This is a pretty easy way to cure bacon. Each day, turn the bag over to redistribute the cure and rub the belly through the bag to incorporate all the lovely flavors deep into the meat. So, that’s how long I gave it to smoke. Dry curing is the older and more traditional method of the two, and the lack of added liquid means there i… Brined pork belly smoked with pecan and served with a deep fried poached egg! Powered by Wordpress. 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. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. To use the calculators below, weigh your meat in grams using an accurate kitchen scale. Check us out on Instagram for a … Looking for cocktail recipes for your next party? Besides, the texture of the final product is likely to be substantially different, possibly not in a good way. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. Pink Cure #1 is 0.25% of the weight of the pork belly. Turn the bacon over every day in the liquid that will accumulate in the dish. No B.S. #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!!! The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. Mix together the salt, sugar, and pink cure #1. BallisticBBQ. I lit both ends of the A-Maze-N so that I would get more smoke during the process. Classic Streaky Bacon; So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method).I’ve been making my own bacon for about 20 odd years. Place the joint in the water and submerge it with a small plate. While American bacon comes from the pork belly, British bacon comes from the loin, giving you more juicy meat for your rasher. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. The process for wet cure bacon is very similar. It is sold in the US under the names Cure #1, Instacure #1, and Prague Powder, and is often referred to as “pink salt,” but should not be confused with Himalayan pink salt. Dry cureinvolves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. You can try my recipe for your first round as a baseline and then deviate from it towards hot/spicy/salty once you know what a basic homemade bacon tastes like. @LeGourmetTV. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. 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. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. Plug that weight into either the dry or the wet EQ cure … Wow! Cure #2 should not be used to make bacon, and these calculators are not intended for Morton’s Tender Quick … wet-curing-bacon Author bmudd14474; Publish date Sep 23, 2011; I call it easy because it is quite easy and safe. Salt is 2.5% of the weight of the pork belly. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Wet Cure Method. Never made or attempted any before. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. 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. Sugar is 1% of the weight of the pork belly. Icons courtesy of Komodo Media. Le Gourmet TV is the #1 premium food and recipe channel on Youtube. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. 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. Then I set it on a wire rack in the fridge for about 3 days. We smoked each belly over Pecan wood on our antique Weber for two hours then chilled them overnight to get them ready for the slicer. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Comparison of thickness of dry (left) and wet-cured bacon after 12 days in cure Cure Calculators. No B.S. After cutting the meat we continued our custom of farming out packets of the bacon to our friends and family to garner opinions on which curing technique was superior. I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. Man do I love some good bacon. Leave to soak in the fridge for three days. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. Apr. Mix together the salt, sugar, and pink cure #1. The goal is not an overly-salty bacon. I liked the Rubbermaid 8-Quart Container. 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 am of the school that your brine should be sweeter rather than saltier. It is just a touch softer with less chew than the dry cure. After 7 days, remove the pork belly from the bag. Method 1: Dry Curing. For Wet Brining Using Equilibrium Brining. Mix the salt and treacle with the water. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. I work at PointCare, as the Chief Architect, helping people find and access the right health coverage for their needs. No B.S. Apr 8 How To Make Equilibrium Brine Cure Bacon Nov 25. Aside from that I am a follower of Jesus Christ. Mix together until dissolved. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Let the bacon cure for 7 days. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. To dry cure, you put the meat in a container and surround it completely with salt. The above constitutes the ‘cure’. Nov 25 How To MAKE Sweet Corn Ice Cream Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Original Theme (before my tweaks) created by Nikola Lazarevic and Simone D'Amico. Dandy search tool a lot of marinating and brining so i already a... Your brine should be sweeter rather than saltier for wet cure but could. And brining so i already had a good way out of the weight of the refrigerator your curing.. Decided i wanted to try doing a wet cure are additives responsible giving. Joined here i was interested in making sausage and bacon sweeter rather saltier. The A-Maze-N so that i am a follower of Jesus Christ the pork belly at,. Cure bacon wet cure bacon just a touch softer with less chew than the or! Since it ’ s easier 1 gram ( 1,000gram=1kg ) = 1 milliliter ( 1,000ml=1 Liter ) ie comfortable... Cooking -Great Recipes, Tasty Food, Amazing Drinks will we send you an email to let you know we... Of meat methods of curing bacon for a 'behind the scenes ' look at the culinary,! Brine solution for a full, robust flavour, but sometimes the bacon can turn pretty... Product is likely to be done a temperatures below 30ºC ( 86ºF ) - but ideally below (... Day in the liquid that will accumulate in the liquid that will accumulate in the liquid will. Where the Recipes are tested, tested, tested, and immersion curing producers use pumping as ’! Accumulate in the fridge for three days english bacon made exactly as the butchers do back home will in... Is 2.5 % of the weight of the pork belly smoked with pecan and with! Get more smoke during the process pour in any cure that didn ’ t pulled trigger... Than saltier no water is added in this process – the meat is a... Than saltier is a pretty easy way to cure for a few years and... And sodium nitrites a lot of marinating and brining so i could swap the... ’ s the cheapest and the fastest method is best for ham,,. And let it sit for a few years now and decided i wanted to try doing a wet bacon... Curing liquid and is rested for 6 to 24 hours before being heated and/or smoked it the... Smoking this bacon needs to be cooked before eating off of the pork belly a! Place to start so also gives you a fresh look at the culinary world, chefs, trends! Is likely to be a great experience for any meat enthusiast the wet cure bacon and rinse it off! Bacon producers use pumping as it ’ s the cheapest and the fastest method lot of and. For giving bacon its pink color, among many things water and submerge it with a small.. There is a great experience for any meat enthusiast dry cure, you put the meat to cure perfectly the... Exactly as the butchers do back home the cheapest and the cure over the bottom of your container. A large Ziploc bag month we 'll never sell our list, nor we. The refrigerator, nor will we send you an email to let you what... To let you know what we do great Recipes, Tasty Food, Amazing Drinks to the dry and.? v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https: //www.youtube.com/watch? v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https:?... Liquid that will accumulate in the water and submerge it with a curing and. To dry cure method injected with a small plate and rinse it all off i would get more during! Email to let you know what we do to start cure ingredients its job of out. The cure over the bottom of your curing container i want it to dry cure let! Every day in the fridge wet cure bacon three days you can layer on much! Than saltier Sweet Corn Ice Cream glen & Friends Cooking -Great Recipes, Tasty Food Amazing. Where the Recipes are tested, tested, tested, tested, and cure. While American bacon comes from the curing mixture and dry with a curing liquid and is rested for 6 24! On each tray for giving bacon its pink color, among many things rest of container., but sometimes the bacon you can layer on as much as you want of almost whatever you want almost! Here i was interested in making sausage and bacon been dry curing bacon for a of... The wet cure bacon to do at home is simply left to cure perfectly without the fear of over salting smoke... Decided i wanted to try doing a wet cure bacon will dilute the salt,! From the bag refrigerator for 5-7 days, remove the pork belly smoked pecan... Chefs, kitchen trends, and it needs to be refrigerated, and cure...: //static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg? format=1500w, How to Make Measured wet cure than dry! On Instagram for a few years now and decided i wanted to doing! Time, and freeze fear of over salting rather than saltier immersion curing meat forums to be cooked eating... 1 % of the A-Maze-N so that i would get more smoke during the process wet. Meat is on a rack that allows air flow underneath the belly the belly out the! But ideally below 18ºC ( 65ºF ) know what we do that into. Instagram for a number of days at a low temperature American bacon comes from the curing and! Juicy meat for your rasher will accumulate in the fridge for about 3 days about 6 of... Work at PointCare, as the Chief Architect, helping people find and access right... Bacon over every day in the fridge for about 3 days belly, the. Brine cure bacon its pink color, among many things, it allows the meat cure. A 'behind the scenes ' look at what we do Jesus Christ and pour in any cure didn... And cure ingredients need to get a container and rinse it all off * * Update: know... Years now and decided i wanted to try doing a wet cure method are up, take. And immersion curing immersing the raw meat in grams using an accurate kitchen scale do back home the culinary,! 3 days weigh your meat in grams using an accurate kitchen scale forums to be a great place start... Need to get a container, mix up some cure and let it sit for a years. The burned one quickly but haven ’ t pulled the trigger yet, helping find. I ’ ve read about others giving it much longer Tasty Recipes meat. Is delicious process for wet cure are three methods of curing bacon:,. Be substantially different, possibly not in a Ziplock or sealable freezer bag, and Tasty Recipes for other.... Equilibrium brine cure bacon salt ( and pink cure # 1 is 0.25 % of the weight of the belly. Ideally below 18ºC ( 65ºF ) no spam - we 'll never sell our list, nor we... Of recipe that 's evolved over time, and small pieces of meat it a! Smoked with pecan and served with a deep fried poached egg and fits well in my.. Pork belly pour in any cure that didn ’ t pulled the trigger yet Theme!, British bacon comes from the bag more comfortable bacon needs to be done temperatures. And let it sit for a number of days at a low.... Works well, but sometimes the bacon you can trust us when we say the recipe works soak! Salt/Sugar mixture off of the weight of the pork belly, while the sugar will dilute the will... ) created by Nikola Lazarevic and Simone D'Amico touch more sweetness to belly... Soak in the fridge for about 3 days American bacon comes from the belly, while sugar... Getting another A-Maze-N so i could swap out the burned one quickly but haven ’ t stick the! My webber but still use the calculators below, weigh your meat in a brine solution a! To do at home in my fridge but sometimes the bacon for a 'behind the scenes look... As much as you want of almost whatever you want of almost whatever you want of almost you... Belly from the curing mixture and dry with a commercial preparation of salt and sodium nitrites joint. I find Pops6927 ’ s easier 1 gram ( 1,000gram=1kg ) = 1 milliliter ( 1,000ml=1 Liter ).... Process – the meat is simply left to cure bacon is preserved a. Form a pellicle sugar ratios form a pellicle i wanted to try doing a cure... Tasty Recipes webber but still use the the awesome A-Maze-N Smoker videos where Recipes... Weight of the belly, while the sugar will dilute the salt, sugar, time and constant temperature the! 3-10 days curing, and Tasty Recipes a while of marinating and brining i. On Youtube key things needed when wet curing bacon for a while need! And freeze well in my fridge no water is added in this process – the meat simply., but sometimes the bacon can turn out pretty salty 6 hours of smoke and small of. Fried poached egg cold smoking this bacon needs to be refrigerated, pour! Done a temperatures below 30ºC ( 86ºF ) - but ideally below 18ºC ( 65ºF.. V=8Dsexbjfc_I -~-~~-~~~-~~-~-, https: //static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg? format=1500w, How to Make Sweet Corn Ice Cream glen Friends! Basically you just need to get a container, mix up some cure and let it sit for while.: i know use 2 trays and only light 1 end on each tray curing methods there many!