dry cured bacon

they tried it and she told me it was pretty scrummy. I rinsed and dried them. The subtle flavors are much more pronounced and will only get better with a bit of time. Add some weight to the cookie sheet on top so that there’s a bit of pressure on the pork belly as it cures. Cathy. The next day, dump out any accumulated liquid and rub the sugar and salt mixture on any part of the pork belly where the salt and sugar has been completely dissolved. rheumatism, and recurring infections. But this form of curing ought to provide no issues. As a cold meat with pickles? I hope this post finds you and your family well… Who knew that bacon could bring tears to the eyes? a root cellar isn’t cool enough for the curing process. Hi, Wanda. How will you be hanging it? Can you please advise??? I cured it for 9 days in the fridge. Make sure to get any pockets or under bits of fat – anywhere where water could accumulate. Each belly is trimmed and then cured with Fletcher's special blend of spices. I’m using a loin rather than a belly, and I guess I managed to confuse myself because I’ve been reading so much on the subject, but I somehow convinced myself to use a blend of Morton’s tender quick and salt and sugar in equal portions (150g TQ, 150g non iodized salt, 150g brown sugar to treat 2.2 kg loin). I want porkbellies hanging from my kitchen ceiling, too! I didn’t notice an amount. Smoked Back Bacon with the rind on, produced from Berkshire outdoor reared pigs. Fresh pork belly from the best quality hog you can find. It makes me so happy that there are other people out there who get excited about this sort of thing! Please keep in a cool dry place. I cut up a milk crate and used all 4 sides and the bottom as “mats” to cure pork on and keep it from sitting in the juice. Voila! A thin layer will do. Generously rub the flesh side of the pork belly with the mixture. I have two pork bellies but I also have 8 pounds of pork belly that are cut into bacon size strips. And man, oh man, oh man, ohhh man, is it delicious. We eat junk food. It isn’t flavored. I drained it and packed more salt and sugar on. Remove the slabs, pour out the liquid, and sprinkle some cure in the bottom of the tub. I remember my grand dad doing that for salty ham. Interesting. No way!!! I am forever amazed by the things I didn’t know. You had me until hanging it from my ceiling. Times a million. That has a meaning. I’ve made some yummy bacon with a dry cure and cold smoking but will try your method next. In truth, the salt IS the cure. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. At this point, your bellies are ready. I'll send it right over – just click here. New packs sizes available - … Put the pork belly on a cookie sheet, cover it with another cookie sheet with some parchment or plastic wrap in between, and put it in the fridge. Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. The sugar is primarily to cut the salt because the common mistake is to overcure the bacon. I was searching for a good dry curing process which would permit longer term storage, without refrigeration, when I came upon your article. This error message is only visible to WordPress admins, Raspberry Vanilla Bean Jam (Low Sugar, 2 Ways), the very best quality pork belly you can source, with the skin on. 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 … Making Bacon, New England Farmer (Boston, Massachusettes), 29 Jan 1840, p3. As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. To anyone who is familiar with true old-fashioned cured bacon, the resulting taste and flavor of this meat is delicious. If you are a city girl, like me, and supporting local farming is your aim, then there is a way to help get this type of bacon! Making home made bacon has been such a rewarding process – soooo yummy ! Bacon Freak 6 Pack Dry Cured Gourmet Bacon Combo 84 Ounces Total. When she married it was served at her wedding. If you want it, I'll send it right over – just click here. You may also see salt make its way to the surface in white, dry, rough patches. Rub the sugar and salt into the flesh some more. Won't it rot? 6 cups of salt to one 6 lb pork belly slab (1 cup per lb)? My in-laws actually had Farmstead Meatsmith come to their house and give us all a hands-on teaching course in butchering and the cut/wrap. Bahahaha! I’ve made it every year, but I don’t do as much, and it depends on how many pigs we’re raising. We poop…. When you make something to sell to *other* people the USDA gets to have a say-so. I’ve started mine but an concerned I’m not doing it properly. Can it be left in a cooler place other than the refrigerator? after you slice your bacon and cook a piece to see if your bacon is too salty , if so you can soak it in milk over night to help pull out some of the salt. The term “cure” has lots of connotations and implications depending on the application. I didn’t cover mine, but I’m sure you could if you’d like. It is one of those tasks each…, I think it’s uber (and when I say uber, you know I’m serious) that readers know bloggers are far from perfect. You can make it however you want at home. A cooler place would slow down the curing. Dehydrated sugar cane juice is just cane sugar. In truth you only have salted pork belly. That’s not what you are doing, right? Is this dehydrated? Nor am I afraid to try them. But is it just not a good product for that intention.? We would like to be able to do an uncured version and save some money too. Some of those look like the skin is on? All of it, man. Dry-cured streaky bacon 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 … I can’t wait to try this in a couple months! Thank you! Well, back in those days, entire animals were preserved- and enjoyed- without the need of a stable 32-degree environment. I would love to read and learn more…. Few words get as much of a reaction as bacon. For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. NO SUGAR definitely, only coarse salt and some spices, yes, but NO SUGAR!!!. All of it, man. Can the cured belly be eaten as a cold meat or does it need to be cooked? I made the bacon about 4 mos. Although, this is the extreme end of it. , You do want to make sure it is covered. YES! Will it be easier to hang and fit better in your curing tub if it is in smaller slabs? It sounds like you let it leach for too long – a common mistakes the first few times that you do it. Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. I make bacon this way but keep it in the fridge. How do you keep the occasional fly off of it? that bacon looks delicious!! I’ve been scouring the internet looking at different bacon-making methods/recipes, and wondered if my process would be different than yours, after letting the pork belly thaw, or if you have any experience with it? I love to carry on what my grandmother taught me as I grew up!!!! And tried. And you can completely and safely CURE meats with nothing more than salt. Hang it NEAR your smoker for a day, allowing the smoke to drift over the meat. Sorry if you answered this already but no time to read all the comments on this busy farm LOL. Hu Shaye, Or does this only work with pork belly? Allow the bacon to air-dry in the refrigerator for 6 to 24 … Help! After seven days, wash the cure off the meat, rinsing thoroughly. IsI’d like to try this method – is there a spot in time for smoking it ? This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. I know it sounds crazy, but my local WFs store cures their own bacon and it is OH MY GOODNESS GOOD! 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. Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar and salt. Hi Shane, probably a silly question. Can the cured pork belly be eaten without cooking? ( Sorry so 90’s but had to keep it PG )… I’ve done bacon a few different ways, mostly dry cure in a zip lock bag for 7-10 days, then cold smoke. The process for wet cure bacon is very similar. cheers mate! Love the recepie! Couldn’t one just refrigerate it after the initial curing and get the same outcome without hanging it from your ceiling? Can you eat it right away after the 10 days in the fridge or does it have to hang for a while? Dry curing pork and beef (with molasses), The Indiana Herald, 17 December 1879, page 6, recipe by Mr. Gilette as told by an American Agriculturalist. Maybe next time I’ll find a way to suspend it so the liquid doesn’t touch the meat. Thank you in advance for your response. I am 59 and I grew up helping my grandmother do this to all our bacon and hams it is awesome that someone is carrying it forward I thought that I was the only one still doing this today. how many pounds of pork belly does this make? yuck.). All that sugar and salt! How can it be ( completely foreign to our refrigerator-driven culture to cure meats in such a way. Thanks to the Chinese who began salting pork bellies back in the 16th century, we have a most scrumptious culinary gem that makes mouths water and eager groans commence upon the slightest whiff of its immediately recognizable aroma. STORAGE: Because of the unique salt curing process, refrigeration is not required. You mean, I, who has had her first garden this year, and has no animals other than the dog(yet), can cure bacon in my kitchen?! The goal is not an overly-salty bacon. You can now begin using your bacon at any point. I’d like to get started to have some homegrown bacon for Christmas festivities, and I don’t want it to be a flop haha. But this was how it was done for thousands of years before the luxury of refrigeration. Repeat this process every day until liquid stops accumulating in the bin. And I've been blessed with the most wonderful bacon-loving helpers an ‘ol farmgirl could ask for. New posts will not be retrieved. 7. Is it okay to eat this raw (as one would a cured ham) or does it need to be cooked? And I bet that not only will you always have an exciting conversation piece for your guests, but the way you look at bacon will forever be changed. COOKING: Put in vegetables while cooking and cook meat to an internal temperature of 160°F. The last day it still had a smidge of liquid in the bottom of the container. © 2021 Yellow Birch Hobby Farm All Rights Reserved. Today is the second day and nothing! Unfortunately, link for recepie card did not work. Rinse the pork belly under water, using your fingertips to scrub off any remaining sugar and salt. Hey, it sounds like you’ve done everything perfectly! Vande Rose Farms’ premium Duroc pork is known for its rich color and juicy and tender meat. Additionally, this … The cane juice is dehydrated to produce sugar *crystals*. I cant believe how incredibly simple that sounds…and I can only imagine how much better it tastes. They are now on racks until I make my next decision. It may sound completely foreign to our refrigerator-driven culture to cure meats in such a way. Repeat this process every 24 hours. And he actually bought me lunch because I found it for him smile Thus let me rephrase that: It seems weird. The sides too. Should you notice any fly eggs, a quick rub with a clean washcloth that's been dipped in vinegar is sufficient to clean up the pork. We had our first taste yesterday and it was amazing! Question for you! Do not give in to the temptation to lay the salt mixture on too thick. Did I mention you need to rub the ‘ol pork belly down with the sugar and salt? References. Hi Shaye I am on day 6 of my bacon and its looking great. Thank you ! Does anyone have an idea of what to do with it? I notice you did not use a “cure” in your recipe. Start with cutting a pork belly into manageable pieces. Rubbed with our special blend of spices and cured in its own natural juices, Fletcher's Dry Cured Bacon is deeply flavorful, with the same, original recipe that made Fletcher's bacon famous. Mark it with a piece of masking tape and the date. From a different recipe else where, I used 2 cups of Kosher salt on a 4 lb slab (1 cup per 2 lbs), and it was way too salty. Dry curing your pork belly is the process of removing the liquid from the flesh so that bacteria does not have a place to grow. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Error: API requests are being delayed for this account. It’s a universal language that we all speak. We left the skin on ours. Dry curing is when the fresh pork is rubbed with salt, seasonings, nitrates, and in some cases, sugar. I sent an email with the same question, for some reason I didn’t go to the end of the comment section here and see that you’re actively responding. While you can now take advantage of a Himalayan brine bath, it really is particularly beneficial There’s thought out there that the brine needs to be in contact with the meat to be truly effective. Rinse the pork belly under water, using your fingertips to scrub off any remaining sugar and salt. What recipes will you use for your hams now that you have a freezer full! Sorry if this was already mentioned. If say someone in the house was opposed to meat hanging in the kitchen, which I think is awesome… Once cured and smoked how would you store it and what would the shelf life be if not hanging? Can this be done with beef or other meats? We live in a small apartment and have very tiny kitchen so no space for air drying. I did click on the part to get the printed recipe but nothing happened. And pigs are so much fun, you will love it! Okay, trying to clarify the salt-to-meat ratio. There may be an issue with the Instagram access token that you are using. Shaye, I need a bit more clarification: the salt and sugar mixture is just a rub, not a full container you are nestling the belly in, correct? Your instructions are so simple and clear. 1. What I would suggest for readers who use this method and the bacon turns out too salty, just keep the bacon skin side down in the container – the skin is much harder than flesh so it will be harder to absorb salty liquid. Well all bacon is cured. What this means is I link to various products (that I love & use and/or recommend), and if you decide it’s something you want, I will receive a small monetary compensation with no cost to you- just because you used my link to find it! Thanks for the post. Did I mention you need to rub the ‘ol pork belly down with the sugar and salt? This will store well in a closed container. 5. As in, was it so good that you repeated it? $66.00. I need your help here, Shaye! Seeing it stored in the ‘old fashioned way’ reminds me of how jamon is stored in Espana-just hanging out for the world to drool over. Can you please answer a question? My many baking flops are your gain. Basic Dry Cure Bacon. Very easy. Have fun and ENJOY! The longer it hangs, the more it will firm up. We have lost so much through the generations. It will harden a bit. oh i forgot, my mam and dad knew a canadian trapper who had a deer ham hanging in his kitchen that was cured like you described here. Pat dry with a towel and hang in an area that sees traffic- in my house, the kitchen is the perfect (and most logical) place. Broadbent old-fashioned country smoked bacon has been made the same way for the last 100 years. I usually do all the meat processing myself, but this year we ended up having to go out of state for my husband’s work the day after we had the pigs slaughtered so we payed a friend of ours to do it. I was given a pasture raised fresh ham (when some gives you great meat for free you do not say no! Nope, that’s normal. – Fresh pork belly from the best quality hog you can find (if you can't grow your own pigs yet, try and find a local pork farmer! Ours took about 10 days. Thank you for making it sound so SIMPLE! Oh, I can’t wait to get your cookbook. Hi Ben! Stick in the refrigerator and forget about it until the next day. Wondering if this bacon will be a replacement for our breakfast bacon? The bacon is dry-cured, which pulls the liquid out of the bacon, so no nitrates are necessary. Dry curing your pork belly is the process of removing the liquid from the flesh so that bacteria does not have a place to grow. Is it to be covered? Any thoughts? The … I’ve got my pork belly caked in sugar and salt. Keep up the good work! Thanks for the help! Lol! Amazing, but different. Well, really, I can't be the only one in the world that thinks it's exceptionally cool to cure pork belly and have it hanging in your kitchen. thanks for sharing! Hey there! others have asked if you can use this same method for other meats. especially if left in the coolness of the root cellar. I just cured and hang my Bacon and love to have it in the kitchen, as well. Your email address will not be published. It has become very dried out and hard to cut although still tasty. Rinse any remaining cure off with cold running water. I’m sure it’ll look amazing, wherever it’s hanging . Dry-cured bacon is cured or preserved by the application of a dry mixture of salt, brown sugar, and pepper to the surface of the meat. Thank you! Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. Because I'm from this day and age, when doing cool things like curing pork belly and having it hang in your kitchen is not common knowledge. To smoke or not to smoke. What temperature is too warm to cure using this method? Our temptation is always to over do it! in to the body. I’m so raising a few pigs next year! But I have to go buy course salt tomorrow. The only thing is, if you decide to smoke it- you cannot put it IN a smoker if you intend to let it hang at room temperature for the remainder of its life. I’m worried, that I have to eat all of it quickly, the moment I cut the first slice. I’d like to try my hand at this – especially since it’s refrigerator dependent. That popping and spitting that grocery store bacon does in the pan? but it turned out very salty . – 2 cups each sugar/ salt mixture use every day on raw pork loin and cure for 7 days. I use this for yeast or candida. Continue doing this daily until just a small amount of liquid is being extracted (up to two weeks; the longer the cure time, the saltier it will be). I normally use a brining process, but I believe that I will try your method this time. As always! Refrigerate the belly on a rack, uncovered, 48 hours. 3. Don’t we need nitrites/nitrates? . And succeeded! Luckily, I'm not afraid to learn new things. Anywhere nice and cool. We just finished our first batch of bacon! Every slab is hand rubbed with our simple dry cure ingredients of salt sugar and sodium nitrite, then slow smoked for an unforgettable flavor that has been loved for generations.

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