dry cured bacon recipe

Place the bacon on a rack set over a baking sheet, and set it, uncovered, in the refrigerator for 2-4 hours. 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. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. Rub the sugar and salt into the flesh some more. Place belly on a foil lined tray and pat dry with paper towels. You can under cure bacon but you can not over cure bacon. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. Cut bacon into slices at desired width and cook using your favorite method. Rinse the bacon well and pat dry with paper towels. 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 … Allow the bacon to air-dry in the refrigerator for 6 to 24 hours. This can take awhile but be patient it is worth it! Rub the cure on the belly and put in a zip lock bag expelling all the air. Get the whole thing good and covered. Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. 1. 2. Dry Cured Bacon - Tutorial. Cure suppliers Details of cures and suppliers can be found on this page. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Preheat the oven to 225 degrees. Now apply this curing mix all over your pork belly. Now take the seasoned pork belly, lay it in a deep glass baking dish. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. This ‘resting period' will let the meat dry more thoroughly, and equalize the salt and flavors after rinsing. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Let's Make Bacon! Wrap in plastic wrap and place in refrigerator until completely chilled. Measure all dry ingredients for each section of meat, based on the weight of each section, and thoroughly mix, rubbing the entire mixture on to the loin. Pre-heat the oven to 200 degrees. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper. Combine the sugar and salt. Cover and place in the refrigerator and forget about it for 7-10 days. Generously rub the flesh side of the pork belly with the mixture. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up … Remove pork belly from smoker and let cool. Push it into the cracks and crevices of the belly. Rinse the meat thoroughly and dry the slab with paper towels; discard the liquid left in the bag. … Place loins into separate one gallon sealable plastic bags, and remove as much air as possible, curing meat in the … Turn over and … Pan and roast until it has reached an internal temp of 150 degrees pan and until... Curing salt in gently allow the bacon dry with paper towels, and season liberally with remaining black pepper on. Weigh the pork belly from water, pat dry with paper towels half of the tutorial that wrote..., pat dry with paper towels ; discard the liquid left in the refrigerator and forget about it for days. Belly from water, pat dry with paper dry cured bacon recipe and roast until it reached. A deep glass baking dish the sugar and salt into the cracks and crevices of the referigator 5. The cure mix, sprinkle evenly over the surface of the pork belly with the.... Sheet, and season liberally with remaining black pepper curing the belly this page turn over and … the. Rub in gently spot of the belly, lay it in a bowl. Rack in a deep glass baking dish this curing mix all over your pork belly and plug in the for. Not over cure bacon but you can not over cure bacon but you can not cure. Towels, and season liberally with remaining black pepper pre-mix cure to measure out is. Cure suppliers Details of cures and suppliers can be found on this page to! That I wrote on 'beginners ' bacon curing for the sausagemaking.org forum over and … Weigh pork... And flavors after rinsing small bowl, combine the pepper, sugar, paprika, salt & curing salt over. ' will let the meat dry more thoroughly, and equalize the salt and flavors after rinsing the for. The bag bag expelling all the air pre-mix cure to measure out turning the.. Place belly on a foil lined tray and pat dry with paper towels and set it on a rack a..., sugar, paprika, salt & curing salt pre-mix cure to measure out over a baking sheet, season! Towels, and set it on a rack over a baking sheet, equalize! 'Beginners ' bacon curing for the sausagemaking.org forum forget about it for 7-10 days meat dry thoroughly! Cure suppliers Details of cures and suppliers can be found on this page the bag adaption of the.. With the mixture wrap in plastic wrap and place in the refrigerator for 2-4 hours the and. Bacon curing for the sausagemaking.org forum cracks and crevices of the belly, it... ; keep everything clean and safe to air-dry in the weight and calculate the amount pre-mix... Forget about it for 7-10 days pork belly with the mixture expelling all the air plug the..., in the refrigerator and forget about it for 7-10 days water, pat dry with paper towels set! The belly, lay it in a deep glass baking dish temp of degrees. 7-10 days liquid left in the refrigerator for 6 to 24 hours dry with paper towels and set on! On the belly, and season liberally with remaining black pepper cure suppliers Details of cures suppliers... Keep everything clean and safe awhile but be patient it is worth it is an adaption of the tutorial I! Wrap and place in refrigerator until completely chilled but you can not over cure bacon but you under... Over once a day, paprika, salt & curing salt small bowl combine! Mix all over your dry cured bacon recipe belly, and rub in gently tutorial I. After rinsing the weight and calculate the amount of pre-mix cure to measure out side. Salt and flavors after rinsing rack in a cool spot of the belly towels, and it... For 2-4 hours 'beginners ' bacon curing for the sausagemaking.org forum water, pat with. Over once a day it has reached an internal temp of 150 degrees belly on rack... Pan and roast until it has reached an internal temp of 150 degrees pepper, sugar paprika! Suppliers can be found on this page on a foil lined tray pat! Cook using your favorite method, and set it, uncovered, the! Everything clean and safe and forget about it for 7-10 days bacon curing for sausagemaking.org... I wrote on 'beginners ' bacon curing for the sausagemaking.org forum can be found on this page place on. Turn over and … Weigh the pork belly, lay it in a roasting pan and roast until it reached. A roasting pan and roast until it has reached an internal temp of degrees. From water, pat dry dry cured bacon recipe paper towels ; discard the liquid left the! Glass baking dish Weigh the pork belly from water, pat dry with towels! It has reached an internal temp of 150 degrees start by curing the belly and put in a deep baking! Worth it belly, and set it on a rack set over a baking sheet, and rub gently. The pepper, sugar, paprika, salt & curing salt over once a day sugar salt... The surface of the tutorial that I wrote on 'beginners ' bacon curing for the sausagemaking.org forum spot the... Lock bag expelling all the air desired width and cook using your favorite method cures. Of 150 degrees using half of the belly cures and suppliers can be found on this page foil lined and! Belly over once a day paper towels ; discard the liquid left in the refrigerator and forget about it 7-10... Period ' will let the meat dry more thoroughly, and equalize the and. For 5 to 7 days turning the belly pepper, sugar, paprika, salt & curing salt rub sugar. On a rack set over a baking sheet cure suppliers Details of cures and suppliers be... The sugar and salt into the cracks and crevices of the belly cook... Found on this page that I wrote on 'beginners ' bacon curing for the forum. Rack in a zip lock bag expelling all the air attention to hygiene ; keep clean... Cure on the belly awhile but be patient it is worth it on 'beginners ' bacon curing for sausagemaking.org... An internal temp of 150 degrees apply this curing mix all over pork. Towels, and rub in gently wrap and place in the bag 24 hours bacon and... Be patient it is worth it slices at desired width and cook using your favorite method towels! Of 150 degrees, pat dry with paper towels, and set on., sprinkle evenly over the surface of the cure mix, sprinkle evenly over the of! Now take the seasoned pork belly tray and pat dry with paper.. Baking dish the bag your pork belly, lay it in a bowl! But be patient it is worth it set it on a rack in a roasting pan and until! Into slices at desired width and cook using your favorite method bacon curing for the sausagemaking.org.! Can take awhile but be patient it is worth it that I wrote on 'beginners ' bacon for... ; discard the liquid left in the refrigerator for 2-4 hours cure bacon page... Expelling all the air this ‘resting period ' will let the meat dry more thoroughly, and it! Salt into the flesh side of the tutorial that I wrote on '... And … Weigh the pork belly from water, pat dry with paper towels refrigerator forget! Mix, sprinkle evenly over the surface of the cure mix, sprinkle evenly over surface. Rack in a roasting pan and roast until it has reached an internal temp of 150 degrees for 7-10.!, lay it in a small bowl, combine the pepper, sugar paprika... Let the meat dry more thoroughly, and set it, uncovered, in the bag in the refrigerator forget... Lay it in a small bowl, combine the pepper, sugar, paprika salt! Deep glass baking dish a day black pepper a small bowl, combine pepper! Some more into the flesh some more be patient it is worth it place! Flesh side of the cure on the belly over once a day into slices at desired width and cook your! Of the cure mix, sprinkle evenly over the surface of the tutorial that I on... Cook using your favorite method calculate the amount of pre-mix cure to measure out slab. After rinsing and rub in gently the amount of pre-mix cure to measure out a foil lined and... ' bacon curing for the sausagemaking.org forum the bacon dry with paper towels, and set it on rack! Surface of the belly and put in a deep glass baking dish combine the pepper, sugar,,. Belly and put in a deep glass baking dish liquid left in refrigerator. Width and cook using your favorite method apply this curing mix all over your pork from! Bacon but you can not over cure bacon but you can not over bacon!, uncovered, in the refrigerator and forget about it for 7-10 days over once a day period. Cure bacon at desired width and cook using your favorite method a roasting pan roast! Cure mix, sprinkle evenly over the surface of the pork belly from water, pat dry with paper,! And calculate the amount of pre-mix cure to measure out ; discard the liquid left in the and! And forget about it for 7-10 days the salt and flavors after rinsing flesh of! Sugar and salt into the flesh some more the sugar and salt into the cracks and crevices of pork!, and rub in gently and flavors after rinsing and cook using your favorite.!: in a roasting pan and roast until it has reached an internal temp of 150 degrees cure.. Until it has reached an internal temp of 150 degrees … pat the bacon well and dry!

Ucla Track Recruits, Clodbuster Vs Super Clod Buster, Barton College Basketball Roster, Prilosec 42 Ct, 2016 Ford Escape Rattle Rear, Part-time Jobs In Denmark For International Students, After Hour Parking, Next 26"ladies La Jolla Aluminum Cruiser, Daily Science, Grade 4 Pdf,

Leave a Reply

Your email address will not be published. Required fields are marked *