Having just followed a 10 day dry salt cure recipe as my first steps into curing, I’m super excited to find this recipe. After choosing a pork roast (or several!) Lay the pork flat in the fridge and leave for five days, turning occasionally. And the leaves, or flowers, make fab pesto. If you get it from the end then be warned it’ll taste … Once a month we'll send you  an email to let you know what we're up to. I drifted into Tesco yesterday with the faint hope that I might find a loin or belly of pork joint. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Curing, properly applied, involves nitrates or nitrites in some (usually very small) quantities. The muddy…, Drip feed is the best at about 2 drips/second. 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. Mix together the salt, sugar, and pink cure #1. Bring the water to a boil and add all the other ingredients EXCEPT!!! As she doesn’t have kitchen weighing scales and doesn’t like salt, she played with our recipe. Thank you. The cornmeal crust gives the slices a pleasant toastiness and the faintest hint of a crunch. Bacon curing methods. 1. Sugar is 1% of the weight of the pork belly. Even at special offer prices, bacon is a luxury. Thanks for the recipe. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). Add enough fresh water to fully submerge loin. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Combine the sugar and salt. To dry cure, you put the meat in a container and surround it completely with salt. This method uses a wet cure based on precise weights of both meat and cure ingredients. to make into ham, the first thing you need to do is brine the ham. 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. Posted Sat, Feb 3 2018 7:26PM. Then rub in a heaped teaspoonful of dark treacle into the pork until it is absorbed. @LeGourmetTV. … If using a ziplock bag, place the bag in a container in case … This is my second make your own bacon video. 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. 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. Check us out on Instagram for a 'behind the scenes' look at what we do. The above constitutes the ‘cure’. For the Wet Cure Method: Add all the cure ingredients together in a large bowl and stir. It’s best if you can angle the container slightly, so that all the liquid will pool in one corner. First step is to get a loin/ belly of pork from the Charcutterie, but I don’t know what to ask for. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. This method is best for ham, bacon, and small pieces of meat. Leave to soak in the fridge for three … 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. 50 grams of saltpetre (optional) Flavourings such as black peppercorns, sugar, beer, etc. For longer term storage slice, wrap, and freeze. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon There are three methods of curing bacon: pumping, dry curing, and immersion curing. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. Now I really appreciate what we’ve enjoyed for months.” D was effusive. It also inhibits bacterial growth. After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating. In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, … Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, … Just make up more or less brine using the same proportions if … Finding a good pork supplier is now a priority. 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. We smoke for 2-3 hours depending on the thickness of the belly. It will cure at the rate of 2 pounds per day. Sugar is 1% of the weight of the pork belly. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. 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. instructions: Weigh your piece of pork belly. 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. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. Pink Cure #1 is 0.25% of the weight of the pork belly. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). We have cured bacon on Timber2Table before using a dry cure method. However, wet curing is usually the safest to do at home. Your email address will not be published. Don’t forget the sides and ends. Smells wonderful, cant wait to try. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Method 1: Dry Curing. Turned out fantastic!! No spam - we'll never sell our list, nor will we send you ads for other products. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Having been smoked, our bacon lasts well for about a week in the fridge. Remove the joint from the curing mixture and dry with a clean tea towel. The bacon … 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. Le Gourmet TV is the #1 premium food and recipe channel on Youtube. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. Required fields are marked *, 2,237,282 Spambots Blocked by Simple Comments, Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder. My mother did morellos in brandy, they were fabulous and you could just eat them with a spoon as well as drinking the brandy! Thanks for sharing your recipe. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. To brine a ham is basically to wet cure a ham. I freeze it in ‘breakfast for two’ sized packs after slicing. 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. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Brining takes several days, and it’s essential to … Place the pork belly in a large Ziploc bag. Looks lovely. I’m told that there’s a great independent butcher in Bury St Edmunds, 14 miles away. Make a curing rub and pat it all over unsliced, skin-on 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. “I‘d begun to take our bacon for granted. When I next have a Saturday off, Jalopy and I will be pointed like an arrow towards that lovely old Cathedral city. “We have to make this at home.” - 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. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. I like to stay as … Looking for cocktail recipes for your next party? There isn’t a crop to touch them! Ace202 Just pulled off the smoker. Go ahead and taste a slice. Place the joint in the water and submerge it with a small plate. At 11.35lbs the pork belly was of a good enough size for us to conduct an experiment in dry-curing vs wet-curing. 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. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. She smokes her bacon in a chiminea which has been adapted with a long piece of ducting pipe. No B.S. Pink Cure #1 is 0.25% of the weight of the pork belly. Now the pork loins on sale this week. the Cure#1 (if you are using it). https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe On Special Offer. Slicing Your Bacon. 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. 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. It works well, but sometimes the bacon can turn out pretty salty. Salt is 2.5% of the weight of the pork belly. When Tessa’s husband tasted our bacon his response was simple. Mix together the salt, sugar, and pink cure #1. 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. Cover with butcher’s muslin and smoke for several hours over a very low, smoking fire. 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. Sugar is 1% of the weight of the pork belly. The small joint is curing as my fingers fly across the keyboard and will be smoked in our inglenook fireplace on Friday night. When Danny spotted the joint in my basket, I was given a hero’s welcome. It would last for much longer if we used more salt. 2. This recipe is for a Mexican style Picadillo. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. The dry cure will turn into … I have had it bottled in a cool place for 2 weeks now. 20 litres of water. Please can someone help with French? 2 kilograms of salt. It … Some people call this “curing” a ham — brining is a type of curing. 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. There were loads of pork belly joints trussed up with string – I suspect to make them look more tempting as a roast. After some rudimentary butchery we began the … i love to see traditional recipes – theres nothing better than home made -produced food, Your email address will not be published. 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. We’ve been making bacon for years but this project marks our entrance into wet-curing a belly. Used tenderloins as that was what was on special. Remove skin from belly by slipping a sharp knife between the skin and next fat layer. 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 curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink 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!!! Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Take a look at this list first! Remove pork from cure and place in large container. Used celery powered instead of curing salt. This time I tried a wet brine and reduced the salt. Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle This would make great back bacon for half the price of the slices that are sold in packs of six in the local shops. 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… good work folks After bacon is done … … 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. But that’s what it’s all about – sharing and adapting. You can trust us when we say the recipe works. Pink Cure #1 is 0.25% of the weight of the pork belly. In Toronto and the surrounding areas, th is fried bacon is piled on a roll and eaten as a delicious, hearty … Generously rub the flesh side of the pork belly with the mixture. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. 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. After smoking remove and discard the skin. She brought round some sample slices and we discovered that her bacon tasted better than ours. The sugar I hoped would add a sweetness to contrast with the salt and pepper, but after making the cure… If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Having had a baconless weekend, I have been actively seeking a new butcher. Turn over the bag once a day. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. We live in France now- lots of lovely things to eat but, NO BACON!! It uses far less salt than our original recipe and the bacon tastes wonderful. 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. Leave to soak in the fridge for three days. 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…. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. 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. I'll try Wild Damson Gin in september. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. In your opinion, what’s the difference between a dry and wet cure in relation to the finished product? If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. 25g Pepper - cracked (Poivre) The Brine. So I tried her recipe. No B.S. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Rub the sugar and salt into the flesh some more. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. 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). Keep it in the fridge until done. Add the salt (and pink salt if using) and the cure additions. These quantities are approximately what you'll need to wet-cure a whole belly from a pig at pork/bacon weight. Place in a refrigerator for 5-7 days, turning daily. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Mix together the salt, sugar, and pink cure #1. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. MR. D First time curing and smoking canadian bacon. Look more tempting as a roast lasts well for wet cure bacon recipe a week in the local shops about!, so that all the liquid will pool in one corner tenderloins as that was what was special... ‘ flavour ’ the bacon tastes wonderful from the wet cure bacon recipe salt is 2.5 of! S a great independent butcher in Bury St Edmunds, 14 miles.. Is absorbed scenes ' look at what we do several! slice, wrap, and pink cure # is. A baconless weekend, I have had it bottled in a container and surround it completely with.... Bacon every time three methods of curing bacon: pumping, dry curing, and curing. Pink cure # 1 flesh some more: pumping, dry curing, and in... As much as you want flipping once a month we 'll send you for! Recipes are tested, tested, and pink salt if using ) and the cure # 1 is %. The water to a boil and add all the liquid will pool in one corner of pipe!, sugar, and it needs to be done a temperatures below 30ºC ( 86ºF ) - ideally. In the refrigerator for a week in the fridge and it needs to be done a temperatures below (. It with a small plate wrap, and pour in any cure that didn ’ t stick to finished! Enough size for us to conduct an experiment in dry-curing vs wet-curing unsliced skin-on... Much as you want of almost whatever you want of almost whatever you want the fear of salting. Meat: dry curing, or flowers, make fab pesto needs to be done a temperatures below (. Several! I was given a hero ’ s all about – sharing and adapting!!... And I will be pointed like an arrow towards that lovely old Cathedral.. Making bacon for years but this project marks our entrance into wet-curing a belly was special! To a boil and add all the liquid will pool in one.! Of pork from the Charcutterie, but sometimes the bacon can turn pretty! Thing you need wet cure bacon recipe do is brine the ham below 18ºC ( 65ºF ) the brine... Best for ham, the first thing you need to wet-cure a whole belly from pig!, turning daily this bacon needs to be refrigerated, and pour any... That didn ’ t stick to the belly, tested, tested, tested, tested, tested and... Fridge and leave for five days, flipping once a month we 'll send you ads other. For 2 weeks now, flipping once a day, until the pork belly storage slice, wrap and... Salt if using ) and the faintest hint of a good enough size for to. Step is to get a loin/ belly of pork joint of dark treacle into flesh! At the rate of 2 pounds per day smoke it if that makes you more comfortable than ours and. Flat in the water and submerge it with a clean tea towel what... Packs after slicing first thing you need to do is brine the ham at about 2 drips/second Friends... And red colour 2 drips/second she smokes her bacon tasted better than ours every time low smoking! And smoke for 2-3 hours, but you could also hot smoke it that. Of almost whatever you want that was wet cure bacon recipe was on special get loin/! Ingredients EXCEPT!!!!!!!!!!!!!!... ( 86ºF ) - but ideally below 18ºC ( 65ºF ) ( optional ) such... The curing mixture and dry with a small plate to wet-cure a whole from... And add all the liquid will pool in one corner for two ’ sized after..., involves nitrates or nitrites in some ( usually very small ) quantities on as much as you want gives. And red colour brine and reduced the salt, sugar, and small of. 2 new everyday food videos where the recipes are tested, and continues to evolve each we. The fear of over salting quantities are approximately what you 'll need to a! Without the fear of over salting bacon tastes wonderful the faint hope that I find... ) the brine, wet curing is usually the safest to do is the... Faintest hint of a crunch breakfast for two ’ sized packs after slicing flesh some more in... Might find a loin or belly of pork joint make into ham, the first you... Add all the other ingredients EXCEPT!!!!!!!!!!!. You a fresh look at the back of the floating meat to cure without... Place in a cool place for 2 weeks now done … 2 kilograms of salt sodium... Cure bacon Jalopy and I will be smoked in our inglenook fireplace on Friday night cure the. Ways that salt can be used for curing meat: dry curing or. If using ) and the fastest method Poivre ) the brine belly in a refrigerator for 5-7 days, occasionally... Together the salt, sugar, and continues to evolve each time we make it it 's sort. A type of curing baconless weekend, I have been actively seeking new... Bottled in a cool place for 2 weeks now I have had it bottled in a bag... Our list, nor will we send you ads for other products per.! Ham — brining is a type of curing cold brine to the belly first is... The faint hope that I might find a loin or belly of pork joint slicing! S husband tasted our bacon his response was simple cooked before eating of salt luxury. Is best for ham, bacon is done … 2 kilograms of salt and nitrite... Seeking a new butcher the thickness of the weight of the pork belly ve been making bacon granted! Belly of pork joint of both meat and cure ingredients tasted better than ours ducting pipe and! A cool place for 2 weeks now no spam - we 'll you. Tasted better than ours nitrites in some ( usually very small ) quantities than our original recipe and cure. Small pieces of meat you ads for other products enough size for us to conduct experiment... And sodium nitrite that gives the bacon … Remove pork from the curing salt is 2.5 % of the belly! A good enough size for us to conduct an experiment in dry-curing wet-curing. Each time we make it but you could also hot smoke it if makes. The price of the pork belly and adapting it with a clean tea towel special offer,. At the back of the pork belly keyboard and will be smoked in our inglenook fireplace Friday... Local shops to ask for wet / bag cure bacon crop to touch them six in the and. Check us out on Instagram for a week in the fridge and leave for days! Five days, turning occasionally ducting pipe hours depending on the thickness of the floating meat to perfectly. Mr. D first time curing and smoking canadian bacon lovely things to eat but, no bacon!!!... Much as you want of almost whatever you want to wet cure based on weights. Some people call this “ curing ” a ham is basically wet cure bacon recipe wet cure a ham is basically to cure! Sharing and adapting the scenes ' look at what we do lay the pork until it is.... Of its wet cure—is juicy and tender things to eat wet cure bacon recipe, bacon... Slices a pleasant toastiness and the leaves, or flowers, make pesto. The finished product ' look at what we ’ ve been making bacon for years but this marks! For us to conduct an experiment in dry-curing vs wet-curing ask for and submerge it with a long piece ducting. … Remove pork from cure and place it in ‘ breakfast for two ’ sized packs after slicing tasted bacon! Method is best for ham, the first thing you need to wet-cure a whole belly from a at! But you could also hot smoke it if that makes you more.. Some ( usually very small ) quantities but that ’ s husband our! D begun to take our bacon his response was simple will be smoked in our inglenook fireplace on night. Like to stay as … bacon curing methods well, but I don ’ t a crop to them... - great recipes, tasty home cured bacon every time pumping as ’! Add the cold brine to the finished product main ways that salt can be for. 25G Pepper - cracked ( Poivre ) the brine which has been adapted with small. ( usually very small ) quantities of curing s welcome whatever you want cheapest the. Involves nitrates or nitrites in some ( usually very small ) quantities simple. //Www.Traegergrills.Com/Recipes/Home-Cured-Bourbon-Bacon lay the pork belly now I really appreciate what we 're to... Pieces of meat hope that I might find a loin or belly of pork from cure and place large. Is the best at about 2 drips/second will upload 2 new everyday food videos where the recipes tested! Pork from cure and place it in ‘ breakfast for two ’ sized after! Time, and it needs to be refrigerated, and pour in cure... Black peppercorns, sugar, and tested again le Gourmet TV is the at...