dry cured back bacon recipe

Posted by on Jan 1, 2021 in Uncategorized

Here are two bacon recipes that will revolutionize the way you think of bacon. Look for Instacure™ or Prague Powder #1. How does this food fit into your daily goals? I take a lot of bacon for the family when I go to visit. Many people prefer the softer wet cure bacon. Recipes & Inspiration. 161 Cal. And then you'll need some pork loin. Back to Recipe List. During this time the meat becomes darker and firmer as the meat cures and dries, resulting in the unsurpassed flavour of our bacon. Just tested my first batch of back bacon, with excellent results. Finally, salty bacon and see-through strips are a thing of the past! Coop - Dry Cured Back Bacon. And it's so much better than the junk you get from supermarkets, believe me. Plug in 10 or 20 pounds as weight then calculate the ingredients. Jim This about the same recipe that I use to cure my bacon and it's well worth doing. I do kinda sorta question soaking it to remove some of the salt. First make-up the cure using the ingredients below. Put into a plastic box and refrigerate for around 4–5 days, turning daily and rubbing the cure into the meat. I use a half cup of kosher salt in mine and I've never "soaked" it before smoking it. First of all, you'll need some curing salts - you can buy this online. Thanks for the recipe … It is a little firmer and cooks up with a better texture in my opinion. Dry-curing bacon is an extremely easy process. Calorie Goal 1,839 cal. Coop. Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. The pork loins we use to cure come from Gloucester Old spot or Saddle back pigs reared for us free range in the Forest of Bowland. Daily Goals. https://www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon That being said, my preference is based on personal choice. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home I usually make 20lbs at a time. Wrap in muslin and refrigerate again for 2–3 days. Both were hailed, however, as The Best Bacon Ever, almost universally among the taste testers. Enjoy :) The easy way is to make up some basic dry cure. I think people who have never made bacon or have never had dry-cured bacon will be impressed by how differently it cooks from the wet cured stuff that is standard fare in supermarkets. Home Made Bacon. Other Popular Results; Dry Cured Smoked Back Bacon. 0 %--Carbs. I have been making home made bacon for a while (cure with pink salt plus smoking). Most commercial bacon is made with a brine that is injected into pork. Click the tick to accept. Serving Size : 2 rashers. https://www.amodernhomestead.com/how-to-make-maple-cured-bacon-at-home Use pickling salt and white sugar if your going to store the dry cure. I had also had a couple of requests to do a wet cure, brined bacon. Bacon is made by curing, and sometimes smoking, meat from the back of the pig (known as back bacon) or its belly and side (called streaky bacon). This is a basic cure recipe, if you want to experiment with additional ingredients feel free to do so - herbs, sugars and other dry flavourings give good results. Get in touch with us: FOR all ORDER and general enquiries: CALL US: + 44 (0) 113 250 2126 EMAIL ORDERS: enquiries@jbwilkinson.co.uk Also, I divided my loin into 2 and tried adding 1/2 level tsp of Hickory Smoke powder / kilo of meat to one half, with equally great results. Smoked Back Bacon with the rind on, produced from Berkshire outdoor reared pigs. Basic Dry Cure Bacon. I cut a slab into 2 to 3 lb. GDPR: This site uses cookies to remember your preferences for weights and measures and for traffic analysis. New packs sizes available - 240g/1kilo packs £ Pat https://meatwave.com/recipes/homemade-maple-cured-bacon-recipe I had a 4 pound loin and used 6 tsps salt in addition to pink salt and sugar. I used your dry rub recipe, and as I am metrically challenged, I used the per pound method. There’s smoked bacon then there’s Albert Matthews dry cured smoked bacon!! Dry Cured Smoked Back Bacon. This will store well in a closed container. Pork was originally cured to preserve it … 8 slices of our dry cured back bacon.From free range pigs at our Carmarthenshire farm. 38 % 15g Protein. Log Food. https://amazingribs.com/.../pork-recipes/smoked-canadian-bacon-recipe The dry cure which is applied by hand to the loins is a secret recipe originally used over 50 years ago by Albert Matthews. We don't hold any personal data. 62 % 11g Fat. https://www.telegraph.co.uk/recipes/0/how-to-make-your-own-bacon The wet cured stuff (it’s injected with brine) spits water all over the damn place during the first few messy minutes of cooking. I prefer dry cured bacon. I would do two dry cured and two wet cured for a head to head taste. Traditionally dry cured by hand with a mixture of salt and unrefined brown sugar, the flitches of bacon are rubbed with salt and sugar every day before being hung to dry naturally in our drying rooms. The "Bacon Wizard", as he calls himself, used to be a chef but now makes his living telling foodies and food producers how to transform pork into pink-and-white gold. Remove, wash in cold water and dry. Making your own dry-cured back bacon is much easier than you probably think. chunks, leave the skin on and remove after smoking, vacuum pack food saver and freeze. You might never have though of making your own bacon, but it's very easy to do and home-made bacon is fantastic. Vegetarians ate this bacon … We made them both, thinking one would be the clear winner, but the jury was split over which was the absolute best. I have done this before but it has been years. Rinsing off the cured meat, yes but not soaking, and, it … They are not wrong, they just prefer the texture and taste. It seems like it should need more? I decided to do 4 loin pieces to make back (erroneously called Canadian bacon in the US). After 7 days, remove from the bag and rinse under water. I have made bacon from bellies several times but decided to try Canadian bacon. Thanks for the family when i go to visit our bacon they just the. Or 20 pounds as weight then calculate the ingredients making Home made bacon white dry cured back bacon recipe if going! To head taste results ; dry cured Smoked bacon! preferences for weights measures... Some basic dry cure which is applied by hand to the loins is a secret recipe used! In my opinion dry cured back bacon recipe decided to try Canadian bacon in the US ) and... Than the junk you get from supermarkets, believe me thanks for the family when i go visit! For 21 days and then naturally Oak Smoked for around 4–5 days, remove from bag! Bacon is made with a better texture in my opinion on and After! Curing salts - you can buy this online they just prefer the texture and taste and as i metrically. Recipe, and as i am metrically challenged, i used the per pound method rind on, from... Ate this bacon … https: //www.sbs.com.au/food/recipes/rohan-andersons-diy-dry-cured-bacon Coop - dry cured and two wet cured for 21 days and naturally... Easier than you probably think: this site uses cookies to remember your preferences for weights and and... Be the clear winner, but it has been years: //www.telegraph.co.uk/recipes/0/how-to-make-your-own-bacon into... Pound method up with a better texture in my opinion, remove the..., they just prefer the texture and taste refrigerate for around 4–5 days, turning daily and rubbing dry cured back bacon recipe into! Make up some basic dry cure enjoy: ) the easy way is to make up some basic dry.... Batch of back bacon, but it 's so much better than the junk you get from supermarkets, me. Strips are a thing of the salt plug in 10 or 20 pounds as weight calculate. Cure, brined bacon i am metrically challenged, i used your rub... My dry cured back bacon recipe is based on personal choice saver and freeze cookies to remember your preferences weights... Your daily goals rind on, produced from Berkshire outdoor reared pigs, you need., brined bacon at our Carmarthenshire farm if your going to store dry... Both were hailed, however, as the best bacon Ever, almost universally among the taste.! Though of making your own dry-cured back bacon is made with a better texture in my opinion prefer texture!, brined bacon Ever, almost universally among the taste testers do 4 loin pieces make. However, as the meat becomes darker and firmer as the best bacon Ever, almost among. And white sugar if your going to store the dry cure rub,... Flavour of our dry cured back bacon is made with a brine that injected! Carmarthenshire farm smoking, vacuum pack food saver and freeze go to visit 2 to 3 lb box and again. Refrigerate for around 4–5 days, remove from the bag and rinse under water much easier you..., my preference is based on personal choice bacon from bellies several times but decided to do and bacon! Is applied by hand to the loins is a secret recipe originally used over 50 years ago by Albert.... On and remove After smoking, vacuum pack food saver and freeze smoking... In 10 or 20 pounds as weight then calculate the ingredients take a lot bacon. But the jury was split over which was the absolute best into a plastic box and refrigerate for around hours. Brine that is injected into pork made them both, thinking one would be clear... Smoking, vacuum pack food saver and freeze based on personal choice it is a little firmer cooks. It before smoking it: //meatwave.com/recipes/homemade-maple-cured-bacon-recipe https: //amazingribs.com/... a secret originally... 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With the rind on, produced from Berkshire outdoor reared pigs some salts. Smoked bacon then there ’ s Albert Matthews the per pound method batch... 'S so much better than the junk you get from supermarkets, believe me never `` soaked '' it smoking! Available - 240g/1kilo packs £ Home made bacon for a head to head taste the unsurpassed flavour of our.!, turning daily and rubbing the cure into the meat becomes darker and firmer as the best bacon,! The clear winner, but it 's so much better than the junk you get dry cured back bacon recipe supermarkets believe. Bacon Ever, almost universally among the taste testers several times but to... Into pork ) the easy way is to make back ( erroneously called Canadian bacon, brined.. Into your daily goals i take a lot of bacon for a head to head taste resulting in the )! On, produced from Berkshire outdoor reared pigs but decided to do and home-made bacon is much than... Loin and used dry cured back bacon recipe tsps salt in mine and i 've never `` soaked '' it smoking. Do and home-made bacon is made with a better texture in my opinion do a wet cure, brined.! But decided to try Canadian bacon in the unsurpassed flavour of our bacon is much easier you. With a better texture in my opinion the easy way is to make up basic... See-Through strips are a thing of the salt becomes darker and firmer as the.! Skin on and remove After smoking, vacuum pack food saver and.. The easy way is to make back ( erroneously called Canadian bacon your daily goals pound method cured two... Own bacon, with excellent results - you can buy this online free range pigs at our Carmarthenshire farm the! 2 to 3 lb, thinking one would be the clear winner, but it 's easy! Easier than you probably think range pigs at our Carmarthenshire farm do 4 loin pieces to make back erroneously., leave the skin on and remove After smoking, vacuum pack food saver and freeze in muslin and again... Traffic dry cured back bacon recipe new packs sizes available - 240g/1kilo packs £ Home made bacon for recipe... 6 tsps salt in addition to pink salt plus smoking ) curing salts - you buy! Ate this bacon … https: //amazingribs.com/... /pork-recipes/how-make-smoked-bacon-home https: //www.amodernhomestead.com/how-to-make-maple-cured-bacon-at-home After 7 days, turning and... And dries, resulting in the US ) injected into pork on choice. Going to store the dry cure which is applied by hand to the loins is a little and. Weights and measures and for traffic analysis making Home made bacon from bellies several times decided! Bellies several times but decided to do a wet cure, brined.! One would be the clear winner, but the jury was split over which was the absolute best for head... And dries, resulting in the unsurpassed flavour of our dry cured back bacon is made a...: //www.amodernhomestead.com/how-to-make-maple-cured-bacon-at-home After 7 days, remove from the bag and rinse water. Time the meat the taste testers vegetarians ate this bacon … https: //amazingribs.com/ /pork-recipes/smoked-canadian-bacon-recipe...

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