This method uses a wet cure based on precise weights of both meat and cure ingredients. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Don’t forget the sides and ends. We smoke for 2-3 hours depending on the thickness of the belly. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. While American bacon comes from the pork belly, British bacon comes from the loin, giving you more juicy meat for your rasher. Wet Cure Method. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. However, wet curing is usually the safest to do at home. Lay the pork flat in the fridge and leave for five days, turning occasionally. I’ve read about others giving it much longer. No B.S. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Flavour #2: Ground black pepper: 2% Bay leaves: 4-5 / Kg Juniper berries: 0.5% Thyme: 0.5% Leave the skin on the pork belly, and rub the cure all over. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. This method is best for ham, bacon, and small pieces of meat. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Let the bacon cure for 7 days. I do a lot of marinating and brining so I already had a good container on hand. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. Classic Streaky Bacon; So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method).I’ve been making my own bacon for about 20 odd years. I liked the Rubbermaid 8-Quart Container. I lit both ends of the A-Maze-N so that I would get more smoke during the process. Curing your own bacon, at least once, is a great experience for any meat enthusiast. No spam - we'll never sell our list, nor will we send you ads for other products. Mix all ingredients into a large container, Put in container with solution & meat into fridge for 12 days, Rinse meat and put in racks and back into fridge for 3 days. Mix together until dissolved. Each day, turn the bag over to redistribute the cure and rub the belly through the bag to incorporate all the lovely flavors deep into the meat. Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good bacon. No water is added in this process – the meat is simply left to cure for a full, robust flavour. But who isn’t right? Sugar is 1% of the weight of the pork belly. I came across a great thread about this over at SmokingMeatForums.com and decided to give it a try. I read and used the handy dandy search tool a lot. Icons courtesy of Komodo Media. English wet cure bacon - A pound of authentic Quality English bacon made exactly as the butchers do back home. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. This time, I decided to use my webber but still use the the awesome A-Maze-N Smoker. There is a slight more saltiness to the dry cure and touch more sweetness to the wet cure. We smoked each belly over Pecan wood on our antique Weber for two hours then chilled them overnight to get them ready for the slicer. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Remove the joint from the curing mixture and dry with a … 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. For brine: Water : 6 Quart : Kosher salt : 1 1/2 Cup (24 tbs) (Soaked in brine and brine discarded) Raw sugar : 1 1/2 Cup (24 tbs) Dry spices: Pickling spice : … No B.S. It was amazing!! It is just a touch softer with less chew than the dry cure. Re: Wet cure bacon « Reply #5 on: February 20, 2011, 01:53:24 AM » Depending on the size of the container, and making sure you do not pack the meat in, this will cure up to 16lbs of meat or bacon, but it doesn't matter if you are curing 5lbs or 16lbs with this amount of brine; you will get the same results, though it will be a waste of supplies if you use this amount for a small piece of meat. For longer term storage slice, wrap, and freeze. **Update: I know use 2 trays and only light 1 end on each tray. document.getElementById("comment").setAttribute( "id", "aa7e50bb66cbe19c90c328c30fc30510" );document.getElementById("ea70a2743a").setAttribute( "id", "comment" ); If you couldn’t tell by now, I am a huge fan of bacon. A wet cure (brine) would be substantially less effective at this than a dry cure, unless you add much more salt to your brine and, also, you take the extra step of drying the meat afterwards. To use the calculators below, weigh your meat in grams using an accurate kitchen scale. Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. Basically you just need to get a container, mix up some cure and let it sit for a while. Check us out on Instagram for a 'behind the scenes' look at what we do. Commercial bacon producers use pumping as it’s the cheapest and the fastest method. Basically you just need to get a container, mix up some cure and let it sit for a while. Pink Cure #1 is 0.25% of the weight of the pork belly. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked. Mix together the salt, sugar, and pink cure #1. Once a month we'll send you  an email to let you know what we're up to. wet-curing-bacon Author bmudd14474; Publish date Sep 23, 2011; I call it easy because it is quite easy and safe. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. Going to use metric system since it’s easier 1 gram (1,000gram=1kg) = 1 milliliter (1,000ml=1 Liter) ie. Plug that weight into either the dry or the wet EQ cure … Refrigerate bacon … Apr 8 How To Make Equilibrium Brine Cure Bacon Nov 25. Wiltshire Dry Cure. After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating. It works well, but sometimes the bacon can turn out pretty salty. This is a pretty easy way to cure bacon. Brined pork belly smoked with pecan and served with a deep fried poached egg! Place the joint in the water and submerge it with a small plate. Check us out on Instagram for a … Dry curing is the older and more traditional method of the two, and the lack of added liquid means there i… https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg?format=1500w, How To Make Measured Wet / Bag Cure Bacon. : //static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg? format=1500w, How to Make Sweet Corn Ice Cream glen Friends..., chefs, kitchen trends, and immersion curing cure based on precise weights of wet cure bacon and. That will accumulate in the liquid that will accumulate in the liquid that will accumulate in the water submerge... We cold smoked the bacon over every day in the water and submerge it with wet cure bacon! 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