I’m guessing you prefer a smoky bacon taste. Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. The crowded, indoor conditions and the vast hog manure lagoons you can smell miles away throughout the South (where I grew up) make industrial pork operations an environmental, economic and humanitarian nightmare. So next time, perhaps I’ll only cure for 3 days instead of 7. Mix the dry ingredients in a bowl until they are uniformly combined. thanks. I did not need to flip my bacon to have it cured through because I coated it on both sides thoroughly, but it doesn’t really matter if you do or don’t. And 4) Do you think adding a little liquid smoke to the process could acheive the smoked taste without smoking–Maybe rubbing the slab with the liquid smoke first? Hi! Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure. And or flip the meat so both sides get in the liquid? I’m thinking that without a smoker I might be able to achieve that smokey flavor by doing that? 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. (This sets the flavor and texture.). Thanks again for all your help! The dry cure will turn into a wet brine as the liquid is released from the meat. You will definitely need less salt and time, but I have not cured bacon presliced before. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year. The flavor is the same and he properties are the same assuming grist size is identical. So I made this recipe, and love how it came out. COARSE or FINE?) For the best-quality bacon, buy the best pork you can find. Will let you the outcome. It was done in about 3.5 days. 3) Thoughts on using celery powder to reduce the sodium level or will there be the same dangers as mentioned in your post? 2) Thoughts on sugar, can the amount be reduced as long as it still covers the slab? You can also use celery powder as a curing agent. I’m aware Grade B maple syrup is higher in nutrative value, but I’m thinking Grade A would work for this recipe just as well. I might put it on a stainless rack, so it doesn’t sit in the liquid brine it creates. I usually recommend smoking over oven roasting because the thickness of your pork belly can affect how it comes out in the oven. Use hard-to-slice pieces in pots of beans or soup. If you eat bacon, then you should know how important it is to get pork from pigs that haven’t been tortured in industrial feedlots, shot up with pharmaceuticals and antibiotics, and then processed with toxic chemical additives and nitrites. I have had very good success making my own hams this way, liquid smoke in the brine, with pork loins. I am so happy it worked out so well for you!! I used maple syrup and first lathered it on the pork belly and then mixed all the other ingredients (including the salt) and pressed it into the pork belly. Get the whole story behind SFF here. i am new to bacon. I use sodium nitrite, not only to preclude botulism, but because it does add a tang to the bacon. Hi we just recently bought a whole pig and the bacon and ham are already sliced and in bags . Can’t find uncured pork belly. It's quite simple really. So glad you enjoyed it. The meat should be slightly cooked on the outside/rind. This helps some of the smoke flavor to penetrate a little deeper and stick to the meat easier. Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined. I rest my case. I currently have mine suspended on a rack in a dish, open in the refrigerator. 3. I like the additions you mention for flavor and will try those. Soaking can help if you overdo it; how long will be variable depending on the size of the meat, amount of salt, etc. Sometimes a particular cure will give off more liquid than others. I made this and it turned out very salty, couldnt eat it , i did that and found out i cured it too long. Putting the bacon up on a rack never hurts!! We recently started buying our meats and dairy from a farmer nearby and I picked up some bacon last time and didn’t even know about cured/not cured until the daughter mentioned it! This will last 4-6 Months if you freeze it, but I ain’t never had bacon last that long in my life. I definitely will do this again maybe with lesser salt but my first try was already almost perfect. The “expert” books have knowledge of these things BUT they use NON-Organic methods. It’s now ready to slice into rashers and cook. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Just slice and, if needed, cook the rest of the way through in a pan. under the savory section i added all except juniper berries. Do you know of ANY book out there that is dedicated to teaching their readers, about the HOW TO’s of making our own SAUSAGES/KIELBASA, PEPPERONI, BACON & HAM products-ORGANICALLY? If using a ziplock bag, place … Or Org Brown? I trie out this recipe, I had 4 4lbs pieces of side pork to work with. I’ve been using your recipe for a year now. Because I read threw the early … You do not have to massage the cure hard into the belly. This measured dry cure bacon recipe is the foolproof diy bacon recipe. This won’t help migraine sufferers much. The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. My main issue is the tenderness of the final product. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Hi Dawn! Yes, you want to smoke at a very low temperature and indirect heat till the meat reaches 150-degrees Fahrenheit inside. If smoking, smoke over hickory or applewood at 175-200 degrees until meat reaches an internal temperature of 150 degrees F, or about 3 hours. Chill and rest the bacon. So, if you have time and some space in the fridge, you can enjoy the wholesome, chemical-free goodness of homemade bacon right from your own kitchen! And can you enlighten me please? This is what gives store-bought bacon that bright red color. The sides, pork belly, and middlings are all the same thing. Even the profession sites like Food Network are not thorough in explaining the “why” of the steps. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. Is frying at a medium temperature (about 350F) still bad? I followed your recipe exactly but it tastes more like ham than bacon…. I’m so glad the cure turned out well. The process for wet cure bacon is very similar. Madhava Organic Blonde Coconut Sugar, 6 lbs. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. To prevent this, commercially preserved meats contain sodium nitrite (sometimes called “pink salt”), which acts both as a preservative and a color fixer. I’ve never used fresh side or liquid smoke, so you’ll have to let us know how it goes. And when you make it yourself, you get total control over the quality of the meat and the ingredients it is cured with! I left it in the brine for 5 days and we found it to be very salty. Just make sure to keep your meat covered in the cure every time you rotate it. It totally worked! Stir in the brown sugar, black pepper, and garlic and onion powders. I just tried this recipe, except instead of plain salt I used mixture of 1/4 lapsang souchong tea to 3/4 himalayan salt (saw this tip on another website) to make it taste smoky since I don’t have a smoker. It takes about 90 minutes for the bacon to reach temperature. Bacon is God. Is this going to mess the curing process? You might need to special-order the pork belly from your local butcher or grocery store. But the main concern with sodium nitrite (or even high levels of naturally-occurring nitrites from celery juice) is that when it is exposed to high heat in the presence of protein (like a piece of fried, nitrite-cured bacon), proteins in the meat bond with the sodium nitrite to produce toxic nitrosamines—and certain nitrosamines have been proven to be deadly carcinogens. I think I’ll cut it into slices and blanch it before frying next time. Try frying it for less time, baking it, or cutting it thicker before frying. Or maybe my pork belly was oddly shaped. Sliced the meat and fried it. As for how long to cure your bacon in the fridge for, it will depend on the size of your meat. 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. I don’t usually drain it off unless there is a very large amount of liquid. Prepare the cure. Beef Salami. The key is to get the moisture out of the meat. Best ever! Could this be because I am slicing it the wrong way – i.e. 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. At the end process now,a couple of things I did different though,I used homemade Apple Pie moonshine and Maple syrup and then salted for 5 days then rinsed and let air dry and the last thing I have done before roasting is covered it with more Apple Pie moonshine and syrup but I also added brown sugar and am letting it sit for another cpl hours,will let you know how it goes. Muscavado? A "normal" bacon cure will work fine. So, here’s how to cure bacon at home, (and have it taste even better than store-bought!). You can certainly reduce the sugar a bit, but I wouldn’t replace the salt unless you were certain about what you are doing. Each day, turn the bag over to redistribute the cure and rub the belly through the bag to incorporate all the lovely flavors deep into the meat. SFF may receive commissions from purchases made through links in this article. I’ve been looking for a while. Is that just inherent to the process of being nitrite free? (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. After the five days, lift the pork from the bag, rinse it off and pat it dry. Something with a rack to separate any drippings. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe A … No. You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. Let the bacon cool to room temperature on a wire rack over a baking sheet, tightly wrap in parchment paper, then refrigerate for at least 4 hours, preferably overnight. Bacon made from pork belly typically starts with a dry cure. We use nitrite-free (I am aware of the celery juice problem) pastured bacon. A couple of questions: 1) I’m thinking you could do this with fresh pork side vs the belly? Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. Do not use conventional pork for this. Sprinkle the dry brine on all sides of the pork belly and massage it into the meat. I will say that 3/4 of the water that came off the pork did so within 48 hours. I was drawn to your recipe because (1) You don’t use Nitrates – the ‘pink curing salt’ and (2) you don’t cure the pork belly in a sealed plastic bag. Pre-heat the oven to 200 degrees. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Morton Salt can make curing your own meats as enjoyable as eating them. This is called the EQ or "Equilibrium" curing method. Two Ways To Cure. Hi Dawn My bacon from this recipe is just stunning, particularly after smoking with apple chips in my Weber. What type of pan do you recommend for the roasting? Roast the pork belly in the oven until it reaches an internal temperature of 150 degrees F, or about 90 minutes. Thanks! So I’m trying to find acceptable bacon without sweeteners or added nitrates and it’s quite difficult. I assume it will take less seasoning and less time but, having never cured bacon before, I want to be sure I am doing it right. I’ve also had too salty batches as I worked on this recipe. Also if it comes out too salty with sea salt does soaking after rinsing help? AROY-D 100% Pure Coconut Cream, 33.8 Oz package (3-pack), Everything You Ever Wanted to Know About (25 Types of) Sugar, Dandelion Magnesium Lotion for Muscle Cramps, 16 Ways to Eliminate Indoor Air Pollution, 10 Things You Should Not Put In Your Compost Pile. When dealing with “at risk” populations – any infection or food borne illness can be devastating. I’ll definitely do that. Because it is sliced already, there is greater surface area on the bacon for the salt to penetrate, so you will need to use much less salt to cure the meat. (I’ve done this, and its heartbreakingly inedible.) Make sure your last batch is not too salty, which would indicate over-curing, which can also make the bacon tougher. Smoke the bacon. Looks pretty easy, but I do have one question on the smoking process: If I smoke it to an internal temperature of 150 degrees, isn’t the meat essentially cooked at this point? 10 Tips for a Healthy, Planet-Friendly Back-to-School, How Joining a Credit Union Can Help the Planet, 4 Powerful Ways To Be Eco-Friendly At The Office, Take an Eco Friendly Vacation – Low Impact Travel Tips, Easy Homemade Coconut Milk Yogurt (Gluten Free, Paleo, Vegan), Why Disposable Diapers are Dirty and Dangerous. You separate your ingredients into ‘dry’ and ‘wet’ but at one point you assume that the sugar is a dry ingredient. Store bought nitrite-free bacon seems to be more tender. Ouch! I recommend a sea salt from ancient sea beds, like Redmond or Himalayan salt, which doesn’t contain microplastic pollution from the ocean. I’ll try again with sugar. I like that you present very good reasoning for the steps of the process on curing bacon. Tip the salt and sugar into a freezer bag and shake well. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. Some seasoning ok I have cayenne pepper here! Then tried two with the oven method and two in the smoker. When you cure your own bacon, you get to control the quality of the meat and the ingredients it is cured with! Place the wet pork belly into the dish and press it into the salt/sugar mix. Why do you insist on sea salt instead of rock salt? It also can … Thanks for this comment. I left the liquid in the pan when curing, and will be trying a ‘liquid smoke brush on’ during the 1 day drying phase. If so, how long do you soak? Oh well. This looks great! Since I’m strictly Whole 30/Paleo, can the sugars be left out of the recipe and it still turn out? I recently got sliced bacon from our local farm. If you can find a good source of pork where the hogs are raised outdoors, on pasture, ideally in carbon-sequestering holistic grazing systems, it will be worth it on every level. Hi . Turn the bacon over every day in the liquid that will accumulate in the dish. Absolutely no sugars of any kind (beyond the miniscule amounts that virtually every plant has – no avoiding it) but will still impart a sweet cured bacon taste. I wonder if it has something to do with all the maple syrup being poured away after the first day. If so, Does that book you know of have RECIPES and does it speak to CURING, SALTING & Smoking?? Works even better ingredients ( if using ) in a dish, open in the fridge creates kind a... In a bowl until they are uniformly combined not something i would hesitate to any! Say that 3/4 of the process still the same assuming grist size is.... From a local farm a much saltier taste than sea salt that may be why it was fun experiment. And bacon grease! ) can wash some of the meat and easy to find in some people still... Also, would Himalayan pink salt work instead of sea salt instead putting. Batch is not too salty batches as i worked on this recipe using... Cooked on the outside stick to the meat feels firm throughout cure recipe for pork belly typically starts with bit... 2 ) Thoughts on sugar, honey, or cutting it bacon cure recipe before.! Difference i remember was you 'll need to special-order the pork flat in the liquid is released from the this! By adding seasonings like salt, pepper, thyme, and other spices for a year.... Made bacon with apple or hickory for two to three hours at around 200℉ tang to the meat firm... Book you know of have recipes and does it speak to curing, &! Try frying it for `` green bacon '' or you can find bowl, thoroughly mix the wet belly. Preservation, etc. ), thoroughly mix the dry cure will work.. Reply to your last comment so i ’ ve done so far fine, but because it add. And look in periodically, cayenne pepper, thyme, crushed juniper berries up. Or flip the meat and the flavor is the advantage of sealing versus leaving open! Belly in the fridge and leave for five days, turning occasionally moisture out of the refrigerator for 3-10 curing. That to the meat should be cooked a bit on the size of additions... Retailers such as www.sausagemaker.com ; i recommend Insta-Cure # 1 stir in the components! To 7 days turning the belly ingredients together in a package in my Weber and bacon cure recipe us know long. Uncured ” process on the grill for a week in the fridge creates kind of a substance... Using celery powder to “ uncured ” it to help with cure tried to cure bacon! Eating nitrite-cured bacon presents the perfect solution to an overly salty bacon the freezer and a... Thin layer of black pepper and bay leaves over the belly over once a.! The additions you mention for flavor bacon without nitrites for the steps of the inside of the pork belly my! All the air recipe exactly but it tastes more like ham than bacon… the. -Can we use nitrite-free ( i am so happy it worked out well... Patting it dry but my first try was already almost perfect iodised salt use top. Are two ways to smoke the bacon with friends, many over and..., perhaps i ’ ve done so far early … curing your own bacon, 3... Am aware of the water to come out less sweet than sugar ground bacon cure recipe process- do you think ’... Can it be done definitely will do this with fresh pork belly, and no sweeteners are.. Of being nitrite free pretty well and is very easy and affordable, especially because fresh pork side vs belly. Curing it and i ’ ll only cure for 3 days since the meat easier long... Amazon Associate i earn from qualifying purchases test ’ seems to be as tender as i worked on recipe. Rack never hurts! is usually related to improper canning procedures, and sweeteners.

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