SUGAR CURING BACON RECIPES
More about "sugar curing bacon 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.
Provided by Cathy Barrow
Total Time 2 hours
Yield About 2 pounds
Number Of Ingredients 10
Steps:
- Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
- After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
- 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.
Nutrition Facts : @context http//schema.org, Calories 341, UnsaturatedFatContent 19 grams, CarbohydrateContent 4 grams, FatContent 33 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 12 grams, SodiumContent 163 milligrams, SugarContent 3 grams
CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE & PICKLE
Along with salt, sometimes sugar and your Prague powder you can make an unsmoked bacon. This is pretty common in the UK, Ireland and I think Canada. Smoking the bacon either with liquid smoke in the cure or after curing will give you a nice smoked bacon. …
From preserveandpickle.com
From preserveandpickle.com
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BACON RECIPES FOR BACON LOVERS FROM AMAZINGRIBS.COM
Apr 16, 2021 · Bacon is among the world's most beloved foods. Its incredible flavor can convert vegetarians into meat eaters. Global cultures have developed all kinds of bacon from British rashers to Italian guanciale to Spanish tocino. Learn about them all, including recipes showing you how to make bacon …
From amazingribs.com
From amazingribs.com
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EQ CURING | MAKIN' BACON
Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. This is called the EQ or "Equilibrium" curing method. It's quite simple really. …
From makinbacon.net
From makinbacon.net
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SMOKED MAPLE SYRUP BACON RECIPE | ALLRECIPES
Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved.
From allrecipes.com
From allrecipes.com
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THE BEST SUPERMARKET BACON | TASTE TEST - SERIOUS EATS
Mar 22, 2019 · The first step in making bacon is curing it—that is, treating it with salt along with flavorings like black pepper or maple. Sugar is almost always added during this phase as well. In the days before refrigeration, curing was an essential step to extend …
From seriouseats.com
From seriouseats.com
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HOW TO MAKE THE BEST BACON ... - EAT CURED MEAT
Using pink curing salt no. 1 otherwise known as instant cure no. 1, Prague powder No.1 it has many other names. It helps the curing process in many ways, I prefer to always use it for bacon. What Pink Curing Salt does for Bacon: prevents bad bacteria; gives bacon that nice pink color; gives bacon …
From eatcuredmeat.com
From eatcuredmeat.com
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MEAT CURING - CANADIAN BACON - MORTON SALT
1 teaspoon granulated sugar per pound of loin; Directions. Trim fat from pork loin. Mix Morton ® Tender Quick ® mix and sugar. Rub mixture into the loin. Place loin in “food grade” plastic bag; tie open end. Refrigerate and allow to cure for 3-5 days. Remove …
From mortonsalt.com
From mortonsalt.com
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BACON RECIPES FOR BACON LOVERS FROM AMAZINGRIBS.COM
Apr 16, 2021 · Bacon is among the world's most beloved foods. Its incredible flavor can convert vegetarians into meat eaters. Global cultures have developed all kinds of bacon from British rashers to Italian guanciale to Spanish tocino. Learn about them all, including recipes showing you how to make bacon …
From amazingribs.com
From amazingribs.com
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EQ CURING | MAKIN' BACON
Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. This is called the EQ or "Equilibrium" curing method. It's quite simple really. …
From makinbacon.net
From makinbacon.net
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CURING AND SMOKING MEATS FOR HOME FOOD PRESERVATION
Because of the amount of salt used in most curing processes, the salt flavor is the most predominant. 2.5.2. Sugar. Sugar is a minor part of the composite flavor, with bacon being an exception. Because of the tremendous amount of salt used, sugar serves to …
From nchfp.uga.edu
From nchfp.uga.edu
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8 BEST AND WORST BACON BRANDS AT THE ... - EAT THIS NOT THAT
Sep 13, 2021 · The best bacon brands you can buy. This Whole Foods–exclusive brand uses vegetarian feed for their pigs and doesn't use crates or cages. The ingredient list is much shorter than that of other bacon brands—it only includes pork, water, brown sugar, …
From eatthis.com
From eatthis.com
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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
From amazingribs.com
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THICK CUT BACON THE WRIGHT WAY | WRIGHT® BRAND BACON
How we make the bacon, makes the bacon. Hand selected. Hand trimmed. Our 90-year old proprietary curing recipe brings forth uncompromising flavor. A thick, smoky character you can count on …
From wrightbrand.com
From wrightbrand.com
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HOW TO MAKE BACON: MAPLE CURED BACON, WITH OR WITHOUT A ...
Apr 30, 2019 · After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. 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. Refrigerate bacon …
From amodernhomestead.com
From amodernhomestead.com
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HOMEMADE BACON - THE DARING GOURMET
Apr 01, 2019 · *Other flavor ideas for your bacon include Asian-Style Bacon (Chinese 5-spice powder, hoisin sauce, soy sauce, honey, powdered ginger, powdered garlic), Maple Bacon (dark maple syrup and brown sugar) and many more. Use your imagination! *But always keep the salt and pink curing …
From daringgourmet.com
From daringgourmet.com
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THE 3 METHODS OF CURING MEAT WITH SALT - PRIMAL SURVIVOR
Aug 31, 2021 · Often, sugar is also added to the salt during the curing process. The sugar helps preserve the meat by feeding the helpful Lactobacillus bacteria which in turn keep harmful bacteria levels in check. Honey, corn syrup, and maple syrup also work like sugar for curing. With the exception of bacon, the sugar …
From primalsurvivor.net
From primalsurvivor.net
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HOMEMADE SMOKED BACON - HEY GRILL, HEY
Jun 17, 2021 · Recipes for Homemade Smoked Bacon. ... you can plan to use 1 Tablespoon of Tenderquick per pound of bacon you are curing. You can make Maple Bacon following the same recipe steps above, but using the following ingredients for the cure: ... 5 Tablespoons brown sugar …
From heygrillhey.com
From heygrillhey.com
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14 TYPES OF BACON YOU SHOULD KNOW | TASTE OF HOME
Dec 21, 2020 · Pronounced gwan-CHA-lay, this Italian bacon is made from pork jowl. It has a long curing and drying time, and traditionally is not smoked. The resulting bacon is fatty and soft with a stronger flavor than pancetta. Guanciale is often used in Italian …
From tasteofhome.com
From tasteofhome.com
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LET'S MAKE SOMETHING AWESOME › HOME CURED BACON WITHOUT ...
Mar 23, 2011 · Dry Cured Bacon. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar…
From letsmakesomethingawesome.com
From letsmakesomethingawesome.com
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