You can make your own cure and custom tailor the flavor you want. All the additional spices can be swapped out to your liking. it’s still bacon regardless if which method you use and likewise pastrami. This is an ingredient you cannot leave out. You are shooting for a nice uniform coating. 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 my understanding that the dry cure is closer to what Civil War Era troops used as dry rations so I think it would keep. The salt and sugar are common ingredients but Pink Salt is the 800 lb gorilla in the room. 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. Enjoy :) The easy way is to make up some basic dry cure. Use Prague Powder #1 for short cures (a week or less), such as bacon or sausage, and Prague Powder #2 for longer cures, like ham or hard salami. BACON, just the mention of it brings to mind salty, smokey, porky goodness. That would be awesome. Not yet but my I’m just starting my bacon journey! Add the salt (and pink salt if using) and the cure additions. I would not leave it out. Each day, flip the bag over. It's also a great opportunity to make some delicious pork cracklings too! Prepping (Day #1): So I started by De-boning the Butts. Now sourcing this can be a bit of a pain as until recently pork belly was the province of specialty butcher shops, but with the explosion of the Slow Food Movement and popularity of cooking shows, pork belly can be found right in the supermarket. Cured meat can last for months or even years, provided that it is hung up to dry somewhere with low-humidity. This is what I use. Buckboard Bacon (Step by Step) NOTE: The following is how I do this particular Smoke. It is sold in the US under the names Cure #1, Instacure #1, and Prague Powder, and is often referred to as “pink salt,” but should not be confused with Himalayan pink salt. Step 5: Set up your smoker following the manufacturer’s instructions and preheat it to 175 degrees F. Add hickory, apple, or cherry chips or chunks to the coals. I make sure to keep the bacon under or above botulism temps for any lengthy period. Curing salt (which is not the same as pink Himalayan salt) keeps fat from going rancid and protects against bacteria like botulism. How to Cook a Steak In A Cast Iron Frying Pan, https://survivalsherpa.wordpress.com/2015/06/26/makin-bacon-how-to-dry-cure-pork-belly/, Benchmade 940 Review : Gentleman’s Tactical. So you cure the bacon for the 7 days, THEN soak the bacon, & finish by baking/smoking or Cure, smoke and then soak? I add some “flavors” during the process, my favorite being maple syrup,and brown sugar,adding the sugar at the midway point of curing, using 1/2 cup per lb. Subscribe now for full access. Adapted from “Charcuterie,” by Michael Ruhlman and Brian Polcyn, and “Well-Preserved,” by Eugenia Bone, About 45 minutes, plus 30 minutes resting time, Tejal Rao, Francisco Migoya, Nathan Myhrvold, 1 hour 30 minutes, plus about 20 hours' rising, 90 minutes, plus macerating and processing time, 50 minutes, plus 30 minutes steeping and 12 hours resting after processing, 2 hours, plus 2 hours’ maceration and 12 hours’ resting after processing. Local farmers will also be a great place to start looking for heritage breed pork if that is a route you would like to pursue. Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle This will store well in a closed container. Seems like a shame to make homemade bacon and add chemicals. Hi Gary, Making bacon at home... but why? Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. It is actual work to come up with a food that bacon doesn’t go well with. I make sure to keep the bacon under or above botulism temps for any lengthy period. just curious. My method of making bacon needs to be refrigerated or frozen to keep. Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. However, being the middle-of-the-road guy that I am, I discovered this solution: Love me tender, love me truuueee… Tender Quick does contain some nitrates but not as high a concentration that you would otherwise get in conventional bacon or by using pink salt in its purest form. A real compelling argument can be made that bacon is the perfect food. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. But I'd bet most of us here on instructables like to tweak things. Bacon is made from pork belly, salt, sugar and seasonings. Curing your own bacon at home is easy, though it does require one specialty ingredient: pink salt, otherwise known as Prague Powder or InstaCure #1. Pink salt, also known as curing salt No. Sharing! I have tried adding the maple syrup to it at different times during the cure,even brushing the slabs as I smoke them,all giving great results,using apple and hickory wood. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika, and cumin in a bowl. It should not be considered a substitute for a professional nutritionist’s advice. 1 and cure No. I concur with the cost. However, because the risks of food poisoning are so severe, you shouldn’t rely on salt curing alone to preserve meat. Mix brown sugar, pink salt, kosher salt and 1 cup of the coarse ground pepper in a bowl together. Step 1: The Bellies and the Cure. I was wondering what the cost difference is bewteen store bought and homemade. I am intrigued and will have to give it a try. Mix until everything is spread evenly throughout the honey. This redistributes the liquid which aids in the curing process. I use the open portions of the grill for smoking baked potato skins, Spam, salted nuts, etc. 10 litres cold water Salt cure for speck (belly bacon) If you want to make traditional Bavarian speck, take equal amounts of juniper berries, peppercorns, and bay leaves and crush them in a mortar and pestle. The hot smoking process holds the meat near the so-called “danger zone” for several hours and the nitrites prevent botulism from growing (it thrives in warm anaerobic environments like a smoker). This can take awhile but be patient it is worth it! The liquid that is drawn out of the pork belly is an integral part of the curing process. So I decided to do a side-by-side cure/cook. A food group unto itself!!! That's why! 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