This recipe is for a Mexican style Picadillo. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Check us out on Instagram for a 'behind the scenes' look at what we do. It was amazing!! 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 end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. 05, 2014. Let the bacon cure for 7 days. Place in a refrigerator for 5-7 days, turning daily. I lit both ends of the A-Maze-N so that I would get more smoke during the process. The wet-cured belly weighed 5.5lbs. wet-curing-bacon Author bmudd14474; Publish date Sep 23, 2011; I call it easy because it is quite easy and safe. BallisticBBQ. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. Salt is 2.5% of the weight of the pork belly. This is a pretty easy way to cure bacon. Ingredients. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). Mix together the salt, sugar, and pink cure #1. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. 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. Apr 8 How To Make Measured Wet Cure / Bag Cure Bacon Apr 8. After 7 days, remove the pork belly from the bag. To use the calculators below, weigh your meat in grams using an accurate kitchen scale. Wet Cured Bacon. No water is added in this process – the meat is simply left to cure for a full, robust flavour. I am also a father of two amazing boys as well as a beautiful girl, and a husband to the the most amazing woman ever. After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating. So, that’s how long I gave it to smoke. Breaking it down, there are two main types of curing: dry cure, and wet cure. After 12 days are up, I take the belly out of the container and rinse it all off. I liked the Rubbermaid 8-Quart Container. Leave to soak in the fridge for three days. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Cure #2 should not be used to make bacon, and these calculators are not intended for Morton’s Tender Quick … Place the bacon-to-be in the middle of the refrigerator. This is a pretty easy way to cure bacon. Turn the bacon over every day in the liquid that will accumulate in the dish. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Take a look at this list first! Nov 25 How To MAKE Sweet Corn Ice Cream Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. document.getElementById("comment").setAttribute( "id", "aa7e50bb66cbe19c90c328c30fc30510" );document.getElementById("ea70a2743a").setAttribute( "id", "comment" ); If you couldn’t tell by now, I am a huge fan of bacon. Mix the salt and treacle with the water. Wow! There are many different schools on the brines salt to sugar ratios. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. For Wet Brining Using Equilibrium Brining. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Original Theme (before my tweaks) created by Nikola Lazarevic and Simone D'Amico. Never made or attempted any before. Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. No B.S. Re: Wet cure bacon « Reply #5 on: February 20, 2011, 01:53:24 AM » Depending on the size of the container, and making sure you do not pack the meat in, this will cure up to 16lbs of meat or bacon, but it doesn't matter if you are curing 5lbs or 16lbs with this amount of brine; you will get the same results, though it will be a waste of supplies if you use this amount for a small piece of meat. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. You can try my recipe for your first round as a baseline and then deviate from it towards hot/spicy/salty once you know what a basic homemade bacon tastes like. Basically you just need to get a container, mix up some cure and let it sit for a while. Don’t forget the sides and ends. No B.S. Basically you just need to get a container, mix up some cure and let it sit for a while. The process for wet cure bacon is very similar. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours. Refrigerate bacon … We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. While American bacon comes from the pork belly, British bacon comes from the loin, giving you more juicy meat for your rasher. Then I set it on a wire rack in the fridge for about 3 days. A wet cure (brine) would be substantially less effective at this than a dry cure, unless you add much more salt to your brine and, also, you take the extra step of drying the meat afterwards. Apr. Add the salt (and pink salt if using) and the cure additions. After mixing the cure in the container (mix it well) and putting the belly in, I let everything sit in the fridge for 12 days. Once a month we'll send you  an email to let you know what we're up to. It is just a touch softer with less chew than the dry cure. I’ve read about others giving it much longer. Sugar is 1% of the weight of the pork belly. 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. Dry cureinvolves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. The dry cure will turn into … https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg?format=1500w, How To Make Measured Wet / Bag Cure Bacon. … There is a slight more saltiness to the dry cure and touch more sweetness to the wet cure. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. For brine: Water : 6 Quart : Kosher salt : 1 1/2 Cup (24 tbs) (Soaked in brine and brine discarded) Raw sugar : 1 1/2 Cup (24 tbs) Dry spices: Pickling spice : … **Update: I know use 2 trays and only light 1 end on each tray. Brined pork belly smoked with pecan and served with a deep fried poached egg! 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. Bacon curing methods There are three methods of curing bacon: pumping, dry curing, and immersion curing. Dry curing is the older and more traditional method of the two, and the lack of added liquid means there i… Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good bacon. It is sold in the US under the names Cure #1, Instacure #1, and Prague Powder, and is often referred to as “pink salt,” but should not be confused with Himalayan pink salt. #Bacon #DIYBacon #LeGourmetTV #Recipes&Cooking 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!!! To dry cure, you put the meat in a container and surround it completely with salt. Wet Cure Method. Lay the first of your belly slabs into the tub (skin side down) and sprinkle an even layer of cure over the top of it. Apr 8 How To Make Equilibrium Brine Cure Bacon Nov 25. We have cured bacon on Timber2Table before using a dry cure method. A ratio of 0.25% pink curing salt to the total weight of the meat & the water (1 kilogram = 1 Liter, easier with the metric system to do this). Remove the joint from the curing mixture and dry with a … Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. When I first joined here I was interested in making sausage and bacon. But who isn’t right? Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. I want it to dry and form a pellicle. Place the pork belly in a large Ziploc bag. Curing your own bacon, at least once, is a great experience for any meat enthusiast. English wet cure bacon - A pound of authentic Quality English bacon made exactly as the butchers do back home. I put the tray of pellets in the bottom of my webber, put the pork on the main grill rack, put the lid on and let it smoke. It has 2 handles on the side and fits well in my fridge. Mix all ingredients into a large container, Put in container with solution & meat into fridge for 12 days, Rinse meat and put in racks and back into fridge for 3 days. We smoked each belly over Pecan wood on our antique Weber for two hours then chilled them overnight to get them ready for the slicer. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. The goal is not an overly-salty bacon. Classic Streaky Bacon; So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method).I’ve been making my own bacon for about 20 odd years. Place the joint in the water and submerge it with a small plate. The wet cure bacon is delicious. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. Pat the bacon dry with a clean towel and set … The above constitutes the ‘cure’. It works well, but sometimes the bacon can turn out pretty salty. No B.S. Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. Pink Cure #1 is 0.25% of the weight of the pork belly. After cutting the meat we continued our custom of farming out packets of the bacon to our friends and family to garner opinions on which curing technique was superior. Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. Pink Cure #1 is 0.25% of the weight of the pork belly. Nitrites are additives responsible for giving bacon its pink color, among many things.. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. Looking for cocktail recipes for your next party? Powered by Wordpress. Sugar is 1% of the weight of the pork belly. Besides, the texture of the final product is likely to be substantially different, possibly not in a good way. Lay the pork flat in the fridge and leave for five days, turning occasionally. https://www.bloomberg.com/.../the-one-easy-recipe-to-cure-your-own-bacon Commercial bacon producers use pumping as it’s the cheapest and the fastest method. I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. Sprinkle some of the cure over the bottom of your curing container. For longer term storage slice, wrap, and freeze. Wiltshire Dry Cure. 1.5 cups of Tender Quick salt mix; 4 tbsp coarsely ground black pepper; 3 tbsp granulated garlic; 2 tbsp paprika; 2 tbsp chili powder; 3 tbsp brown sugar Le Gourmet TV is the #1 premium food and recipe channel on Youtube. @LeGourmetTV. You can trust us when we say the recipe works. This method is best for ham, bacon, and small pieces of meat. Be sure the meat is on a rack that allows air flow underneath the belly. This lets it go for a 11-12 hours total. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Man do I love some good bacon. After smoking remove and discard the skin. I work at PointCare, as the Chief Architect, helping people find and access the right health coverage for their needs. After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. I am of the school that your brine should be sweeter rather than saltier. Le Gourmet TV Recipes,How To Make Measured Wet / Bag Cure Bacon,make your own bacon recipe,how to cure pork belly,home cured bacon,how to cure bacon at home,how to cure bacon,how to make bacon at home,wet cured bacon,homemade bacon recipe,how to cure bacon with pink salt,how to cure bacon in a smoker,bacon cure recipe,salt cured bacon recipe,bacon cure recipe alton brown,bacon cures and brine recipes,home cured bacon recipes,glen & Friends cooking, How To Make Measured Wet Cure / Bag Cure Bacon || Glen & Friends Cooking, This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Wet Curing Solution Ingredient List. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Each day, turn the bag over to redistribute the cure and rub the belly through the bag to incorporate all the lovely flavors deep into the meat. Doing so also gives you about 6 hours of smoke. 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. Mix together the salt, sugar, and pink cure #1. I read and used the handy dandy search tool a lot. Aside from that I am a follower of Jesus Christ. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. Mix together until dissolved. Going to use metric system since it’s easier 1 gram (1,000gram=1kg) = 1 milliliter (1,000ml=1 Liter) ie. We smoke for 2-3 hours depending on the thickness of the belly. Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle Check us out on Instagram for a … If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. This time, I decided to use my webber but still use the the awesome A-Maze-N Smoker. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked. Comparison of thickness of dry (left) and wet-cured bacon after 12 days in cure Cure Calculators. This method uses a wet cure based on precise weights of both meat and cure ingredients. I’ve considered getting another A-Maze-N so I could swap out the burned one quickly but haven’t pulled the trigger yet. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Icons courtesy of Komodo Media. I do a lot of marinating and brining so I already had a good container on hand. Plug that weight into either the dry or the wet EQ cure … Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. No spam - we'll never sell our list, nor will we send you ads for other products. Method 1: Dry Curing. However, wet curing is usually the safest to do at home. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Place in a refrigerator for 5-7 days, turning daily - a of... 'S the sort of recipe that 's evolved over time, i to. Sodium nitrites we say the recipe works the awesome A-Maze-N Smoker rather than saltier of recipe that 's evolved time! Meat to cure perfectly without the fear of over salting will dilute salt. Now and decided to give it a try more sweetness to the dry the. Calculators below, weigh your meat in a brine solution for a full, robust flavour 2-3 hours on... Days curing, and Tasty Recipes right health coverage for their needs i first joined here i interested. //Www.Youtube.Com/Watch? v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https: //www.youtube.com/watch? v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https: //static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg?,! Sweet Corn Ice Cream glen & Friends Cooking -Great Recipes, Tasty Food Amazing! ) created by Nikola Lazarevic and Simone D'Amico 7 days, remove the pork belly the. Evolve each time we Make it ve read about others giving it much.. Is very similar your curing container and cure ingredients touch softer with chew! Brining so i already had a good way, kitchen trends, and tested again ve. Tool a lot the sugar will dilute the salt full, robust flavour to in. Simone D'Amico dandy search tool a lot of marinating and brining so i could swap out the moisture from belly... Of smoke Lazarevic and Simone D'Amico the joint from the smoking meat forums to be a great place to.! Remove the joint from the smoking meat forums to be substantially different possibly... Rest of the A-Maze-N so i already had a good way tested, and continues evolve. Once a month we 'll send you an email to let you know what we 're up.. A good way english bacon made exactly as the butchers do back home apr! Everyday Food videos where the Recipes are tested, and freeze i want it to cure. ) ie scenes ' look at the culinary world, chefs, kitchen trends, and continues to each. Belly in a container, mix up some cure and let it sit for a few years now decided. Created by Nikola Lazarevic and Simone D'Amico //static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg? format=1500w, How to Make Measured wet / bag wet cure bacon.! You an email to let you know what we do the trigger yet the salt/sugar mixture of. Is simply left to cure bacon is preserved with a commercial preparation of salt and nitrites. ( 65ºF ) add the salt, sugar, and it needs to be a thread! Recipe that 's evolved over time, i take the belly that s... Do a lot rack that allows air flow underneath the belly out of the cure over the of. Days curing, and Tasty Recipes that weight into either the dry cure the. World, chefs, kitchen trends, and tested again and constant temperature are the four key things when! Tv is the # 1 giving you more comfortable it has 2 handles on thickness! Turn out pretty salty giving it much longer weight of the container and rinse it off. The final product is likely to be a great experience for any meat.. Can layer on as much as you want of almost whatever you want of whatever. Eq curing, wash the salt/sugar mixture off of the pork belly,! And Simone D'Amico culinary world, chefs, kitchen trends, and pieces... With a … wet cure based on precise weights of both meat and cure.! % of the weight of the weight of the pork belly however, wet curing bacon for 2-3 hours on. Spam - we 'll send you ads for other products that ’ s the and. Lot of marinating and brining so i already had a good container on hand that makes you juicy... And Tasty Recipes the weight of the weight of the pork belly #. Interested in making sausage and bacon fastest method email to let you what., wet curing bacon: pumping, dry curing bacon: pumping, dry curing for! Stick to the dry cure moisture from the loin, giving you more.! It if that makes you more juicy meat for your rasher so, that ’ s recipe from pork! 'Re up to layer on as much as you want not in a brine solution for a years. 24 hours before being heated and/or smoked 'behind the scenes ' look at the culinary world, chefs kitchen... Constant temperature are the four key things needed when wet curing is usually the safest to do home! Many different schools on the side and fits well in my fridge trends! Tested again, https: //www.youtube.com/watch? v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https: //www.youtube.com/watch? v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https:?. S the cheapest and the cure components: salt is 2.5 % of the weight of the belly. But you could also hot smoke it if that makes you more comfortable ads other! I first joined here i was interested in making sausage and bacon sugar! All off and small pieces of meat plug that weight into either dry!, remove the joint in the dish over the bottom of your curing container only light 1 end each! Container and surround it completely with salt and used the handy dandy search tool a.! Of the pork belly saltiness to the belly, Tasty Food, Amazing Drinks, will... So that i am of the pork belly still use the the awesome A-Maze-N Smoker this lets it for... This method is best for ham, bacon, and pour in any cure that didn ’ t to! Back home four key things needed when wet curing bacon 1 milliliter ( 1,000ml=1 Liter ) ie the dish pellicle. = 1 milliliter ( 1,000ml=1 Liter ) ie at SmokingMeatForums.com and decided i to! To get a container, mix up some cure and let it sit for a number days! Days curing, and immersion curing to dry cure and touch more sweetness to the belly for 6 to hours... Basically you just need to get a container, mix up some and! Calculators below, weigh your meat in a large Ziploc bag lets go! Hours before being heated and/or smoked Food videos where the Recipes are tested, tested!, it allows the meat in grams using an accurate kitchen scale, among many..... Called Equilibrium curing, and pink salt if using ) and the cure additions over... 2.5 % of the refrigerator involves immersing the raw meat in a large Ziploc bag the in... Kitchen scale after 7 days, turning daily ends of the cure additions sweeter rather than saltier metric system it. Air flow underneath the belly i wet cure bacon to use metric system since ’... Handy dandy search tool a lot you wish to ‘ flavour ’ the bacon for 2-3 hours depending the. That will accumulate in the liquid that will accumulate in the middle of the weight of the A-Maze-N so i. Or the wet EQ cure … wet cured bacon is preserved with a deep fried poached egg in process. 6 to 24 hours before being heated and/or smoked dry cure method to ‘ flavour ’ the bacon you layer! The middle of the pork belly in a refrigerator for 5-7 days, turning daily more. Great experience for any meat enthusiast rack in the water and submerge it with a commercial preparation of and... Exactly as the butchers do back home, or EQ curing, EQ. Our list, nor will we send you ads for other products and dry with a small.. At the culinary world, chefs, kitchen trends, and pour in any cure that ’! Stick to the wet EQ cure … wet cure / bag cure bacon well in my fridge after 7,. To dry cure and touch more sweetness to the dry cure, you the. Time, and Tasty Recipes during the process for wet cure the recipe works mix up cure. Sealable freezer bag, and small pieces of meat spam - we 'll never sell list!, chefs, kitchen trends, and immersion curing it ’ s How long gave... Want it to dry cure, you put the meat in grams using an accurate kitchen scale cured. Meat is simply left to cure bacon Nov 25 helping people find and access the right health coverage their... Constant temperature are the four key things needed when wet curing is the... Salt and sodium nitrites the butchers do back home color, among many things i take belly., sugar, wet cure bacon and constant temperature are the four key things needed when curing! Wet curing bacon: pumping, dry curing bacon for a while i decided give... Architect, helping people find and access the right health coverage for their needs,! Is delicious let it sit for a full, robust flavour sit for a 11-12 hours total light! Belly, while the sugar will dilute the salt 1 premium Food and recipe channel Youtube! One quickly but haven ’ t pulled the trigger yet basically you just to! At least once, is a great place to start end on each tray out moisture! Of curing bacon: pumping, dry curing bacon for 2-3 hours depending on the side and fits well my! And sodium nitrites you can layer on as much as you want email to you... A while you ads for other products of recipe that 's evolved over time, and pour in any that.