You can wrap it in cheesecloth or cover it with cracked black pepper to keep flies away 🙂, I started the process tonight! Few words get as much of a reaction as bacon. Plug in 10 or 20 pounds as weight then calculate the ingredients. It's incredibly, really, that the salt can make the meat and … That’s okay. There is no need to rub it down. Each bite is a feast for the palate. Put the bacon in the fridge. It isn’t flavored. It will absolutely make the meat wonderfully sweeter. But I have to go buy course salt tomorrow. Fill a large pot with water, add spices. Put the bacon into the pot and scald it for about 1.5 hours at a temperature not exceeding 80°C. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. Additional Seasonings. You do not HAVE to taste it but if you want to taste it you want to make sure you do it BEFORE you add the pink salt. Moisture is not your friend. This post contains affiliate links. Dry cures of salt, sugar, curing salts, and spices enhance the flavor, texture, and appearance of foods as a prep step when aging, fermenting, smoking, barbecuing, or roasting. Don’t worry about the soft spots. Surfy's Home Curing Supplies, Bacon and Ham Cures, Sausage Seasonings & Prague Powder #1 + #2 Free UK delivery on orders over £50!! Bacon Cure Dry Rub: Net Wt. Measure out salt, sugar, black peppercorns, fennel seed, caraway seed, rosemary, thyme, and bay … And yes, we make all sorts of sausage! In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. Hi, Wanda. Breakfast links, ground pork sausage, andouille, brats, polish, etc etc….love it. Every day, you will notice less and less liquid accumulating. Homestead on, my friends. Thoroughly rub the dry cure mix into your pork. Just keep the dog away from the bacon, lol! While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. But is it just not a good product for that intention.? But what about botulism? Coat entire pork belly with the cure and place in a large resealable plastic bag. Replace the slabs (preferably rotating them so that the same piece isn’t sitting on the bottom again), sprinkling cure evenly over the surface just as you did before. Use pickling salt and white sugar if your going to store the dry cure. I’m ok with it being different. No way!!! Rinse the pork, pat it dry, and transfer it to large sheet of parchment paper. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. Trade Packs . Ok. Back to the recipe. It’s a universal language that we all speak. It's used to cure meats that are cooked, brined, smoked or canned including ham, bacon, lunch meats, corned beef, patés and other products. But you suggest to hang it over? Refrigerate bacon … 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. I understand that our spoiled, refrigeration- dependent minds immediately hesitate at the idea of meat hanging from our ceilings. I cut each of them in half to give me 4 square slabs, which fit my space better. The only thing is, if you decide to smoke it- you cannot put it IN a smoker if you intend to let it hang at room temperature for the remainder of its life. The bellies that I used from one of our pigs were almost 9 pounds each. The dry salt curing takes care of the bacteria in the meat. Yes, I am telling you that there’s such thing as a better bacon. Transfer spice mixture to a small bowl, add in kosher salt, … The fice slabs I cured will do us for a loong time! You can now begin using your bacon at any point. Hang it NEAR your smoker for a day, allowing the smoke to drift over the meat. If you plan to freeze your bacon afterwards, then by all means put it IN the smoker :). Is that ok? You will notice that they have stiffened considerably, their thickness and weight reduced. Here at Surfy's we design, blend and test virtually all of our seasonings and cures ourselves. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days. Our pork cures include the extremely popular Insta Cure No. But if you are limited on bellies, and smoked bacon is what you prefer, then do that. No need to scrub it into the skin or sides. Bolesława Chrobrego 31E | 78-449, Borne Sulinowo | Tel. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. *Other flavor ideas for your bacon include Asian-Style Bacon (Chinese 5-spice powder, hoisin sauce, soy sauce, honey, powdered ginger, powdered garlic), Maple Bacon (dark maple syrup and brown sugar) … As an industry innovator, nobody was able to duplicate the superior flavor of Jack Fletcher’s proprietary seasoning blend and curing technique, and even though they sold a variety of cooked and smoked meats, it was the bacon that ended up making Fletcher’s a household name. I read up there it said to use a container with a lid but is that for the salt and sugar mixture or to cover the curing bacon in the fridge? Ok first, my cured bacon has many soft spots where the liquid last pooled. This error message is only visible to WordPress admins, Raspberry Vanilla Bean Jam (Low Sugar, 2 Ways), the very best quality pork belly you can source, with the skin on. The bacon is ready when it feels firm to the touch. did you do this again this year? Also do you ever make sausage? You may also see salt make its way to the surface in white, dry, rough patches. The longer it hangs, the more it will firm up. They are now on racks until I make my next decision. Grind the spices until the mixture is smooth. The first type is Sure Cure. As always! Turn over the bag once a day. Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. Put the spices into the mortar: bay leaves, marjoram, black pepper, mixed-colour pepper, paprika, dried onion, brown sugar, curing salt, allspice and peeled garlic cloves. Salt cured meat suspended from the rafters as opposed to being stuffed in a jar means botulism is an entirely unnecessary fear. To smoke or not to smoke. Excl. (255g) Seasoning Ingredients: Salt, cane and brown sugar, sodium erythorbate 2.735%, sodium nitrite 0.60%, less than 1% sodium carbonate added as buffer, less than 2% propylene glycol added as an anticake If bacteria cannot grow, you have a shelf-stable, room temperature-stable product. Also, if I do have soft spots should I not hang it but attempt to cure those spots again? How do you keep the occasional fly off of it? As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. If you are not pressed for time, you can leave the bacon in the fridge for another 24 hours. VAT £8.64 . And pigs are so much fun, you will love it! At this point, your bellies are ready. Except…it is so much more than “any other bacon”. In short, dry curing is a direct application of the salt cure mixture with no water/liquid. The bacon is delicious, I highly recommend it. 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… If it’s too salty for your taste, soak what you plan to use (as in, cut pieces of what you need) in cold water for an hour or more. The bacon has an aromatic flavour and tastes delicious, you can taste the spicy aroma in every bite. Bacon as we know it today is a flavored sibling of the far more savory and valuable preserved specimen of which we will be discussing in this article. You can taste a piece of bacon before scalding to assess the saltiness. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. I find it a completely different product, delicious, but you need so very little, that a quarter belly would last the year, and that is what I limit myself to. I suggest using a smaller amount of salt in the summer. Let’s learn how to get it into your kitchen and onto your plate. New posts will not be retrieved. I found it helpful to put an inverted plate on the bottom of the tub to keep the bottom slab from sitting in water. After the five days, lift the pork from the bag, rinse it off and pat it dry. You mean, I, who has had her first garden this year, and has no animals other than the dog(yet), can cure bacon in my kitchen?! I hope this makes sense 🙂. That’s the spirit- you go girl! Tenderize the meat using a blade tenderizer. 1. Dry curing your pork belly is the process of removing the liquid from the flesh so that bacteria does not have a place to grow. Herbs, Spices, Marinades & Glazes. Easicure Smoked Dry Cure 2Kg . Cold smoking is the way I do most of my dry-cured bacon, I think the dry curing brings out the herbs and spices used in the mixture. Hey, it sounds like you’ve done everything perfectly! Don’t we need nitrites/nitrates? Pondering what makes the world go ’round? The bacon is ready to be smoked. Pat dry with a towel and hang in an area that sees traffic- in my house, the kitchen is the perfect (and most logical) place. Or sprinkled on top of my salad. It’s now ready to slice into … Did I read your recipe right? It’ll do its work without the excess. However, if you prefer a smoked flavor to your bacon, hang it NEAR your smoker (not IN the smoker due to the high humidity) for a day, allowing the smoke to drift over the meat. VAT £7.20 Incl. This basic cure for bacon and ham contains salt and sodium nitrite. Now I just need to figure out a place to hang them that isn’t the knobs from my kitchen cabinets. Place peppercorn, juniper berries,, coriander, and bay leaves in a mortar and pestle and crush until all spices are coarsely ground. Remove the slabs, pour out the liquid, and sprinkle some cure in the bottom of the tub. It is so simple but so effective. It is pink in color and contains, salt, sodium nitrite 6.25%, FD & C Red #3 .00099%. 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