Bacon Recipes Cure
To do this combine the weight of the meat and the weight of the water then add 2 of that weight in salt and 025 pink salt in addition to aromatics. The brine keeps the pork loin moist while smoking.
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Sugar is 1 of the weight of the pork belly.
Bacon recipes cure. Combine the salt Cure 1 and black pepper in a small bowl. Remove from the bag slice cook and enjoy. Flip the bacon over and cook for about 1 ½ hour or until the internal temp is 145 to 150 degrees F.
Procedure In a small bowl mix together syrup salt dark brown sugar and pink salt. Place in the coldest part of. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt.
Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. Rub the cure on the belly and put in a zip lock bag expelling all the air. This can cure from seven days up to.
Feel free to experiment with a brine on a pork belly. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. Home cured bacon begins with the making of the cure.
Salt is 25 of the weight of the pork belly. Dry Cure for Bacon. Weighing the ingredients out insures a good cure as different grinds of salt and sugar will have different volumes.
Coat entire pork belly with the cure and place in a large resealable plastic bag. Remove the pork from smoker and place on a wire rack on. This measured dry cure bacon recipe is the foolproof diy bacon recipe.
If brown sugar has clumps break them up. Place in ZipLoc bag and in fridge for 10 days turn daily. Shut the lid and cook for 1 hour.
Pink Cure 1 is 025 of the weight of the pork belly. After bacon is done. ¼ cup kosher salt.
Place the pork into a Ziploc bag or vacuum-seal and refrigerate for 21 days flipping occasionally. The dry cure I used called for. Spread dry cure mix liberally on all exposed meat.
If you reduce the liquid in the recipe you also must reduce all the other ingredients proportionately. 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. Four pounds of water andor other liquids equals 2 quarts.
Weigh your piece of pork belly. In a large food-safe container combine 1 gallon of water 1 cup of Kosher Salt 1 cup of white sugar 1 cup of brown sugar and 1 TBS of Insta-Cure 1. The meat will Sweat as moisture is drawn out.
For example if you want to cure 8 lbs of bacon or other meat you will need at least 4 lbs of brine prior to adding the other ingredients. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a. Bacon made from pork belly typically starts with a dry cure.
At its most basic a cure will be made up of sugar salt and Pink Salt. Apply the dry cure mix evenly on all sides of the pork belly. Mix together until dissolved.
1 TBSP Kosher or Sea Salt Optional 2-3 TBSP Salt Mix all ingredients thoroughly in a bowl. Mix together the salt sugar and pink cure 1.
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