WET CURE BACON BRINE RECIPE RECIPES

More about "wet cure bacon brine recipe recipes"

HOW TO CURE A HAM | HOMESICK TEXAN

How to cure a ham | Homesick Texan image

Provided by Adapted by Lisa Fain from Michael Ruhlman's Charcuterie

Yield 12

Number Of Ingredients 8

Ingredients

1 (5-pound) ham, uncured and uncooked
2 litres of water
3/4 cup kosher salt
1 cup turbinado sugar
1/4 cup molasses
1/4 teaspoon ground cloves
1 tablespoon Insta Cure No. 1 pink salt
A plastic container large enough to contain the ham but small enough to still fit into your refrigerator

Steps:

Place your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down.
Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. Halfway through the brining process, turn the ham over so all parts of it will be submerged.
After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours.
To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.)
When done, slice and serve.

HOMEMADE BACON - I LOVE MEAT - THE BEST BACON EVER

Jun 15, 2014 · Wet Cure Method. The process for wet cure bacon is very similar. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. 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 …
From ilovemeat.com

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HOW TO CURE HAM AND BACON THE OLD-FASHIONED WAY | EHOW

Ham and bacon, pork products cured with a combination of salt, nitrites or nitrates and seasonings, can be made at home. Curing hams the old way takes months if the ham is smoked. Bacon can be ready in less than two weeks. Experts recommend against using salt alone as a cure …
From ehow.com

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SMOKED TURKEY BRINE | COUPLE IN THE KITCHEN

A brine can be done dry or wet and mainly consists of salt. We prefer a wet brine for our turkey or whole chickens, and a wet brine consists of salt, water, and other flavoring agents. Wet …
From coupleinthekitchen.com

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HOW IS BACON MADE? | WHAT IS BACON & WHERE DOES IT COME F…

Jan 02, 2020 · Most bacon today is cured through wet curing. Traditional curing ingredients like salt, sugar, sodium nitrite and potentially other chemicals or seasonings are mixed to create a brine. The bacon is either placed in the brine to soak or, more commonly, is injected with the brine.
From sclydeweaver.com

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HOW TO CURE BACON - TASTE OF ARTISAN

May 06, 2020 · Bacon curing methods. There are three methods of curing bacon: pumping, dry curing, and immersion curing. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. Bacon …
From tasteofartisan.com

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SALTING AND WET BRINING: FLAVORIZE, MOISTURIZE, TENDERIZE

Mar 11, 2015 · Making a wet brine. Most wet brines are 5 to 10% salt by weight. The typical cookbook brine recipe calls for 1 cup of table salt to 1 gallon of water for a 7.7% brine by weight. The …
From amazingribs.com

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CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE & PICKLE

I use a dry cure for my bacon pork loin and the cure itself is very simple. Dry Cure vs. Wet Cure. Wet curing involves dissolving the salt and sugar in water and then submerging the loin in the brine. …
From preserveandpickle.com

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HOW TO MAKE THE BEST BACON ... - EAT CURED MEAT

How To Make Bacon. Dry cure or Wet brine cure; Wash off cure (optional) Dry the bacon to form the pellicle; Cold or Hot Smoke; Wrap & store to intensify the flavor; All the options for all the recipes across the world are based on the above approach. Basically, dry spices or a wet brine …
From eatcuredmeat.com

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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

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ARE THE HEALTH CONCERNS ABOUT NITRATES OVERBLOWN?

Nov 26, 2019 · Pink salt #1 can be added to brine to wet-cure meats before cooking, such as corned beef, ham, and bacon. Add 1 level teaspoon to the liquid and other brine ingredients for every 5 pounds of meat. Pink salt #2 can be added to a recipe …
From thespruceeats.com

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