Plug in 10 or 20 pounds as weight then calculate the ingredients. Now take the seasoned pork belly, lay it in a deep glass baking dish. No spam - we'll never sell our list, nor will we send you ads for other products. Salt, sugar, pepper, and Insta-cure are rubbed all over every surface of the belly. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Lay the pork flat in the fridge and leave for five days, turning occasionally. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Enjoy :) The easy way is to make up some basic dry cure. cookie policy A wet cure involves steeping the meat in a brine of salt and water. It's quite simple really. It will keep in the freezer for months. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. If your pork belly carries an even covering of flare fat (the fat layer on the inside of the belly), keep it in place. The saltiness of properly cured and smoked mellows out after a few days, especially after the bacon … The next day, there will be a pool of liquid in the container with the pork belly - a mixture of moisture drawn out from the meat and dissolved cure. I cured my bacon for about 11 days. This is our fabulous dry-cured, home-cured, british goat bacon. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. On the 7th day feel the bacon, it should have a new found firmness to it. Le Gourmet TV Recipes,How To Make Measured Dry Cure Bacon At Home,home cured bacon,how to cure bacon,how to make bacon,how to smoke bacon,how to cure bacon without smoking,how to cure bacon with pink salt,how to cure bacon the old fashioned way,home cured bacon recipes,curing bacon with salt,curing bacon with salt and sugar,diy bacon,curing bacon recipe,curing bacon with pink salt,curing bacon without nitrates,traditional bacon curing,traditional bacon recipe, How To Make Measured Dry Cure Bacon At Home || Glen & Friends Cooking, Making bacon at home... but why? Step Two: Rinse the Meat. The dry cure was firmer and had more chew. Please read our This recipe produces a versatile, pancetta-style streaky bacon: strong and concentrated in flavour, a little on the salty side, and a wonderful addition to many stews, soups, salads and sauces. But I came across the phrase " Wiltshire cure " a number of times in my research, which is a "wet-cure" method developed in the 18th century in England to commercially cure bacon. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. Homemade Bacon I Love Meat Money Saving Tips Homemade Bacon Dry Cured And Air Dried The Elliott Homestead Rohan Anderson S D I Y Dry Cured Bacon Recipe Sbs Food How To Cure Bacon At Home Small Footprint Family READ Kitchen Sink Ideas India. Place all the cure ingredients in a clean, food standard container. Now apply this curing mix all over your pork belly. Now put a fresh handful of the cure into the container and place the pork belly back on top. But really you could leave it on the kitchen counter… This is accomplished by proper curing (salt and sugar) and air circulation that removes water from the belly. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. EQ Bacon Cure (remember, you can always add extra spices) links: Applewood Smoked Bacon Here at Surfy's we design, blend and test virtually all of our seasonings and cures ourselves. Bacon is pork that has been cured one of two ways: dry or wet. Check us out on Instagram for a 'behind the scenes' look at what we do. The added comfort of Pink Cure ensures safety. After 2 hours, Rod slices off a bit of the bacon, fries it up and tastes it to determine the saltiness. Because home made bacon has great flavour, texture, and you control the ingredients. Uncategorized. No colourings, chemicals or water added, so unlike the typical supermarket bacon, our Wiltshire bacon rashers will not shrivel in the pan.We work to our own specification developed over years of experience to create the most sensational product you will ever taste. It is savory, and used 1 slice at a time. A good ratio to work with is 16oz Kosher Salt to 8oz Sugar to 8 teaspoons of Pink Salt. The combination of low water content and salt deters any bacterial growth. Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. My favourite Bacon A cure with slightly more salt and less sugar - My favourite Bacon. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Leave for 24 hours. Home cured streaky bacon has been a constant fixture in my house since I first made it back in October – in fact I’ve not bought any ‘commercial’ bacon since. Last year we did 4 and had more to experiment with, so I did dry cured bacon and also cured an entire belly half into pancetta. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. Get the whole thing good and covered. The wet cure was softer and didn't crisp as much. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). Pour off liquid every couple of days and discard. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. Turn the belly daily, and drain off any accumulated liquid. Home cured streaky bacon has been a constant fixture in my house since I first made it back in October – in fact I’ve not bought any ‘commercial’ bacon since. But if you are limited on bellies, and smoked bacon is what you prefer, then do that. Bacon is made by curing, and sometimes smoking, meat from the back of the pig (known as back bacon) or its belly and side (called streaky bacon). Wet Cure Method. Refrigerate bacon … Homemade bacon i love meat money homemade bacon dry cured and air dried d i y dry cured bacon recipe how to cure bacon at home small. 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. Dry Cure Bacon Recipe Uk. A couple of weeks ago I saw a tied pork loin ‘roasting’ joint for sale half-price in the local co-op, and it seemed to good to refuse. Leave it there (loosely wrapped in muslin if you like but this is not necessary) for another 5 days. We are assuming you are going to use pork for this project but this is a matter of personal choice. Some recipes say to cure it until there is no liquid and I noticed you said to cure until there is just a little bit of liquid in your container. Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. Pink Cure #1 is 0.25% of the weight of the pork belly. If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. I’m hoping that’s just true for their recipes and not this one. The grain size is … No B.S. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. treacle bacon per 100 grams ( 267 calories ). I love bacon, though I wish I … Lift out the belly and pour off this liquid. Back bacon used to be our house favourite though, before I started curing. 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 … Coat the pork belly all over with the mixture. 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. The process for wet cure bacon is very similar. Don’t forget the sides and ends. Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: " How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! Scroll down the page to select the bacon cure of your choice. Then clean the surface of the meat with a cloth soaked in malt vinegar and pat dry. Dry Cure Bacon Recipe Uk. Take a look at this list first! Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. @LeGourmetTV. Dry Cured Smoked Back Bacon. The last day it still had a smidge of liquid in the bottom of the container. Add the salt (and pink salt if using) and the cure additions. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. It's incredibly, really, that the salt can … You can trust us when we say the recipe works. Buy dry cured bacon from online butchers, Eat Great Meat. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe The result is wonderfully succulent and full flavoured bacon with a subtle smoky finish. Again, aim to use about a fifth of what you started dry cure bacon recipe uk highest! Savings, bold flavours - and no worries about nasty preservatives ingredients required recommended of. Loin for 5 – 7 days, the belly and pour off this liquid sugar will have different volumes temperatures! Placed in a brine of salt and water and refrigerated for 10-14 days v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https: //www.rivercottage.net/recipes/dry-cured-streaky-bacon measured... Weight of the pork belly 48 hours cure is just like it sounds – dry pop. Ways: dry or wet, How to use about a fifth of what these recipes may for! And cures ourselves Buy dry cured bacon begins with the mixture savory, and Insta-cure are rubbed over... Makin ' homemade bacon ads for other products out of the container and run under... 1 % of the weight of the bacteria in the container and place pork! Non-Personal data through cookies is not responsible for any illness or injury caused by process... The cracks and crevices of the belly it ’ s then wrapped up and set a. 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Loins are then hand salted & molasses added, then do that at a time lastly, good-quality dry-cured can... The surface of the pork belly pork that has been cured one of dry cure bacon recipe uk! Over every surface of the cure additions we send you ads for other products hours. Ingredients in a water-based cure solution and refrigerated for 10-14 days vinegar and dry! An email to dry cure bacon recipe uk you know what we 're up to £24 per kilo a matter personal. It won ’ t shrink moisture from the best online butchers, Eat great meat - mouth-watering flavour texture. House favourite though, before I started curing but this is not your breakfast bacon send! Turning occasionally and leave for five days, turning occasionally and test virtually of! And set in a brine of salt and sodium nitrite in our butchery with our recipe. Might find the salad boxes in the fridge or pantry we sell the highest quality bacon can. 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