CURING BACON RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOMEMADE BACON RECIPE | MICHAEL SYMON | FOOD NETWORK



Homemade Bacon Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
  • Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
  • Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  • Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
  • Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

PEAMEAL BACON RECIPE | EPICURIOUS



Peameal Bacon Recipe | Epicurious image

Even though peameal has nothing to do with the bacon we know and love, many still refer to it as "Canadian bacon." They call it that in Canada, the place on both sides of Quebec—joking, joking....Part of the history of Montreal is an overdramatized opposition to Toronto. Maybe it's hockey, maybe it's the separatist thing, or maybe it's just a friendly rivalry. Regardless, we love Toronto. It's where our favorite butcher, Stephen Alexander, has his shops (Cumbrae's) and it's the national capital of oyster bars (Rodney's, Oyster Boy, Starfish). It's also home to Kids in the Hall, John Candy, the Black Hoof, and, of course, the Saint Lawrence Market, where you can get a peameal bacon bun with maple mustard. Peameal is not made with peas anymore. Like most aspects of life, ranging from food to plastic, peameal is being taken over by corn. We make our peameal with dried yellow peas crushed in the processor. The purpose of peas or cornmeal is to wick and dry, thus preventing spoilage. You will let the meat brine for a minimum of four full days, ninety-six hours, in the fridge. It is necessary to have a brine injector; they sell them nowadays for under ten bucks in big stores.

Provided by Fredéric Morin

Yield Makes about 4 pounds (1.8 kg)

Number Of Ingredients 9

3 quarts (3 liters) cold water
1 cup (300 g) maple syrup
2/3 cup (150 g) kosher salt
2 tablespoons Prague powder #1 cure (optional)
10 peppercorns
1 tablespoon mustard seeds
1 bay leaf
4 1/2 pounds (2 kg) boneless lean pork loin
1 1/2 cups (215 g) coarse cornmeal or 1 1/2 cups (340 g) dried yellow peas, roughly milled in a food processor

Steps:

  • 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
  • 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
  • 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
  • 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.

More about "curing bacon recipe recipes"

HOME-CURED BACON RECIPE - NYT COOKING
Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 341 per serving
  • Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
See details


CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE & PICKLE
Wet curing involves dissolving the salt and sugar in water and then submerging the loin in the brine. In many cures, pink salt is used and this is called prague powder / instacure or more specifically sodium nitrite. This bacon recipe involves no nitrites so why is that? Curing Bacon …
From preserveandpickle.com
See details


TRADITIONAL CANADIAN BACON AND IRISH BACON MADE AT HOME
May 26, 2012 · Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. Order boneless loin (not tenderloin) if you want to make this. Irish bacon is made like Canadian bacon …
From amazingribs.com
See details


BACON RECIPES FOR BACON LOVERS FROM AMAZINGRIBS.COM
Apr 16, 2021 · Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. Order boneless loin (not tenderloin) if you want to make this. Irish bacon is made like Canadian bacon …
From amazingribs.com
See details


KETO BACON AND EGGS - CLASSIC BREAKFAST RECIPE - DIET DOCTOR
Dec 03, 2015 · Bacon generally doesn't have carbs unless there's too much sugar added during curing or if it's a maple/sugar flavored bacon. The carbs in this recipe come from the eggs. Eggs …
From dietdoctor.com
See details


SMOKED MAPLE SYRUP BACON RECIPE | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
See details


HOMEMADE CANADIAN BACON RECIPE - BARBECUEBIBLE.COM
Making your own brined and smoked Canadian bacon is a satisfying project, requiring a mere 20 minutes of hands-on prep time, 4 to 5 days of curing in a wet brine (use of an injecting needle makes quicker work of this step), and about 2 to 2 ½ hours of smoking. Steven first showcased this recipe on Season 1 of Project Smoke. The recipe …
From barbecuebible.com
See details


JOWL BACON RECIPE - HOW TO MAKE SMOKED PORK JOWL BACON ...
Dec 03, 2018 · The recipe is ridiculously simple: Cure the pork jowl, dry it out overnight, then smoke it cool until you’re happy. In my case, I did what’s called an equilibrium cure, which means you weigh out a percentage of salt based on the weight of the meat, …
From honest-food.net
See details


HOMEMADE SMOKED PEPPERED BACON RECIPE :: THE MEATWAVE
Aug 08, 2019 · So dry cure it was for my first bacon, and on top of the required Kosher and pink curing salts, I added dark brown sugar and paprika to the cure. The sugar I hoped would add a sweetness to contrast with the salt and pepper, but after making the cure, I …
From meatwave.com
See details


MEAT CURING - CANADIAN BACON - MORTON SALT
The combination of Morton ® Tender Quick ® and granulated sugar result in this slightly sweet, meaty breakfast meat perfect for everything from eggs Benedict to BLTs. Ingredients. 1 boneless pork loin; 1 tablespoon Morton ® Tender Quick ® mix mix per …
From mortonsalt.com
See details


MEAT CURING - CANADIAN BACON - MORTON SALT
The combination of Morton ® Tender Quick ® and granulated sugar result in this slightly sweet, meaty breakfast meat perfect for everything from eggs Benedict to BLTs. Ingredients. 1 …
From mortonsalt.com
See details


WET CURED SMOKED BACON RECIPE | BRADLEY SMOKERS | ELE…
When using a wet cure, it is generally faster than a dry cure. With belly bacon, you generally will wet cure 4 – 5 days, as to generally 7 days with a dry cure. As I mentioned in the other thread, I was surprised to discover that most tasso ham recipes only called for several hours of curing.
From bradleysmoker.com
See details


HOMEMADE MAPLE-CURED BACON RECIPE :: THE MEATWAVE
Jul 09, 2020 · 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. 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 …
From meatwave.com
See details


MEAT CURING RECIPES - MORTON SALT
If you’re ready to start curing, here are a few different recipes worth considering. Beef Salami. View Recipe. herbed sausage. View Recipe. Canadian Bacon. View Recipe. Deli Style Corned Beef. View Recipe. Pepperoni. View Recipe…
From mortonsalt.com
See details


BACON BRINE RECIPES
Wiltshire Cured Bacon Brine Recipe sharerecipes.net. 5 hours ago Wiltshire bacon wet cure recipe Best Cook Ideas. 7 hours ago The word 'Wet-cure' way to immerse inside a brine, regrettably mass created bacon …
From tfrecipes.com
See details


THE BACON COOKBOOK: MORE THAN 150 RECIPES FROM AROUND THE ...
Bacon 24/7: Recipes for Curing, Smoking, and Eating. ... This is more of a recipe book that includes bacon in every meal but still it has great stuff plus I LOVE the begining where the author describes the process of bacons, types of bacons and international differences of bacon…
From amazon.com
See details


HOW TO MAKE BACON IN YOUR OWN HOME - THE SPRUCE EATS
Jul 29, 2021 · Place the bacon in the oven and baste it with the liquid smoke. Use a pastry brush to evenly coat all sides. Roast the cured bacon until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. Place the bacon …
From thespruceeats.com
See details


UNCURED FRESH HOMEMADE BACON RECIPE - THE SPRUCE EATS
Sep 01, 2021 · Curing and smoking bacon takes a long time—as much as two weeks—and requires knowledge to ensure it's done safely. Uncured and unsmoked bacon is simple to make in your oven and ready to fry up the next day. The recipe …
From thespruceeats.com
See details


CURING SALTS & BRINES | SMOKED & CURED
Which Curing Salt Do I Use?: Cure #1 6.25% - this is the industry standard in curing salts. Use it for any meats you are curing for longer than a few days (eg. Bacon, Ham, Corned Beef). Cure #1 2% - this is a special mix offered by Misty Gully specifically designed for shorter curing …
From smokedandcured.com.au
See details


PORK BELLY RECIPE FOR BRINING AND SMOKING AMAZING BACON ...
Jul 01, 2019 · Once you have a basic recipe down, it is a simple two-step process: (1) curing, and (2) smoking. From there it is fun, easy and tasty to try other recipes and create different types of bacon. Curing the pork belly. The curing …
From jacksblend.com
See details


CURING HAM AND HOME HAM CURING RECIPES - DRY, SALT BRIN…
Air-Dry Curing Ham Recipe 1 20lb rock salt 6oz saltpetre 2oz sage 3oz bay leaves 1 1/2 oz garlic 6oz juniper berries 3oz black pepper 2oz nutmeg 1oz chives 2oz thyme 4oz coriander Method: …
From countryfarm-lifestyles.com
See details


HOMEMADE BACON BRINE RECIPE - EVERYTHING YOU NEED TO KNOW
Dec 23, 2021 · To store bacon slices, you should tightly wrap them in plastic wrap and ensure they are completely covered. These bacon slices can last up to one week in the fridge or 2 months in the freezer. If you freeze bacon slabs, you should let them defrost in the fridge before cooking or slicing. It will be a lot easier to slice the bacon …
From carnivorestyle.com
See details


CURING SALTS & BRINES | SMOKED & CURED
Which Curing Salt Do I Use?: Cure #1 6.25% - this is the industry standard in curing salts. Use it for any meats you are curing for longer than a few days (eg. Bacon, Ham, Corned Beef). Cure #1 2% - this is a special mix offered by Misty Gully specifically designed for shorter curing …
From smokedandcured.com.au
See details


PORK BELLY RECIPE FOR BRINING AND SMOKING AMAZING BACON ...
Jul 01, 2019 · Once you have a basic recipe down, it is a simple two-step process: (1) curing, and (2) smoking. From there it is fun, easy and tasty to try other recipes and create different types of bacon. Curing the pork belly. The curing …
From jacksblend.com
See details


CURING HAM AND HOME HAM CURING RECIPES - DRY, SALT BRIN…
Air-Dry Curing Ham Recipe 1 20lb rock salt 6oz saltpetre 2oz sage 3oz bay leaves 1 1/2 oz garlic 6oz juniper berries 3oz black pepper 2oz nutmeg 1oz chives 2oz thyme 4oz coriander Method: …
From countryfarm-lifestyles.com
See details


HOMEMADE BACON BRINE RECIPE - EVERYTHING YOU NEED TO KNOW
Dec 23, 2021 · To store bacon slices, you should tightly wrap them in plastic wrap and ensure they are completely covered. These bacon slices can last up to one week in the fridge or 2 months in the freezer. If you freeze bacon slabs, you should let them defrost in the fridge before cooking or slicing. It will be a lot easier to slice the bacon …
From carnivorestyle.com
See details


RECIPES FOR OLD TIMERS BACON - ALL INFORMATION ABOUT ...
This measured dry cure bacon recipe is the foolproof diy bacon recipe. Weigh your piece of pork belly. Salt is 2.5% of the weight of the pork belly. Sugar is 1% of the weight of the pork belly. Pink …
From therecipes.info
See details


ORIGINAL SMOKED CANADIAN BACON RECIPE | BRADLEY SMOKER…
This Original Smoked Canadian Bacon recipe is a modification of Morton Tender Quick recipe and curing methods. Also I followed Mallard Wacker’s cooking guidelines for Buck Board Bacon. You can add or subtract as many spices and flavoring you want to this recipe…
From bradleysmoker.com
See details


GRAMPS' VENISON SUMMER SAUSAGE RECIPE | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
See details


HOW TO MAKE GUANCIALE - CURING GUANCIALE AT HOME | HANK SHAW
Jul 08, 2011 · Instructions and a recipe for homemade guanciale, an Italian style of cured, dry-aged bacon made from hog jowls. Home cured guanciale is easy …
From honest-food.net
See details


BACON - WIKIPEDIA
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT), or as a flavouring or accent (as in bacon crumbles in a salad).. Bacon …
From en.m.wikipedia.org
See details


HOME BUTCHER SUPPLIES AUSTRALIA | SUPPLIES FOR MAKING ...
Smoked & Cured is an online store that caters to people who want to buy unique food-related items like home butcher supplies for making, smoking and curing your own meats, including cured …
From smokedandcured.com.au
See details


HOW TO MAKE HOMEMADE BACON | RECIPES, DINNERS AND EASY ...
Curing bacon doesn't require special skills, you just need to be patient — the process takes about 10 days. Michael Symon uses pork belly from special heritage breeds, but any kind is fine ...
From foodnetwork.com
See details


HOMEMADE PANCETTA RECIPE | LEITE'S CULINARIA
Mar 08, 2021 · Pink curing salt, a curing salt with nitrite, is called by different names and sold under various brand, such as tinted cure mix or T.C.M., DQ Curing Salt, Prague Powder #1, and Insta Cure #1. The nitrite in curing …
From leitesculinaria.com
See details


HOMEMADE CORNED BEEF - SIMPLY RECIPES
May 28, 2021 · The curing salt adds a little more flavor and will help preserve the beef better if you don't cook it right away after curing. There is some controversy over the use of sodium nitrite in curing meats, as the frequent consumption of cured meats (bacon, ham, pancetta, corned beef…
From simplyrecipes.com
See details


HOW TO MAKE HOMEMADE BACON (WITH PICTURES) - WIKIHOW
Sep 06, 2021 · Bacon is a cured pork product made from pork belly. The curing process requires a large quantity of salt, usually mixed with other ingredients to help infuse flavor. After curing the pork belly, people usually smoke bacon …
From wikihow.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »