dry cured bacon

Love the recepie! Question, new at this… So, you just salt and cure, do you smoke it any or just cut and fry after curing? I just finished curing mine today. The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat. I read on a site that in one of the old countries that when a girl child was born a ham was cured in her honor. Error: API requests are being delayed. If bacteria cannot grow, you have a shelf-stable, room temperature-stable product. Strain by pushing the juice out in the crabs using the back of an ladle. As always! When I do a dry cured meat project in my regular fridge, the last one to two weeks after being wrapped up. 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 … Dry curing is when the fresh pork is rubbed with salt, seasonings, nitrates, and in some cases, sugar. If bacteria cannot grow, you have a shelf-stable, room temperature-stable product. I’m with you – it’s exceptionally cool!! You had me until hanging it from my ceiling. 1 pork belly? Every day, you will notice less and less liquid accumulating. I know it takes a long time to answer everybody and we all appreciate your time:). The more traditional and commonly used method for curing bacon is known as dry curing. You are aweome. Amazing, but different. Its that easy? It may sound like a dumb question, but once dry cured and air dried, is it safe to eat as-is (without being cooked)? You hung it up in the kitchen? might one use this curing method making pancetta? It will absolutely make the meat wonderfully sweeter. Back in the day, people knew how to do cool things. We add no water, meaning you are buying 100% Bacon. Dry curing your pork belly is the process of removing the liquid from the flesh so that bacteria does not have a place to grow. Should you notice any fly eggs, a quick rub with a clean washcloth that's been dipped in vinegar is sufficient to clean up the pork. the colour and aroma was perfect. Any comments or suggestions would be greatly appreciated. Before you get started, don't forget, I created a recipe card just for readers of this post. Sugar is 1% of the weight of the pork belly. SEASONING: Country Slab Side Meat is dry cured with salt, sugar and pepper. Hi Shane, probably a silly question. My in-laws actually had Farmstead Meatsmith come to their house and give us all a hands-on teaching course in butchering and the cut/wrap. Do you have a recommendation for a good meat slicer? Alrighty then… I’m in the throes of this. This error message is only visible to WordPress admins, Raspberry Vanilla Bean Jam (Low Sugar, 2 Ways), the very best quality pork belly you can source, with the skin on. Per pound you can expect about 1/3rd more meat on your plate after cooking dry-cured bacon vs bacon made from bellies that have been submerged in water during the curing process. Give it time. I presently have a pork belly which is ready to process. Don’t worry about the soft spots. I find it a completely different product, delicious, but you need so very little, that a quarter belly would last the year, and that is what I limit myself to. Making Bacon, New England Farmer (Boston, Massachusettes), 29 Jan 1840, p3. This is so COOL! I would like to do this outside in the garage. Great job I am going to try this over the weekend.. Did I mention you need to rub the ‘ol pork belly down with the sugar and salt? Do you put the salt/sugar on the fat side or the meat side olny? Fresh pork belly from the best quality hog you can find. I hope I am not to late to ask a question. It has been curing upstairs in a closet. Think of it just like a meat jerky – but not quite as hard (same concept). The sugar is primarily to cut the salt because the common mistake is to overcure the bacon. Let's Make Bacon! I hope this post isn’t too old to comment on and get a reply. Loved your post. It has become very dried out and hard to cut although still tasty. At Fletcher’s, our brand was originally built on dry cured bacon. For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. ago.- all looked amazing (except a little salty). No need to scrub it into the skin or sides. All of it, man. © Copyright 2021 The Elliot Homestead | Privacy Policy. I rinsed and dried them. Any thoughts? Hu Shaye, Thanks. Nope, that’s normal. Pondering what makes the world go ’round? Cure your bacon with honey. Well, really, I can't be the only one in the world that thinks it's exceptionally cool to cure pork belly and have it hanging in your kitchen. This will store well in a closed container. I would suggest to put the port on some kind of small rack during the curing process, so the draining liquid does not penetrate the meat? I hope you use a cure in the ham. The term “cure” has lots of connotations and implications depending on the application. Bacon - Black Pig Meat Bacon - Brown Sugar Dry-Cured. Luckily, I'm not afraid to learn new things. Combine the sugar and salt. The dry salt curing takes care of the bacteria in the meat. I cut each of them in half to give me 4 square slabs, which fit my space better. SIGNATURE DRY-RUB UNCURED MAPLE BACON SLICED SLABS $66.00. You are totally keeping a lost art alive and making me drool at the same time. i did as you had instructed. Put the pork belly on a cookie sheet, cover it with another cookie sheet with some parchment or plastic wrap in between, and put it in the fridge. Stick in the refrigerator and forget about it until the next day. It just wouldn’t “fly” in my house (pun intended). Our love for food. It gets too salty if it’s allowed to sit in the liquid that drains off – so be sure to drain it often. The mixture goes on both sides. This bacon is definitely more of a savory bacon- it is not like your breakfast bacon. I’ve run out of cure by day six, and the loin seems to have given off most of it’s moisture. This article does a good job of making clear how simple the dry curing is! Every slab is hand rubbed with our simple dry cure ingredients of salt sugar and sodium nitrite, then slow smoked for an unforgettable flavor that has been loved for generations. If you want it, I'll send it right over – just click here. Dry curing your pork belly is the process of removing the liquid from the flesh so that bacteria does not have a place to grow. I’m so raising a few pigs next year! As the days pass, only sprinkle cure on the areas where it has been dissolved. They represent our farm. It’s not about the taste with the sugar, I have Candida issues so I can’t tolerate the sugar at all. Big businesses hang “Expensive” cured meats in this same manner. I really caked it on… figured more would be better lol. Cured bacon. But what about botulism? Very easy. Simply cut a piece away from the rind and fry as you would any other bacon. are used to make my own jerky and I never used sugar and I really liked how mine came out. , You do want to make sure it is covered. We still have some hanging… and it’s been over 7 months! Who knew that bacon could bring tears to the eyes? I found it helpful to put an inverted plate on the bottom of the tub to keep the bottom slab from sitting in water. And it’ll keep at room temperature for 6 months to a year under good conditions. Pat dry with a towel and hang in an area that sees traffic- in my house, the kitchen is the perfect (and most logical) place.

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