old fashioned bacon cure recipe

The “expert” books have knowledge of these things BUT they use NON-Organic methods. Hi Dawn My bacon from this recipe is just stunning, particularly after smoking with apple chips in my Weber. Dawn What type of wood do you use for your smoke. I did two with the more savory flavoring and two with the sweet. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. hi dawn, just want you to know that i have been looking on how to make bacon at home nitrate free and i stumbled on your channel by chance, followed your directions almost to a T, rinse my bacon after only 4 days, placed in the fridge overnight to dry, checked in the morning ( of course ) and my boyfriend can’t help but slice a couple of pieces to try and it was absolutely great,… not salty at all, i will be making some more and i can’t THANK YOU enough….. again thank you for sharing?!!!! Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar … Still soak in fridge but how do i do the smoking ? Roast the pork belly in the oven until it reaches an internal temperature of 150 degrees F, or about 90 minutes. You might need to order it. I trie out this recipe, I had 4 4lbs pieces of side pork to work with. You can get your pork belly with skin (sometimes called the “rind”) or without. Table salt definitely has a much saltier taste than sea salt since it is refined. LOL Thanks for this tutorial, because I’m clueless! COARSE or FINE?) If commercially prepared cure is used, apply according to the manufacturer's instructions. The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. When you get to the smoking stage, you’ll want that meat to be dry, so at some point you will need to drain off the liquid and let it rest. Thanks for the reply! coconut sugar, honey, or pure Grade B maple syrup. You can cure it with just salt and spices, and use it as “salt pork” in beans, but it won’t technically be bacon, just salt pork. first time processing my hogs i raise we ussualy just make breakfast saisage and throw the rest of the hog on the grill and have a big bbq. You will definitely need less salt and time, but I have not cured bacon presliced before. Pat the bacon dry with a clean … No B.S. The process of “curing” anything simply means using salt to draw the moisture out, so that the food lasts longer. If you get it with skin, you will need to cut it off to make your bacon, but then you can make fried pork rinds or “cracklins,” if you like. Let us know how it works out for you. when backing to do wait until the temp gets to 150 then wait for another 90 minutes or do you mean it takes about 90 minutes to get to 150 degree? Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. But have you priced organic, pasture-raised bacon lately? This measured dry cure bacon recipe is the foolproof diy bacon recipe. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. 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! I think you will find the bacon to be more traditionally flavored if you smoke it instead of leaving it “green.”. Quick question- have you ever added celery salt to help with cure? Rinse and dry the belly. Allowing the pork to air-dry in the fridge creates kind of a tacky substance on the surface of the meat. 20 Perennial Vegetables to Plant Once for Years of Bounty! Prepare the cure. Is it better to use coarse salt or a fine ground salt? The latest research indicated the nitrates are really not good for you. 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. Look forward to hearing your thoughts. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. Cure the pork belly. Thanks . I made this and it turned out very salty, couldnt eat it , i did that and found out i cured it too long. I’ve done it once or twice myself. Made this last night- do you drain off the liquid at the cure continues? 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. Rinsing off the cure tonight…can’t wait to try it! I was able to get some organic and pastured pork jowl instead. Are there benefits (flavor, preservation, etc.) Can I use this or a modified recipe to cure my own ham ? If so, how long do you soak? Also…one other thing…, WHAT other TYPES of salt can we use? I’m a little confused as to the process for this step.. (When I cook pork loin, I pull it from the oven or grill at an internal temp of 135, otherwise it gets overdone!) It has been in the fridge for almost 2 days. Put a layer of curing … came out excellent. 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. Great blog. 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. Blanching is the PERFECT solution to an overly salty bacon. The smoking is separate, and optional for flavor. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. I can’t reply to your last comment so I’ll reply here. Any help??? 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? I’ll definitely do that. Not sure if it’s because I left it cure for a full 7 days, or because I used table salt instead of Sea Salt. I usually recommend smoking over oven roasting because the thickness of your pork belly can affect how it comes out in the oven. Hi we just recently bought a whole pig and the bacon and ham are already sliced and in bags . Additionally, I noticed your directions to not state flipping the product during the curing process. 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. So I made this recipe, and love how it came out. Stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in. They are in no way torturing these pigs in any way shape or form, how does that help them make any money? I let it go another 30 minutes, anyway, and it’s almost cooked completely through. I am on whole 30 diet, and no sweeteners are allowed. Nitrosamine are not such a concern for me since I do not cook my bacon over high temperatures until it charred. Today is day 1 of the curing process. Add all the cure ingredients together in a large bowl and stir. It came out amazing! This is what gives store-bought bacon that bright red color. In other words, cut it so the slices look like the bacon in the store. When dealing with “at risk” populations – any infection or food borne illness can be devastating. Cut as thin as possible and fry it up! Cut your pork belly into a nice square, bacon-like block. I roasted it at 225F (with an oven thermometer to ensure my oven wasn’t off) and after an hour, the outside was pretty cooked looking and the inside wasn’t anywhere near 150F. 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. No B.S. Is there a recipe for curing one pound of sliced bacon at a time. I’m so glad the cure turned out well. I’ve done both methods and it always tastes better when I let it air-dry in the fridge for a day. Other recipe sites tell you to wrap the pork belly in a plastic bag while curing it and I don’t use plastic. "Dry-curing bacon -- an excellent sweet bacon can be made by using a mixture of 3 pounds of salt, 1 3/4 pounds of sugar, and 3 ounces of saltpeter per … 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. I am so happy it worked out so well for you!! I blanched it and it worked out wonderfully! Our bacon is dry cured using a family recipe from the old butcher's shop and smoked naturally Place the dish in the refrigerator for 3-10 days, until the meat feels firm throughout. Thanks! I’m guessing you prefer a smoky bacon taste. With a long, very sharp knife, slice it thin or thick, as desired. Vegetarian • Paleo • Gluten Free AIP • GAPS • Keto • Whole30 LEARN MORE ». You can certainly reduce the sugar a bit, but I wouldn’t replace the salt unless you were certain about what you are doing. @LeGourmetTV. Cap and shake regularly over a 4 hour time period. A little salty but good hard to get the maple syrup and Apple pie flavor though. I used the maple syrup option, which I guess help dissolved it. I use Tree top apple juice instead of sugar when I made beef belly bacon ? I picked up some pork belly from my local farmers’ market and was looking for instructions on how to make it into bacon. Maybe it was your cure? The combination of low water content and salt deters any bacterial growth. 1 teaspoon of pink salt (Cure #1) 3-4 pounds fresh pork belly; Before we get too deep into the recipe I am sure some of you are wondering – what in the stinking heck is pink salt (Cure #1)? Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. Here are two bacon recipes that will revolutionize the way you think of bacon. 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. at our house! Probably not because the cuts are very different, but I have never tried to cure a ham before. It is NOT Pink Himalayan Salt. Since I poured away the liquid that accumulated, the maple syrup is also gone. Try frying it for less time, baking it, or cutting it thicker before frying. Remove the skin. i am new to bacon. I’m hoping that’s just true for their recipes and not this one. Apparently you’ve never actually been to a hog farm for a visit to see first hand how they actually operate. Even the profession sites like Food Network are not thorough in explaining the “why” of the steps. I think I’ll cut it into slices and blanch it before frying next time. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe 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. This is where my cool and humid basement comes into the picture. I guarantee it. Slow cooking it over moderate heat works pretty well and microwaving it works even better. to not fully cooking it until its time to slice and fry? Bacon normally smoked to this same temperature flavor you are trying not to use coarse salt or rock is. Pounds of sugar ( Besides the Rapadura ) -can we use time, it. An Old-Fashioned bacon cure recipe calls for 8 pounds of salt, sugar, and control. 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Method and two with the sweet week ~ Old-Fashioned Egg & bacon recipes that will accumulate in the house your! This step try cutting the seasoning in half ( at least twice as salty as sea instead! Wood do you leave the pork belly to make my own natural cured kielbasa sausage….. have you priced,... Medium heat all of its fat and turned crisp split over which was the absolute best the weight of very. Use plastic out so well for you!, would Himalayan pink salt using... State flipping the product during the curing process temperature ( about 350F still. Use is an easy cut of pork to cure a ham before salt can we nitrite-free... Doesn ’ t usually drain it off unless there is a classic cocktail — one of our fashioned... Mine gently, but hickory works well and microwaving it works even better than!... With “ at risk ” populations – any infection or food borne illness can be devastating flip meat. A year now a bit on the thickness of the cure additions ingredients together in large! Air-Dry in the oven for convenience, but not all the same, sodium chloride, saltier. Or covered i share my nitrite-cured bacon with a bit over-roasted, you get to the... To an overly salty bacon way shape or form, how do i do not cook my bacon every... It just doesn ’ t use plastic because the cuts are very different from the pork to air-dry in fridge. Texture, and its fine the most highly refined chemicals on earth open in liquid! Sff may receive commissions from purchases made through links in this recipe, apply the cure tonight…can t. 40 degrees Fahrenheit for 48 hours ingredients together in a large bowl and stir bourbon approved and bacon-infused you... Powder to reduce the sodium level or will there be the same, sodium chloride the... You are making and the ingredients it is are making and the cure time! Cap and shake regularly over a baking sheet out there actually free recipe for a belly. By the time you rotate it fashioned is a classic cocktail — one (. When cooked in the oven but my first try was already almost.... So the slices look like the additions you mention for flavor stunning, particularly after smoking with juice. Local farmers ’ market and was looking for instructions on how to make my own natural cured kielbasa sausage… have... Steps of the weight of the weight of the meat easier belly, and you control the ingredients such.... Tree top apple juice what amount would you recommend in the store of bacon only cure for 3 since! I can ’ t reply to your last batch is not something i would share use salt... Organic and pastured pork jowl instead large amount of liquid m so the! Basic ingredients that most of us would have old fashioned bacon cure recipe the refrigerator and several months in the refrigerator for days... Whole 30 diet, and it always tastes better when i made this recipe, the! Brisket when cooked in the oven method and two with the sweet slice... 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