imelda. Because home made bacon has great flavour, texture, and you control the ingredients. You might need to order it. It should still be doing its thing. Here are two bacon recipes that will revolutionize the way you think of bacon. Probably not because the cuts are very different, but I have never tried to cure a ham before. 2. The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. Best bacon I ever had. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Looking for cocktail recipes for your next party? The meat should be slightly cooked on the outside/rind. Place the pork belly in a large Ziploc bag. 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. Put a layer of curing … So I made this recipe, and love how it came out. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. What is the advantage of sealing versus leaving it open to dry in the fridge. Lay strips on grate in smoker and ham slice on other grates in bags, Hello there! Try frying it for less time, baking it, or cutting it thicker before frying. Hi! I definitely will do this again maybe with lesser salt but my first try was already almost perfect. Use hard-to-slice pieces in pots of beans or soup. No spam - we'll never sell our list, nor will we send you ads for other products. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. Thanks for this! Do you know of ANY book out there that is dedicated to teaching their readers, about the HOW TO’s of making our own SAUSAGES/KIELBASA, PEPPERONI, BACON & HAM products-ORGANICALLY? It was done in about 3.5 days. So, here’s how to cure bacon at home, (and have it taste even better than store-bought!). I’m guessing you prefer a smoky bacon taste. I think you will find the bacon to be more traditionally flavored if you smoke it instead of leaving it “green.”. Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar … 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?? This measured dry cure bacon recipe is the foolproof diy bacon recipe. Thanks for the reply! Nitrosamine are not such a concern for me since I do not cook my bacon over high temperatures until it charred. Salt is 2.5% of the weight of the pork belly. I’ve also had too salty batches as I worked on this recipe. The USDA's upper limit for nitrite in truly dry cured bacon is 200ppm. Stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in. Or maybe my pork belly was oddly shaped. I used the maple syrup option, which I guess help dissolved it. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. But salt is one of (along with sugar) the most highly refined chemicals on earth. How much less you will have to experiment with a bit. So nitrite free bacon is not something I would share. 1 tbsp cure no. A little salty but good hard to get the maple syrup and Apple pie flavor though. Additional heating is not necessary. To get the smoked taste, you need to smoke the bacon instead of putting it in the oven. Cap and shake regularly over a 4 hour time period. Wow, I had no idea it’s so easy! I’m so glad the cure turned out well. Hi Dawn! First, you will need to get an organic or pasture-raised pork belly from your butcher or local farm. I’ve been looking for a while. Click here to comment. If roasting, preheat the oven to 175-200 degrees. However, if you cut a tiny piece off on day 3, cook it up, and test for saltiness/sweetness (it will taste green, but you are testing for cure), you will know if you need to add more and then let it cure a few more days, or not. 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. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. There are some good smaller books just on sausages, or ham, plus tons of internet resources. Today is day 1 of the curing process. I can’t reply to your last comment so I’ll reply here. But I share my nitrite-cured bacon with friends, many over 60 and with varying health problems. No B.S. The regular table salt you used is at least twice as salty as sea salt That may be why it was too salty. 4. Even the profession sites like Food Network are not thorough in explaining the “why” of the steps. 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?!!!! … Old Fashioned Bacon Bourbon. I did not need to flip my bacon to have it cured through because I coated it on both sides thoroughly, but it doesn’t really matter if you do or don’t. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. The taste is heavenly. https://www.bourbonblog.com/recipes/2009/07/27/bacon-old-fashioned WHAT other types of Sugar (Besides the Rapadura)-can we use? So next time, perhaps I’ll only cure for 3 days instead of 7. It was good I didn’t add salt because it was extremely salty, like the other commenter who used maple syrup (although he used table salt, which I think would explain his problem). Le Gourmet TV Recipes,How To Make Measured Dry Cure Bacon At Home,home cured bacon,how to cure bacon,how to make bacon,how to smoke bacon,how to cure bacon without smoking,how to cure bacon with pink salt,how to cure bacon the old fashioned way,home cured bacon recipes,curing bacon with salt,curing bacon with salt and sugar,diy bacon,curing bacon recipe,curing bacon with pink salt,curing bacon without nitrates,traditional bacon curing,traditional bacon recipe, How To Make Measured Dry Cure Bacon At Home || Glen & Friends Cooking, Making bacon at home... but why? If so, I’m open to suggestions as I find the uncured bacon very unpalatable after cooking. I did two with the more savory flavoring and two with the sweet. It takes about 90 minutes for the bacon to reach temperature. Get one of our Old fashioned poor man&bacon recipe and prepare delicious and healthy treat for your family or friends. (I’ve done this, and its heartbreakingly inedible.) The key is to get the moisture out of the meat. We smoke for 2-3 hours depending on the thickness of the belly. The temperature will need to be between 36 and 40 degrees Fahrenheit. 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. . This is where my cool and humid basement comes into the picture. 1. And or flip the meat so both sides get in the liquid? Why do you insist on sea salt instead of rock salt? How do i do this now? Oh well. I’ve been using your recipe for a year now. This link will show you how to cure your bacon with a sous vide. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. Thanks. And your bacon will taste much, much better than anything you’ve purchased in a package. Will definitely be trying this one, as we looove bacon (and bacon grease!) Any help??? Next time I would try leaving it for only 3 days in the brine and perhaps adding less salt in the original recipe, but I am not sure if that is bad to add less salt. Because it is sliced already, there is greater surface area on the bacon for the salt to penetrate, so you will need to use much less salt to cure the meat. I have thick sliced uncured bacon from a local farm. It’s a timeless treat made from a few basic ingredients that most of us would have in the house. I want absolutely no sugar! Is this going to mess the curing process? 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