While it is still hot use a large knife to remove the skin. I use a lot of bacon when I cook. Once you have your cure mixed, flip through the following photo gallery to see start to finish instructions for making the best bacon you have ever eaten. This can take awhile but be patient it is worth it! I’ll have to try the soak method. It might be a bit hard to slice though, but this is one of those instances where you can call your botched up attempts “rustic” or “artisanal”! The first is to hot-smoke the bacon. Next comes the smoke. The liquid that is drawn out of the pork belly is an integral part of the curing process. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Fry it, bake it, even microwave it if you have to. I had to poach my bacon for a minute of two before use to remove the saltiness. The other conversion you might need is grams of water to liquid measurement. Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. Red and black pepper, honey, bourbon or maple syrup are all good choices. So you cure the bacon for the 7 days, THEN soak the bacon, & finish by baking/smoking or Cure, smoke and then soak? This takes into account the salt in any cure. BACON, just the mention of it brings to mind salty, smokey, porky goodness. On the 7th day feel the bacon, it should have a new found firmness to it. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. In fact, sometimes the hardest part is finding a pork belly to cure. If you cold smoke your bacon, the color and flavor will become deeper and more pronounced as more smoke is applied. If you want to go the traditional route, slice your bacon with a sharp knife. To decide what amount of time is best for you, sample the meat from time to time. We love it and give a couple of pound for Christmas gifts. I’m not sure how it would work out. I cut a slab into 2 to 3 lb. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Home cured bacon begins with the making of the cure. I started making our bacon 2 years ago. Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 lbs. If your local market doesn’t carry it Spanish or Asian markets are a great place to look for it as well. If you have a recipe and can give guidance, I would truly appreciate. The amount of time spent in the cold smoker is up to you. Ahhh, bacon! Mary, [CDATA[ At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. A couple of differences: 1) I soak 2 hours my bacon to reduce some of the saltiness, changing the water every 30 minutes and 2) smoke it at 200-225 in the coolest part of the smoker for 4 hours. The Pink color is added so you won’t confuse it for regular salt. Hi Gary, Local farms might be another resource to try as many farmers might be willing to part with a belly or two. You will notice that all weights are in grams, it makes it easier to figure the quantities precisely on a scale. Now EQ Curing does require some math, and my hatred of math was one of the fundamental reasons I became an English major, but the formula is a simple one. You are shooting for a nice uniform coating. Anyway you slice it, it is BACON!!! In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. This is great but I was wondering if instead of using a Ziploc bag could you put it in a vacuum seal bag. Pink salt isn’t Himalayan salt. // ]]> Turn the soon-to-be bacon every other day. Home cured bacon begins with the making of the cure. […] View the full article at The Backyard Pioneer […]. Cindy, Thanks for the input. Doing some research- why do you have to put sugar in the cure? Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). To convert pounds to grams, just know that there are 453.5 grams in a pound. I have been making home made bacon for a while (cure with pink salt plus smoking). A real compelling argument can be made that bacon is the perfect food. I’d say my finished product ran under $3/lb. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Once you have all of your cure ingredients measured, just mix them together and stir long enough to dissolve the salt and sugar into the water. Local farmers will also be a great place to start looking for heritage breed pork if that is a route you would like to pursue. It is my understanding that the dry cure is closer to what Civil War Era troops used as dry rations so I think it would keep. Turn the temperature up just high enough to produce smoke. There are two methods that work, depending on what equipment you have on hand. Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. When it tastes right, your bacon is ready. Additional flavors are to your taste. Not yet but my I’m just starting my bacon journey! The method also works well for curing the bellies or hams of wild pigs if you prefer to supply your own. And it isn’t that hard to do. As with hand slicing, cold bacon slices easier. I use the open portions of the grill for smoking baked potato skins, Spam, salted nuts, etc. Pre-heat the oven to 200 degrees. Don’t worry about spoilage, as the meat is completely cured at this point and can be safely left out of refrigeration. gm Sugar: gm The amount of Nitrite curing salt for your chosen level of cure, or the maximum amount permitted by the regulations chosen by you above is: This refers to the mix of Salt and Sodium Nitrite. just curious. The best way to cook any bacon is in a cast iron skillet over a camp fire. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. It works well, but sometimes the bacon can turn out pretty salty. Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 lbs. Now imagine being able to make something even better than the store bought stuff right at home with only 4 ingredients! A gallon of water weighs 3785 grams. I think it is purely a taste factor. At it’s most basic a cure will be made up of sugar, salt, and Pink Salt. Thanks for the clarification! If I have more than one belly in the container, I like to rotate them daily so that everything cures evenly. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Just slice a small slice from the hanging slab and fry it up. You can vacuum seal your bacon (we do one and two-pound packs) and store it in the freezer for up to a year. Grilled Backstrap Satay with Peanut Dipping Sauce, Grilled Wild Turkey Breast Stuffed with Cornbread Sausage Dressing, Homemade Bourbon Vanilla Extract for Holiday Baking, How to Find the Best Meat Grinder for You, How to Make Your Own Homemade Sauerkraut in a 5-Gallon Bucket, 5 Ideas for Cleaning the Freezer Before Hunting Season. Unlike dry curing, saltiness won’t build up in the meat with extended cure time. The basic ingredients are simple, fresh pork belly, salt (Kosher or sea), sugar (brown, white, or a mixture of the two) and Instacure #1 (also known as pink salt or Prague powder #1). Good home cured bacon starts with a good piece of pig belly.
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