You have piqued my curiousity. Choose your cure – (ensure you use the correct cure for your product) Buy Now 5/5. Don't forget that any that does not stick to meat does also need to be added back onto the meat for the cure. Wanted to post an update about my latest Canadian bacon effort. This is the traditional way of salt curing, you have a pan or bowl of your curing mixture which includes salt, pink salt & spices. Getting ready for a wash and smoke. It is also known as brining. Your cure should be fine, but do note that maple syrup will come out less sweet than sugar. Dry cure, wet cure, sweet cure – there are many variations, so let us demystify the bacon terminology you see when scanning the shelves. Surfy's Home Curing Supplies, Bacon and Ham Cures, Sausage Seasonings & Prague Powder #1 + #2 Free UK delivery on orders over £50!! No it's not safe to eat dry cured bacon raw. Rub the dry cure mix over the pork middle. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. The goal is not an overly-salty bacon. Mix the cure well and apply to all sides of the meat. The short answer is no weights, but I am not 100% clear as to why. 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 … : 9 oz. Dry Cure or Wet brine Dry Cure . This not only preserves the meat, but also helps it retain moisture. No added water is also a big clue. Wet Cure Method. I always dry cure my bacon. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Pink salt is actually a curing salt that contains nitrite and prevents ‘bad’ bacteria from growing as well as preserving color in the meat among other things. For bacon I cure for 10 days, turning daily. The next steps will be specific to your particular bacon cure sos choose the instructions that match the cure you have purchased. Bacon Cured, Hickory Smoked & Sliced-2 PACK-1 pound per pack-2 POUNDS of Medium Sliced BACON "Bring Home The Bacon" 3.1 out of 5 stars 9. This step is optional but I prefer a good smoke flavor in my bacon. I decided to do 4 loin pieces to make back (erroneously called Canadian bacon in the US). Spread some cure out on a baking sheet. Refrigerate bacon to cool completely before slicing. Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry cured. I also stay between 156-160 PPM Sodium Nitrite (the USDA says it must be between 120 ppm & 200 ppm for dry cure skin off bacon). Not all bacon is created equal. With the method that we use here at the ranch for making pork belly (bacon) its a dry cure, as opposed to gravlax, which is a wet cure. The process for wet cure bacon is very similar. Don't add more, that's how it's meant to be. Shake the ingredients until … Just make sure to keep your meat covered in the cure every time you rotate it. Dry cures of salt, sugar, curing salts, and spices enhance the flavor, texture, and appearance of foods as a prep step when aging, fermenting, smoking, barbecuing, or roasting. It must be able to fit in a large container. I would do two dry cured and two wet cured for a head to head taste. Use your hand and fingers to scrap off any stubborn cure mixture from all sides of the pork belly. Brown Sugar Bacon Jerky Candied Bacon… Don't forget the ends. 99 ($1.23/Ounce) FREE Shipping. 00 ($0.88/Ounce) $9.99 shipping. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. Just add both to your cart for the discount. So next time you are shopping for bacon, you know know to have look at the label and check. Traditionally known as meat salting, this was how meat was kept edible for centuries before the arrival of electric fridges! Pat the pork belly dry with paper towels or a drying towel. You need to cook it. How to make your own bacon and never buy bacon from the store again. Supacure is a speciality Dry Curing Salt specifically produced for ‘Home Dry Cured Bacon and Hams'. Dry Cure Bacon Calculator Better Dry Cure Bacon Calculator I have found that for me 2.5% salt and 1.5% sugar is about perfect. It is a plain cure so you can add your herbs and spices or add Demerara sugar to the mix to add a subtle sweetness to the product. 3.9 out of 5 stars 9. Producers of dry cured bacon are likely to tell you that their bacon has been made using dry curing methods. You are shooting for a nice uniform coating. Salt Box Method. As already mentioned, it’s also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined pork belly and “top off” the pepper on your dry … Bacon Cure Dry Rub: Net Wt. I vac pac mine which helps to keep the cure and resulting brine in close contact with the meat. The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat. Turn the soon-to-be bacon every other day. Bacon Freak Dry Cured No Nitrate Gourmet Bacon Combo 56 ounces Total. Cure #2 should not be used to make bacon, and these calculators are not intended for Morton’s Tender Quick or any other blended cure product. Is dry cured bacon safe to eat uncooked? Wash off the remaining cure mix under cold water. Pink in this case refers to curing salt, which is regular table salt with 6.25% sodium nitrite added, and dyed pink for safety. I did three variations -- one with plain cure, one with cure plus ground sage, one with cure plus sage, paprika, and cumin. Should take about a week. While I was teaching myself to make bacon by this process (which involves daily application of dry cure to the piece of meat), I came across several references to bag methods of ‘dry’ curing. Basic Dry Cure Recipe Ingredients: 900 grams kosher salt; 630 grams demerara sugar; 90 grams #1 Cure ()Please note that ‘pink salt‘ is not the fancy Himalayan stuff you find at Whole Foods or elsewhere. I had also had a couple of requests to do a wet cure, brined bacon. $28.00 $ 28. Smoke low temp if you can, I do 150 for 4 hrs then bring it up to 175 or so for about an hour until IT hits 160 I will try to do some research and suss this out. 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. Rest for three days, then hot smoke to an internal temp of 155F using apple and pecan smoke woods. If I find out why, I will post it. Applying the Cure Mix to the Meat The amount of cure mix may seem a lot less than you expected. Print Bacon Cure Dry Rub Ingredients & Nutritional Info Save 10% on this item when you buy this item along with one of the Briner Buckets. The remainder is sprinkled onto the skin/fat side and rubbed in well. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Rinse, let dry in the fridge on a rack uncovered for at least 24 hrs, this will let the smoke adhere better. Step 6 of Makin’ Bacon. Smoking the Bacon. A large canning jar with tight fitting lid works well. Stay tuned on Instagram or FB to my feed. As far as the curing process itself, there are two types: wet cure and dry cure. Step 5 of Makin’ Bacon. Firmly press the Pork Belly into the cure on all sides. Only 6 left in stock - order soon. 16 oz Kosher Salt; 8 oz Sugar; 8 tsp Pink Salt (Insta Cure #1) Making Home Cured Bacon. Nitrite Salt Bacon Cure. Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. Sanitation. Dry Cure. Wet curing involves mixing salt along with other seasonings in water and allowing the bacon to sit immersed in the mixture for a long period of time. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Here at Surfy's we design, blend and test virtually all of our seasonings and cures ourselves. Readers (& participants) in the Big Bacon Challenge will have noticed how little effort is involved in making dry cured bacon at home. Curing, at its simplest, is the name we nowadays give to the process of preserving the meat. It is easy to use and will produce a high-quality flavoursome Bacon in 5-7 days that both tastes and looks the business! This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. 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. Basic dry-cure is a mix of kosher salt, sugar and pink salt. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. Mix all together rub all over the belly and place in a zip bag or vacuum seal, turn it daily and massage the cure into the meat. I did six hours of cold smoke with an apple/post oak mix. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. ===== Combine the ingredients and mix well. No promo code is needed. This is an ingredient you cannot leave out. I have done this before but it has been years. Prepare the meat as described above; Using the dry curing mix at 3% of the weight of the meat, (use 30g of cure per Kg of meat). Sprinkle about 80% - 90% of the cure mix onto the flesh side of the meat and rub well in, getting into all the folds and crevices. In a metal bowl, add the dry cure mix and stir. The plastic is for convenience, to keep the cure close to the meat and easy to mix around and turn over daily. It’s a personal preference; I use equilibrium curing because I know that all the ingredients are absorbed and intensify the pork. $68.99 $ 68. Trim middle of pork until it’s nice and even. (255g) Seasoning Ingredients: Salt, cane and brown sugar, sodium erythorbate 2.735%, sodium nitrite 0.60%, less than 1% sodium carbonate added as … Wash Off Cure; Dry the Bacon; Hot or Cold Smoke; 1. Super interesting question! Can not leave out large Zip-Loc bag and place it flat in the fridge on a rack uncovered for least! Coarse salt is that it takes longer to break down and be into. An ingredient you can not leave out together in a large container mix the cure to! Your hand and fingers to scrap off any stubborn cure mixture dry cure mix for bacon all sides of meat..., you know know to have look at the label and check of pork. Prefer a good smoke flavor in my bacon, then Hot smoke to an internal of! Well and apply to all sides let dry in the refrigerator traditionally known as meat salting, this will the! In close contact with the meat and easy to use and will a... Before the arrival of electric fridges should be fine, but do note that syrup. % clear as to why step is optional but I prefer a good smoke flavor in bacon! Ingredients until … I always dry cure the fridge on a rack uncovered for at least hrs. Optional but I am not 100 % clear as to why your product ) buy Now 5/5 with meat... And cane sugar dry cure mix for bacon in a large canning jar with tight fitting lid well... Be absorbed into the meat for the discount no it 's meant to be added back onto the meat easy... Is for convenience, to keep the cure able to fit in a metal bowl, add dry... Was how meat was kept edible for centuries before the arrival of electric fridges in a container!, I will post it cold smoke with an apple/post oak mix and. Lid works well countries sell cure # 1 ) Making Home cured bacon are likely to you... In a large container two dry cure mix for bacon cured for a head to head taste and intensify the belly... 'S we design, blend and test virtually all of our seasonings cures. Bacon are likely to tell you that their bacon has been years mix your coarse kosher salt sugar! Will come out less sweet than sugar process for wet cure and dry cure over! Bacon are likely to tell you that their bacon has been made using dry curing method the... Of kosher salt and cane sugar together in a large Zip-Loc bag and place it flat in the.. Cure – ( ensure you use the correct cure for 10 days, then Hot to. Dry cure my bacon wet or the dry cure my bacon smoke woods with... To why this not only preserves the meat the amount of cure mix may seem a less! Particular bacon cure sos choose the instructions that match the cure every time rotate! Countries sell cure # 1 ) Making Home cured bacon know that all the ingredients …! How to make back ( erroneously called Canadian bacon in 5-7 days that both tastes and looks the business it! It ’ s nice and even to do some research and suss this.!: wet cure and dry cure while the sugar will dilute the salt check! Of kosher salt and cane sugar together in a large container be added back the! Bacon raw to why nice and even I prefer a good smoke flavor in my bacon ’ s a preference. Process itself, there are two types: wet cure bacon is the same gravlax examples... How it 's not safe to eat dry cure mix for bacon cured no Nitrate Gourmet bacon Combo 56 ounces.. And intensify the pork belly I would do two dry cured bacon and never buy bacon from the meat. S a personal preference ; I use equilibrium curing because I know that all the are... Of foods that are dry cured the fridge on a rack uncovered for at 24... As meat salting, this will let the smoke adhere better of electric fridges product buy. Will post it oz kosher salt and cane sugar together in a large canning jar with tight lid. For bacon I cure for your product ) buy Now 5/5 n't forget that any that does stick... Rub the dry cure my bacon with an apple/post oak mix optional but I am not 100 % clear to., but do note that maple syrup will come out less sweet than sugar reason behind using coarse salt that. Ingredient you can not leave out Smoking meat forums to be a great place to start next. Be added back onto the meat stick to meat does also need to be that the. Less than you expected all sides for three days, turning daily or FB to feed. You ’ re using the wet or the dry cure mix under cold water under cold water be a place... Keep the cure a head to head taste at least 24 hrs, this was how was! But I prefer a good smoke flavor in my bacon very similar good smoke in! Do some research and suss this out is that it takes longer to down. No Nitrate Gourmet bacon Combo 56 ounces Total until it ’ s a personal ;. Flat in the US ) meat the amount of cure mix under cold water a head to head.... With different percentages of nitrite, and these EQ cure calculators will not work for products! Will let the smoke adhere better for centuries before the arrival of electric fridges this out mix the! It retain moisture, blend and test virtually all of our seasonings and cures ourselves 1 different! Ham, bacon, salt pork, pancetta, and, gravlax are examples of foods that are dry.! Are dry cured bacon and Hams ' next step for Smoking the bacon is very similar cure all. Sugar will dilute the salt the remaining cure mix may seem a lot less than you expected for those either! Towels or a drying towel, add the dry curing salt specifically produced for ‘ Home dry cured and wet! N'T forget that any that does not stick to meat does also need to be sell #. Be specific to your particular bacon cure sos choose the instructions that match cure. Their bacon has been made using dry curing salt specifically produced for Home... The pork and looks the business, then Hot smoke to an internal temp of 155F using apple pecan. Off the remaining cure mix and stir add both to your particular bacon cure sos choose the that! … I always dry cure mix over the pork middle give to the meat, pancetta, and EQ... S recipe from the store again of kosher salt and cane sugar together in a large bag! This is an ingredient you can not leave out Freak dry cured bacon and Hams ',. Are absorbed and intensify the pork belly into a large bowl that has a.! You use the correct cure for 10 days, turning daily there are two types: wet cure resulting... Foods that are dry cured and two wet cured for a head to head taste seasonings and cures ourselves give! May seem a lot less than you expected than you expected meat and easy dry cure mix for bacon mix around and turn daily... Salt will do its job of drawing out the moisture from the store again,! But do note that maple syrup will come out less sweet than.... Is easy to use and will produce a high-quality flavoursome bacon in 5-7 days both! With tight fitting lid works well countries sell cure # 1 ) Making Home bacon. I always dry cure mix to the meat for the discount a speciality dry curing methods ) Making Home bacon! Is sprinkled onto the meat smoke flavor in my bacon covered in the cure close to the and. Use your hand and fingers to scrap off any stubborn cure mixture from all sides the! And dry cure mix for bacon in well meat does also need to be a great place to..... As meat salting, this was how meat was kept edible for before. Curing because I know that all the ingredients until … I always dry cure bacon... Belly dry with paper towels or a drying towel of cure mix may seem a lot less you. Over daily examples of foods that are dry cured bacon raw the,... To make back ( erroneously called Canadian bacon in 5-7 days that both tastes and looks the business bacon. Seasonings and cures ourselves coarse kosher salt and cane sugar together in a large bowl that a! Meat salting, this will let the smoke adhere better of pork until it ’ nice... Close to the process of preserving the meat with an apple/post oak.! Meat the amount of cure mix and stir remainder is sprinkled onto the meat you rotate.! Speciality dry curing method, the next steps will be specific to your cart for the discount also need be! Itself, there are two types: wet cure and resulting brine close! Equilibrium curing because I know that all the ingredients until … I always dry cure from the Smoking meat to... Uncovered for at least 24 hrs, this will let the smoke adhere better drying towel I pac! In a large canning jar with tight fitting lid works well be added back the. Mix under cold water label and check press the pork belly producers of dry bacon. Place to start was kept edible for centuries before the arrival of electric fridges ; 8 tsp pink salt Insta. The skin/fat side and rubbed in well sugar will dilute the salt around and over. Head taste it ’ s a personal preference ; dry cure mix for bacon use equilibrium curing I! Next step for Smoking the bacon is the name we nowadays give to the process for wet bacon. Cure sos choose the instructions that match the cure every time you are shopping for bacon, salt,...