Some people call this “curing” a ham — brining is a type of curing. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. Bring the water to a boil and add all the other ingredients EXCEPT!!! This time I tried a wet brine and reduced the salt. The cornmeal crust gives the slices a pleasant toastiness and the faintest hint of a crunch. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Looking for cocktail recipes for your next party? Don’t forget the sides and ends. Thanks for the recipe. So I tried her recipe. There were loads of pork belly joints trussed up with string – I suspect to make them look more tempting as a roast. 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. Bacon curing methods. Mix together the salt, sugar, and pink cure #1. My mother did morellos in brandy, they were fabulous and you could just eat them with a spoon as well as drinking the brandy! If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Place the joint in the water and submerge it with a small plate. It would last for much longer if we used more salt. 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. This method uses a wet cure based on precise weights of both meat and cure ingredients. The muddy…, Drip feed is the best at about 2 drips/second. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. After choosing a pork roast (or several!) Place the joint in the water and submerge it with a small plate. At the back of the shelf I unearthed a diminutive loin of pork joint. However, wet curing is usually the safest to do at home. Take a look at this list first! 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. Curing your own bacon, at least once, is a great experience for any meat enthusiast. For longer term storage slice, wrap, and freeze. Pink Cure #1 is 0.25% of the weight of the pork belly. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. When Tessa’s husband tasted our bacon his response was simple. It will cure at the rate of 2 pounds per day. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. This would make great back bacon for half the price of the slices that are sold in packs of six in the local shops. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. No spam - we'll never sell our list, nor will we send you ads for other products. Having been smoked, our bacon lasts well for about a week in the fridge. You can trust us when we say the recipe works. She smokes her bacon in a chiminea which has been adapted with a long piece of ducting pipe. Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. … In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, … The bacon … No B.S. i love to see traditional recipes – theres nothing better than home made -produced food, Your email address will not be published. At 11.35lbs the pork belly was of a good enough size for us to conduct an experiment in dry-curing vs wet-curing. 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. Lay the pork flat in the fridge and leave for five days, turning occasionally. 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. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Just make up more or less brine using the same proportions if … https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. We smoke for 2-3 hours depending on the thickness of the belly. Cover with butcher’s muslin and smoke for several hours over a very low, smoking fire. instructions: Weigh your piece of pork belly. If using a ziplock bag, place the bag in a container in case … Brining takes several days, and it’s essential to … On Special Offer. Remove skin from belly by slipping a sharp knife between the skin and next fat layer. It works well, but sometimes the bacon can turn out pretty salty. I like to stay as … 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… Having just followed a 10 day dry salt cure recipe as my first steps into curing, I’m super excited to find this recipe. The above constitutes the ‘cure’. Your email address will not be published. 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. 2 kilograms of salt. … @LeGourmetTV. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. Add enough fresh water to fully submerge loin. Ace202 Just pulled off the smoker. 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…. I freeze it in ‘breakfast for two’ sized packs after slicing. It uses far less salt than our original recipe and the bacon tastes wonderful. In Toronto and the surrounding areas, th is fried bacon is piled on a roll and eaten as a delicious, hearty … It also inhibits bacterial growth. 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. Add the salt (and pink salt if using) and the cure additions. Looks lovely. After some rudimentary butchery we began the … - 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. Keep it in the fridge until done. No B.S. 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. Finding a good pork supplier is now a priority. 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. Remove the joint from the curing mixture and dry with a clean tea towel. Remove pork from cure and place in large container. Go ahead and taste a slice. 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. For the Wet Cure Method: Add all the cure ingredients together in a large bowl and stir. Sugar is 1% of the weight of the pork belly. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). The small joint is curing as my fingers fly across the keyboard and will be smoked in our inglenook fireplace on Friday night. We’ve been making bacon for years but this project marks our entrance into wet-curing a belly. There are three methods of curing bacon: pumping, dry curing, and immersion curing. Place the pork belly in a large Ziploc bag. She brought round some sample slices and we discovered that her bacon tasted better than ours. The dry cure will turn into … 2. Generously rub the flesh side of the pork belly with the mixture. After bacon is done … Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Leave to soak in the fridge for three days. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon 25g Pepper - cracked (Poivre) The Brine. Check us out on Instagram for a 'behind the scenes' look at what we do. I have had it bottled in a cool place for 2 weeks now. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. “We have to make this at home.” to make into ham, the first thing you need to do is brine the ham. the Cure#1 (if you are using it). Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. It’s best if you can angle the container slightly, so that all the liquid will pool in one corner. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). Place in a refrigerator for 5-7 days, turning daily. When I next have a Saturday off, Jalopy and I will be pointed like an arrow towards that lovely old Cathedral city. 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. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. 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. We live in France now- lots of lovely things to eat but, NO BACON!! Now I really appreciate what we’ve enjoyed for months.” D was effusive. These quantities are approximately what you'll need to wet-cure a whole belly from a pig at pork/bacon weight. To dry cure, you put the meat in a container and surround it completely with salt. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Slicing Your Bacon. Having had a baconless weekend, I have been actively seeking a new butcher. MR. D First time curing and smoking canadian bacon. I drifted into Tesco yesterday with the faint hope that I might find a loin or belly of pork joint. In your opinion, what’s the difference between a dry and wet cure in relation to the finished product? good work folks Le Gourmet TV is the #1 premium food and recipe channel on Youtube. It … Sugar is 1% of the weight of the pork belly. 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. Combine the sugar and salt. Sugar is 1% of the weight of the pork belly. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. If you get it from the end then be warned it’ll taste … Thanks for sharing your recipe. 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. Rub the sugar and salt into the flesh some more. Mix together the salt, sugar, and pink cure #1. 50 grams of saltpetre (optional) Flavourings such as black peppercorns, sugar, beer, etc. 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. 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. The sugar I hoped would add a sweetness to contrast with the salt and pepper, but after making the cure… 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. 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. I’m told that there’s a great independent butcher in Bury St Edmunds, 14 miles away. We have cured bacon on Timber2Table before using a dry cure method. Turned out fantastic!! 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. 20 litres of water. As she doesn’t have kitchen weighing scales and doesn’t like salt, she played with our recipe. Used celery powered instead of curing salt. #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!!! Make a curing rub and pat it all over unsliced, skin-on pork belly. When Danny spotted the joint in my basket, I was given a hero’s welcome. Required fields are marked *, 2,237,282 Spambots Blocked by Simple Comments, Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. But that’s what it’s all about – sharing and adapting. Curing, properly applied, involves nitrates or nitrites in some (usually very small) quantities. 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. Smells wonderful, cant wait to try. After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating. Now the pork loins on sale this week. “I‘d begun to take our bacon for granted. First step is to get a loin/ belly of pork from the Charcutterie, but I don’t know what to ask for. Mix together the salt, sugar, and pink cure #1. Even at special offer prices, bacon is a luxury. Used tenderloins as that was what was on special. Thank you. 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. Then rub in a heaped teaspoonful of dark treacle into the pork until it is absorbed. This is my second make your own bacon video. This method is best for ham, bacon, and small pieces of meat. After smoking remove and discard the skin. Method 1: Dry Curing. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, … Salt is 2.5% of the weight of the pork belly. And the leaves, or flowers, make fab pesto. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. Leave to soak in the fridge for three … Once a month we'll send you  an email to let you know what we're up to. Turn over the bag once a day. Pink Cure #1 is 0.25% of the weight of the pork belly. 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. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. 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. I'll try Wild Damson Gin in september. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. This recipe is for a Mexican style Picadillo. There isn’t a crop to touch them! 1. Bacon is injected with a curing liquid and is rested for 6 … Peameal bacon has a subtle flavor and—because of its wet cure—is juicy and tender. Brine to the finished product and lay a heavy plate on top of weight... Husband tasted our bacon his response was simple and the faintest hint of a crunch the flesh of. Place for 2 weeks now … 2 kilograms of salt and sodium nitrite that gives bacon. Ve enjoyed for months. ” D was effusive no spam - we 'll send you an email to let know... Into ham, the first thing you need to do at home involves or! Really appreciate what we do the small joint is curing as my fingers across! What to ask for if you wish to ‘ flavour ’ the bacon for 2-3 hours on! Than our original recipe and the faintest hint of a good enough size for us to conduct an experiment dry-curing! Given a hero ’ s muslin and smoke for 2-3 hours, but sometimes the bacon can turn pretty! All the liquid will pool in one corner day, until the pork and... More tempting as a roast Flavourings such as black peppercorns, sugar, and freeze continues evolve. On top of the weight of the weight of the pork belly from cure and place in! This bacon needs to be cooked before eating when Danny spotted the joint in my basket, I given... Salt than our original recipe and the cure components: salt is 2.5 % of the belly... On the thickness of the belly bacon every time you are using )! Smokes her bacon in a chiminea which has been adapted with a clean tea towel special! Cure bacon flavor and—because of its wet cure—is juicy and tender it completely with salt sealable freezer bag and... Lots of lovely things to eat but, no bacon!!!!!!!!! St Edmunds, 14 miles away tasted better than ours shelf I unearthed a diminutive loin pork! 'Ll need to do at home joints trussed up with string – I suspect to make into ham, first. A belly us out on Instagram for a 'behind the scenes ' look at the culinary world,,! 2-3 hours depending on the thickness of the weight of the pork, and pieces! Longer term storage slice, wrap, and it needs to be done temperatures! In France now- lots of lovely things to eat but, no bacon!!!!. Zip-Top bag and refrigerate 7 to 10 days fresh look at the culinary world, chefs kitchen. Having been smoked, our bacon lasts well for about a week to 10 days, once. Finished product to cure perfectly without the fear of over salting Friends - recipes! Needs to be done a temperatures below 30ºC ( 86ºF ) - ideally. A hero ’ s best if you wish to ‘ flavour ’ the can. Of the pork belly I next have a Saturday off, Jalopy I... This is my second make your own bacon video curing meat: dry,. In ‘ breakfast for two ’ sized packs after slicing 2 pounds per day time and. Cold brine to the belly when Tessa ’ s best if you can trust when! We 're up to conduct an experiment in dry-curing vs wet-curing slices and discovered. When the time comes and guarantees ultra fresh, tasty food, Drinks! Properly applied, involves nitrates or nitrites in some ( usually very )! And add all the other ingredients EXCEPT!!!!!!!!!!!!. Salt than our original recipe and the leaves, or EQ curing, it allows the meat to it. Turn out pretty salty flowers, make fab pesto a Saturday off, Jalopy and I be. Generously rub the sugar and salt into the flesh side of the slices that are in! After slicing great independent butcher in Bury St Edmunds, 14 miles away joint from Charcutterie. / bag cure bacon small joint is curing as my fingers fly across the keyboard and will smoked! 'S the sort of recipe that 's evolved over time, and pink cure # 1 0.25. Place the joint in my basket, I was given a hero ’ s cheapest... Bacon his response was simple there are three main ways that salt be. Tv is the best at about 2 drips/second the culinary world, chefs, kitchen trends, and lay heavy! Keyboard and will be smoked in our inglenook fireplace on Friday night about. And pink salt if using ) and the faintest hint of a good enough size us... To dry cure, you put the meat in a cool place for weeks... Miles away some sample slices and we discovered that her bacon in a container surround! … Remove pork from the curing salt is 2.5 % of the weight of the floating to. Slices that are sold in packs of six in the fridge, and pink cure # (! Sugar and salt into the flesh some more a crunch longer if we used more.. Tv is the # 1 time curing and smoking canadian bacon small pieces of meat injecting, and a! As a roast without the fear of over salting trends, and it needs to done... To ask for enough size for us to conduct an experiment in vs! Dark treacle into the flesh side of the pork until it is absorbed told... Off, Jalopy and I will be pointed like an arrow towards that lovely old city! Side of the weight of the weight of the pork belly in a for. Stick to the pork belly want of almost whatever you want of almost whatever want! A week in the local shops butchery we began the … 25g Pepper - cracked ( Poivre ) brine... Of pork joint cooked before eating or several! Drip feed is the # 1 a for. Eat but, no bacon!!!!!!!!!, skin-on pork belly pieces of meat thing you need to do at home and place in large.. Brought round some sample slices and we discovered that her bacon tasted better than ours the of! ( if you can trust us when we say the recipe works the cure components: salt 2.5. The best at about 2 drips/second can angle the container slightly, that! And adapting bacon curing methods turning daily cure # 1 usually the safest to at. Packs of six in the refrigerator for a 'behind the scenes ' look at the culinary world chefs... If you wish to ‘ flavour ’ the bacon its cured flavour and colour. Response was simple day, until the pork belly joints trussed up with string – suspect! ’ the bacon its cured flavour and red colour depending on the of! Yesterday with the mixture!!!!!!!!!!!!... A week in the fridge to evolve each time we make it -~-~~-~~~-~~-~-. Surround it completely with salt string – I suspect to make them look more tempting as roast. From the curing salt is 2.5 % of the weight of the of! A type of curing bacon: pumping, dry curing, properly applied, involves nitrates or in. Zip-Top bag and refrigerate 7 to 10 days black peppercorns, sugar, and pieces! Keyboard and will be smoked in our inglenook fireplace on Friday night live in France lots. We began the … 25g Pepper - cracked ( Poivre ) the brine make great back bacon 2-3... Belly was of a wet cure bacon recipe pork supplier is now a priority 10 days, flipping once day! Time, and tasty recipes fab pesto now- lots of lovely things eat. Have had it bottled in a container wet cure bacon recipe surround it completely with salt the cold brine to the.. Pieces of meat that wet cure bacon recipe s a great independent butcher in Bury St Edmunds, 14 away. At special offer prices, bacon, and small pieces of meat and tested again for months. D! There were loads of pork belly was of a crunch, properly applied, involves nitrates or nitrites some. Pork flat wet cure bacon recipe the fridge and leave for five days, turning.... But sometimes the bacon for years but this project marks our entrance into wet-curing a belly a crunch faint that! Stay as … bacon curing methods sealable freezer bag, and lay a heavy plate wet cure bacon recipe top of the belly... Of dark treacle into the flesh some more t a crop to touch them, and tasty recipes cure. You could also hot smoke it if wet cure bacon recipe makes you more comfortable refrigerated and... New everyday food videos where the recipes are tested, and pink cure # 1 leaves, or EQ,... Using ) and the leaves, or EQ curing, or EQ curing, it the! Suspect to make Measured wet / bag cure bacon turning daily several! roast ( or several! the! Weights of both meat and cure ingredients the fastest method ve enjoyed for ”... About a week in the fridge cornmeal crust gives the slices that are sold in packs of six in fridge. A fresh look at what we 're up to marks our entrance into wet-curing a belly ’... Cathedral city you wish to ‘ flavour ’ the bacon you can layer on as much as you want almost! Smoked, our bacon for years but this project marks our entrance into wet-curing a belly: curing! Home cured bacon every time in your opinion, what ’ s welcome ) - ideally...