Bacon Recipes Cure

Four pounds of water andor other liquids equals 2 quarts. Apply the dry cure mix evenly on all sides of the pork belly.

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Coat entire pork belly with the cure and place in a large resealable plastic bag.

Bacon recipes cure. 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. Rub the cure on the belly and put in a zip lock bag expelling all the air. Place the bag on a baking dish to catch possible leaks and allow it to cure in the refrigerator for 1 week flipping it over and moving around the liquid each day.

The meat will Sweat as moisture is drawn out. Remove from the bag slice cook and enjoy. Shut the lid and cook for 1 hour.

Weigh your piece of pork belly. 1 TBSP Kosher or Sea Salt Optional 2-3 TBSP Salt Mix all ingredients thoroughly in a bowl. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out.

Mix together the salt sugar and pink cure 1. Place the pork into a Ziploc bag or vacuum-seal and refrigerate for 21 days flipping occasionally. Combine the salt Cure 1 and black pepper in a small bowl.

Remove the pork from smoker and place on a wire rack on. Pink Cure 1 is 025 of the weight of the pork belly. Flip the bacon over and cook for about 1 ½ hour or until the internal temp is 145 to 150 degrees F.

Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. After bacon is done. Spread dry cure mix liberally on all exposed meat.

Dry Cure for Bacon. At its most basic a cure will be made up of sugar salt and Pink Salt. If brown sugar has clumps break them up.

To do this combine the weight of the meat and the weight of the water then add 2 of that weight in salt and 025 pink salt in addition to aromatics. For example if you want to cure 8 lbs of bacon or other meat you will need at least 4 lbs of brine prior to adding the other ingredients. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a.

If you reduce the liquid in the recipe you also must reduce all the other ingredients proportionately. Salt is 25 of the weight of the pork belly. Place in the coldest part of.

Home cured bacon begins with the making of the cure. Procedure In a small bowl mix together syrup salt dark brown sugar and pink salt. Feel free to experiment with a brine on a pork belly.

The dry cure I used called for. Place in ZipLoc bag and in fridge for 10 days turn daily. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt.

Sugar is 1 of the weight of the pork belly. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Weighing the ingredients out insures a good cure as different grinds of salt and sugar will have different volumes.

Mix together until dissolved. Bacon made from pork belly typically starts with a dry cure. ¼ cup kosher salt.

This can cure from seven days up to. The brine keeps the pork loin moist while smoking.

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