Because home made bacon has great flavour, texture, and you control the ingredients. Place the joint in the water and submerge it with a small plate.
To a large pot add the kosher salt, peppercorns, bay leaves, onion, rosemary and garlic.
Homemade bacon recipe wet cure. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Mix the salt and treacle with the water. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked.
A joint of either loin or belly of pork; Wet curing solution ingredient list. As much of the fresh variety as you like, but only a sparing amount of the dried:
Secret wet cure recipe for smoked bacon. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day.
Place the bag on baking sheet and place it in the refrigerator for 7 days. I have a 7 lbs boston butt my brother brought yesterday hoping i could make some buckboard bacon. Preheat the oven to the lowest setting, around 200° f.
The cure will pull moisture out of the pork belly and liquid will accumulate in the bag. After bacon is done curing, remove. Bring to a boil over high heat, stirring to dissolve salts and sugar.
2 heaped teaspoonfuls of dark treacle or molasses; If you would like to cure a leaner bacon, trim as close to the meat as possible. Place in the coldest part of.
1.5 cups of tender quick salt mix; Leave to soak in the fridge for three days. Coat entire pork belly with the cure and place in a large resealable plastic bag.
The injected liquid also adds weight to bacon, but it impacts the texture and taste. Weigh your piece of pork belly. 4 tbsp coarsely ground black pepper;
You can try my recipe for your first round as a baseline and then deviate from it towards hot/spicy/salty once you know what a basic homemade bacon tastes like. Once you have the cut started, use one hand to pull the skin away from the belly as you run the knife under. Turn the bag over daily to evenly cure the pork belly.
This ‘resting period' will let the meat dry more thoroughly, and equalize the salt and flavors after rinsing. To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. After 7 days, rinse the pork belly under cold.