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 (DRY CURED AND AIR DRIED) - SHAYE ELLIOTT
From theelliotthomestead.com
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 …
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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 …
Reviews 114
Estimated Reading Time 5 mins
Category Preserved Foods
- Did I mention you need to rub the ‘ol pork belly down with the sugar and salt? The sides too. Make sure to get any pockets or under bits of fat – anywhere where water could accumulate. All of it, man.
- Stack the pork belly slab (or slabs) into the large plastic bin. Stick in the refrigerator and forget about it until the next day. Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar and salt. Stack it all back in the tub and stick it in the fridge again.
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 …
Estimated Reading Time 6 mins
HOW TO MAKE DRY CURED BACON - YELLOW BIRCH HOBBY …
From yellowbirchhobbyfarm.com
Nov 13, 2015 4 cups coarse kosher salt 4 cups cane sugar tub made of plastic or glass, large enough to fit your pork belly Directions: Dry curing your pork belly is the process of removing the liquid from the flesh so …
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Nov 13, 2015 4 cups coarse kosher salt 4 cups cane sugar tub made of plastic or glass, large enough to fit your pork belly Directions: Dry curing your pork belly is the process of removing the liquid from the flesh so …
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HOW TO MAKE HOME-CURED BACON - FOOD NETWORK
From foodnetwork.com
Start with a pound slab of pork belly, skin on, weighing between 3 and 5 pounds. Trim away any uneven edges to form a neat rectangle. Lay out about 1/4 cup of the cure mix in a baking sheet pan.
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Start with a pound slab of pork belly, skin on, weighing between 3 and 5 pounds. Trim away any uneven edges to form a neat rectangle. Lay out about 1/4 cup of the cure mix in a baking sheet pan.
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HOW TO MAKE HOMEMADE BACON - FOOD NETWORK
From foodnetwork.com
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 ...
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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 ...
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HOMEMADE BACON - I LOVE MEAT - THE BEST BACON EVER
From ilovemeat.com
Jun 15, 2014 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 cup of brown sugar, and 1 TBS of Insta-Cure #1. Mix together until dissolved. Drop in …
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Jun 15, 2014 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 cup of brown sugar, and 1 TBS of Insta-Cure #1. Mix together until dissolved. Drop in …
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HOW TO CURE BACON - TASTE OF ARTISAN
From tasteofartisan.com
May 6, 2020 There are three methods of curing bacon: pumping, dry curing, and immersion curing. Commercial bacon producers use pumping as it's the cheapest and the fastest method. Bacon is injected with a …
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May 6, 2020 There are three methods of curing bacon: pumping, dry curing, and immersion curing. Commercial bacon producers use pumping as it's the cheapest and the fastest method. Bacon is injected with a …
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DRY-CURED STREAKY BACON | RIVER COTTAGE
From rivercottage.net
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 but so effective. Skip to navigation| Skip to …
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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 but so effective. Skip to navigation| Skip to …
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HOMEMADE BACON - THE DARING GOURMET
From daringgourmet.com
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5/5 (25)
Total Time 3 hrs 15 mins
Category Breakfast, Ingredient, Snack
Published Apr 11, 2023
HOW TO MAKE AND CURE YOUR OWN BACON AT HOME - JESS PRYLES
From jesspryles.com
Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure …
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Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure …
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HOMEMADE BACON FROM SCRATCH - BASIC DRY CURE RECIPE - YOUTUBE
From youtube.com
Intro Homemade Bacon from Scratch - Basic Dry Cure Recipe - Oven Method (no smoker needed) Great Lakes Prepping 32.6K subscribers Subscribe 5.8K views 1 year ago IT'S …
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Intro Homemade Bacon from Scratch - Basic Dry Cure Recipe - Oven Method (no smoker needed) Great Lakes Prepping 32.6K subscribers Subscribe 5.8K views 1 year ago IT'S …
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From stevehacks.com
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 …
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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 …
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HOW TO MAKE DRY CURE FOR BACON | THE CRAFT COOKHOUSE
From thecraftcookhouse.com
This simple dry cure works a treat on pork cuts like the belly and the loin. No nitrates, no artificial dextrose. This basic cure can be used for simple streaky bacon or back bacon …
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This simple dry cure works a treat on pork cuts like the belly and the loin. No nitrates, no artificial dextrose. This basic cure can be used for simple streaky bacon or back bacon …
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From sbs.com.au
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 …
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Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 …
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HOW TO MAKE HOMEMADE BACON (WET CURE) - COOK WHAT YOU LOVE
From cookwhatyoulove.com
Fire up the smoker to 180-F as per the manufacturer's guidelines. Smoke the pork belly at 180-F for about 30 minutes to give it a good bit of smoke. Turn the heat to 200-F and …
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Fire up the smoker to 180-F as per the manufacturer's guidelines. Smoke the pork belly at 180-F for about 30 minutes to give it a good bit of smoke. Turn the heat to 200-F and …
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From bradleysmoker.com
Trim fat and silver skin from pork loin and cut into 3 to 4 pound sections. Weigh each section, making a note of the weight of each piece before measuring the dry ingredients.
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Trim fat and silver skin from pork loin and cut into 3 to 4 pound sections. Weigh each section, making a note of the weight of each piece before measuring the dry ingredients.
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From localfoodheroes.com
For each 1kg of meat we need: 22gm Salt. 8gm Sugar. 2.4gm Cure #1. 0.4gm Sodium ascorbate (optional) The sugar can be one of your choosing white, brown, Demerara or …
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For each 1kg of meat we need: 22gm Salt. 8gm Sugar. 2.4gm Cure #1. 0.4gm Sodium ascorbate (optional) The sugar can be one of your choosing white, brown, Demerara or …
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From bbcgoodfood.com
STEP 1 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 …
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STEP 1 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 …
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HOW TO CURE BACON RECIPE - BBC FOOD
From bbc.co.uk
Method Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. Put into a plastic box and refrigerate for around 4–5 …
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Method Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. Put into a plastic box and refrigerate for around 4–5 …
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From youtube.com
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