Brilliant stuff! A mixture of white and Demerara, or light brown sugar, makes tasty mild bacon. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. Ensure work surfaces and cutting boards are clean. of bellies and 10 lbs. It's best hung in the fridge, but this can sometimes be difficult. The injected liquid also adds weight to bacon, but it impacts the texture and taste. 2. Remove any string and unroll the meat. Plug in 10 or 20 pounds as weight then calculate the ingredients. Hey Phil I’m doing up a couple more sides of belly, this time with sodium erythorbate. Regrettably not. The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure … Details of cures and suppliers can be found on this page. I have been given a 250gm bag of food grade Potassium Nitrate (KNO3). Matt’s Award-Winning* Dry Cured Smoked Bacon Recipe. You can cure as much or as little as you want. Cure #1 is used with salt, this could be table or cooking salt, but an additive free salt such as sea salt would be much better. If this is done in the process,When in the process? 0.5gm Sodium ascorbate (optional) Choose the right pork belly. can you remove the skin and cure the belly? im a little confused about the ingredients for the curing mix. This is awesome thanks, have you ever tried to make chicken bacon? I live in Germany and bacon here isn’t the same but I’ve ordered the sodium ascorbate and cure from sausagemaking.org. of cold water. These and others can also be accessed via my Cured Meat Calculators page. Hello Phil, Do you think it’s possible to use a plastic box with a lid instead of using a food grade bag? However, fry it carefully as it may burn more easily. I know that some use maple syrup powder http://www.amazon.co.uk/Maple-Syrup-Powd.. but it’s frighteningly expensive. Additional flavors are to your taste. A sprinkle of black pepper and thyme keeps things simple. Once you learn how to cure bacon at home, you'll never want to buy it from the store again! I can not use nitrates which is my main reason to do it from scratch. Thanks, Dan. Yes the English style gammon that is like a thick bacon. But why stop at breakfast? Mixing it in bulk is not a good idea as different grain sizes can lead to uneven settlement and a chance of using dangerous levels of the cure. How Long Do I Leave It For? https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe Make up a batch of cure: This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Yes, you would increase the curing salt to 7.5g per kg and reduce the salt by 5g per kg to 13.5g per kg. Thanks for the recipe and the calculator. cheers. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Hi Phil, Thanks and I’ll definitely stick to your advice because it’s the easiest recipe I’ve found on the internet. Cure Calculator. For easy calculation for all weights of meat use one of my online calculators: The final product should look a bit like this: Fresh bacon will keep in the fridge for about a week, but I recommend cutting the slab into chunks and freezing them for later (they’ll last 3-4 months at least in the freezer if packed well). http://www.amazon.co.uk/Maple-Syrup-Powd.. http://www.localfoodheroes.co.uk/?p=equi.. Cooked Cured Meat - Hams, Corned Beef etc, Smoking and Barbecue (BBQ) options & Resources, Sausage and Curing Equipment and Supplies, Converting a Fridge into a Curing Chamber -…, Adam Kesingland on Pauline's Ham in a Bag. It’s much tastier than anything you can buy in the store, it’s definitely cheaper, and you can control the flavor with some simple steps and/or adjustments. The recipe is safe from a curing point of view either way. Please check with the supplier first though to ensure that I have guessed correctly. Cleaning/Hygiene The sugar can be one of your choosing white, brown, Demerara or even honey or maple syrup. By gammon though, I assume that you mean gammon for slicing thickly and grilling/frying? (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. Assuming that you’re not concerned about having nitrate in your bacon there’s no reason why you can’t. For drying for more than (say) 20 days, whilst the nitrite in cure #1 will continue to give protection to the meat even after it’s (in theory) exhausted, I feel more comfortable knowing that the nitrate’s there giving added security. I tend to leave most things for 5 to 7 days regardless. However, their book ‘Home Production of Quality Meats and Sausages’ is more relevant to curing bacon. Do you have any other tips for slicing though. Applying the Cure Mix to the Meat If you have accurate scales: Hi Sometimes it’s worth doing a bit of a test run with the meat and the container to see how much water is necessary to submerge the meat in the brining solution. The standard advice is to cure the meat for 1 day for each ½ inch (13mm) of thickness, plus two days. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. You can add any herbs and spices you fancy. For small quantities of bags I’ve used this supplier on Ebay: http://myworld.ebay.co.uk/polythene_pack.. Yes, putting the bacon in the freezer to cool it right down sometimes helps. Do you know, I’ve never really measured the amount. You say you’ve never done it with this cure, do you have one you would recommend? Cure 1 – do you use cure 1 with table/cooking salt instead of curing salt??? That said, I prefer more salt. The best bacon recipes include dishes for appetizers, lunch, dinner and even dessert. I can’t see any reason not to dry cure it but would use this cure: Cure fresh meat for a minimum of 2 weeks in a fridge, plus 4 – 7 days hanging to ‘equalise’, or on a non-metal grid (also in the fridge). "Dry-cured" bacon has a premeasured amount of cure mixture applied or rubbed onto the bacon belly surfaces, completely covering them. You can obtain the Cure #1 in the recipe above from http://www.sausagemaker.com or a number of other places. Sugar 80gm Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. The basic ingredients are simple, fresh pork belly, salt (Kosher or sea), sugar (brown, white, or a mixture of the two) and Instacure #1 (also known as pink salt or Prague powder #1). Cure #1 is not one of these – you control the level of added salt yourself. Can I increase the maple and keep all else the same or add post cure? However, I’ve never done it with this cure. You must not add further curing salt otherwise the level of nitrites will be too high. You may need to wrap it in waxed paper or greaseproof while it f dries to stop it going to far. Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. The longer you cure it, the saltier it will be.) I still make a variety of different bacon styles (wet cure, maple cure, etc. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year. When I present at conferences and even in many webinars, I often offer a few giveaways as well. Thanks, Tim. You'll need: https://dizzypigbbq.com/recipe/dizzy-pig-cow-lick-canadian-bacon For Back Bacon - a boned joint of loin of pork In fact it's easier to put the meat into the bag and then rub the cure into it! I think the confusion is that some curing salts are complete curing salts – you add nothing to them. The grain size is … 2. After a week, rinse the belly and ideally let it dry out a bit uncovered in the fridge for a few hours or even overnight, At this point if you don’t like smoked bacon you’re done! Basic Dry Cure Bacon. If you Vac-Pac it, you can keep it longer but it must be kept it under 5°C or frozen. Do I just increase the amount proportionately to give the same final concentration? My Bacon Cure Calculator can be used to design bacon cures that comply with either. If something goes wrong it won't have cost you the earth! When your impatience gets the better of you, slice it, cook it, and enjoy! Additional cure may be rubbed in over a number of days, but the amount of added sodium nitrite cannot exceed 200 parts per million (ppm). Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.11 -. It often, but not always, does. Nitrates: Ive read as widely as I can on the subject. Don't add more, that's how it's meant to be. Just leave it all in the bag. Surface to volume matters. If you don't have accurate scales: In these products Cure #1 is added directly to ground meat. It should be noted that the rashers from these joints are smaller than those of commercial bacon as smaller pigs are used. If you want to cure bacon with your saltpetre, you would be best to post a query on http://forum.sausagemaking.org/ where I or someone else can advise you further. The outside colour is deceiving. Smoking the Bacon. I’m guessing from your reference to kosher salt, that you’re in the US. will this cure work if you vacuum seal the belly? Thanks. Phil Keep it in the fridge for up to a few weeks, or for longer storage freeze it whole, or in slices, for 1 to 2 months. Place the dish in the refrigerator for 3-10 days, until the meat feels firm throughout. This one will help you to do it safely: Bacon Cure Calculator Thanks v much for this. Just tested my first batch of back bacon, with excellent results. (It’s just easier to do it there rather than in these comment boxes). Neil. Storing Your Bacon Is this bacon smoked? They sell 120g Food Grade Polythene Bags up to 20” x 30” in size (approx 50cm x 75cm). Thanks! Hello, Would you use the same weight of maple syrup as you would sugar in the above cure. Thanks John, it’s always good to have feedback as to how the recipe’s worked. I used the pork loins, cured in the fridge for about 7 days, unitl meat was hard. I really want to make some gammon. What a great forum!!! Then hang it for maybe a week to let the cure even out throughout the meat. hi. No matter the meal, bacon is a great way to add saltiness and crunch. Kind regards. I want to use a fairly thick, boned, middle cut of leg for making gammon steaks. I’ve tried joining the aforementioned forum but haven’t yet received an “activation” email from them. I'm somewhat incapacitated at present so replies may take some time. I was trained as a butcher in the 70s and have worked as a chef for years So for a piece of supermarket belly like ours, about 1½ (39mm) inches deep, thats going to be 3 days + 2 days = 5 days total. I would still stick to the 1/2 inch per day 2 and appreciate it would take a lot longer to do, but would it work please? However, for a first project, a joint from the supermarket is fine. Loin over here is normally sold lean because it’s used for schnitzel. So in this case that would be 33gm x 1.93kg = 63.69gm (64gm to make it easier to weigh). For a fully air-dried product, safe to eat without cooking, i’d add some form of nitrate – either replace the cure #1 with cure #2, or add saltpetre at 150mg/kg. Wash and Dry Your meat can be from the supermarket, local butcher, or direct from the farm-shop or farm. Thanks Tim. The remainder is sprinkled onto the skin/fat side and rubbed in well. I don’t hot smoke mine, but for cold smoking I just leave them until touch dry. of cure with 15 lbs. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked. Now put the meat, along with any cure that fell off whilst you were rubbing it in, into a food grade bag, or wrap it well in cling film. If you can't hang it, put it where the air can get around it; maybe on the fridge shelf with something underneath to catch any drips. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. If it’s French, the chances are that it’s ‘sel nitrite’, a mix with 0.6% sodium nitrite and as such you will need ten times the amount than you would cure #1, so you won’t need any salt (the other 99.4% of the cure being salt!). Tried maple syrup bacon but the amount used doesn’t add much flavour at all. Among many things directly to ground meat: http: //www.amazon.co.uk/Maple-Syrup-Powd.. it., sugars, spices, and enjoy have is saltpetre which can be hung the... 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