HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- 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 in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
HOW TO PICKLE CURED BACON
An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posted as a historical novelty.
Provided by Molly53
Categories Pork
Time P2D
Yield 100 pounds
Number Of Ingredients 5
Steps:
- Lay the sides of bacon on a board and rub with fine salt.
- Let stand for 48 hours.
- Mix the next three ingredients and dissolve in the water.
- Bring to a boil and cook for 15 minutes.
- Skim and cool.
- Place bacon in a clean oak barrel and pour liquid over meat.
- Place a heavy weight on the bacon to keep it under the brine.
- Bacon prepared like this will keep about a year in a cool place.
- After bacon has been in brine for five weeks; it may all be hung up to dry and when thoroughly dried, smoked at smoke house as needed.
Nutrition Facts :
HOME-CURED BACON
Pink salt, also known as curing salt No. 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. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. 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. With or without the pink salt, homemade bacon is worth the effort.
Provided by Cathy Barrow
Time 2h
Yield About 2 pounds
Number Of Ingredients 10
Steps:
- Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
- After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
- Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams
HOME-CURED STREAKY BACON
Curing your own bacon takes just three ingredients and requires your time rather than effort. For the best-quality bacon, buy the best pork you can find
Provided by Good Food team
Time 10m
Number Of Ingredients 3
Steps:
- Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure.
- Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.
- After the five days, lift the pork from the bag, rinse it off and pat it dry. It's now ready to slice into rashers and cook. Will keep in an airtight container for one week.
Nutrition Facts : Calories 440 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 32 grams protein, Sodium 4.4 milligram of sodium
More about "how to cure bacon recipes"
HOW TO CURE AND SMOKE BACON AT HOME - …
From barbecuebible.com
Estimated Reading Time 7 mins
HOW TO CURE YOUR OWN BACON AT HOME WITH NIMAN RANCH
From nimanranch.com
A CURE FOR BACON? PRESERVING SOUTHERN FOOD AND HISTORY ...
From blog.utc.edu
Author Chuck Wasserstrom
HOW TO CURE BACON - TASTE OF ARTISAN
From tasteofartisan.com
5/5 (8)Total Time 504 hrs 15 minsEstimated Reading Time 7 mins
HOW TO CURE BACON: 12 STEPS (WITH PICTURES) - WIKIHOW
HOW TO CURE HAM AND BACON THE OLD-FASHIONED WAY | EHOW
From ehow.com
BACON AND FOOD SAFETY - FOOD SAFETY AND INSPECTION SERVICE
From fsis.usda.gov
CURING FOODS - SCIENCE OF COOKING
From scienceofcooking.com
BACON CURE RECIPE RUHLMAN - FOOD NEWS
From foodnewsnews.com
HOW TO COOK: HOW TO CURE BACON - SAN ANTONIO EXPRESS-NEWS
From expressnews.com
DID SOMEBODY SAY BACON? HOW TO CURE BACON AT HOME
From theorganicprepper.com
CURING BACON - STEP BY STEP - YOUTUBE
From youtube.com
HOW TO HOME-CURE BACON: START WITH A SLAB OF PORK BELLY ...
From scmp.com
IS BACON CONSIDERED A PROCESSED FOOD? - VERYMEATY
From verymeaty.com
HOW TO CURE BACON
From chestofbooks.com
9 IDEAL CURING SALT SUBSTITUTES | HEALTHY AND FLAVORFUL
From empirefoodsworld.com
HOW TO MAKE BACON IN YOUR OWN HOME - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE BACON - I LOVE MEAT - THE BEST BACON EVER
From ilovemeat.com
DUCK BACON RECIPE - HOW TO MAKE DUCK BACON | HANK SHAW
From honest-food.net
HOW TO COOK BACON | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO CURE BACON RECIPE - BBC FOOD
From bbc.co.uk
SCIENCE OF BACON & CURED MEATS - HOW IT'S MADE - FOODCRUMBLES
From foodcrumbles.com
HOW TO CURE YOUR OWN BACON - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
HOW DO I CURE BACON - FOOD52
From food52.com
HONEY-CURED BACON RECIPE : SBS FOOD
From sbs.com.au
BACK TO BASICS – HOME CURED BACK BACON FROM START TO ...
From countryskillsblog.com
THE SECRETS OF HOME-CURING YOUR OWN BACON | FOOD | THE ...
From theguardian.com
DRY-CURING BACON - THE ACCIDENTAL SMALLHOLDER
From accidentalsmallholder.net
THE 3 METHODS OF CURING MEAT WITH SALT - PRIMAL SURVIVOR
From primalsurvivor.net
HOW TO MAKE MEASURED DRY CURE BACON AT HOME — GLEN ...
From legourmet.tv
HOW TO CURE AND COOK YOUR OWN BACON - STOREY PUBLISHING
From storey.com
WHAT'S THE DIFFERENCE BETWEEN CURED AND UNCURED BACON ...
From myrecipes.com
THE HISTORY OF BACON, FROM ANCIENT TO MODERN TIMES
From thespruceeats.com
HOW TO CURE BACON RECIPE - FOOD NEWS
From foodnewsnews.com
EASY HOMEMADE BACON, STEP BY STEP TO PERFECT DIY BACON ...
From youtube.com
HOW TO MAKE AND CURE YOUR OWN BACON AT HOME - JESS …
From jesspryles.com
CURED VS UNCURED BACON: WHAT'S THE DIFFERENCE? - TENDER BELLY
From tenderbelly.com
HOW TO MAKE HOME-CURED BACON - FOOD COM
From foodnetwork.com
77 CURING BACON IDEAS | SMOKED FOOD RECIPES, CURED MEATS ...
From pinterest.ca
HOW TO CURE YOUR OWN BACON - SURVIVALKIT.COM
From survivalkit.com
HOW TO MAKE MEASURED WET CURE / BAG CURE BACON — GLEN ...
From legourmet.tv
HOME-CURED BACON RECIPE - MOTHER EARTH NEWS
From motherearthnews.com
You'll also love