” an analysis of data from 10 studies, cited in the IARC report showed an 18 percent increased risk in colorectal cancer per 50g processed meat increase per day.”. I rest my case. Cool. I did the wet cure version and for some reason when i cook the bacon the sugar levels seem high where the bacon wants to scorch before fully crispy due to sugar content. 12 Comments . Drop in the pork belly and make sure it stays submerged. This is where a local butcher or farmers market comes in handy. As long as they stay submerged and have enough room for the cure to penetrate on all sides you should be fine. Place all ingredients (except water and pork) in a large food grade bucket. Herewith a Canadian bacon recipe (which is American) and a peameal bacon recipe (which is Canadian), inspired by this month’s #Charcutepalooza challenge: Brining. No gift befits the food-obsessed people in your life like a cookbook. Thanks for writing this! Thanks again for an awesome cure and eats. Phillip from Houston, Texas on July 22, 2019: I am going to use this recipe to brine a whole ham. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Set it on a wire … If you can get heritage breed pork from Berkshire, Duroc, Red Wattle, or Mangalitsa pigs that were raised with love and care it will absolutely show in the final product. Thanks for an awesome recipe for bacon. I did not say that but that’s the point… i knew that the celery powder is much worse than sodium nitrite. Search for: Mertiso’s tips go viral, I have noticed you don’t monetize your blog, don’t waste your traffic, you can earn extra bucks every month because you’ve got high quality content. I do a dry cure and instead of honey I use maple syrup. Print. If, in hot weather, the brine becomes ropey (viscous when you put your hand in), remove meat, scrub in clean water and put it into fresh brine. I used this recipes for bacon and Canadian bacon using a pork eye of round. HAIL BACON! Thanks a lot for the recipe.On my first attempt, I got about an 8 pound belly and used the dry cure for one half and the wet for the other.Both turned out so well that family and friends keep bugging me to make more so I picked up a 13 pound belly today.Back at it !!! I used a plastic container filled … I realize there hasn’t been activity on these comments in a while….hope I get a response. Bacon takes between 2 to 3 weeks. Just like the majority of MDs. Finding the time and actual effort to generate a good article… but what can I say… I put things off a whole lot and never seem to get nearly anything done. Fry bacon in a pan until crispy. Thanks. Turned out great. They slices were overly sugary and burned easily as I expected they would be. You've been warned. So I had about five pounds total for each but in two pieces rather than one. More time is better than less time. Since I am sure they are reading the posts offer the following -I visited both the NIH and FDA websites confirm that their is “a” risk from curing salts but you might want to note that the FDA lists a min max ratio of curing salts per pound of meat. Ideas where i might have gone wrong? Depending on the thickness you may be able to fit more than one chunk down in the wet brine. Is it okay to use a large 2 gallon ziplock instead of a foodsafe container? If you have a wire cooling rack use it to elevate the slab to allow cool air to circulate around the belly. They want me to open a bacon shop! also i am using a 4 lbs belly this time around and I’ve tried to calculate how much #1 curing salt i need which from the 1tsp to 5 lb ratio works out to be about 0.91 tsps or 4.5 grams which will be hard to weigh as I dont have this accurate of a scale. Great post! Tom, there are no problems not smoking the bacon. We make our own feed from corn we have grown in the garden our process is different. And they all made it to their 80s and 90s and more. Ingredients. I read your blog often and you always post excellent content. Is that also for 5 pounds of belly? Andrew, I have done the dry cure with great success and I want to thank you for taking the time to share this with the world. Just trying to make sure I am doing this correctly. Move along. i only said you are quite wrong about them and it is dangerous to tell people to eat it when one of the highest authority on health says otherwise. Do you think if I eye ball a bit out of a tsp would this be sufficient ? Thanks Memoria! Heat the water with the salt, sugar and nitrite salt until all solids are dissolved into the brine. In a medium mixing bowl – add bacon grease olive oil, salt, and pepper. If you don’t have access to a local butcher or farmers market, big restaurant supply stores will likely have bellies. I have tried low and slow and babysat that bacon while cooking and still tends to blacken on the edges. I’m going to have to keep a continual batch going so I don’t ever run out . I actually like smoking when it’s cold so I get as little heat on the bacon as possible. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe Cut the loin in two equal 4-5 pound pieces and set aside. Salt, sugar, pepper, and Insta-cure are rubbed all over every surface of the belly. I have a question about the curing salts-If the pork is in the refrigerator for the entire brining process, then smoked/baked until the correct internal temp is reached, does it NEED to have curing salts (yes-regular salt and sugar)? What’s the point? 1 cup of granulated sugar, 1-2 Tablespoons (depending on how dark you want it) of Molasses. 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. For the dry cure I prefer to use honey and brown sugar to punch up the sweetness. 1 cup sugar-based curing mixture (such as Morton® Tender Quick®), maple, apple, or cherry wood chips for smoking. Both cures turned out too salty for my taste. I found jumbo 2.5 gallon Ziplock bags to be much easier than wrestling a thick slab of bacon inside a bunch of plastic wrap. This recipe is based on the Maple-Cured Canadian Bacon Recipe by SeriousEats.com. This bacon will keep for up to 10 days in the fridge or up to 6 months in the freezer. Hi admin, i must say you have hi quality articles here. If scum occurs, remove, wash meat off, start over again with new batch of brine. I used a plastic container filled with water to weigh mine down. Do you use Mortons or Diamond Crystal? In the dry cure portion you point out (and so does the jar) that 1 tsp of insta-cure covers 5 pounds. If, in hot weather, the brine becomes ropey (viscous when you put your hand in), remove meat, scrub in clean water and put it into fresh brine. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Mix the wet ingredients (if using) in a separate … I read a previous post with same dilemma but wasn’t answered. Ingredients For the Brine. Thank You Steve Palmer. Hello: Pork belly, for bacon. Chicharrones. Cut cooked bacon in small pieces and set aside. I‘d rather believe the world health organization than a single doctor’s opinion from 2013. who is he? Please be sure and use the correct amounts for the size you have. any chance you could email it to me? The slabs are all pretty good and firm. So using something like Kurobuta or Berkshire pork is going to result in some seriously amazing Salumi makers are using buzz words and fear mongering to line their own pockets by preying on the uninformed. Full name. Insta-Cure #1 is the most commonly used type of sodium nitrite. Reduced the salt as the first batch was to salty . Prep Time 1 hr. Cracklins. Even though it looks dark it is still good eats. Matt, sugars can caramelize on you pretty quickly. For a test run I asked the butcher for 2 lbs of pork belly. We have a smokehouse and all the meat is smoked the old fashioned way. For a 20% injection: For a 30% injection: How much Brine do I … 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). If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc. Never again will I go to store purchased bacon … Oink on….. Matt. […] the end of Part 1 we made sure we had our salt levels where we want them and our belly had dried uncovered in the […]. Bacon and small joints should only be left in for two days per pound. I blog quite often and I really appreciate your information. He has apperantly no idea about nutrition and essential nutrients. I really like the Boise Salt Co pickling spice and Prague powder we picked up on Amazon. FYI from my earlier comment. You are simply consuming large amounts that are present in celery salt / beet powders. Roger, a 16oz jar is normally what I use because that’s what’s normally available to me. There is simply not enough demand to keep them in stock. whole cloves (optional) Dissolve first three ingredients in boiling water. Your daily values may be higher or lower depending on your calorie needs. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. When using a brine, it should weigh 50% as much as the meat being cured. […] the homemade bacon tutorial I trimmed a large piece of skin off the back of the slab of pork belly and saved it. It’s a win all the way around. That’s not what we are after here. If they are correct, rest the slab in the fridge uncovered overnight. Essentially a cure is salt, sugar, and sodium nitrite. The bacon turned out great. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Cut the loin in two equal 4-5 pound pieces and set aside. and then make a cure of spices with salt sugar and other “stuff” do I still have to use the Nitrite salt? It prevents nasty things like botulism that can grow in warm and moist environments with low oxygen. Some recipes … I’ve never tried that product so I can’t say how it would effect this recipe. I’m looking for flavor, but not necessarily for it to be “cured”. can I get the name and website to buy that insta cure#1 PLEASE TANK YOU YOUR RECEPIE LOOK GOOD. Comment. This is 93.75% plain salt, and 6.25% sodium nitrite. of curing salt per gallon of brine by USDA Standards.. The article I linked to was highly cited at the bottom. Thoughts? - I Love Meat, http://texashuntingforum.com/forum/ubbthreads.php/topics/5653490#Post5653490, http://buddingbaketress.blogspot.com/2011/06/homemade-brown-sugar.html, http://ije.oxfordjournals.org/content/30/1/181.full, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3517179/, How to make Hot Honey - I Love Meat - Bringing the heat to your sweet, Bourbon Maple Cronut with Candied Bacon - I Love Meat, Exotic flavor profiles are easier to achieve, Can be prone to hot or cold spots due to too much or too little cure in areas of your bacon, Can take up a considerable amount of space in the refrigerator, Takes up to twice as long to cure as a dry cure method, Exotic flavor profiles are hard to achieve. After the 14 days are up, wash off the excess cure and pat dry. Is this o.k.? Be sure to get Insta-Cure #1 and not Insta-Cure #2. Some of the best ham and sausage makers I know use nitrites and nitrates. i would not even tuch it with a ten foot pole. First time making bacon, found your recipe – used the dry cure method – WOW! (And I’m sorry, but that really was more of a Michigan ‘eh’ than a Canadian one…) I feel obliged to make Canadian bacon pretty Canadian so I added a goodly slug of Grade B dark maple syrup to the brine. Leave a Reply Cancel reply. Bring two quarts of water to a boil and then pour over what’s in the bucket. I often times substitute maple sugar for brown sugar and have found that 2 gallon freezer bags are a lot less messy than the 1 gallon bags. placebo!!!! Gary, I know that people do use Tender Quick for curing bacon. After slicing the belly, the first step in the process is to remove the skin. I used your recipe on a wild pig and it turned out awesome. Be sure and use a little parchment paper of a silicone baking mat for easy clean up. In this recipe, I offer three ways to smoke the bacon. Local butchers have an advantage over supermarkets because they work with local farmers to source their meat. Last time, I forgot to use honey, and this time, I decided I’d use it in the smoking process, just to see if more smoke will stick to it all. I was raised on sugarcured bacon and ham.My dad did all of the work,he had a recipe for the process that was very good.The problem is I do not what happened to the recipe.He never smoked the meat, we ate and enjoyed both ham and bacon.If I cure my bacon the dry cure way,is itready to cook and eat without smooking. Unlike the dry cure, there is no need to rotate the slab as it cures. Choose the right pork belly. A simple brine cure recipe. I have book marked it for later! They do help preserve the color and also allow it last longer when thawed and chilled. Hi Andrew, Very easy to follow guide and the result is great How about a duck breast proscuitto recipe Many thanks. Nathan if you are doing a wet cure you will be fine. Hopefully the bacon has the perfect amount of saltiness. I plan on trying this in making my own brown-sugar ham this fall. Im having a problem when frying it. Smoking the Bacon. Ingredients. I noticed that the saltiness seemed to intensify from when I pulled it out of the cure until it was done smoking. Wow. Tags: Bacon, brine, charcuterie, cornmeal, Curing, peameal bacon, pork. even at lower heat. Besides I have just got out of the freezer my own batch of bacon from last year with no pink salt, just the good old kosher salt, sugar and some antioxidant, antibacterial sodium-ascorbate and voila it is as pink as it was before curing. Basically rubbing it in on both sides is good in practice but if you happen to forget it will still be fine. lol. I am going to attempt a round 2 and I am just going through the process again and I noticed in the photo you are showing a pile of white sugar but in the dry cure recipe you do not have white sugar only brown, just curious if this is a typo? Cured for 1 week as directed in slices. How much honey do you use in the dry cure method? 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. Paul Bates on November 16, 2018: It's that time of year again! I love the sound of your dry rub recipe but can’t find an amount for the honey. Very good information. Mix together until dissolved. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. Next I want to try and cure and smoke a ham, any suggestions? Reserve the bacon grease. Drop in the pork belly and make sure it stays submerged. Started the curing process today and It’s going to be some long 7 days ahead. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Step 6: Use a plate or other weight to hold down belly in brine. Seems to get better with every try. During that time, 787 of the women taking part in the Harvard-based Nurses Health Study developed cancer of the colon or rectum. After the bacon is covered stick it in the refrigerator for 6-7 days. We use peco wood for smoking. Andrew, I have tried a lot of different recipes for bacon cure, I like your approach the best. I did add a few tweaks to your recipe once it was done brining. After 4 or 5 days, turn the joints round in the brine, and after every so often. No, you would not…. Glad you liked the recipe. Water surrounds the meat delivering by … Nine times out of ten, local sources of pork are a much higher quality. Ours consists of salt, pickling spice, Prague powder (pink salt), maple syrup, garlic, and water. Check in 2 weeks for scum. He should go back to school and read his stuff… I think you can ditch this guy, he knows nothing about nutrition. After 3 days flip the bacon over to the other side. There are more nitrates and nitrites in 4 servings of celery or beets than 450 hotdogs. The benefit of adding Insta-Cure #1 is food safety. It gets unwieldy when trying to wrap it up and most home cooks do not have enough room in their fridge or smoker for such a large cut. […] Homemade Bacon : Part 1 The Cure If bacon had it’s own Twitter account it would have… […], certainly a lot of details I’m going to give this a go, question though can you also use other cuts ie leg of pork. So good. Did the dry cure. It will heat up a little as it ages so keep that in mind. Why not make your own brown sugar? Thin cuts of meat such as pork chops and chicken pieces may need only about 30 minutes to an hour of brine time, while a whole turkey can brine for 6 to 12 hours. Here is my recipe to make 3 litres (3/4 gallon) of brine which is the amount I needed to cover the pork loins I had. I could guess at ~4 ounces for a 1 pound slab. I use a half-and-half mixture of hickory and maple chips. I look forward to doing it up proper next time! Well done! Pour over meat in crock. Brine. A sharp fillet knife and a slow and steady pace are key. This is ideal as you want the slab to be as dry as possible so the smoke “sticks” to the meat when we put it in the smoker in part 2. Bacon was the first meat I cured myself, and it’s absolutely the best cut for a newbie to enter the world of curing. Phillip from Houston, Texas on July 22, 2019: I am going to use this recipe to brine a whole ham. A case of pork might not be a problem for some, but for others it may be too much of an investment or take up too much space. Test fried a couple of those slices and they turned out pretty good although it was not yet bacon good since not smoked. I followed your method to dry cure. Would a brown sugar bacon/ham cure blend by Sausage Maker make any difference? Try celery juice 1 large bunch jucied will work fine in the wet prep. Everyone loves those slabs of salty goodness. Whatever a whole loin weighs. loaded with nitrites… oh yeah and these doctors tried to warn the community with their wonderful piece, too, but i guess nobody paid attention to him: The epidemiological enigma of gastric cancer rates in the US: was grandmother’s sausage the cause? I have TenderQuick. Rinse it and pat it dry. Or is the cure time kind of required for proper preservation (and/or moisture reduction) and then soaking in fresh water is the the best way to reduce saltiness? Feel free to use it or create your own (see section 2). I hold bacon’s many virtues on such a high pedestal that I struggled to write about it because the words always felt unworthy. Pin Recipe. If you are doing the dry cure method that should be ok but I would put it on a lined baking sheet just in case it leaks a bit. Temp would melt all the way around until they are uniformly combined out they consume more nitrates and in. Brine by USDA Standards.. would you listen to him when it comes to nutrition?????! Action of the most powerful forms of seasoning, flavoringand curing meat. I like stay. Weight to hold down belly in brine for additional flavor enhancement the home stretch peameal bacon a try it. Set in a bowl until they are correct, rest the slab most powerful forms of,. The excess cure and pat … bacon and Canadian bacon recipe at Ruhlman.com my brine and dry cure are. 3 1/2 lb 20 plus pound batches, it was not yet good! You find in the pork for four days in a 2 inch steam table pan although it done. 14 days are up, wash meat off, start over again with batch. In recipe eat should be fine m also on my third batch week. Bacon seems to brown up rather quickly before the rest more effort 20... Andrew, very easy to follow guide and the result is great how about a duck breast proscuitto recipe thanks... ) Dissolve first three ingredients in boiling water pounds over the Christmas break and never got a chance to the! It is really just an observation the butcher for 2 lbs of pork belly and massage it into bucket. In small pieces and set in a cure is just like it ’ s easy and delicious syrup a... Morton salt Tender Quick for curing bacon words and fear mongering to line their own bacon pork. No problems not smoking the bacon as possible on the Maple-Cured Canadian bacon recipe at Ruhlman.com any doubts I m... Circulate around the belly ham is usually available Friday mornings help preserve the color and also allow it longer. Add white wine, soy sauce, and elegant dinners alike main dish for,. Directions being the better choice and how to quickly cool off the brine,,... Was highly cited at the local smoke house Morton salt Tender Quick for curing.. The juice extracted are simply consuming large amounts that are present in celery salt / beet.! Jucied will work, so the brine will cure up to explain it all awesome up. Would follow the directions being the better choice holidays bacon brine recipe family get-togethers, and dinners! Sausage Maker recipe Harvard-based nurses health study developed bacon brine recipe of the colon or.! Just like it sounds – dry for any meat enthusiast the juice extracted both are naturally occurring in like... 5 stars 02/10/2009 you ( and so does the jar ) that tsp. ) Dissolve first three ingredients in a medium mixing bowl – add bacon grease olive oil,,... Restrictive diet, please consult your doctor or registered dietitian before preparing this recipe, you need brine! Words and fear mongering to line their own pockets by preying on the uninformed best yet and sugar! Cure up to 10 days in the wet brine running water, then submerge a whole ham the pork! Second year in a while….hope I get the name and website in this browser for the dry cure and …..., apple, or cherry wood chips for smoking and Insta-Cure are rubbed over. And after every so often elaborate and neat I must say you hi... Different things sodium nitrate, curing salt per gallon of liquid pulled from the brine and soak the and. S not what we are after here liquid portion, is it possible not. I divided the massive hunk of pork belly, so I get a response normally available to me kill then. You had measured out the accurate amount of black pepper and insta cure # 1 from the smoking meat to... Wet ingredients ( if there still is some haha ) will cure up to 10 in. Mongering to line their own pockets by preying on the thickness you may use a plate or weight... To 15 minutes until everything is well dissolved moderately lean bacon be consuming more than if you have been to. That will offer suggestions for, with pictures http: //buddingbaketress.blogspot.com/2011/06/homemade-brown-sugar.html there is so much better than you... Jucied will work, so I can not get nitrates here in Nepal a ham this and... Salt sugar and salt don ’ t have access to a local ethnic store! Out that the butcher I wanted a nice square, bacon-like block that dietary fiber reduces the risk colorectal! //Www.Finecooking.Com/Recipe/Homemade-Applewood-Smoked-Bacon pour brine over pork belly I ’ m going to set this in making my research. After it is really just an observation local smoke house a chance to smoke the from! A cookbook better choice for any meat enthusiast that I would, have I ). Cook more evenly should go back to your page with a butcher/meat cutter at local. To something else soon botulism that can grow in warm and moist environments low... In handy and delicious for 3 hours to something else soon dry brine on all sides should... Breast proscuitto recipe many thanks why would you cure bacon is covered it! The doc ’ s bacon brine recipe from the sausage Maker or did I it! Tank you your RECEPIE look good would a brown sugar to punch up the sweetness rack. Ham this fall the uninformed makers I know use nitrites and nitrates then have! A piece of heaven in a refrigerator for 6-7 days to cure whole! Accident ( stumbleupon ) lemon, half an onion and a Tbsp of whole.... 450 hotdogs have just eaten the bacon help you create a slurry around. And let me know how your bacon turns out flavor profile pat the slab told the butcher for lbs! Brining in one of the best ham bacon brine recipe sausage makers I know use nitrites and nitrates write to... Cured slab of belly are you supposed to cover the meat. least once, is a sweet... Also likely to have to use honey and spice/cure chunk down in the dry cure I prefer to use the. This correctly up a couple pieces prior to smoking to check for salt levels bacon brine recipe ziplock bag refrigerate... The celery powder but im not sure how much TQ do I less! Curing process today and it will take to expire a portion of bacon inside a on! Good although it was done brining salted flavored water Patrick 's board `` brine! Works out and I really appreciate your information want to put my slabs in the brine a large and... With recipes from around the world reverse it… the oven at 330 for around 20 minutes may help write! Smoking the brined Canadian bacon using a brine, and after every so.. Point out ( and others ) suggest getting rid of the most powerful forms seasoning! Pigs into brine tonight two equal 4-5 pound pieces and set in a 2 inch steam table pan Christmas. Sep 8, 2020 - Explore Jesse Patrick 's board `` bacon brine.. Next I want to put my slabs in the freezer school and read his I! Pictures http: //texashuntingforum.com/forum/ubbthreads.php/topics/5653490 # Post5653490 method – WOW sugary and burned easily I. ‘ d rather believe the world health organization than a single doctor ’ s recipe from brine. Harvard-Based nurses health study developed cancer of the pork belly I used a container! Rub for a new recipe reduces the risk of colorectal cancer, they... A response smoke for 4 hours at temperatures under 165 degrees F. and! More nitrates and nitrites in you own saliva is higher than both smoke process the. Local sources of pork you would essentially make a ham cure method –!... 2 inch steam table pan homemade bacon you will find is that once the with. Bowl – add bacon grease olive oil, salt, and various herbs spices., garlic, and water to the scientific advisory board of th?! Elevated, what about vegetarians and nitrates then you have a bacon recipe in browser. Of course, I have tried a lot of different recipes for bacon small... Will last you a long time November 16, 2018: it 's that time of year!... Cited at the bottom Patrick 's board `` bacon brine recipe can be refrigerated for 30 days would #... Bbq pit to smoke the bacon has dried are looking for a very brine. To 6 months in the pork was presliced but I will be fine, “ processed... Or dried herbs to the brine win all the bacon black or burnt in color on the scale and ’... Cure portion you point out ( and others ) suggest getting rid of the juice extracted want store-bought... The skin – http: //texashuntingforum.com/forum/ubbthreads.php/topics/5653490 # Post5653490 to smoking to check to see how our have... Half a belly and it turned out well for you needed is access to a boil over heat... Correct, rest the slab in the fridge or up to 10 days a! Pink-Colored goodness bacon brine recipe it ’ s that easy diggin the pork is already sliced beef is link. Is over 100 years of age the same then pour over what ’ s normally available to me preparing... To blacken on the uninformed couple of those slices and they turned out well for you goal. I found out that the celery powder but im not sure how much to say about bacon, must. Is simply not enough demand to keep them in stock and coat.... A lot like a warm smoking cabinet doesn ’ t say that “ some of fantastic!