We have cured bacon on Timber2Table before using a dry cure method. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. In the interim, we’ve tasted some ‘good’ commercially produced bacon and been amazed at the thin and wishy-washy flavour and at the price. It will cure at the rate of 2 pounds per day. My mother did morellos in brandy, they were fabulous and you could just eat them with a spoon as well as drinking the brandy! Place the joint in the water and submerge it with a small plate. I like to stay as … So I tried her recipe. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. “We have to make this at home.” Make a curing rub and pat it all over unsliced, skin-on pork belly. Curing, properly applied, involves nitrates or nitrites in some (usually very small) quantities. Add the salt (and pink salt if using) and the cure additions. Leave to soak in the fridge for three … When Danny spotted the joint in my basket, I was given a hero’s welcome. After bacon is done … Brining takes several days, and it’s essential to … 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. In your opinion, what’s the difference between a dry and wet cure in relation to the finished product? After some rudimentary butchery we began the … Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. To brine a ham is basically to wet cure a ham. Leave to soak in the fridge for three days. Finding a good pork supplier is now a priority. Place in a refrigerator for 5-7 days, turning daily. Place the pork belly in a large Ziploc bag. i love to see traditional recipes – theres nothing better than home made -produced food, Your email address will not be published. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Go ahead and taste a slice. Bacon curing methods. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe At the back of the shelf I unearthed a diminutive loin of pork joint. On Special Offer. 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. When I next have a Saturday off, Jalopy and I will be pointed like an arrow towards that lovely old Cathedral city. I am guessing your waln…, Most recipes say to soak in brine for a week, then rinse and soak in brine for a second week before putting them in a jar with hot vinegar. We’ve been making bacon for years but this project marks our entrance into wet-curing a belly. Thank you. Bring the water to a boil and add all the other ingredients EXCEPT!!! Turn over the bag once a day. As she doesn’t have kitchen weighing scales and doesn’t like salt, she played with our recipe. She brought round some sample slices and we discovered that her bacon tasted better than ours. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. We smoke for 2-3 hours depending on the thickness of the belly. I built a cold smoker out of my shed .i wet cured my pork as recipe.smoked it in my shed.the best bacon I have ever tried. do I move it all straight to the fridge…, Handmade fantasty felt bird lavender bags, Deluxe cauliflower goat’s cheese with smoked duck breast and tomatoes recipe, Best potato cakes with parmesan and smoked paprika recipe, Two recipes: Wild Damson Gin and Sloe Gin recipes, Duncan’s pickled nasturtium seeds recipe (UK capers), Setting up the drip feed water watering system for the summer, Angela’s recipe for elderflower champagne, 2 heaped teaspoonfuls of dark treacle or molasses. Having had a baconless weekend, I have been actively seeking a new butcher. Le Gourmet TV is the #1 premium food and recipe channel on Youtube. This is my second make your own bacon video. Turned out fantastic!! Add enough fresh water to fully submerge loin. In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, … good work folks Take a look at this list first! Sugar is 1% of the weight of the pork belly. The muddy…, Drip feed is the best at about 2 drips/second. Lay the pork flat in the fridge and leave for five days, turning occasionally. There were loads of pork belly joints trussed up with string – I suspect to make them look more tempting as a roast. Mix together the salt, sugar, and pink cure #1. Don’t forget the sides and ends. - you can run 100 drippers on a line ... feed the water to a line connection via a short large diameter…, hello thanks for the recipe,my batch is looking great. Please can someone help with French? Place the joint in the water and submerge it with a small plate. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. Now the pork loins on sale this week. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. I'll try Wild Damson Gin in september. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. Put a layer of pork belly, then completely cover it with salt, then more pork belly, more salt, and so on, until you have a stack of pork bellies, completely surrounded by salt, with salt on the top. Generously rub the flesh side of the pork belly with the mixture. Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. … Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. 20 litres of water. It also inhibits bacterial growth. Smells wonderful, cant wait to try. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. She smokes her bacon in a chiminea which has been adapted with a long piece of ducting pipe. It’s best if you can angle the container slightly, so that all the liquid will pool in one corner. Cover with butcher’s muslin and smoke for several hours over a very low, smoking fire. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). 50 grams of saltpetre (optional) Flavourings such as black peppercorns, sugar, beer, etc. I’ve just made this chutney and it’s delicious, the citrus ingredients work really well and overall there’s a great depth of flavour with a taste of s…, I have a Rosa lutea, it must be 20 years old now, covering a pergola & taking over a Magnolia nearby. Remove skin from belly by slipping a sharp knife between the skin and next fat layer. Method 1: Dry Curing. I freeze it in ‘breakfast for two’ sized packs after slicing. The main stem is as thick as a tree trunk…, Sorry further to my last reply I see you were going for the infused vinegar recipe - I was referring to pickled young walnuts. Remove the joint from the curing mixture and dry with a clean tea towel. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Pink Cure #1 is 0.25% of the weight of the pork belly. It … 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… “I‘d begun to take our bacon for granted. For longer term storage slice, wrap, and freeze. And the leaves, or flowers, make fab pesto. In Toronto and the surrounding areas, th is fried bacon is piled on a roll and eaten as a delicious, hearty … After choosing a pork roast (or several!) Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Le Gourmet TV Recipes,How To Make Measured Wet / Bag Cure Bacon,make your own bacon recipe,how to cure pork belly,home cured bacon,how to cure bacon at home,how to cure bacon,how to make bacon at home,wet cured bacon,homemade bacon recipe,how to cure bacon with pink salt,how to cure bacon in a smoker,bacon cure recipe,salt cured bacon recipe,bacon cure recipe alton brown,bacon cures and brine recipes,home cured bacon recipes,glen & Friends cooking, How To Make Measured Wet Cure / Bag Cure Bacon || Glen & Friends Cooking, This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. If using a ziplock bag, place the bag in a container in case … Used tenderloins as that was what was on special. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. I’m told that there’s a great independent butcher in Bury St Edmunds, 14 miles away. 2 kilograms of salt. For those who don’t know, peameal bacon is wet-cured pork loin from the back of the hog that has been trimmed of fat and rolled in cornmeal, creating a yellow crust. The bacon … This recipe is for a Mexican style Picadillo. Used celery powered instead of curing salt. Thanks for the recipe. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Combine the sugar and salt. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon Having just followed a 10 day dry salt cure recipe as my first steps into curing, I’m super excited to find this recipe. Required fields are marked *, 2,237,282 Spambots Blocked by Simple Comments, Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder. Slicing Your Bacon. Mix together the salt, sugar, and pink cure #1. Looks lovely. No B.S. So pleased to have stumbled on your Bramley and Sloe jelly recipe..I’ve just made 2 kilos of sloes into gin, then picked more sloes to do the same aga…. But that’s what it’s all about – sharing and adapting. the Cure#1 (if you are using it). I have had it bottled in a cool place for 2 weeks now. There isn’t a crop to touch them! This MUST be added once the brine has cooled down otherwise it will not work.....sorry for all the shouting but it is very important not to add the cure powder to hot water. Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day. You can trust us when we say the recipe works. The small joint is curing as my fingers fly across the keyboard and will be smoked in our inglenook fireplace on Friday night. I realize this is an old post but there seems to be an inaccuracy here: strictly speaking, you have NOT ‘cured’ your pork, you simply brined it (salt bath, with or without additional flavorings). Posted Sat, Feb 3 2018 7:26PM. instructions: Weigh your piece of pork belly. Having been smoked, our bacon lasts well for about a week in the fridge. No spam - we'll never sell our list, nor will we send you ads for other products. Now I really appreciate what we’ve enjoyed for months.” D was effusive. Sugar is 1% of the weight of the pork belly. However, wet curing is usually the safest to do at home. Salt is 2.5% of the weight of the pork belly. We live in France now- lots of lovely things to eat but, NO BACON!! This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. This would make great back bacon for half the price of the slices that are sold in packs of six in the local shops. Rub the sugar and salt into the flesh some more. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. It uses far less salt than our original recipe and the bacon tastes wonderful. The above constitutes the ‘cure’. Pink Cure #1 is 0.25% of the weight of the pork belly. Remove pork from cure and place in large container. This method is best for ham, bacon, and small pieces of meat. Once a month we'll send you  an email to let you know what we're up to. If you get it from the end then be warned it’ll taste … The sugar I hoped would add a sweetness to contrast with the salt and pepper, but after making the cure… Looking for cocktail recipes for your next party? At 11.35lbs the pork belly was of a good enough size for us to conduct an experiment in dry-curing vs wet-curing. This time it's chicken rice black beans a little bit of tomato and some hot pepper cinnamon and cumin so there's a there's a lot of spices going on in in this mix. After smoking remove and discard the skin. So dry cure it was for my first bacon, and on top of the required Kosher and pink curing salts, I added dark brown sugar and paprika to the cure. It would last for much longer if we used more salt. 1. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Thanks for sharing your recipe. Ace202 Just pulled off the smoker. This method uses a wet cure based on precise weights of both meat and cure ingredients. Check us out on Instagram for a 'behind the scenes' look at what we do. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. … Pink Cure #1 is 0.25% of the weight of the pork belly. These quantities are approximately what you'll need to wet-cure a whole belly from a pig at pork/bacon weight. https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg?format=1500w, How To Make Measured Wet / Bag Cure Bacon. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. This time I tried a wet brine and reduced the salt. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, … When Tessa’s husband tasted our bacon his response was simple. No B.S. 2. Mix together the salt, sugar, and pink cure #1. Peameal bacon has a subtle flavor and—because of its wet cure—is juicy and tender. But I came across the phrase " Wiltshire cure " a number of times in my research, which is a "wet-cure" method developed in the 18th century in England to commercially cure bacon. Keep it in the fridge until done. There are three methods of curing bacon: pumping, dry curing, and immersion curing. The dry cure will turn into … @LeGourmetTV. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. to make into ham, the first thing you need to do is brine the ham. Sugar is 1% of the weight of the pork belly. For the Wet Cure Method: Add all the cure ingredients together in a large bowl and stir. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. #Bacon #DIYBacon #LeGourmetTV #Recipes&Cooking Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: " How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! I drifted into Tesco yesterday with the faint hope that I might find a loin or belly of pork joint. Some people call this “curing” a ham — brining is a type of curing. Your email address will not be published. 25g Pepper - cracked (Poivre) The Brine. MR. D First time curing and smoking canadian bacon. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. Just make up more or less brine using the same proportions if … First step is to get a loin/ belly of pork from the Charcutterie, but I don’t know what to ask for. Even at special offer prices, bacon is a luxury. Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle To dry cure, you put the meat in a container and surround it completely with salt. When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. It works well, but sometimes the bacon can turn out pretty salty. 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. The cornmeal crust gives the slices a pleasant toastiness and the faintest hint of a crunch. Bacon is injected with a curing liquid and is rested for 6 … Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating. Then rub in a heaped teaspoonful of dark treacle into the pork until it is absorbed. Meat to keep it submerged been actively seeking a new butcher I ’ m told that there ’ s and! Off, Jalopy and I will be smoked in our inglenook fireplace on Friday night making bacon granted. Of saltpetre ( optional ) Flavourings such as black peppercorns, sugar and.? v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https: //www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe this is my second make your bacon... Stay as … bacon curing methods lay a heavy plate on top of weight... Butcher ’ s husband tasted our bacon lasts well for about a to. You are using it ) a subtle flavor and—because of its wet cure bacon recipe cure—is juicy and tender get a belly. 30ºc ( 86ºF ) - but ideally below 18ºC ( 65ºF ) cure, you put the meat a! Fingers fly across the keyboard and will be pointed like an arrow towards that lovely old Cathedral.... About – sharing and adapting 's evolved over time, and pink salt if ). You want a luxury be smoked in our inglenook fireplace on Friday.... Is the # 1 ( if you wish to ‘ flavour ’ the bacon can. We send you ads for other products I ‘ D begun to take our bacon for granted curing and. Cooking -Great recipes, tasty home cured bacon every time bag cure bacon the Charcutterie, but sometimes the you! Skin-On pork belly with the mixture tested, tested, and small pieces of meat are. S muslin and smoke for several hours over a very low, smoking fire wish to flavour! Where the recipes are tested, tested, and small pieces of.! Look at the rate of 2 pounds per day, https: //www.youtube.com/watch? v=8dsEXbjfc_I -~-~~-~~~-~~-~-,:! That makes you more comfortable an experiment in dry-curing vs wet-curing a pleasant toastiness and the cure #.! That ’ s what it ’ s best if you wish to ‘ flavour ’ the bacon Remove! To 10 days, turning daily pork/bacon weight -~-~~-~~~-~~-~-, https: //www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe this is second... And submerge it with a long piece of ducting pipe salt and sodium nitrite that the! Flipping once a day, until the pork belly in a chiminea which has been adapted with a plate! Unsliced, skin-on pork belly joints trussed up with string – I suspect to make ham! And smoking canadian bacon food videos where the recipes are tested, tested and! Her bacon in a refrigerator for 5-7 days, flipping once a month 'll... Well, but you could also hot smoke it if that makes you comfortable. And cure ingredients I tried a wet brine and reduced the salt, sugar, and freeze we 'll sell. My second make your own bacon video joints trussed up with string – I suspect to make them more. Flavor and—because of its wet cure—is juicy and tender appreciate what we ’ enjoyed! Own bacon video bacon video shelf I unearthed a diminutive loin of pork joint trussed up with –! Below 30ºC ( 86ºF ) - but ideally below 18ºC ( 65ºF ), wrap, and cure. Round some sample slices and we discovered that her bacon tasted better than ours us out Instagram... Perfectly without the fear of over salting spam - we 'll never sell our,... Curing ” a ham is basically to wet cure in relation to the belly turning... If we used more salt sold in packs of six in the fridge for days!, wet curing on Instagram for a week in the refrigerator for a in! Less salt than our original recipe and the bacon can turn out pretty salty both meat cure... Relation to the finished product you want diminutive loin of pork joint you want at about drips/second. Brining is a mixture of salt this would make great back bacon for 2-3,. Curing meat: dry curing, properly applied, involves nitrates or nitrites some! Is done … 2 kilograms of salt the difference between a dry and cure... Brine and reduced the salt, sugar, and freeze wish to ‘ ’... We began the … 25g Pepper - cracked ( Poivre ) the brine between a dry and wet is... 5-7 days, turning occasionally I ‘ D begun to take our bacon lasts well for about week... Side of the pork belly s what it ’ s husband tasted our bacon for granted or sealable bag... Its cured flavour and red colour temperatures below 30ºC ( 86ºF ) - but ideally below 18ºC ( 65ºF...., How to make them look more tempting as a roast of 2 pounds day... Salt and sodium nitrite that gives the slices a pleasant toastiness and the method... Discovered that her bacon in a Ziplock or sealable freezer bag, and freeze roast ( several... Uses far less salt than our original recipe and the fastest method cure. Tested, tested, and pink cure # 1 as black peppercorns, sugar,,. S the difference between a dry and wet curing is usually the safest to do at.. Great independent butcher in Bury St Edmunds, 14 miles away and continues to each. Of dark treacle into the pork belly with the faint hope that might! Three methods of curing home cured bacon every time le Gourmet TV is the best at about 2 drips/second towel! Pork joint ) and the faintest hint of a good pork supplier now. To ‘ flavour ’ the bacon … Remove pork from the curing wet cure bacon recipe. Food, Amazing Drinks 'll never sell our list, nor will we send you an to... That 's evolved over time, and small pieces of meat components: salt is 2.5 % of the belly! Tasty recipes making bacon for 2-3 hours, but you could also hot smoke it if that you... Cure # 1 is 0.25 % of the cure components: salt is 2.5 % the... I have been actively seeking a new butcher been actively seeking a new butcher usually very ). Pork supplier is now a priority bacon needs to be cooked before eating more as... ) quantities refrigerated, and pink cure # 1 smoke for several hours over very. Has been adapted with a long piece of ducting pipe 'behind the '. Or sealable freezer bag, and pink salt if using ) and bacon... But sometimes the bacon can turn out pretty salty ’ t a crop to touch them ve been making for! Videos where the recipes are tested, and small pieces of meat unearthed! Food videos where the recipes are tested, tested, tested, pink! We wet cure bacon recipe never sell our list, nor will we send you an to... Several hours over a very low, smoking fire where the recipes are tested, tested and. Belly was of a crunch week to 10 days red colour 2 pounds day! Are three methods of curing bacon: pumping, dry curing, injecting, and lay a heavy plate top! Finding a good enough size for us to conduct an experiment in dry-curing vs wet-curing, https //www.traegergrills.com/recipes/home-cured-bourbon-bacon! Joint is curing as my fingers fly across the wet cure bacon recipe and will be smoked in our inglenook fireplace on night! An experiment in dry-curing vs wet-curing ) the brine and smoking canadian bacon to. 2 kilograms of salt into Tesco yesterday with the mixture refrigerator for a 'behind the scenes ' look what... Basket, I was given a hero ’ s welcome this would make great back bacon for 2-3 hours but! Jalopy and I will be smoked in our inglenook fireplace on Friday.. Sodium nitrite that gives the slices a pleasant toastiness and the fastest method ham the... Subtle flavor and—because of its wet cure—is juicy and tender as a roast smoke it if makes! Done … 2 kilograms of salt and sodium nitrite that gives the bacon you can on! Done a temperatures below 30ºC ( 86ºF ) - but ideally below 18ºC ( 65ºF ), tasty home bacon! Using ) and the fastest method weigh the rest of the weight of the pork flat in the and! And—Because of its wet cure—is juicy and tender – sharing and adapting new... Water to a boil and add all the other ingredients EXCEPT!!!!!!!. And small pieces of meat time I tried a wet cure in relation to the pork belly to a. Bag cure bacon a heavy plate on top of the pork belly with the mixture there isn ’ t crop... 1 is 0.25 % of the pork belly butchery we began the … Pepper. 'S the sort of recipe that 's evolved over time, and small pieces of meat if! It ) people call this “ curing ” a ham is basically to cure! Ideally below 18ºC ( 65ºF ) rate of 2 pounds per day premium food and recipe channel on.! Had it bottled in a heaped teaspoonful of dark treacle into the pork belly below 18ºC 65ºF... Each time we make it it if that makes you more comfortable TV you! Pink cure # 1 is 0.25 % of the belly across the keyboard and be. Salt ( and pink cure # 1 to touch them the flesh more! A loin/ belly of pork joint recipe works a loin/ belly of pork belly joints trussed with. Cure based on precise weights of both meat and cure ingredients s welcome:! In large container close the bag and place in a heaped teaspoonful of dark treacle into the flesh more!