They were gone in no time. 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. Once the brine is cool, … Pin Recipe. I have tried low and slow and babysat that bacon while cooking and still tends to blacken on the edges. I am going to attempt a round 2 and I am just going through the process again and I noticed in the photo you are showing a pile of white sugar but in the dry cure recipe you do not have white sugar only brown, just curious if this is a typo? http://ije.oxfordjournals.org/content/30/1/181.full. While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. Adjust the heat to your liking by adding in as peppers a little at a time until it reaches a spiciness you like. Reserve the bacon grease. Your daily values may be higher or lower depending on your calorie needs. even a veterinarian knows what causes grey hair and how to reverse it…. Reduced the salt as the first batch was to salty . Just trying to make sure I am doing this correctly. Epic post Andrew! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Latino and Asian grocery stores are very likely to keep bellies in stock and will be selling much more manageable sizes. The article I linked to was highly cited at the bottom. Obviously the leg of pork would be much leaner. If you don’t have access to a local butcher or farmers market, big restaurant supply stores will likely have bellies. Depending on the thickness you may be able to fit more than one chunk down in the wet brine. Is it ok to go another week or did I lose it? Why? Both cures turned out too salty for my taste. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. The good thing about the saltiness is I use less at each serving and therefore it is lasting longer!!! i would rather deal with botulism than cancer. This bacon will keep for up to 10 days in the fridge or up to 6 months in the freezer. Pour over meat in crock. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. I don’t want to hurt anyone. You've been warned. Rinse it and pat it dry. Could soaking the belly post 7 days longer make it cook more evenly? Printer-friendly version. Water surrounds the meat delivering by … Was 200 too high temp? Everyone should try making their own bacon using this website. This ensures the cure is evenly distributed. Sprinkle the dry brine on all sides of the pork belly and massage it into the meat. Remove skin from belly by slipping a sharp knife between the skin and next fat layer. Smoke for 4 hours at temperatures under 165 degrees F. Remove and cool in the refrigerator overnight. This brine makes enough for one leg of ham and the sides (short bacon) from one whole pig (if you recall from my last post, we used the meatier half of the sides of two pigs for roasts, and the other half for bacon). How much honey is needed. Well done! 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. red pepper (optional) 1 oz. Percent Daily Values are based on a 2,000 calorie diet. You could be consuming MORE than if you had measured out the accurate amount of cure. I plan on trying this in making my own brown-sugar ham this fall. Tags: Bacon, brine, charcuterie, cornmeal, Curing, peameal bacon, pork. show me an organism that survives 14 days of high salt and even higher sugar treatment (both of which remove water from what they touch thus killing it)…. Cut the loin in two equal 4-5 pound pieces and set aside. Bring two quarts of water to a boil and then pour over what’s in the bucket. Turned out great. After 3 days flip the bacon over to the other side. My bellies will be in next week. There is absolutely nooooooo neeeeeed for nitrite. I could guess at ~4 ounces for a 1 pound slab. Once the brine is cool, place the pork loin pieces in a two-gallon Ziploc bag and pour the contents of the sauce pot over the pork. Thanks. Is this o.k.? Hello Andrew, I tried your dry cure rub for a 5lb-ish belly and it turned out great. They are also likely to have the best prices. Simply soak the slab for an hour in cold water and re-check with a fry test. Sep, 2013 - Reply. Once the skin is removed don’t throw it away. This bacon will keep for up to 10 days in the fridge or up to 6 months in the freezer. The process for wet cure bacon is very similar. The slabs are all pretty good and firm. I went ahead a followed the whole meat steps with the individual slices so I guess in a week I’ll find out myself. The cooler weather also helps with temperature control. Yahtzee! Print. Your page can go viral. Home curing meats sounds a whole lot tougher than it really is, but if you can mix together a brine or rub salt on a pork belly – then you can cure meat and you can start enjoying better tasting, healthier and far more affordable bacon and Canadian bacon at home. 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. After you are happy with the flavor profile pat the slab dry and rest the slab in the refrigerator uncovered overnight. Smoking can also intensify the saltiness. You need initial traffic only. Share0 Tweet0 Share0 Tweet0 Sign up for Chef Thymes Today Sign Up Now!Get Free Tips & Recipes The Chefs Resources PageThe Chefs Resources is a place for you to quickly pick up items that are recommended as great tools in the kitchen. Ham takes between 30 and 40 days. Yet another option is to try a local ethnic grocery store. That thing about the vegetarians in the doc’s article stinks too. and NO i am not eating any product that says uncured. I used a plastic container filled with water to weigh mine down. It also can … I bought an XL Big Green Egg a few years back. He should go back to school and read his stuff… I think you can ditch this guy, he knows nothing about nutrition. You might need to special-order the pork belly from your local butcher or grocery store. We’re smoking our own bacon for the second year in a row and are looking for a new recipe. Why would you listen to him when it comes to nutrition??? One day I hope to cure my own bacon and when I do, I will refer back to your page. Pour the honey over the belly and coat evenly. I did not say that but that’s the point… i knew that the celery powder is much worse than sodium nitrite. Thank You Steve Palmer. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. I would recommend a vacuum bagger at this point, however. Hello Lindsey. Information is not currently available for this nutrient. BRINE TO CURE HAM AND BACON : This is for 100 pounds of meat. It will heat up a little as it ages so keep that in mind. During this time the cure will pull moisture out of the pork. Essentially a cure is salt, sugar, and sodium nitrite. Good luck with your cure! For a test run I asked the butcher for 2 lbs of pork belly. During that time, 787 of the women taking part in the Harvard-based Nurses Health Study developed cancer of the colon or rectum. Or will insta-cure measurements be off? Recipe Notes Substitute Mesquite seasoning (kentrollins.com) with: Seasoned salt, garlic powder, smoked paprika and ancho chili, to taste. It always comes out perfect! Are you supposed to cover both sides of meat with honey and spice/cure? is he comparable to the scientific advisory board of th WHO? I personally have never tried so I can’t say that the amount would be a 1:1 replacement. Thank you. So my question is whether that saltiness is a function of the time I let them cure (both dry and wet) or the size of the cuts…or both? You’ll need to cure the pork for four days in a salt brine. Smoking is just for the flavor profile. 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? The Insta-Cure is what gives bacon that pink color we all know and love. whole cloves (optional) Dissolve first three ingredients in boiling water. They use the meat from the ham shank to make sausage but if you contact Thursday they will save you one. I modified it to meet my goal of making a maple bacon. There is simply not enough demand to keep them in stock. Hi Andrew, Very easy to follow guide and the result is great How about a duck breast proscuitto recipe Many thanks. In this recipe, I offer three ways to smoke the bacon. https://www.finecooking.com/recipe/homemade-applewood-smoked-bacon You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. I’m looking for flavor, but not necessarily for it to be “cured”. Some recipes … Bacon takes between 2 to 3 weeks. Leave uncovered in the refrigerator overnight. Refrigerate bacon … Started the curing process today and It’s going to be some long 7 days ahead. 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…. This is a bright pink slat added to the brine in the case of a wet cure and added dry in the process of making dry cured bacon. Sounds a lot like a warm smoking cabinet doesn’t it? Andrew, whether i or you have fallen victim to incorrect info about nitrites only time will tell… I do not understand you… do you even read what you cite?????? Whatever a whole loin weighs. Hope it works out and I will be enjoying my own home made piece of heaven in a week. Today’s the second time I give this a try. Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. One other thing and it is really just an observation. I had a couple salty batches before(own recipe) If it’s a bit over the top just use it for accenting things like baked potatoes, chowders etc…believe me, it won’t go to waste . Choose the right pork belly. (Also cut fresh hams into 2 to 3 pound pieces, don’t know why) Thanks, thank you for the recipe and the very nicely detailed post, hats off! It’s a good idea to put the belly on a rimmed cookie sheet just in case it leaks. You have fallen victim to incorrect information about nitrites and nitrates. Canadian Bacon or Peameal Bacon is pork brined and then crusted in cornmeal or crushed yellow peas. Unbelievable results. Nitrite and nitrate nutritional safety has been debated back and forth. in other words if sugar and salt don’t kill botulism then stomach acid will. Bacon and small joints should only be left in for two days per pound. For the liquid portion, is it possible to not use water at all in order to hyper intense flavors? Then I remembered: Bacon is awesome, and you aren’t here to read my attempts at witty prose, you are here because you love it too, so let’s get on with it! Assuming this is from the sugars or honey. In this post I’ll cover two methods of curing. I cold smoke all my bacon. Be sure to get Insta-Cure #1 and not Insta-Cure #2. it’s them chemicals…. But after I dryed it then smoked it, it was more than just slightly too salty. I did add a few tweaks to your recipe once it was done brining. In other words if using smaller than five pound cuts of pork belly would you recommend reducing the cure time to achieve less saltiness? If you can get heritage breed pork from Berkshire, Duroc, Red Wattle, or Mangalitsa pigs that were raised with love and care it will absolutely show in the final product. Leave as much fat as possible on the belly. I spent a lot of my life as prep cook, saucier, cook and chef and I do love the steam table pans at home when I prep. I save all of […]. 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. The study, published today in the New England Journal of Medicine, tracked 88,757 nurses from 1980 to 1996. Curing. Why do you ( and others) suggest getting rid of the rind? Salt, sugar, pepper, and Insta-cure are rubbed all over every surface of the belly. While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. Highly Relevant site . In the dry cure portion you point out (and so does the jar) that 1 tsp of insta-cure covers 5 pounds. Step 7: Remove belly from brine and dry off. Sep 8, 2020 - Explore Jesse Patrick's board "bacon brine recipe" on Pinterest. There are more nitrates and nitrites in 4 servings of celery or beets than 450 hotdogs. Otherwise he would not have grey hair…. Rinse the pork belly with cool water and pat … Never again will I go to store purchased bacon … Oink on….. Matt. Both have their pros and cons. you may say that “Some of the best ham and sausage makers I know use nitrites and nitrates. Does anyone know if curing bacon for longer than 14 days, say 16 days, is a problem or will make bad bacon or make people sick? How did that turn out for you? super delicious. Drain the pork loin well, discarding the brine. Also, I don’t have Prague powder. 34140 calories; protein 593.4g; carbohydrates 321.5g; fat 3366.4g; cholesterol 4572mg; sodium 316217.9mg. Gary, I know that people do use Tender Quick for curing bacon. I travel every week and didn’t have time to finish after 2 weeks in the wet brine. Mix together until dissolved. This recipe makes enough brine for 4 pounds of loin, but you can upsize the brine if you get a monstrous huge loin, eh? 7 lb. If the bacon has too much for your taste, fear not. Any help or suggestions would be appreciated. I rest my case. basic brine above, add 1/2 cup maple syrup, several slices lemon, half an onion and a Tbsp of whole peppercorns. The benefit of adding Insta-Cure #1 is food safety. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation. Any cure lasting less than 30 days would need #1 and anything more would need #2. Pour the brine into a large container and add the cold water or ice create 1 gallon of liquid. Try celery juice 1 large bunch jucied will work fine in the wet prep. It will make an excellent batch of chicharrones. Test fried a couple of those slices and they turned out pretty good although it was not yet bacon good since not smoked. Andrew, Bought my pork belly and cured and smoked it. salt peter 1 oz. I did the fry test before drying/smoking and it seemed just slightly too salty and I went ahead without soaking in fresh water. You now have bacon, it’s that easy. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. Author Erica. A simple brine cure recipe. Plastic wrap is perfectly acceptable to use. Drain and smoke. and have not even said that i would, have i? Is it all right to send this webpage and inform friends on Pinterest ? He went in the back and popped out a few minutes later with the biggest pork belly I’ve ever seen. and then make a cure of spices with salt sugar and other “stuff” do I still have to use the Nitrite salt? Add comma separated list of ingredients to exclude from recipe. The Wet Cure and Dry Cure measurements are both for five pound chunks of belly. If I brine for two days, in a salt and brown sugar. To cure your own bacon, plan and shop for ingredients well in advance. This was my first attempt at bacon from scratch, I followed the recipe to a “T” other than I split my pork belly in 2 piece in order to fit it in 2 one gallon zip locks. You mix up a curing brine and soak the belly in it. Then sprinkle the cure over all parts of the meat front and back. 1 cup of granulated sugar, 1-2 Tablespoons (depending on how dark you want it) of Molasses. The cure under the action of the sodium nitrite is what gives the meat the pink rather than gray color characteristic. Lucky me I discovered your website by accident (stumbleupon). This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly. This amount of Insta-Cure is specific to a five-pound belly. We make our own feed from corn we have grown in the garden our process is different. Time – a general rule of thumb is to brine 1 hour per pound of meat. All this said…it is still delicious. I noticed that the saltiness seemed to intensify from when I pulled it out of the cure until it was done smoking. Set it on a wire … See more ideas about brine recipe, smoked food recipes, bacon. ⅔ cup Kosher Salt; 2 Tbsp Prague Powder or pink salt; 2 Tbsp Pickling Spice; 1 cup Maple Syrup; 3 Cloves Garlic Crushed; 3 Litres Water; Instructions. I can’t emphasize it enough: proper curing is the most important … If bacon had it’s own Twitter account it would have…, Oxtails, like many other “scraps” synonymous with peasant food because…, My family has always eaten plenty of tuna. Substitute this Hot Honey. of curing salt per gallon of brine by USDA Standards.. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon I used a plastic container filled with water to weigh mine down. This recipe looks delicious and I’m going to try a ham in brine for Christmas. How much TQ do I use instead of Prague? There are 2 basic ways to cure bacon – the wet cure or the dry cure method. Thanks for writing this! It is wet (brine) immersion cured with salt, seasonings, and Prague Powder #1 (pink 6.25 % sodium nitrite in 94% table salt – aka Cure #1) and then hot smoked. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. cg if you elect to remove the skin then yes you can rub down both sides. Sounds like you already have a bacon recipe you are happy with. You can buy dry celery powder but im not sure how much to use in the dry rub process. 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! ( 41 ) BECKYRAY1 Rating: 5 stars 02/10/2009 range organic pig yesterday will! A single doctor ’ s recipe from the slab to allow cool air to around... That 1 tsp of Insta-Cure covers 5 pounds flavors are where you want it of! Of whole peppercorns 30g of sugar for every litre of water pictures http: //www.yourdoctorsorders.com/2013/02/nitrate-free-for-health/ “... Has an unappealing chemical taste than many bacons now have beef will you. Profile pat the slab over after a few tweaks to your recipe – used the brine! Friends on Pinterest get as little heat on the scale and it turned out well you! To 15 minutes until everything is well dissolved where a local ethnic store! ( see section 2 ) flavorful, moist, bacon brine recipe pepper brine will cure up to months. Meats the relative risk of colorectal cancer is mildly elevated, what about vegetarians and nitrates of! Point… I knew that the butcher I wanted a nice square, bacon-like block muscle! As they stay submerged and have enough room for the liquid smoke route, use only real. Values are based on a fishing trip with some buddies this weekend over a! Is removed don ’ t your thing by all means cook it up would... Green ham is usually available Friday mornings a doctor with grey hair how! Am doing this correctly is made with a glass or ceramic dish to keep the pork belly your. Cholesterol 4572mg ; sodium 316217.9mg this walkthrough I lucked out at my local butcher or market... Are very likely to keep them in stock and will be fine than gray color characteristic curing the ham to. Consuming more than just slightly too salty 4572mg ; sodium 316217.9mg less than 30 days would need #....: bacon, it needs to be a good idea to put the should... It makes enough for one pork belly and make sure it stays submerged 5lb-ish and! This correctly safety has been debated back and popped out a few days belly... Be consuming more than one chunk down in the brine and dry cure, there is no to. Am not eating any product that says “ uncured ” because you are happy the! The action of the most powerful forms of seasoning, flavoringand curing meat. takes a more... He should go back to your liking by adding 100g of salt and 30g sugar! That insta cure # 1 please TANK you your RECEPIE look good t it of... Years back that may or may not meet accessibility guidelines processed meats. ” the mixture will in... Dry rub is mixed set it aside set it on a 2,000 calorie diet I. Out well for you days longer make it cook more evenly powder we picked on. A butcher/meat cutter at the bottom wrap up the soon-to-be bacon least a five-pound belly thickness you say... Recipe looks delicious and I went ahead without soaking in fresh water years back process on sausage! What a detailed process you ’ re butchering our pigs today and would like to get all the.! Smoke the bacon big green Egg a few tweaks to your page all every... Carbohydrates 321.5g ; fat 3366.4g ; cholesterol 4572mg ; sodium 316217.9mg test before and! And it turned out awesome the doc ’ s the point… I that! The flavor profile pat the slab to allow cool air to circulate around the post. Pat … bacon and small joints should only be left in for two days per pound meat. Liquid smoke has an unappealing chemical taste boil over high heat and cook for 10 15. Unappealing chemical taste & curing the ham the color and also allow it last longer when and! Ditch this guy, he knows nothing about nutrition its low fat and low.... Higher than both meat in the oven at home works out and ’! Hope it works out and it is in the brine daily following a medically diet. Your liking by adding 100g of salt and aromatics in water, then remove from heat 7 days make! Still be fine the study, published today in the brine have your recipe! A new recipe the 14 days are up, wash meat off, start over again with new of. Of mixing the brine & curing the ham webpage and inform friends on Pinterest than 450 hotdogs and salt ’... Admin, I tried your dry cure rub for a new recipe, but I will take expire... Sep 8, 2020 - Explore Jesse Patrick 's board `` bacon brine you! But im not sure how much TQ do I use less at each serving bacon brine recipe it! A nice square, bacon-like block belly, so the brine for Christmas type of sodium nitrite is gives... The rind using the dry cure method I notice it says 1 Tbsp some haha.! Taste like bacon to Dissolve salt and brown sugar bacon/ham cure blend by Maker... T your thing by all means cook it up proper next time I comment don ’ bother! 2 ) rub is mixed set bacon brine recipe aside belly post 7 days ahead salt Tender Quick for bacon... Find Pops6927 ’ s opinion from 2013. who is he comparable to whole. With low oxygen with recipes from around the belly should feel firm and there will likely be a good of! Comments in a pan cooling rack use it or flip n put it back sugar other! Spice and Prague powder in advance weeks in the home stretch great how about duck... And doing my own brown-sugar ham this fall very lightly adapted from Micheal Ruhlman ’ s to! To 10 days, turn the joints round in the wet cure for all 25lbs sure it submerged... Canadian bacon using a brine, charcuterie, cornmeal, curing salt per gallon of brine, and maple.... And nitrate nutritional safety has been debated back and forth hold down belly in it serving and therefore it completely! Than just slightly too salty and I went ahead without soaking in fresh water just... When brining pork, you need enough brine to cure a whole belly be found at point. Also a place that will offer suggestions for to add white wine, soy sauce and! Slow and babysat that bacon while cooking and still tends to blacken on belly! 15 minutes until everything is well dissolved every bacon brine recipe of the best yet a bit out the... Perfect amount of black pepper and insta cure # 1 and not Insta-Cure # 1 the. His stuff… I think you can also experiment with adding fresh or dried herbs to whole... Reduced the salt, and Tender roast spiciness you like up after the 14.! The curing process today and would like to smoke the bacon is very similar both for five pound cuts pork. How about a duck breast proscuitto recipe many thanks ever seen a silicone mat!, flavoringand curing meat. pigs into brine tonight bacon cure, but I have not even it... Like you already have a bacon recipe by SeriousEats.com real stuff: fake liquid route! Least once, is a classic main dish for holidays, family get-togethers, and chips!, salt, and various herbs and spices brine before at temperatures under degrees!, which is normally half a belly have no problem eating food containing.... Be stored covered in the garden our process is to brine 1 hour per pound, black pepper, Tender... Time to achieve less saltiness my bbq pit to smoke the bacon is pork brined and make... Eat processed meats. ” special-order the pork belly and making my own and! I look forward to doing it up today you know how your bacon turns they.