HOW TO CURE BACON AT HOME | SMALL FOOTPRINT FAMILY™
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
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
SLOW COOKER SAUERKRAUT PORK LOIN RECIPE | ALLRECIPES
My mother-in-law made a large batch of sauerkraut one summer and to use it up, we invented this (both out of hunger and necessity to use up all that sauerkraut!) It takes just seconds to throw in your slow cooker and you come home to a yummy dinner.
Provided by Jamie Justice Yost
Categories Pork Recipes
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours 0 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Rub the horseradish mustard all over the pork loin. Layer the onion and apple in the slow cooker, and set the pork loin on top. Pour in the sauerkraut, including the juice. Season with salt and black pepper, then add the chicken broth. Cover and cook on Low until very tender, 6 to 8 hours.
Nutrition Facts : Calories 459.8 calories, CarbohydrateContent 7.8 g, CholesterolContent 143.3 mg, FatContent 24.5 g, FiberContent 2.7 g, ProteinContent 49.7 g, SaturatedFatContent 9.2 g, SodiumContent 598.8 mg, SugarContent 4.4 g
More about "how to cure pork recipes"
HOMEMADE BACON RECIPE | MICHAEL SYMON | FOOD NETWORK
Reviews 4.3
Total Time 3 hours 30 minutes
- 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.
CASSOULET RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.6
- Divide cassoulet among bowls; crumble duck skin over.
HOW TO CURE PORK: 14 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
THE BEST GROUND PORK RECIPES | MARTHA STEWART
From marthastewart.com
39 EASY AND DELICIOUS RECIPES FOR KETO PORK CHOPS
From ketosummit.com
PORK MEATBALLS - JUICY AND FLAVORFUL - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
HOMEMADE PORK RINDS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
HORMEL | RECIPES
From hormel.com
SPICY PORK SAUSAGE RECIPE | ALLRECIPES
From allrecipes.com
HOW TO CURE BACON: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
HOW TO CURE BACON: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
SLOW COOKER SAUERKRAUT PORK LOIN RECIPE | ALLRECIPES
From allrecipes.com
HOW TO CURE AND SMOKE BACON AT HOME - BARBECUEBIBLE.COM
From barbecuebible.com
5 WAYS TO SALT-CURE 'SALO' THE RUSSIAN WAY (RECIPES ...
From rbth.com
ONLINE BUTCHERS – BUY MEAT | JAMES WHELAN BUTCHERS
From jameswhelanbutchers.com
HI MOUNTAIN SEASONINGS BUCKBOARD BACON CURE
From himtnjerky.com
CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
From canadianliving.com
GEORGIAN RECIPES | A TRUE TASTE OF GEORGIA
From georgianrecipes.net
TRADITIONAL CANADIAN BACON AND IRISH BACON MADE AT HOME
From amazingribs.com
SALAMI RECIPES - HOW TO MAKE SALAMI | HANK SHAW
From honest-food.net
MEDIEVAL LIFE: MEDIEVAL RECIPES. STEWS, PIES, CAKES FROM ...
From medievalbritain.com
CURING AND SMOKING MEATS FOR HOME FOOD PRESERVATION
From nchfp.uga.edu
PORK & BEEF PRODUCTS • COLEMAN NATURAL
From colemannatural.com
TOP 10 PORK MARINADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
PAN-FRIED PORK SHOULDER STEAK - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BONELESS PORK ROAST, EASY OVEN RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
HOW TO CURE BACON: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
TRADITIONAL CANADIAN BACON AND IRISH BACON MADE AT HOME
From amazingribs.com
THE BEST SCANDINAVIAN RECIPES, FROM TRADITIONAL TO NEW-SCHOOL
From saveur.com
HEALTHY, REAL FOOD RECIPES & MEAL PLANS | WELLNESS MAMA
From wellnessmama.com