HOW TO CURE BACON AT HOME RECIPES

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HOW TO CURE BACON AT HOME | SMALL FOOTPRINT FAMILY™



How To Cure Bacon At Home | Small Footprint Family™ image

When you cure your own bacon, you control the quality of the meat and the ingredients it is cured with! Here's how to cure bacon at home.

Provided by Dawn Gifford

Categories     Breakfast

Total Time 7220 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 18

5 pounds pasture-raised pork belly (skin/rind removed)
1/4 cup sea salt (course or Kosher grain, NOT refined table salt)
1/2 cup raw cane sugar (coconut sugar, honey, or pure Grade B maple syrup)
1 Tbsp ground black pepper (freshly ground)
natural liquid smoke (OPTIONAL: Use only if not using a smoker.)
1 tsp nutmeg
4 Tbsp coffee
1-2 Tbsp raw apple cider vinegar
splash bourbon (to taste)
1-2 Tbsp molasses
3-4 bay leaves (crushed)
4-5 cloves garlic (crushed)
1-2 Tbsp fresh thyme
1 Tbsp fennel seeds (toasted)
1 Tbsp whole coriander seed
1 Tbsp juniper berries
2 Tbsp smoked paprika
2 Tbsp red pepper flakes

Steps:

  • Cut your pork belly into a nice square, bacon-like block. Rinse it and pat it dry.
  • Mix the dry ingredients in a bowl until they are uniformly combined.
  • Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined.
  • In a glass dish, use your very clean or gloved hands to slather the meat all over with the wet ingredients (if using) until thoroughly coated everywhere.
  • Place one half of the dry cure mixture in the bottom of the glass dish.
  • Place the wet pork belly into the dish and press it into the salt/sugar mix.
  • Carefully pour the rest of the dry mixture across the top of the meat and press it in uniformly all around, using your hands to thoroughly massage the cure mix into every nook and cranny of your pork belly. Use up any excess mixture in the dish to make sure both sides are thoroughly coated.
  • Place the dish in the refrigerator for 5-10 days, until the meat feels firm throughout, with no soft spots. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. The longer you cure it, the saltier it will be.)
  • As the cure dehydrates the bacon, liquid will accumulate in the dish. It’s supposed to. Think of it like brine. Turn the bacon over every day, and slosh the brine around it.
  • After 5-10 days curing, thoroughly rinse the salt/sugar brine off of the pork belly.
  • Pat the bacon dry with a clean towel and set it on a rack over a baking pan. Allow the bacon to air-dry uncovered in the refrigerator for 24 hours. It will develop a pellicle, or protective skin, on the surface of the meat. Without the pellicle, the smoke won't stick to the meat and you won’t get that bronzed surface that looks and tastes so good.
  • If oven-roasting, preheat the oven to 175–200 degrees F. If using liquid smoke, baste the cured pork belly with a pastry brush to evenly coat all sides. Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. The meat should be cooked a bit on the outside, but not all the way through.
  • If smoking, smoke over hickory, cherry or applewood chips at 175–200 degrees F for 2–3 hours, until meat reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. The meat should be cooked a bit on the outside, but not all the way through.
  • Let the bacon cool to room temperature on a wire rack over a baking pan, tightly wrap in parchment paper, then refrigerate for at least 4 hours, preferably overnight. (This sets the flavor and texture.) 
  • Slice off the ends of the cold bacon, which may be very dark and more salty than the innards. Fry and eat if you like.
  • With a long, very sharp knife, slice your bacon across the grain, thin or thick, as desired. Use hard-to-slice pieces in pots of beans or soup. Cut bacon into cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, sauces, etc. If you put the bacon slab in the freezer for 15 minutes, it becomes easier to slice.
  • Fry bacon pieces/slices in a skillet, or crisp them in the oven. Save the fat for up to a month and use it to fry. 
  • Homemade bacon will keep for a week in the refrigerator and several months in the freezer.

Nutrition Facts : Calories 1018 kcal, CarbohydrateContent 10 g, ProteinContent 18 g, FatContent 100 g, SaturatedFatContent 37 g, CholesterolContent 136 mg, SodiumContent 4777 mg, FiberContent 1 g, SugarContent 8 g, ServingSize 1 serving

BACON-WRAPPED MONKFISH RECIPE | BBC GOOD FOOD



Bacon-wrapped monkfish recipe | BBC Good Food image

Choose dry-cured, thinly sliced bacon for this dish – the crisp texture works well with the firm, meaty monkfish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Yield 4

Number Of Ingredients 6

400g monkfish tail, sliced into 2 fillets
2 sprigs fresh thyme , leaves stripped
12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
2 large tomatoes , halved
3-4 tbsp vinaigrette
225g bag watercress and salad leaves

Steps:

  • Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
  • Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
  • Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
  • Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

Nutrition Facts : Calories 258 calories, FatContent 18 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.27 milligram of sodium

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