Dry Rub Bacon Cure Recipes
Recipe From foodnetwork.com
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
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.
Recipe From cooking.nytimes.com
Provided by Cathy Barrow
Time 2h
Yield About 2 pounds
Number Of Ingredients 10
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HOMEMADE BACON - THE DARING GOURMET
From daringgourmet.com
Apr 11, 2023 Proceed to smoking. To Smoke the Bacon: Preheat your smoker to 175-180 degrees F (do not exceed 200 F). (We use and love …
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Apr 11, 2023 Proceed to smoking. To Smoke the Bacon: Preheat your smoker to 175-180 degrees F (do not exceed 200 F). (We use and love …
5/5 (25)
Total Time 3 hrs 15 mins
Category Breakfast, Ingredient, Snack
Calories 65 per serving
- **REFER TO BLOG POST FOR A COMPREHENSIVE TUTORIAL AND STEP-BY-STEP PROCESS****You can vary the flavors according to your preferences (see Recipe Notes) but do not adjust the salt or Prague powder amounts**
- For the Wet Cure Method:Add all the cure ingredients together in a large bowl and stir. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. If using a ziplock bag, place the bag in a container in case there is any leakage. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured.**A one-gallon bag will hold a 3-pound pork belly. If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags.
- After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed to smoking (see below).
- 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. We recommend using a spice/coffee grinder, a small blender or a mortar and pestle. Thoroughly and evenly rub down all sides of the pork belly with the dry rub. Place it in a ziplock bag or container (like a casserole dish), with the fatty layer side down, and cover it with plastic wrap. Refrigerate it for 5 days. Flip the bacon over, redistribute the liquid that will have formed (if it's in a ziplock bag simply turn the bag over and give it a massage), and refrigerate for another 5 days. After 10 days the pork belly will have become quite firm and stiff. Remove it from the the container or bag, rinse thoroughly, and pat dry with paper towels. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed
HOMEMADE BACON - I LOVE MEAT - THE BEST BACON EVER
From ilovemeat.com
Jun 15, 2014 Homemade Bacon : Part 1 The Cure. Posted on Jun 15th, 2014. by Andrew Armstrong. Categories: Butchering. Pork. Smoked. If …
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Jun 15, 2014 Homemade Bacon : Part 1 The Cure. Posted on Jun 15th, 2014. by Andrew Armstrong. Categories: Butchering. Pork. Smoked. If …
4.7/5 (9)
Total Time 340 hrs
- 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.
- Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
HOW TO CURE BACON RECIPE - BBC FOOD
From bbc.co.uk
60g/2¼oz coarse salt. 30g/1oz light brown sugar. 2kg/4lb 8oz boned pork belly. Method. Blitz all the ingredients, except the pork, in a blender or …
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60g/2¼oz coarse salt. 30g/1oz light brown sugar. 2kg/4lb 8oz boned pork belly. Method. Blitz all the ingredients, except the pork, in a blender or …
Servings 2
HOW TO CURE AND SMOKE BACON AT HOME
From barbecuebible.com
Nov 27, 2020 ¼ cup kosher salt. 2 tablespoons of freshly cracked black pepper. 2 teaspoons of pink curing salt ( Prague powder) ½ cup of …
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Nov 27, 2020 ¼ cup kosher salt. 2 tablespoons of freshly cracked black pepper. 2 teaspoons of pink curing salt ( Prague powder) ½ cup of …
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DRY RUB BACON CURE - WALTON'S
From waltons.com
Dry Rub Bacon Cure from Excalibur Seasoning is a complete cure perfectly designed for making bacon from fresh pork bellies. One of our most popular bacon cures, with an outstanding flavor, and a simple way …
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From legourmet.tv
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From rivercottage.net
Dry-cured streaky bacon. | River Cottage. 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 just 10 days. It is so simple …
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From beyondthechickencoop.com
Apr 22, 2018 Step One: Make the Rub. First step is to make the rub. This is a mixture of salt, seasonings, sugar and cure. The rub is sprinkled over the meat and massaged into the meat. This dry rub marinates the …
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Apr 22, 2018 Step One: Make the Rub. First step is to make the rub. This is a mixture of salt, seasonings, sugar and cure. The rub is sprinkled over the meat and massaged into the meat. This dry rub marinates the …
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From lemproducts.com
Backwoods Bacon Cure Dry Rub. SKU: 9122. Share | Warranty. | Shipping. | Guarantee. Bacon makes everything better! Custom Blended for Wild Game and Domestic Meat. Description. Specs. Homemade bacon …
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From thespruceeats.com
Jul 22, 2022 Place the bacon in the oven and baste it with the liquid smoke. Use a pastry brush to evenly coat all sides. Roast the cured bacon until the internal temperature reaches 150 F / 66 C. This should take …
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Jul 22, 2022 Place the bacon in the oven and baste it with the liquid smoke. Use a pastry brush to evenly coat all sides. Roast the cured bacon until the internal temperature reaches 150 F / 66 C. This should take …
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From tasteofartisan.com
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From keefcooks.com
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HOW TO MAKE HOMEMADE BACON (TWO METHODS) - HOMESTEAD …
From homestead-and-survival.com
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Mar 12, 2016 The process to make homemade bacon can be done in lots of ways. A simple method that will result in some really tasty bacon is to use a dry rub cure and …
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From msn.com
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From cookingupastory.com
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From highcaliberproducts.com
Directions: Portion out your amount of High Caliber Bacon Dry Rub & Cure according to the pork belly weight. Rub it on the meat thoroughly and cure in cooler or refrigerator for 1 to …
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From oldfatguy.ca
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Oct 10, 2016 Just make sure it is 6.25% sodium nitrite and the rest is salt. The problem is that too little curing salt will not protect the meat and too much can make you sick. It is …
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From ospreysroost.ca
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From theelliotthomestead.com
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Oct 27, 2014 1. Combine the sugar and salt. Generously rub the flesh side of the pork belly with the mixture. 2. Rub the sugar and salt into the flesh some more. 3. Did I …
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BACON DRY RUB CURE - OUTDOOR PROS
From outdoorpros.ca
Bacon Dry Rub Cure. Bacon Dry Rub Cure is most used best with 1 lb. to 25 lbs. of pork bellies. Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. …
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Bacon Dry Rub Cure. Bacon Dry Rub Cure is most used best with 1 lb. to 25 lbs. of pork bellies. Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. …
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