I'm posting this in Step by Step form in case anyone would like to follow it. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar; 1/4 C. Maple syrup; 5 lb. I strive to bring you the best EDC Knife and Gear Reviews, Small Scale Homesteading, Common Sense Preparedness, and Dutch Oven Recipes. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Chill the bacon well, then slice thick or thin, to preference. Home cured bacon begins with the making of the cure. It's also a great opportunity to make some delicious pork cracklings too! You are shooting for a nice uniform coating. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. A regular old butcher may carry it but expect to have to buy a whole belly, which might be a little daunting for a first try. I use the open portions of the grill for smoking baked potato skins, Spam, salted nuts, etc. It is wet (brine) immersion cured with salt, seasonings, and Prague Powder #1 (pink 6.25 % sodium nitrite in 94% table salt … Thanks for the clarification! 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 … If your local market doesn’t carry it Spanish or Asian markets are a great place to look for it as well. You can make your own cure and custom tailor the flavor you want. This not only keeps the bacon "safe" for consumption, but it also allows the bacon to keep it's beautiful red color while cooking. This recipe is just one of a near endless variety you can use to create unique flavor profiles for your bacon. Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. While Thai Beef is not that great, the pork is fine. Pink Cure #1: tsp: Non-Iodized Salt: Ounces: Sugar: Ounces: Pre-Mix Amount; Basic Dry Cure: Ounces: Back to Recipe List. Don’t like garlic? Mix brown sugar, pink salt, kosher salt and 1 cup of the coarse ground pepper in a bowl together. Prepping (Day #1): So I started by De-boning the Butts. Not yet but my I’m just starting my bacon journey! [CDATA[ A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. Salt, sugar, Pink Salt,and pork belly come together to make something that blows away the store bought stuff. However, many people hesitate to use curing salt because it contains … The salt draws out the water in the meat and performs the actual curing and the sugar cuts the salty flavour so that the finished bacon is edible. As far as a recipe goes 1 part sugar to 2 parts salt is good and the amount of pink salt that you already use. I started with two whole bellies, about 18 lbs total. Just about everyone loves sweet, smoky ham and crispy bacon, but not everyone is thrilled about meats cured with sodium nitrate. This instructable also outlines the process I have used to make bacon for a few years now and it has always come out great! Curing salt (which is not the same as pink Himalayan salt) keeps fat from going rancid and protects against bacteria like botulism. Subscribe now for full access. It's a really simple process that just requires patience and a bit of space in the fridge. The hot smoking process holds the meat near the so-called “danger zone” for several hours and the nitrites prevent botulism from growing (it thrives in warm anaerobic environments like a smoker). Opt out or, pounds pork belly, squared off, rind removed, cup maple syrup, or honey, brown sugar, white sugar or molasses, tablespoons cold strong black coffee, bourbon or apple cider. Homemade Bacon: This instructable is to teach you how to make homemade bacon - completely from scratch. Pink salt is a special curing salt that includes sodium nitrite. Home Made Bacon. I am intrigued and will have to give it a try. The reason the salt is pink is because manufacturers add dye to it so you won’t confuse it with regular salt. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. I do not have a smoker and wondered if I use smoked salt, would it be enough to give it a reasonable amount of smoked flavour. Pink in this case refers to curing salt, which is regular table salt with 6.25% sodium nitrite added, and dyed pink for safety. I cut a slab into 2 to 3 lb. By pink salt I assume you are referring to a nitrite or nitrate cure and yes I do always use it when using the dry cure method you describe. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year. Method: Mix the salts and sugar together, bash the bay leaves and peppercorns to release the flavour, and combine with the salt mix. Question, I want to use this bacon on camping and backpacking trips. Pink salt, also known as curing salt No. August 8, 2015 at 9:54 pm. If you have a recipe and can give guidance, I would truly appreciate. Doing some research- why do you have to put sugar in the cure? On the 7th day feel the bacon, it should have a new found firmness to it. Salt cure for speck (belly bacon) If you want to make traditional Bavarian speck, take equal amounts of juniper berries, peppercorns, and bay leaves and crush them in a mortar and pestle. https://cookpad.com/us/recipes/367786-applewood-smoked-buckboard-bacon This type of salt will not protect your meat from botulism. This cure goes for at least 7 days, up to 14, so you’ll want a reminder of when it’s time to take it out! Mary, The salt, sugar and seasonings make up the bacon cure. Want to add chili flakes? Cure No. With or without the pink salt, homemade bacon is worth the effort. Anyway you slice it, it is BACON!!! 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. Don’t confuse Prague Powder with Himalayan pink salt, which is just regular sodium chloride or table salt that gets its pinkish hue from trace minerals. 10 litres cold water chunks, leave the skin on and remove after smoking, vacuum pack food saver and freeze. That's why! Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) is my go to book for meat curing projects. The really important ingredients here are the Pink Curing Salt #1 and, of course, the bacon. This will store well in a closed container. It is 93.75 percent table salt and 6.25 percent sodium nitrite. I make a no pink salt bacon from an Alton Brown Scrap Iron Chef recipe. Get recipes, tips and NYT special offers delivered straight to your inbox. 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). I concur with the cost. The salt, … It should not be considered a substitute for a professional nutritionist’s advice. Wait for it to cool, wrap, and place it in the refrigerator. Although this substance is natural, it may cause problems for some people. Featured in: Every bacon recipe i have seen on here uses pink salt … Once incorporated, you can then evenly coat all sides of the pork belly with the dry mixture. Weighing the ingredients out insures a good cure as different “grinds” of salt and sugar will have different volumes. Ingredients: 2 oz. Add the salt (and pink salt if using) and the cure additions. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika, and cumin in a bowl. I can’t wait to try this. This can take awhile but be patient it is worth it! Curing your own bacon at home is easy, though it does require one specialty ingredient: pink salt, otherwise known as Prague Powder or InstaCure #1. My next bacon project is going to be a honey cure and a hickory smoke. 1. Wet Cure Method. Close the bag, squeezing out all the air and refrigerate for seven days. But stay away from acids, such as lemon juice and vinegar. Step 5: Set up your smoker following the manufacturer’s instructions and preheat it to 175 degrees F. Add hickory, apple, or cherry chips or chunks to the coals. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Turn the bacon over every day in the liquid that will accumulate in the dish. terry hollembaek says. 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. So you cure the bacon for the 7 days, THEN soak the bacon, & finish by baking/smoking or Cure, smoke and then soak? google_ad_client = "ca-pub-3092004093602558"; /* Home Bottom */ google_ad_slot = "9498157713"; google_ad_width = 728; google_ad_height = 15; I usually make 20lbs at a time. You are shooting for a nice uniform coating. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. I cut a slab into 2 to 3 lb. Step 1: The Bellies and the Cure. Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2 You can do it this way, or many other ways. Homemade Smoked Maple Cured Bacon Recipe is easy to prepare and you get the reward of enhanced flavor, avoiding chemicals that can be present on commercial bacon. Adapted from “Charcuterie,” by Michael Ruhlman and Brian Polcyn, and “Well-Preserved,” by Eugenia Bone, About 45 minutes, plus 30 minutes resting time, Tejal Rao, Francisco Migoya, Nathan Myhrvold, 1 hour 30 minutes, plus about 20 hours' rising, 90 minutes, plus macerating and processing time, 50 minutes, plus 30 minutes steeping and 12 hours resting after processing, 2 hours, plus 2 hours’ maceration and 12 hours’ resting after processing. I’m not sure how it would work out. This is what I use. I’m glad I asked. Great recipe,and seems to be the normal ratio used the world over. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. Plug in 10 or 20 pounds as weight then calculate the ingredients. We love it and give a couple of pound for Christmas gifts. But I'd bet most of us here on instructables like to tweak things. 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. [CDATA[ I'm a 43 year old husband, father, life long outdoorsman, and have 20+ years experience in infrastructure construction. Making bacon at home is insanely easy, requires minimal ingredients, and little time commitment. Making bacon at home... but why? This Little Piggy Stayed Home. BACON, just the mention of it brings to mind salty, smokey, porky goodness. Two Forms of Pink Salt . just curious. The seasonings can be anything, in this recipe I use chili and garlic. The salt and sugar are common ingredients but Pink Salt is the 800 lb gorilla in the room. I had to poach my bacon for a minute of two before use to remove the saltiness. Now imagine being able to make something even better than the store bought stuff right at home with only 4 ingredients! 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… Each day, flip the bag over. Cure #2 should not be used to make bacon, and these calculators are not intended for … 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. The pink salt or powdered celery juice is important for the nitrite content. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. Place the coated pork belly into Ziploc baggie(s) and be sure to write the date on the bag. // ]]> The bacon will be delicious! This redistributes the liquid which aids in the … I think it is purely a taste factor. That would be awesome. Spread some cure out on a baking sheet. However, because the risks of food poisoning are so severe, you shouldn’t rely on salt curing alone to preserve meat. //
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