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› Dry rub bacon cure recipe
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› homemade bacon cure recipe
3 hours ago Legourmet.tv Show details
This measured dry cure bacon recipe is the foolproof diy bacon recipe. Weigh your piece of pork belly. Salt is 2.5% of the weight of the pork …
Category: Dry rub bacon cure recipeShow more
2 hours ago Heinzmarketing.com Show details
I still make a variety of different bacon styles (wet cure, maple cure, etc.), but this simple dry cure is my favorite (and my wife’s favorite as …
Category: Bacon brine recipe for smokingShow more
4 hours ago Thecraftcookhouse.com Show details
This simple dry cure works a treat on pork cuts like the belly and the loin. No nitrates, no artificial dextrose. This basic cure can be used for simple streaky bacon or back bacon and requires minimal effort. I also use it for my basic pancetta recipe. Since the mix has a 50/50 base of salt of sugar we can easily control the required level of salt for curing through the weight of the meat.
Category: homemade smoked bacon cure recipeShow more
5 hours ago Tasteofartisan.com Show details
Combine the salt, Cure #1, and black pepper in a small bowl. Apply the dry cure mix evenly on all sides of the pork belly. Place the pork into a …
Category: brine recipe for curing baconShow more
4 hours ago Gnipsel.com Show details
Basic Dry Cure Bacon. Enjoy :) The easy way is to make up some basic dry cure. Plug in 10 or 20 pounds as weight then calculate the ingredients. This will store well in a closed container. Use pickling salt and white sugar if your going to store the dry cure. The grain size is about the same so it will stay mixed well in storage.
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8 hours ago Cooking.nytimes.com Show details
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 …
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5 hours ago Theelliotthomestead.com Show details
The dry salt curing takes care of the bacteria in the meat. As the bacon sits out, the surface dries out, and this prevents new bacteria from …
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4 hours ago Yellowbirchhobbyfarm.com Show details
I cured my bacon for about 11 days. The last day it still had a smidge of liquid in the bottom of the container. Some recipes say to cure it until there is no liquid and I noticed you said to cure until there is just a little bit of …
9 hours ago Ilovemeat.com Show details
After the dry rub is mixed set it aside. Pour the honey over the belly and coat evenly. Then sprinkle the cure over all parts of the meat front and …
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8 hours ago Foodnetwork.com Show details
Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, …
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1 hours ago Jesspryles.com Show details
Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Turn over and repeat on other side with remaining mix.
3 hours ago Barbecuebible.com Show details
Homemade Bacon. All homemade bacon recipes require patience. Start to finish, the process can take 9 or 10 days before you are eating bacon. Bacon made from pork belly typically starts with a dry cure. Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. The brine keeps the pork loin moist while smoking.
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2 hours ago Meatwave.com Show details
In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest …
6 hours ago Meatgistics.waltonsinc.com Show details
Bacon is classically a pork belly that has been cured by smoking, salting or pickling, these are accomplished with either a cover pickle, an …
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3 hours ago Keefcooks.com Show details
When the curing time is up, remove the bacon from the bag and rinse it thoroughly in cold water. Then let it soak in cold water for a couple of hours. Finally, dry it on kitchen paper, and then hang it up to dry completely for a couple of hours, preferably with a fan blowing over it. During this time, a thin skin ('pellicle') should form.
5 hours ago Tfrecipes.com Show details
Steps: Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
1 hours ago Amodernhomestead.com Show details
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 …
8 hours ago Amazingribs.com Show details
Curing meats such as homemade bacon, ham, or pastrami is fun and the results are often better than store bought. But curing is very different …
9 hours ago Jacksblend.com Show details
The curing process is one process with 2 goals: cure the meat and season the meat. Curing the meat involves using Prague Powder #1 and seasoning the meat involves anything and everything else. Salt, sugar, spices, herbs, syrups and more. My recipes are dry cure, but wet cure may also used to make bacon. To read more about the processes, click here.
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2 hours ago Keyingredient.com Show details
Basic Dry Cure: Combine all of the ingredients and mix very well. Makes 3-1/2 cups. For meat up to 4 lbs: use 2 teaspoons per pound. For meat 4 lbs and …
9 hours ago Jesspryles.com Show details
Pat the meat dry with a paper towel, then place the butt onto a rack. Place the rack into a smoker preheated to 180f for 2-3 hours, until the pork measures 160f internal temperature. Remove from smoker and allow to cool, then store in an airtight container in the fridge. Slice bacon as needed, then cook as usual (oven baked or pan cooked).
7 hours ago Bradleysmoker.com Show details
When using a wet cure, it is generally faster than a dry cure. With belly bacon, you generally will wet cure 4 – 5 days, as to generally 7 days with a dry cure. As I mentioned in the other thread, I was surprised to discover that most tasso ham recipes only called for several hours of curing.
Just Now Rivercottage.net Show details
Home / Recipes / Dry-cured streaky bacon. Back to recipes Dry-cured streaky bacon. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in …
2 hours ago Thebackyardpioneer.com Show details
Dry Cure. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. Spread some cure out on a baking sheet. Firmly press the Pork Belly into the cure on all sides. You are shooting for a nice uniform coating. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator.
3 hours ago Youtube.com Show details
How To Make Measured Dry Cure Bacon At Home - How To Make Home Cured BaconMaking bacon at home but why? Because home made bacon has great flavour, texture
6 hours ago Makinbacon.net Show details
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. A gram scale is typically used to weigh the meat.
5 hours ago Ruhlman.com Show details
Homemade bacon is the best. Here's how to cure bacon at home. I've long commented on the fact that curing your own bacon is no more difficult than marinating a …
Just Now Baconisafoodgroup.com Show details
The EQ cure calculators below will let you calculate the appropriate weights of cure #1, salt, and sugar for either a wet or a dry EQ cure. You can add other seasonings as well. The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride.
9 hours ago Preserveandpickle.com Show details
Dry Cure Mix Recipe. 450g Salt. 340g Dark Brown Sugar. If using Curing Salt / Pink Salt (optional for this recipe) 50g Pink Salt / Prague Powder …
7 hours ago Daringgourmet.com Show details
Should I dry cure or should I wet cure the bacon? Some experts insist dry-curing results in a more pronounced flavor and that the bacon fries up more crispy than when using …
2 hours ago Americanspice.com Show details
Cook your bacon in the oven. (No need for the pellicle.) Set the oven to 200° and cook it until 155° internal at its thickest part. There are too many variables to give an exact time such as thickness, but expect a good 1.5 hours per lb. Hot Smoking: Run about 200°-215° and cook until 155° internal at its thickest part.
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6 hours ago Eatcuredmeat.com Show details
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 liquid is the first major variation.
4 hours ago Thespruceeats.com Show details
Roast the cured bacon until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. Place the bacon on a rack over a pan to catch any liquid smoke drippings and air-dry for 30 minutes. Transfer to a tightly sealed container or bag and refrigerate for up to one month or freeze for up to one year.
3 hours ago Mountainfeed.com Show details
Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. This is nothing to worry about; just keep flippin’ that pork over and over, once a day, for the prescribed amount of time.
8 hours ago Therecipes.info Show details
Take the bacon out of the smoker and let it cool. Wrap it in plastic wrap an put it in the refrigerator for 1 to 2 days. Unwrap the bacon and slice. Freeze any you won't be using in the next week. I fried up a slice of the wet cure bacon and pepper bacon. I also fried up some dry cured bacon and maple bacon.
5 hours ago Justeasyrecipe.com Show details
Dry cure bacon recipe maple. Readers (& participants) in the big bacon challenge will have noticed how little effort is involved in making dry cured bacon at home. 2 ounces kosher salt, about 1/4 cup ; Many small producers make excellent versions of bacon in this country, varying with time of the cure and the seasonings used.
7 hours ago Bbc.co.uk Show details
Put into a plastic box and refrigerate for around 4–5 days, turning daily and rubbing the cure into the meat. Remove, wash in cold water and dry. Wrap in …
5 hours ago Waltonsinc.com Show details
Full flavored bacon cure perfectly designed by Excalibur Seasoning for making bacon from fresh pork bellies. One of our most popular bacon cures, with an outstanding flavor, and a simple way to make homemade bacon. Simply use 5 lb of cure to 100 lb of fresh bellies, hold 5-7 days in the cooler, rinse, hang and smoke. Read more about how to make bacon and follow our recipe …
7 hours ago Smokingmeatforums.com Show details
Canadian Bacon Dry Cured (Step by Step) About a month ago I ran out of Canadian Bacon, so I waited for the Christmas Week sales. I got an 11.24 LB Pork Loin @ $1.89 LB. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). Then I had the bones trimmed off of the Prime Ribs, with
9 hours ago Ehow.com Show details
Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. Make a curing rub and pat it all over unsliced, skin-on pork belly. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Turn over the bag once a day.
Just Now Earthwormexpress.com Show details
Dry Cured/ Cold Smoked Bacon See Bacon & the Art of Living, Chapter 02: Dry Cured Bacon DRY CURED BACON WITH NITRITES Bacon recipe: General recipe: 2.00% - 2.5% salt, 1% brown sugar, 0.25% #1 then whatever flavoring you want. For example, add chili, maple. #2 is for long-term drying and bacon is not classed as a long-term project unless you are…
Everyone knows bacon is the best. Check out how easy it is to cure your own bacon at home. The first method is a 1 week dry cure and the second is a two week
3 hours ago Smokingmeatforums.com Show details
Morning and welcome An electronic scale makes for more repeatable recipes and a product that is safe, when curing using nitrite, cure #1 and others. For a 6.25% nitrite cure, that's what's generally available in the US, for sausage, 1.1 grams per pound of meat for bacon, 0.9 grams of cure #1 per pound of meat..
Just Now Therecipes.info Show details
Smoked Canadian Bacon - Dry Cure Recipe Bradley Smokers hot www.bradleysmoker.com. Ingredients. Besides a Boneless Pork Loin (size will depend on how much bacon you want to make), you'll need 1 Tbl. Morton Tender Quick per pound, 1 tsp each dark brown sugar per pound, garlic powder per pound and onion powder per pound.
3 hours ago Blog.cavetools.com Show details
What You Will Need for the Best Canadian Bacon Recipe. Pork loin. Knife. Scale. Dry Meat Cure, 1 tablespoon per pound of trimmed boneless pork loin. Morton’s Tender …
8 hours ago Fieryfoodscentral.com Show details
Drain and pat dry. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. Roll the shoulder into a tight log and secure with butcher’s twine. Rub with coarsely ground black pepper. Prepare the smoker for 225 degrees F. cooking with apple and hickory wood.
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Tips & Techniques: How to Cure Your Own Bacon. Add about 1/2 cup of the cure mixture to the bag, just enough to coat all surfaces. Rub the cure all over the belly. Remove the air from the bag and seal. Place in the refrigerator for 7 days, turning and massaging the contents of the bag every day. After 7 days the thickest part of the belly should be firm to the touch, and fully cured.
Dry Cure Method. After 3 days flip the bacon over to the other side. This ensures the cure is evenly distributed. After 6-7 days the belly should feel firm and there will likely be a good amount of liquid pulled from the slab. Unwrap the belly and wash off the excess cure under a faucet.
Bacon - Cured and Smoked. Cured and smoked bacon. Rub in 1/2 of the mixture on all sides. After 5 days overhaul and rub in another half. Keep under refrigeration. The meat will be cured im 10 to 15 days. Soak bacon for one hour, brush the surface clean and hang until dry. Smoke with a thin cold smoke for 1-2 days.
Directions Place bacon on a baking sheet and into a cold oven. Turn oven to 375 degrees F and bake bacon for 15-20 minutes, depending on desired amount of crispness for bacon. Remove from oven and drain bacon on paper towels.