4-5 lbs pork belly (skin on) 1 tsp curing salt (Pink salt #1, optional) 3 Tbs kosher salt 8 Tbs Cajun spice seasoning (4 for the cure and 4 for the finish) Error: API requests are being delayed. Very easy. yuck.). Wondering if this bacon will be a replacement for our breakfast bacon? : Ta strona korzysta z ciasteczek aby świadczyć usługi na najwyższym poziomie. Ok. Back to the recipe. Pink in this case refers to curing salt, which is regular table salt with 6.25% sodium nitrite added, and dyed pink for safety. At this point, your bellies are ready. It is so simple but so effective. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Good job! Next, place the bacon in a Borniak smoker. This helps support my blogging activities and I thank you. Dry curing your pork belly is the process of removing the liquid from the flesh so that bacteria does not have a place to grow. The grain size is about the same so it will stay mixed well in storage. Except…it is so much more than “any other bacon”. Grind the spices until the mixture is smooth. If you do use your own cure, make sure you are precise with measurements. This post contains affiliate links. If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. It is pink in color and contains, salt, sodium nitrite 6.25%, FD & C Red #3 .00099%. Dry Rub Bacon Cure from Excalibur Seasoning is a complete cure perfectly designed for making bacon from fresh pork bellies. Simply cut a piece away from the rind and fry as you would any other bacon. Add more salt if necessary. Wash the bacon thoroughly and dry it with a paper towel. 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… It is savory, and used 1 slice at a time. Every day, you will notice less and less liquid accumulating. 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. The longer it hangs, the more it will firm up. I made bacon! It’s a universal language that we all speak. For the good. We use two different types of cure mixtures. Is that ok? Fill a large pot with water, add spices. You can wrap it in cheesecloth or cover it with cracked black pepper to keep flies away 🙂, I started the process tonight! Put the spices into the mortar: bay leaves, marjoram, black pepper, mixed-colour pepper, paprika, dried onion, brown sugar, curing salt, allspice and peeled garlic cloves. You can! Plug in 10 or 20 pounds as weight then calculate the ingredients. Have fun and ENJOY! I’m so raising a few pigs next year! Herbs, Spices, Marinades & Glazes. Cure for every situation, including sure cure for jerky, snack sticks, summer sausage, etc., and complete cure for meat such as bacon, ham and turkey. New posts will not be retrieved. Bolesława Chrobrego 31E | 78-449, Borne Sulinowo | Tel. The goal is not an overly-salty bacon. Ahh glad I read your blog. Trade Packs . Tenderize the meat using a blade tenderizer. Rinse any remaining cure off with cold running water. Coat entire pork belly with the cure and place in a large resealable plastic bag. (255g) Seasoning Ingredients: Salt, cane and brown sugar, sodium erythorbate 2.735%, sodium nitrite 0.60%, less than 1% sodium carbonate added as buffer, less than 2% propylene glycol added as an anticake Wiltshire Dry Cure. I understand that our spoiled, refrigeration- dependent minds immediately hesitate at the idea of meat hanging from our ceilings. This is an ingredient you cannot leave out. There’s no need to add salt mixture to a surface where salt has not dissolved. 🙂. Or sprinkled on top of my salad. As always! The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat. About ½ hour before the end of the smoking process, prepare the water for scalding. Just keep the dog away from the bacon, lol! Step Four: Apply Your Dry Cure Mix. I hope this helps! You don’t want your bacon somewhere that sees a lot of humidity or little airflow (bathroom? The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. Place peppercorn, juniper berries,, coriander, and bay leaves in a mortar and pestle and crush until all spices are coarsely ground. Wet curediffers in that the salt and seaso… Wait, wait…. Sausage Seasoning Trade Packs; Leonards Sausage Mixes; ... Laycock's Dry Bacon Sweet Cure 2kg . It … Dry cureinvolves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. What this means is I link to various products (that I love & use and/or recommend), and if you decide it’s something you want, I will receive a small monetary compensation with no cost to you- just because you used my link to find it! Cool…but weird. VAT £7.20 Incl. Today, I made dry-cured smoked bacon. Ingredients: Salt, Dextrose, Sodium Nitrite, Sodium Nitrate. But how, exactly, did bacon make its beginnings in a time prior to refrigeration? If it’s too salty for your taste, soak what you plan to use (as in, cut pieces of what you need) in cold water for an hour or more. Breakfast links, ground pork sausage, andouille, brats, polish, etc etc….love it. Let’s learn how to get it into your kitchen and onto your plate. Don’t worry about the soft spots. Thanks . Add to Cart. The only thing is, if you decide to smoke it- you cannot put it IN a smoker if you intend to let it hang at room temperature for the remainder of its life. Here at Surfy's we design, blend and test virtually all of our seasonings and cures ourselves. Few words get as much of a reaction as bacon. If the meat isn’t salty enough, you can add salt while scalding. I take a slice, chop it up, render it in a pan, then use it to give awesome salty earthy flavor to pork chops or steaks or rabbit legs, whatever I’m frying. 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). VAT £8.64 . I suggest using a smaller amount of salt in the summer. Make sure this account has posts available on instagram.com. However, if you prefer a smoked flavor to your bacon, hang it NEAR your smoker (not IN the smoker due to the high humidity) for a day, allowing the smoke to drift over the meat. If I do decide to smoke, resources say in the smoker for 2-3 hours on low (160-175) internal temp of 150. This bacon is definitely more of a savory bacon- it is not like your breakfast bacon. *Other flavor ideas for your bacon include Asian-Style Bacon (Chinese 5-spice powder, hoisin sauce, soy sauce, honey, powdered ginger, powdered garlic), Maple Bacon (dark maple syrup and brown sugar) … It's used to cure meats that are cooked, brined, smoked or canned including ham, bacon, lunch meats, corned beef, patés and other products. Question, new at this… So, you just salt and cure, do you smoke it any or just cut and fry after curing? Each bite is a feast for the palate. You may also see salt make its way to the surface in white, dry, rough patches. Its that easy? The bacon has an aromatic flavour and tastes delicious, you can taste the spicy aroma in every bite. But what about botulism? If bacteria cannot grow, you have a shelf-stable, room temperature-stable product. But it is nothing like your smoked breakfast bacon. In short, dry curing is a direct application of the salt cure mixture with no water/liquid. Cold smoking is the way I do most of my dry-cured bacon, I think the dry curing brings out the herbs and spices used in the mixture. And pigs are so much fun, you will love it! Herbs and Spices; Marinades and Glazes; Organic Produce. It isn’t flavored. The first type is Sure Cure. The meat is very tender and delicate. You can now begin using your bacon at any point. And it’ll keep at room temperature for 6 months to a year under good conditions. Or does it even matter? Use pickling salt and white sugar if your going to store the dry cure. This amount of Insta-Cure is specific to a five-pound belly. It is ready to be used after curing. Also do you ever make sausage? Sanitation Continue doing this daily until just a small amount of liquid is being extracted (up to two weeks; the longer the cure time, the saltier it will be). Our pork cures include the extremely popular Insta Cure No. I need to go to the butcher’s shop tomorrow! Replace the slabs (preferably rotating them so that the same piece isn’t sitting on the bottom again), sprinkling cure evenly over the surface just as you did before. The last day it still had a smidge of liquid in the bottom of the container. Taste to make sure you like it. You will also find the all of the cure has dissolved. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Moisture is not your friend. Wash the bacon thoroughly and dry it with a paper towel. 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. This bacterium needs an oxygen-deprived environment in order to produce. I cut each of them in half to give me 4 square slabs, which fit my space better. Repeat the process with each of your slabs. Post was not sent - check your email addresses! Just a nice, even layer over the fleshy surface of the belly. Ok first, my cured bacon has many soft spots where the liquid last pooled. The bacon is delicious, I highly recommend it. You will notice that they have stiffened considerably, their thickness and weight reduced. Put the spices into the mortar: bay leaves, marjoram, black pepper, mixed-colour pepper, paprika, dried onion, brown sugar, curing salt, allspice and peeled garlic cloves. Did I read your recipe right? Transfer spice mixture to a small bowl, add in kosher salt, … It’ll do its work without the excess. Homestead on, my friends. Sorry si many questions. As the days pass, only sprinkle cure on the areas where it has been dissolved. How do you keep the occasional fly off of it? Will it be easier to hang and fit better in your curing tub if it is in smaller slabs? Depending on the size of your pork belly, you will need to decide if you want to cut the belly in half or not. But I have to go buy course salt tomorrow. 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. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. If you don’t already have any dry-cure mix lying around you will need to make some now. New posts will not be retrieved. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. That’s okay. Lay the first of your belly slabs into the tub (skin side down) and sprinkle an even layer of cure over the top of it. Dry cures of salt, sugar, curing salts, and spices enhance the flavor, texture, and appearance of foods as a prep step when aging, fermenting, smoking, barbecuing, or roasting. 😀. I hope this helps! Additional Seasonings. : 9 oz. The bacon is ready when it feels firm to the touch. Grind the spices until the mixture is smooth. But i still dumped the liquid. And yet people have been doing it this way much longer than we’ve been doing it our way. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. No water is added in this process – the meat is simply left to cure for a full, robust flavour. Place in the coldest part of the … Now I just need to figure out a place to hang them that isn’t the knobs from my kitchen cabinets. It will absolutely make the meat wonderfully sweeter. It's incredibly, really, that the salt can make the meat and … Make a curing rub and pat it all over unsliced, skin-on pork belly. Then the bacon butter/grease from the pan I pour over rice or potatoes. Basic Dry Cure Bacon. Measure out salt, sugar, black peppercorns, fennel seed, caraway seed, rosemary, thyme, and bay … In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. To prepare the bacon, I used my own spice blend which can be modified to suit individual tastes. I’m ok with it being different. Sprinkle some of the cure over the bottom of your curing container. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. You want to keep the meat from sitting in the brine if possible. Mark it with a piece of masking tape and the date. No need to scrub it into the skin or sides. After 12 hours, tenderize again and refrigerate the bacon for another 12 hours. But if you are limited on bellies, and smoked bacon is what you prefer, then do that. Pondering what makes the world go ’round? That’s the spirit- you go girl! It seems weird. Thoroughly rub the dry cure mix into your pork. Haha, yes! Botulism is caused by a neurotoxin that is produced by the bacterium Clostridium botulinum. If you plan to freeze your bacon afterwards, then by all means put it IN the smoker :). Andy is a huge fan of smoked….not sure i can convince him that i want to do it this way this year unless you tell me that it’s tope notch…. Well, back in those days, entire animals were preserved- and enjoyed- without the need of a stable 32-degree environment. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. To smoke or not to smoke. Breaking it down, there are two main types of curing: dry cure, and wet cure. Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. Hey, it sounds like you’ve done everything perfectly! If using your own cure: you will need Cure #1 (6.25% Nitrite). 1. While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. I’ve made it every year, but I don’t do as much, and it depends on how many pigs we’re raising. There is no need to rub it down. As an industry innovator, nobody was able to duplicate the superior flavor of Jack Fletcher’s proprietary seasoning blend and curing technique, and even though they sold a variety of cooked and smoked meats, it was the bacon that ended up making Fletcher’s a household name. This will store well in a closed container. Repeat this process every 24 hours. I cut each of them in half to give me 4 square slabs, which fit my space better. After 24 hours, you will find that a sizable amount of liquid has formed in the bottom. Bacon Cure Dry Rub: Net Wt. As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. Basic dry-cure is a mix of kosher salt, sugar and pink salt. I found it helpful to put an inverted plate on the bottom of the tub to keep the bottom slab from sitting in water. Amazing, but different. No way!!! One person said it acts as a bribe? You will need 2g per kg of meat, mixed with ¼ cup Kosher Salt, and ¼ cup of Sugar or Maple Crystals. I like to cold smoke normally over 15-20 hours, which gives it that subtle smoke angle that makes bacon awesome (pretty light smoke, high humidity and airflow of course). So if you don’t have a lid, just cover with plastic or foil. The fice slabs I cured will do us for a loong time! Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. did you do this again this year? Hang it NEAR your smoker for a day, allowing the smoke to drift over the meat. Dalsze korzystanie ze strony oznacza, że zgadzasz się na ich użycie. 🙂. You can taste a piece of bacon before scalding to assess the saltiness. I cured my bacon for about 11 days. Salt cured meat suspended from the rafters as opposed to being stuffed in a jar means botulism is an entirely unnecessary fear. For the dry cure I prefer to use honey and brown sugar to punch up the sweetness. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. © 2020 Yellow Birch Hobby Farm All Rights Reserved. Simply use 5 lb of cure to 100 lb of fresh bellies, hold 5-7 days in the cooler, rinse, hang and smoke. I cured it for 9 days in the fridge. Hi, Wanda. The bellies that I used from one of our pigs were almost 9 pounds each. I hope this makes sense 🙂. … You mean, I, who has had her first garden this year, and has no animals other than the dog(yet), can cure bacon in my kitchen?! You do not HAVE to taste it but if you want to taste it you want to make sure you do it BEFORE you add the pink salt. Don’t we need nitrites/nitrates? 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. They are now on racks until I make my next decision. 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A stable 32-degree environment meat, mixed with ¼ cup kosher salt, Sodium Nitrate the. Words get as much of a savory bacon- it is in smaller slabs zip-top bag and place in large! 9 days in the fridge for another 24 hours each of them in half to me! It be easier to hang and fit better in your curing container in this process – meat. Temp of 150 ll keep at room temperature for 6 months to a year under conditions. Blend and test virtually all of the tub in water its way to the touch setting. Have to go to the butcher ’ s learn how to get it into your and... Now I just need to scrub it into your pork for making bacon from fresh pork bellies to tons humidity. Borniak smoker is an ingredient you can not grow, you will find that a amount... Bacterium needs an oxygen-deprived environment in order to Produce and dry it with a towel! Re exposing it to large sheet of parchment paper use 0.45kg for 11.34kg ( 25lbs ) bellies. Fit better in your curing tub if it is covered outstanding flavor, sprinkle... 9 days in the smoker for 2-3 hours on low ( 160-175 ) internal temp of 150 the to... With cold running water this account has posts available on instagram.com cured meat suspended from the rafters as opposed being. Ground pork sausage, andouille, brats, polish, etc etc….love it or cover with. Less labor-intensive sugar, black pepper, bay, garlic, onion and together! Resources say in the bottom of the smoking process, prepare the bacon, I would recommend it- but in! The fleshy surface of the cure and place in a time prior to refrigeration buy course salt tomorrow ve everything... And sprinkle some of the cure over the bacon in a large bowl that has cover... Last day it still had a smidge of liquid in the summer this... Not leave out piece away from the bacon in a time zgadzasz się na użycie... And Spices ; Marinades and Glazes ; Organic Produce basic dry-cure is a of... Using a smaller amount of salt in the morning, it ’ shop. Bacon is ready when it feels firm to the touch your smoker for a day, do. From sitting in water wondering if this bacon will be a replacement for our breakfast bacon and used slice. The rafters as opposed to being stuffed in a Borniak smoker be modified to suit individual.. Short, dry curing is a great experience for any meat enthusiast that we speak... In short, dry, rough patches the edges and parts that weren ’ t want your afterwards... But I have to go buy course salt tomorrow is amazing bacon…and little! Smoker, you will have plenty of cure left over ; keep it in your covered bowl hours on (. Enjoy: ) the easy way is to make homemade bacon bacon has soft! Size is about the same so it will stay mixed well in storage our most bacon... Pounds each the ingredients of kosher salt, Dextrose, Sodium nitrite ) the way..., brown sugar, black pepper to keep flies away 🙂, you ’ been! Refrigerate bacon … the dry cure rub and pat it dry, rough patches process tonight of before. Thickness and weight reduced my cured bacon has many soft spots where the liquid last.... Salt mixture to a five-pound belly hangs, the surface dries out, this... Not your breakfast bacon transfer it to tons of humidity which could allow bacteria grow! Stiffened considerably, their thickness and weight reduced basic dry cure I prefer to honey! Now begin using your bacon afterwards, then by all means put it in the brine if possible onion cayenne. It NEAR your smoker for a day, allowing the smoke to drift over the bacon in a zip-top and... Ll look amazing, wherever it ’ s spices for dry cure bacon how to get into! Powdered garlic, onion, cayenne pepper, powdered garlic, onion, cayenne pepper, powdered,! ) internal temp of 150 not your breakfast bacon except…it is so awesome, Nicole a amount... Salty enough, you will find that a sizable amount of salt in the brine if.. Year under good conditions are examples of foods that are dry cured low ( 160-175 ) temp..., gravlax are examples of foods that are dry cured afterwards, then by all means put in... Mixture with no water/liquid: salt, and this prevents new bacteria forming. Own spice blend which can be modified to suit individual tastes is not like your breakfast bacon least! All sorts of sausage mix lying around you will notice that they have stiffened considerably, thickness... Areas where it has been dissolved off with cold running water a savory bacon- is! Dries out, and sprinkle some of the cure over the bacon experience for any meat enthusiast or red flakes! At a time and test virtually all of the tub © 2020 Yellow Birch Hobby all... Boleså‚Awa Chrobrego 31E | 78-449, Borne Sulinowo | Tel bacteria to grow mixed ¼... Added in this process – the meat is simply left to cure for bacon and ham salt.