I usually recommend smoking over oven roasting because the thickness of your pork belly can affect how it comes out in the oven. along the grain – and if so, how do I tell which way to slice it? 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. (Organic white? Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. When you cure your own bacon, you get to control the quality of the meat and the ingredients it is cured with! Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. If so, I’m open to suggestions as I find the uncured bacon very unpalatable after cooking. Any reason it wouldn’t? 1 tbsp cure no. First let me tell you what is it NOT. The added comfort of Pink Cure ensures safety. 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. https://clubfoody.com/recipe/old-fashioned-baked-beans-with-bacon After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. How do i do this now? I’ve never used fresh side or liquid smoke, so you’ll have to let us know how it goes. That's why! Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. 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. There are some good smaller books just on sausages, or ham, plus tons of internet resources. Organic, pastured pork bellies can be a little pricy and hard to find. You’ll want to cut against the grain, which you can see if you look at the lines of fat and meat in the pork. We use nitrite-free (I am aware of the celery juice problem) pastured bacon. The temperature will need to be between 36 and 40 degrees Fahrenheit. But now I would like to make my own natural cured kielbasa sausage….. Have you? Orgasmically Good Deviled Eggs with Bacon and Dill, Kohlrabi Jicama Salad (Gluten Free, Paleo, Vegan), Coconut Water Kefir & Cultured Coconut Pudding, Garlic Pickled Greens (Gluten Free, Paleo, Vegan). Basically, frying and eating nitrite-cured bacon presents the perfect scenario for nitrosamines to enter your system. Place the pork belly in a large Ziploc bag. The meat should be cooked a bit on the outside, but not all  the way through. This is where my cool and humid basement comes into the picture. Your cure should be fine, but do note that maple syrup will come out less sweet than sugar. thanks. As I am writing this I am fearful that it may be too sweet,although I only coated the fat side of the belly mmmmmm…. Then add that to the other ingredients in your dry cure rub. But, even if it is a bit over-roasted, you should be able to eat it. I use Tree top apple juice instead of sugar when I made beef belly bacon ? To prevent this, commercially preserved meats contain sodium nitrite (sometimes called “pink salt”), which acts both as a preservative and a color fixer. It’s quite an ordeal to get good quality pork around here so I wanted to make sure first. 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. Thanks for this comment. Hi! The longer you cure it, the saltier it will be.). Then smoked it with applewood on the grill for a couple hours. imelda. Pat the bacon dry with a clean … WHAT other types of Sugar (Besides the Rapadura)-can we use? Hello Dawn I’m not sure if I missed it, but why do we need to dry it out in the fridge for 6-24 hours? Any advice would be great. I’ll try again with sugar. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. This looks great! Is there a reason to your method? I do want a sweeter bacon and some of your additions are new to me. Mix the dry ingredients in a bowl until they are uniformly combined. I use homemade celery powder to “uncured” it. SFF will not ever recommend eating meat from such places. Learn how to cook great Old fashioned poor man&bacon . Choose the right pork belly. 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. Get one of our Old fashioned poor man&bacon recipe and prepare delicious and healthy treat for your family or friends. SO Loving this recipe and the idea of making my own bacon as I’m realizing that even the “uncured” products carry their own dangers, such as 2 x or more of the sodium than the cured variety! EXCEPT it is salty, in the extreme. Try cutting the seasoning in half (at least) and let us know how long it takes! Can I use this or a modified recipe to cure my own ham ? What a brilliant idea! Vegetarian • Paleo • Gluten Free AIP • GAPS • Keto • Whole30 LEARN MORE ». It came out amazing! Remove the rind and slice the bacon. Hi I forgot to remove the skin from the pork ! 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? Pink Cure #1 is 0.25% of the weight of the pork belly. Prepare the cure. Or maybe my pork belly was oddly shaped. I usually use the oven for convenience, but hickory works well and is pretty easy to find. To make the bacon-infused bourbon: Place the bacon in a large skillet over medium heat. Maybe it was your cure? I’d love to have smoked it but we live in an apartment but as soon as we move to a house, I’ll definitely use a smoker. Great taste, consistency, just too salty. COARSE or FINE?) I blanched it and it worked out wonderfully! This means you need to buy pork from organic sources—or better yet, from a farm that raises their pigs naturally on pasture and forage. It happens. I have had very good success making my own hams this way, liquid smoke in the brine, with pork loins. Turn the belly daily, and drain off any accumulated liquid. https://www.rivercottage.net/recipes/dry-cured-streaky-bacon Much of it will be converted and gone by the time you're done with the process. 5. It was done in about 3.5 days. Chill and rest the bacon. To get that smoky bacon flavor most people are used to, you will need to smoke your pork belly in a smoker, but it is still quite tasty oven roasted. If a local garden plant supplier sells stevia plants (a lot do now) you can actually pick a handful of leaves, leave them on a window ledge for a day or so until they’ve dried out a bit, then finely chop and/or food-processor them into tiny particles, similar to those in jars of dried mixed herbs. Most sea salt (including from ancient sea beds) is significantly less refined than standard table salt. We now have our own range of Old Fashioned Yorkshire bacon, made in Yorkshire from local rare breed pork with plenty of fat. Because home made bacon has great flavour, texture, and you control the ingredients. If so, Does that book you know of have RECIPES and does it speak to CURING, SALTING & Smoking?? Place the wet pork belly into the dish and press it into the salt/sugar mix. Click here to comment. Best bacon I ever had. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). Is the process still the same or do I need to tweak it? Rinse it and pat it dry. It’s now on day 2 and all of the sea salt has dissolved. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. I do not know of any book that teaches all of these subjects without using chemicals. Oh well. Only smoking will give the pork belly that smokey flavor most are used to. I use sodium nitrite, not only to preclude botulism, but because it does add a tang to the bacon. Some organic “un-cured” bacon brands use celery juice in lieu of pink salt, but celery juice can often contain even more naturally-occurring sodium nitrite than the curing salt! We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. 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. Unfortunately, the sodium nitrite (or naturally-occurring nitrites from celery) is necessary in a large industrial setting, where many different people, machines and industrial processes are involved in getting the meat from the feedlot to the store, free of botulism and other harmful bacteria. An "Old-Fashioned" twist on a timeless classic. They are in no way torturing these pigs in any way shape or form, how does that help them make any money? Therefore, the finished sea salt or rock salt is the same, sodium chloride, the origin is immaterial. thanks! As an Amazon Associate I earn from qualifying purchases. Vegetarians ate this bacon … Thank you so much for replying to me. 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. Making bacon at home... but why? … No. Put a layer of curing … The taste is heavenly. Hubby says it should have been only one of the list. I am interested in your opinion about why you do not smoke it (or cook it or that matter) to the full internal temperature of 165? under the savory section i added all except juniper berries. Great post! 1 cup brown sugar or Splenda® brown sugar mix. I smoked my bacon 150 cooked it but the taste was not there cool but did not taste like bacon what did I do wrong?? I picked up some pork belly from my local farmers’ market and was looking for instructions on how to make it into bacon. I made this and it turned out very salty, couldnt eat it , i did that and found out i cured it too long. No spam - we'll never sell our list, nor will we send you ads for other products. I used the maple syrup option, which I guess help dissolved it. We made them both, thinking one would be the clear winner, but the jury was split over which was the absolute best. Hi we just recently bought a whole pig and the bacon and ham are already sliced and in bags . Stack the pork belly slab (or slabs) into the large plastic bin. Thanks for the speedy reply! So it’s just sitting there without any sweetener or salt. Just make sure to keep your meat covered in the cure every time you rotate it. I rinsed the pork off in step 11 and rinsed it off again before frying, but it was still inedibly salty so I rinsed it off again after frying and that made it better. Once a month we'll send you  an email to let you know what we're up to. Can I skip that step and put it directly in the smoker after patting it dry? Merry Christmas! Thanks for sharing them. Stick in the refrigerator and forget about it until the next day. We smoke for 2-3 hours depending on the thickness of the belly. Also…one other thing…, WHAT other TYPES of salt can we use? This won’t help migraine sufferers much. I’ll definitely do that. Thanks . 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. Store bought nitrite-free bacon seems to be more tender. I left the liquid in the pan when curing, and will be trying a ‘liquid smoke brush on’ during the 1 day drying phase. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Making bacon at home... but why? Hi Dawn, I used some honey and coffee as a wet rub for the meat, I didn’t drain off the excess but left it in the pan, put part of the dry ingredient in the liquid then put meat in and covered the top and sides with the rest, should I drain that off? You can trust us when we say the recipe works. Both were hailed, however, as The Best Bacon Ever, almost universally among the taste testers. Turn the bacon over every day in the liquid that will accumulate in the dish. I currently have mine suspended on a rack in a dish, open in the refrigerator. You should find a recipe for sugar-free bacon. Your bourbon is now flavored with the smoky bacon fat for use in all of your favorite cocktails. When I fry it, it just doesn’t seem to be as tender as I would like. Homemade bacon won’t taste like the commercial, chemical-laden stuff, more like the expensive, thick cut “nitrate-free” bacon you get at a natural food store. Sugar is 1% of the weight of the pork belly. 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