WebNov 3, 2024 · Directions. Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours. Leaving the skin on the pork belly, cut against ... WebJul 1, 2024 · 4. Put the pork belly in a 1 gallon Ziplock freezer bag and then spread the rub all over the meat top and bottom (doing it in the bag is cleaner and you won't waste the brine mix). Press the air out of the bag, seal and label your recipe and the date with a sharpie. 5. Place the packages in a refrigerator.
How to Cure and Smoke Your Own Bacon Realtree Camo
WebAug 1, 2011 · 2 tsp. Cayenne Pepper. 1 TBSP Kosher or Sea Salt (Optional 2-3 TBSP Salt) Mix all ingredients thoroughly in a bowl. If brown sugar has clumps, break them up. Spread dry cure mix liberally on all exposed meat. Place in ZipLoc bag and in fridge for 10 days & turn daily. The meat will “Sweat” as moisture is drawn out. Web4 quarts water; divided 1 cup pickling salt (10 ounces) 1/4 cup brown sugar; packed 1/4 cup maple syrup 3 ounces Pink Salt (aka InstaCure #1, Prague Powder #1; Modern Cure #1; … chiswick weather bbc
How To Make Homemade Bacon (Wet Cure) - Cook What You Love
WebAug 15, 2024 · Commodity grocery store bacon uses Prague Powder #2 which has a blend of salt, sodium nitrite, and sodium nitrate. It is often injected with the cure and sprayed with liquid smoke. The cured belly goes into the smoker at 100°F for 30 minutes, then the temperature is reduced, after drying, to between 80 and 90°F. WebApr 11, 2024 · 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 … WebApr 11, 2024 · 1. Follow the directions in step 1 of Home-Cured Bacon, curing the loin for 2 days (if the loin is more than 3 inches thick, increase the curing time to 3 days). Remove the loin from the brine. Rinse, and pat dry. Sprinkle evenly with the pepper (if using). Smoke. Cool to room temperature, then wrap in plastic wrap and refrigerate. chiswick waterstones