When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. The muddy…, Drip feed is the best at about 2 drips/second. Bring the water to a boil and add all the other ingredients EXCEPT!!! I'll try Wild Damson Gin in september. It would last for much longer if we used more salt. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Keep it in the fridge until done. Looking for cocktail recipes for your next party? Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. Make a curing rub and pat it all over unsliced, skin-on pork belly. i love to see traditional recipes – theres nothing better than home made -produced food, Your email address will not be published. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon At the back of the shelf I unearthed a diminutive loin of pork joint. Remove pork from cure and place in large container. I have had it bottled in a cool place for 2 weeks now. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. 1. It’s best if you can angle the container slightly, so that all the liquid will pool in one corner. - you can run 100 drippers on a line ... feed the water to a line connection via a short large diameter…, hello thanks for the recipe,my batch is looking great. I am guessing your waln…, Most recipes say to soak in brine for a week, then rinse and soak in brine for a second week before putting them in a jar with hot vinegar. Used celery powered instead of curing salt. There are three methods of curing bacon: pumping, dry curing, and immersion curing. I’ve just made this chutney and it’s delicious, the citrus ingredients work really well and overall there’s a great depth of flavour with a taste of s…, I have a Rosa lutea, it must be 20 years old now, covering a pergola & taking over a Magnolia nearby. Leave to soak in the fridge for three days. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. “We have to make this at home.” Le Gourmet TV is the #1 premium food and recipe channel on Youtube. Place in a refrigerator for 5-7 days, turning daily. The dry cure will turn into … We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Sugar is 1% of the weight of the pork belly. When I next have a Saturday off, Jalopy and I will be pointed like an arrow towards that lovely old Cathedral city. Please can someone help with French? When Tessa’s husband tasted our bacon his response was simple. For longer term storage slice, wrap, and freeze. We smoke for 2-3 hours depending on the thickness of the belly. Smells wonderful, cant wait to try. MR. D First time curing and smoking canadian bacon. instructions: Weigh your piece of pork belly. As she doesn’t have kitchen weighing scales and doesn’t like salt, she played with our recipe. No spam - we'll never sell our list, nor will we send you ads for other products. 2. This time it's chicken rice black beans a little bit of tomato and some hot pepper cinnamon and cumin so there's a there's a lot of spices going on in in this mix. … Peameal bacon has a subtle flavor and—because of its wet cure—is juicy and tender. It will cure at the rate of 2 pounds per day. It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. Add the salt (and pink salt if using) and the cure additions. I freeze it in ‘breakfast for two’ sized packs after slicing. Thanks for the recipe. So I tried her recipe. To dry cure, you put the meat in a container and surround it completely with salt. to make into ham, the first thing you need to do is brine the ham. Check us out on Instagram for a 'behind the scenes' look at what we do. Now the pork loins on sale this week. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Having just followed a 10 day dry salt cure recipe as my first steps into curing, I’m super excited to find this recipe. Add enough fresh water to fully submerge loin. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. There isn’t a crop to touch them! Mix together the salt, sugar, and pink cure #1. For the Wet Cure Method: Add all the cure ingredients together in a large bowl and stir. Flavour #2: Ground black pepper: 2% Bay leaves: 4-5 / Kg Juniper berries: 0.5% Thyme: 0.5% Leave the skin on the pork belly, and rub the cure all over. The above constitutes the ‘cure’. 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. @LeGourmetTV. Pink Cure #1 is 0.25% of the weight of the pork belly. Place the pork belly in a large Ziploc bag. This time I tried a wet brine and reduced the salt. Rub the sugar and salt into the flesh some more. Pink Cure #1 is 0.25% of the weight of the pork belly. When Danny spotted the joint in my basket, I was given a hero’s welcome. However, wet curing is usually the safest to do at home. Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. Just make up more or less brine using the same proportions if … After choosing a pork roast (or several!) Turn over the bag once a day. Cover with butcher’s muslin and smoke for several hours over a very low, smoking fire. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Remove skin from belly by slipping a sharp knife between the skin and next fat layer. Bacon curing methods. No B.S. Posted Sat, Feb 3 2018 7:26PM. We live in France now- lots of lovely things to eat but, NO BACON!! Place the joint in the water and submerge it with a small plate. 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