Homemade Bacon Recipe Without Curing Salt | Use a pastry brush to evenly coat all sides. Making homemade bacon is as easy as marinating a steak. I used a plastic container filled with water to weigh mine down. When the solution is well mixed, pour it into the bag over the pork belly. I've long commented on the fact that curing your own bacon is no more difficult than marinating a steak.
Combine the salt, cure #1, and black pepper in a small bowl. This should take about 2 hours. Mix the dry ingredients in a medium bowl until it is uniformly combined. Rub mixture all over the pork belly, and place into ziploc bags, add in a clove of garlic for each pound of belly. As promised, i'm giving you both options for diy bacon to choose from.
1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. I've long commented on the fact that curing your own bacon is no more difficult than marinating a steak. Place the pork flat into the dish and press it in a bit. As promised, i'm giving you both options for diy bacon to choose from. Seems like a shame to make homemade bacon and add chemicals. Flip the bags daily to ensure even dry rub contact. Roast the cured bacon until the internal temperature reaches 150 f / 66 c. Slice the bacon to your preferred thickness. Cure time based on meat thickness. Use prague powder #2 for dry curing meats that will not be cooked, such as salamis. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. 1 teaspoon pink curing salt (aka prague powder #1) apple or cherry wood chunks/chips;
Mix all the ingredients together and put them in a plastic bag with the meat. Use prague powder #2 for dry curing meats that will not be cooked, such as salamis. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour. Remove from bag and soak in water for 1 hour changing water once.
My brother is allergic to nitrates and nitrites, and i am sure he would love me to figure out how to do it without it. Use prague powder #2 for dry curing meats that will not be cooked, such as salamis. Curing meats such as homemade bacon, ham, or pastrami is fun and the results are often better than store bought. Rub the belly with maple syrup. Cure time based on meat thickness. Rub mix on meat use all the mix. Ladies and gents, it's time to make some homemade bacon! No here's how to get it done! As promised, i'm giving you both options for diy bacon to choose from. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. Apply the dry cure mix evenly on all sides of the pork belly. Roast the cured bacon until the internal temperature reaches 150 f / 66 c.
5 pounds pork belly, skin on. Put meat in plastic bag and turn daily. But curing is very different from any other recipe because you are using a preservative, sodium nitrite. Apply the dry cure mix evenly on all sides of the pork belly. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.
If using curing salt / pink salt (optional for this recipe) 50g pink salt / prague powder #1 / instacure #1. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Cover two baking pans with tin foil and then place wire cooling racks (cookie sheets) on top. For instance, if you have a 2 lb (900 grams)pork belly to make bacon. Combine the salt, cure #1, and black pepper in a small bowl. Place one half of the cure mixture in the bottom of the glass dish. Brine curing is a popular method for curing meat, especially ham. Curing meats such as homemade bacon, ham, or pastrami is fun and the results are often better than store bought. Mix the dry ingredients in a medium bowl until it is uniformly combined. When the solution is well mixed, pour it into the bag over the pork belly. This brine makes enough for one leg of ham and the sides (short bacon) from one whole pig (if you recall from my last post, we used the meatier half of the sides of two pigs for roasts, and the other half for bacon). The brine consists of curing salt and water to make a liquid solution sometimes referred to as the sweet pickle cure. Every bacon recipe i have seen on here uses pink salt or cure.
If you really want, you can use this recipe without the pink curing salt, but make sure to cook the pork belly to 160 degrees instead of 150 degrees homemade bacon recipe. Use a pastry brush to evenly coat all sides.
Homemade Bacon Recipe Without Curing Salt: Put meat in plastic bag and turn daily.
comment 0 Post a Comment
more_vert