Bacon Dry Cure Recipe

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How To Make Measured Dry Cure Bacon At Home — Glen

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 …

Cuisine: American
Category: Cooking, Food, Curing
Servings: 10
Estimated Reading Time: 6 mins

Category: Dry rub bacon cure recipeShow more

Matt's awardwinning* dry cured smoked bacon recipe

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 …

Reviews: 1
Estimated Reading Time: 4 mins

Category: Bacon brine recipe for smokingShow more

How to Make Dry Cure for Bacon The Craft Cookhouse

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

How to Cure Bacon Taste of Artisan

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 …

Rating: 5/5(7)
Total Time: 504 hrs 15 mins
Estimated Reading Time: 7 mins

Category: brine recipe for curing baconShow more

Bacon Basic Dry Cure gnipsel.com

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.

Category: curing and smoking bacon recipesShow more

HomeCured Bacon Recipe NYT Cooking

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 …

Rating: 4/5(138)
Total Time: 2 hrs
Servings: 2
Calories: 341 per serving
1. 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.
2. 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.
3. 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.

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Homemade Bacon (dry cured and air dried) The Elliott

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 …

Reviews: 114
Estimated Reading Time: 5 mins
Category: Preserved Foods
1. Combine the sugar and salt. Generously rub the flesh side of the pork belly with the mixture.
2. Rub the sugar and salt into the flesh some more.
3. Did I mention you need to rub the ‘ol pork belly down with the sugar and salt? The sides too. Make sure to get any pockets or under bits of fat – anywhere where water could accumulate. All of it, man.
4. Stack the pork belly slab (or slabs) into the large plastic bin. Stick in the refrigerator and forget about it until the next day. Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar and salt. Stack it all back in the tub and stick it in the fridge again.

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How to Make Dry Cured Bacon Yellow Birch Hobby Farm

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 …

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Homemade Bacon I Love Meat The Best Bacon Ever

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 …

Rating: 4.6/5(5)
Total Time: 340 hrs
1. In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
2. Mix together until dissolved.
3. Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
4. Refrigerate for 14 days.

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Homemade Bacon Recipe Michael Symon Food Network

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, …

Rating: 4.4/5(36)
Author: Michael Symon
Servings: 3.5
Difficulty: Intermediate
1. 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.
2. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
3. Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
4. Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.

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How to make and cure your own bacon at home Jess Pryles

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.

Rating: 5/5(3)

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How to Cure and Smoke Bacon at Home Barbecuebible.com

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.

Estimated Reading Time: 7 mins

Category: Barbecue RecipesShow more

Homemade Maplecured Bacon Recipe :: The Meatwave

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 …

Servings: 16
Total Time: 121 hrs 40 mins
1. 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 part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
2. Remove pork belly from bag and wash any large deposits of salt under cold running water.
3. Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
4. Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.

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How to Make Homemade Dry Rub Bacon Recipe Walton's

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 …

Estimated Reading Time: 10 mins

Category: Rub RecipesShow more

DryCured Back Bacon Recipe keefcooks.com

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.

Cuisine: British
Category: Side
Servings: 1.5
Total Time: 30 mins

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Dry Rub Bacon Cure Recipes

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.

Category: Rub RecipesShow more

How to Make Bacon: Maple Cured Bacon, With or Without a

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 …

Rating: 5/5(3)
Category: Breakfast, Main Course, Snack
Cuisine: American
Total Time: 2 hrs 10 mins
1. Combine all ingredients other than pork belly in a bowl and mix together.
2. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.
3. 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.
4. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.

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Homemade Bacon That Beats Store Bought Smoked Bacon By A Mile

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 …

Ratings: 440
Calories: 94 per serving
Category: Breakfast, Brunch, Lunch, Side Dish
1. Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.
2. Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. If the belly is thicker than 1.5" check the calculator here. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!
3. Rinse off the cure. Remove the belly from the bag, and throw the liquid away. Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn't necessary.
4. Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.

Category: Faq RecipesShow more

Pork belly recipe for brining and smoking amazing bacon

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.

Category: Pork RecipesShow more

Basic Dry Cure Recipe (4.5/5)

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 …

Rating: 4.5/5(20)

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How to make buckboard bacon from a pork butt – Jess Pryles

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).

Rating: 5/5(1)
Total Time: 339 hrs

Category: Pork RecipesShow more

Wet Cured Smoked Bacon Recipe Bradley Smokers Electric

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.

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Drycured streaky bacon River Cottage

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 …

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Home Cured Bacon The Backyard Pioneer

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.

Estimated Reading Time: 4 mins

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How To Make Measured Dry Cure Bacon At Home YouTube

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

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EQ Curing Makin' Bacon

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.

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Homemade bacon, how to cure bacon at home Ruhlman

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 …

Rating: 5/5(3)
Category: Breakfast, Lunch
Cuisine: American
1. Mix the salt and spices together in a bowl.
2. Combine all the ingredients except the pork belly in a 2-gallon zip-top bag. Shake the bag to distribute the ingredients. Put your belly in the zip-top bag (you could also do this in a plastic container, or on a sheet tray with plastic wrap. Rub the salt and spice mixture all over the belly. Close the bag refrigerator it for seven days. Redistribute the seasoning twice or more throughout the week.
3. After seven days, take it out of the fridge, rinse off all the seasonings under cold water and pat it dry.
4. Cook the belly in a 300˚F oven to an internal temperature of 150˚F, about 40 minutes.

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Wet and Dry Equilibrium (EQ) Cure Calculators for Bacon

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.

Estimated Reading Time: 2 mins

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Cured Pork Loin Curing Your Own Bacon Preserve & Pickle

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 …

Cuisine: British
Category: Curing
Servings: 1
Calories: 327 per serving
1. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Sit the pork loin in the cure, cover the pork loin with the cure mix and try to get a nice thick even coat across the entire surface of the pork.
2. Once the pork is thoroughly coated drop it into the bag and either vacuum out the air or squeeze as much air out as possible (lowering the bag into a bowl of water will help it form around the meat). Put the pork back into the refrigerator and leave it for 24 hours.
3. After 24 hours in the fridge you will notice a lot of liquid has been drawn from the pork. Turn the bag over to redistribute the liquid and cure and leave for another 2 days turning a couple of times in between for an even cure.
4. After 3 days the cure will have penetrated right through to the centre of the pork loin. If it is particularly thick (more than a couple of inches) you can leave the bacon to cure for 1 or 2 more days in the fridge. I find 3 days is enough in most cases.

Category: Pork RecipesShow more

Homemade Bacon The Daring Gourmet

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 …

Rating: 5/5(23)
Total Time: 3 hrs 15 mins
Category: Breakfast, Ingredient, Snack
Calories: 65 per serving
1. **REFER TO BLOG POST FOR A COMPREHENSIVE TUTORIAL AND STEP-BY-STEP PROCESS****You can vary the flavors according to your preferences (see Recipe Notes) but do not adjust the salt or Prague powder amounts**
2. For the Wet Cure Method:Add all the cure ingredients together in a large bowl and stir. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. If using a ziplock bag, place the bag in a container in case there is any leakage. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured.**A one-gallon bag will hold a 3-pound pork belly. If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags.
3. After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed to smoking (see below).
4. For the Dry Cure Method:Place all the dry cure ingredients in bowl and stir to thoroughly combine them. It is essential that the pink curing salt is evenly distributed across the whole pork belly. We recommend using a spice/coffee grinder, a small blender or a mortar and pestle. Thoroughly and evenly rub down all sides of the pork belly with the dry rub. Place it in a ziplock bag or container (like a casserole dish), with the fatty layer side down, and cover it with plastic wrap. Refrigerate it for 5 days. Flip the bacon over, redistribute the liquid that will have formed (if it's in a ziplock bag simply turn the bag over and give it a massage), and refrigerate for another 5 days. After 10 days the pork belly will have become quite firm and stiff. Remove it from the the container or bag, rinse thoroughly, and pat dry with paper towels. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed

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Home Cured Brown Sugar and Black Pepper Bacon Great

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.

Estimated Reading Time: 5 mins

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How to Make the Best Bacon Eat Cured Meat

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.

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How to Make Bacon in Your Own Home The Spruce Eats

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.

Ratings: 259
Calories: 541 per serving
Category: Breakfast, Side Dish, Brunch, Ingredient

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Bacon and Bacon: Two Homemade Bacon Recipes Mountain

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.

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Wet Cure Canadian Bacon Recipe All information about

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.

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Dry Cure Bacon Recipe Maple Just Easy Recipe

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.

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How to cure bacon recipe BBC Food

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 …

Servings: 2

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Dry Rub Bacon Cure Walton's

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

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Canadian Bacon Dry Cured (Step by Step) Smoking Meat

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

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How to Cure Ham and Bacon the OldFashioned Way eHow

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.

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Dry Cured / Cold Smoked Bacon Earthworm Express

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…

Estimated Reading Time: 8 mins

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How to cure bacon Two ways, wet cure and dry cure YouTube

3 hours ago Youtube.com Show details

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

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Homemade cure for Buckboard bacon? Smoking Meat Forums

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..

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Dry Curing Canadian Bacon Recipe All information about

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.

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How To Make The Best Canadian Bacon Grill Master University

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 …

Rating: 4.5/5(4)
Category: Breakfast
Servings: 1
Calories: 157 per serving
1. Use your knife and make sure that you trim away any and all unwanted fat, as well as the "silver skin" found within pork.
2. Do your best to trim the meat down to whole pounds for easy math down the road.
3. The less your boneless pork loin weighs, the quicker it can finish cooking.
4. Weight is incredibly important when it comes to assessing just how much seasoning is required for the meat.

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Buckboard Or Pioneer Bacon Fiery Foods & Barbecue Central

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.

Category: Barbecue Recipes, Food RecipesShow more

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Frequently Asked Questions

How to cure your own bacon?

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.

How long does it take to cure Bacon?

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.

How do you cure smoked bacon?

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.

What is the best recipe for Bacon?

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.