Dry cure bacon mix

Place belly on a foil lined tray and pat dry with paper towels. Feel free to experiment with a brine on a pork belly.

Matts Award-Winning Dry Cured Smoked Bacon Recipe.

Dry cure bacon mix. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Weigh your piece of pork belly. Salt is 25 of the weight of the pork belly.

Sugar is 1 of the weight of the pork belly. Pink Cure 1 is 025 of the weight of the pork belly. Mix together the salt sugar and pink cure 1.

I still make a variety of different bacon styles wet cure maple cure etc but this simple dry cure is my favorite and my wifes favorite as well. Matts Award-Winning Dry Cured Smoked Bacon Recipe. Buy a fresh pork belly at Costco seriously they have a fantastic meat department and high quality low priced pork bellies in particular.

Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. Rub the cure on the belly and put in a zip lock bag expelling all the air. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day.

Apply the dry cure mix evenly on all sides of the pork belly. Place the pork into a Ziploc bag or vacuum-seal and refrigerate for 21 days flipping occasionally. Remove from the bag slice cook and enjoy.

You may also hang the bacon to dry for a week or so at the temperatures below 40F to improve shelf life and intensify flavor. Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat.

The goal is not an overly-salty bacon. The salt will do its job of drawing out the moisture from the belly while the sugar will dilute the salt. Bacon made from pork belly typically starts with a dry cure.

Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. The brine keeps the pork loin moist while smoking. Feel free to experiment with a brine on a pork belly.

The dry salt curing takes care of the bacteria in the meat. As the bacon sits out the surface dries out and this prevents new bacteria from forming. Its incredibly really that the salt can make the meat and fat stable at room temperature.

Think of it just like a meat. Bacon is classically a pork belly that has been cured by smoking salting or pickling these are accomplished with either a cover pickle an injection or a dry rub. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow for the cure to fully penetrate the pork belly.

For the dry cure I prefer to use honey and brown sugar to punch up the sweetness. Start by combining ½ cup of salt ½ cup of brown sugar 1 TBS of black pepper and 1 tsp of Insta-Cure 1. This amount of Insta-Cure.

Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub mix the kosher salt pink salt brown sugar honey red pepper flakes paprika and cumin.

Start by curing the belly. In a small bowl combine the pepper sugar paprika salt curing salt. Place belly on a foil lined tray and pat dry with paper towels.

Using half of the cure mix sprinkle evenly over the surface of the belly and rub in gently. Turn over and repeat on other side with remaining mix. Procedure In a small bowl mix together syrup salt dark brown sugar and pink salt.

Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of. Put the meat in a ZipLock bag large enough to hold the meat.

Add the curing ingredients and water. Zip the bag and squish everything around until well mixed. Put the bag in another Ziplock to catch any leaks and place in the fridge at 34 to 38F 7 days per inch of thickness.

When the curing time is up remove the bacon from the bag and rinse it thoroughly in cold water. Then let it soak in cold water for a couple of hours. Finally dry it on kitchen paper and then hang it up to dry completely for a couple of hours preferably with a fan blowing over it.

During this time a thin skin pellicle should form. Dry-cured streaky bacon 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. For the Dry Cure Method.

Place all the dry cure ingredients in bowl and stir to thoroughly combine them. It is essential that the pink curing salt is evenly distributed across the whole pork belly. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom.

Sit the pork loin in the cure cover the pork loin with the cure mix and try to get a nice thick even coat across. Combine the water salt sugar pink salt maple syrup sage thyme and garlic cloves in a stockpot. Use pickling salt and white sugar if your going to store the dry cure.

The dry cure i used called for. When done i let the bacon rest for 5 days in the fridge loosely covered.