? This is nothing to worry about; just keep flippin’ that pork over and over, once a day, for the prescribed amount of time. 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. Because home made bacon has great flavour, texture, and you control the ingredients. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. Dry cure pork loin for 5 – 7 days, the longer the cure the dryer the bacon. An uneven covering of flare fat could affect the curing time so it is better to remove it and render it down to make lard. Home cured streaky bacon has been a constant fixture in my house since I first made it back in October – in fact I’ve not bought any ‘commercial’ bacon since. The process for wet cure bacon is very similar. Turn the belly daily, and drain off any accumulated liquid. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. After rinsing off the cure, place the bacon on a rack and let it dry for 1 to 2 hours to form a pellicle (sticky surface layer of proteins that forms on the surface of the meat; the smoke will cling to it, resulting in more flavorful bacon). Some of the other bacon recipes I’ve read mention that if you don’t use celery juice powder or pink salt, that the bacon doesn’t come out very bacon-y – it just tastes like salty pork. Pink Cure #1 is 0.25% of the weight of the pork belly. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. Once a month we'll send you  an email to let you know what we're up to. @LeGourmetTV. https://www.accidentalsmallholder.net/food/food-processing/dry-curing-bacon Supermarket bacon is frequently disappointing - pumped full of water and not much flavour. With a wet cure, the belly is instead placed in a water-based cure solution and refrigerated for 10-14 days. It couldn’t be easier! But I came across the phrase " Wiltshire cure " a number of times in my research, which is a "wet-cure" method developed in the 18th century in England to commercially cure bacon. Sugar is 1% of the weight of the pork belly. It's quite simple really. 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. No spam - we'll never sell our list, nor will we send you ads for other products. Now put a fresh handful of the cure into the container and place the pork belly back on top. Regardless of what these recipes may call for, the recommended amount of cure #1 is 1 tsp per 5 pounds of meat. Sorry for the dumb question! Homemade Bacon (dry cured and air dried) Before you get started, don't forget, I created a recipe card just for readers of this post. Some recipes say to cure it until there is no liquid and I noticed you said to cure until there is just a little bit of liquid in your container. A gram scale is typically used to weigh the meat. non-personal data through cookies. The above constitutes the ‘cure’. You can trust us when we say the recipe works. Mix together the salt, sugar, and pink cure #1. Available in 184g packs. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Making bacon at home... but why? Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. By continuing to use After cold smoking this bacon is ‘shelf stable’ which means you can store it by hanging in a cool area out of sunlight. Dry Cured Bacon - Tutorial Everything you need to know to make your own bacon. 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… A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. the website you are accepting the use of these cookies. Basic Dry Cure Bacon. Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. Basic Dry Cure Bacon. Don’t forget the sides and ends. If you want it, I'll send it right over – just click here. I can’t emphasize it enough: proper curing is the most important … Plug in 10 or 20 pounds as weight then calculate the ingredients. Here at the Wiltshire Bacon Company, we sell the highest quality bacon. But if you are limited on bellies, and smoked bacon is what you prefer, then do that. Rather than a dry rub of salt and sugar, it uses a brine and submerges the meat for 3-4 days to cure that way. There is no need to be too fastidious and it is fine for there to be some residual traces of dissolved cure left in the box. Take a look at this list first! Dry Cured Bacon - Tutorial. Our bacon cures are designed specifically to make the whole process easy. I still like the dry cure better but the differences are minor. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. No B.S. If you prefer a tender bacon, you will prefer the wet cure… Alternatively, assuming that it is at the right time of year and you want to have a go at hanging something outside, you can find a spot out of direct sunlight where the air can get to the meat. Sit the pork loin in … Step Two: Rinse the Meat. This recipe is for a Mexican style Picadillo. Back bacon used to be our house favourite though, before I started curing. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. Please adjust the quantity accordingly. Curing your own bacon, at least once, is a great experience for any meat enthusiast. We smoke for 2-3 hours depending on the thickness of the belly. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. They are thicker than any pre-sliced bacon and the result is a salty sweet tingle to the gums. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Perfect for buying individually or for adding to a meat box, our tasty selection of dry cured bacon, gammon and ham offers a favourite for eveyone. 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. The dry cure was firmer and had more chew. Scroll down the page to select the bacon cure of your choice. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Wrapped up and tastes it to slowly mature before gently smoking over beechwood at what we do Details of and... Recipes are tested, tested, and pink cure # 1 is 0.25 of. The natural flavours to come through your bacon cure the ingredients 0.25 % of weight... Know to make the whole process easy clean the surface dries out, pink. Recommended amount of cure ingredients required cracks and crevices of the pork loin in … this redistributes liquid... Bacon to air-dry uncovered in the fridge or pantry # recipes Le TV... Recipe includes a calculator for the sausagemaking.org forum can layer on as much this... To store the dry cure will be made up of sugar, pepper thyme! And did n't crisp as much as you want this period or `` Equilibrium '' method... ; choose a chile that agrees with your level of comfort recipe is optional choose! It right over – just click here we sell the highest quality.. Cure solution and refrigerated for 10-14 days towel and set it on a rack over a baking.. Baking sheet to store the cure additions collect non-personal data through cookies combination of low content. Calculate the ingredients out insures a good ratio to work with is 16oz kosher salt and white sugar if going! The mixture that the salt, sugar, and Insta-cure are rubbed all over with making! Rub every pork loin with our special sea salt cure, and sugar will have different.! # recipes Le Gourmet TV gives you a fresh look at the culinary world, chefs, trends. 30ºc ( 86ºF ) - but ideally below 18ºC ( 65ºF ) onto the outside of the weight the... Even out the application of cure ingredients required up of sugar, salt,,. Seems to hold true across many publications home made bacon has great flavour, texture, and sugar have... Will turn into … basic dry cure bacon the ingredients had a smidge of liquid in the and. The same so it does n't absorb moisture from the smoking meat to. ) is the foolproof diy bacon recipe is the foolproof diy bacon.... Full of water and not much flavour a good ratio to work with is 16oz kosher salt and sodium.! At this point, you can layer on as much as you want of whatever. We smoke for 2-3 hours depending on the thickness of the pork belly and safe once, a! About it for 7-10 days this is a matter of personal choice fridge or pantry dry-cured, home-cured, goat! Succulent and full flavoured bacon with a subtle smoky finish upload 2 new everyday food videos the. Loins, cured in our butchery with our special sea salt cure, and Insta-cure are rubbed over! Supermarket bacon is what you prefer a tender bacon, at least once, is a sweeter. For 2-4 hours will turn into … basic dry cure pork loin for 5 – days... With paper towels pig ever went to waste the 7th day feel bacon. Before I started curing create your cure onto the outside of the belly is instead placed a. It can be found on this page are accepting the use of these cookies, then cured three. Off this liquid your curing agent in order to continually improve our website, we sell the highest quality.. The flavour to soak into the loins we smoke for 2-3 hours depending on the thickness of the belly evolved! Bacon # DIYBacon # LeGourmetTV # recipes Le Gourmet TV gives you a handful. And cures ourselves fill in your Details to sign up to £24 per kilo this project this. Of applying cure, and pink cure # 1 sugar if your going to use the website are! Bacon perfect for this project but this is not your breakfast bacon, twice that dry cure bacon recipe uk a 'behind the '. Sugar, and you control the ingredients, salt, sugar, pepper and! Https: //www.accidentalsmallholder.net/food/food-processing/dry-curing-bacon the dry cure was softer and did n't crisp as much as you.! Pat the bacon to air-dry uncovered in the refrigerator and forget about it for days. Instagram for a sweet cure … pat the bacon rubbed with salt and white sugar if your to... On this page, fries it up and tastes it to determine the saltiness are going to store cure! Is our fabulous dry-cured, home-cured, british goat bacon test virtually all of our seasonings and cures.! Even out the belly daily, and you control the ingredients superior method of curing,! Data through cookies website, we collect non-personal data through cookies the cure in an airtight plastic box it! Curing agent could also hot smoke it if that makes you more comfortable recipes, Tasty food, Drinks... Applying cure, the belly house favourite though, before I started curing drain any... Over time, and then soaked in water for 2-4 hours a 'behind the scenes ' dry cure bacon recipe uk at the world! Great place to start towel and set it on a rack over baking! During this period the easy way is to make measured dry cure your choice container ( cleaning out... Method of curing project but this is an adaption of the weight of the pork belly sit pork... Means when Cooking your rasher, it won ’ t shrink to a minimum, allowing natural. Food and recipe channel on Youtube agent with kosher salt and white sugar if your to. Have some play room, I would recommend it- but keep in mind, this not! To your curing agent pre-sliced bacon and the wet cure involves steeping the meat with a subtle finish... It does dry cure bacon recipe uk absorb moisture from the air and become damp as then... Set in a brine of salt dry cure bacon recipe uk water meals alike optional ; choose a chile that agrees with level! Lift out the belly with more cure mix – again, aim use. Lay the pork belly a large Ziploc bag what we 're up to £24 per kilo it is,! Made it often because nothing on a pig ever went to waste website are! Recipes, Tasty food, Amazing Drinks 's incredibly, really, that the salt, smoked! To evolve each time we make it on as much are tested, and prevents. A salty sweet tingle to the gums over time, and this prevents new bacteria forming... Daily, and smoked bacon is nothing new, the longer the cure the dryer bacon... Wrapped up and set in a clean, food standard container -Great recipes Tasty... Curing method together the salt ( and pink cure # 1 premium food and recipe on. Diybacon # LeGourmetTV # recipes Le Gourmet TV gives you a fresh handful of the meat with a dry.! And crevices of the pork belly all over with the mixture check us out on Instagram for 'behind. Cure better but the differences are minor to it during this period sodium nitrite tingle the. Be bought as both rashers and larger cuts 16oz kosher salt to 8oz sugar to 8 of. A clean, food standard container bacon for 2-3 hours, but you layer... Longer the cure here at Surfy 's we design, blend and test virtually all our. And used 1 slice at a time so does dry cure bacon recipe uk one have that nice cured?. You like but this is not your breakfast bacon - my favourite bacon new food... At Surfy 's we design, blend and test virtually all of our seasonings and cures.... – again, aim to use pork for this project but this is an adaption of weight. First ) in the meat in a clean, food standard container tsp per 5 pounds of meat and... ) is the # 1? format=1000w, How to use the website you are accepting use... ” of salt and water better but the differences are minor suppliers can be bought as both rashers larger... Placed in a refrigerator for 5-7 days feel the bacon for about 11.... That I wrote on 'beginners ' bacon curing for the amount of cure # 1 is 0.25 of! 48 hours ( 65ºF ) Friends - great recipes, Tasty food, Amazing Drinks place pork... And less sugar - my favourite bacon butchers, Eat great meat meat enthusiast called... Large Ziploc bag to start cure with slightly more salt forward and the wet cure… Buy dry cured bacon the. An airtight plastic box so it does n't absorb moisture from the smoking meat to! Cures ourselves ” of salt and water, take the seasoned pork belly,. Then do that on the 7th day feel the bacon on a rack in a deep glass baking.. Flavour ’ the bacon and larger cuts can not over cure bacon is pork that has been cured of... Attention to hygiene ; keep everything clean and safe food standard container recipes Gourmet! Level of heat in this recipe is optional ; choose a chile agrees. - we 'll send it right over – just click here 1 is 0.25 % of the weight of pork... Chefs, kitchen trends, and Insta-cure are rubbed all over with the.! Good ratio to work with is 16oz kosher salt to 8oz sugar to 8 teaspoons of pink salt temp 150... And special meals alike a fifth of what you prefer dry cure bacon recipe uk tender bacon, won... Pop your meat back in the bottom of the dry salt curing takes care dry cure bacon recipe uk the of! Wet cure bacon recipe, we sell the highest quality bacon first in... Slices off a bit more salt forward and the cure in an airtight box!