Each time a new batch was added, the existing hanging meat would be smoked again, with each round producing a smokier flavor. To use the calculators below, weigh your meat in grams using an accurate kitchen scale. Rub the sugar and salt into the flesh some more. Stats Skill: Baking Counts Toward 350 Skill Learned Recipe Trivial: 135 Class: ALL The next step is to allow the meat to dry and form a sticky pellicle on its outer surface. Hickory, fruit woods like apple, peach or cherry, or even oak or maple can be used to smoke the bacon. Combine meat and ingredients in a zip lock bag and rub the mix all over the belly. Roast the pork belly in the oven to an internal temperature of 150 … Site by Gray Loon. I recommend a minimum of 8 hours, but we smoked this batch off and on over seven days. Submerge the pork belly into the cure and refrigerate. With the help of cell phone calculator and a digital kitchen scale, even an outdoor writer can figure it out. Check with your local butcher, Asian markets in your area, or even Costco if you have one nearby. It helps the curing process in many ways, I prefer to always use it for bacon. Additional flavors are to your taste. Tweet. After the curing period is over, remove the meat from the bag (some people will choose to do a light rinse at this time, however, this may not be necessary for your tastes. The object of cold smoking is to flavor the meat without cooking it. What Pink Curing Salt does for Bacon: prevents bad bacteria; gives bacon that nice pink color; gives bacon that ‘ham’ flavor you know and love This weight is then entered into a "cure calculator" that will determine the proper amounts of salt, sugar, and cure #1 according to preset percentages (these percentages can be adjusted for taste). Turn the temperature up just high enough to produce smoke. A gallon of water weighs 3785 grams. Generously rub the flesh side of the pork belly with the mixture. I use a lot of bacon when I cook. ©2020 Jordan Outdoor Enterprises, Ltd. All rights reserved. The first is to hot-smoke the bacon. 5. An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. But it never lasts that long around our house. Mix the wet ingredients (if using) in a separate … I cured my bacon for about 11 days. Preheat the oven to 225 degrees. Many people will slice off a test piece to fry and check for saltiness. Based on that weight, measure out the rest of your ingredients in a separate bowl. Related Posts. 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 … You may have to choose skin on/off and US or EUR. Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the If you want to go the traditional route, slice your bacon with a sharp knife. Next comes the smoke. Cure for at least seven, and up to 10 days. The last day it still had a smidge of liquid in the bottom of the container. It works well, but sometimes the bacon can turn out pretty salty. The charcuterie recipes in this article all utilize a process known as equilibrium curing, or EQ curing. Our piece of bacon weighs 1000grams so the amount of water required for our 2:1 brine is 500grams, adding the two together we get 1500grams. Pinterest. Google+. Indian Khana Khazana Recipes In Urdu. Some recipes say to cure it until there is no liquid and I noticed you said to cure until there is just a little bit of liquid in your container. There are two methods that work, depending on what equipment you have on hand. Prev Article. To decide what amount of time is best for you, sample the meat from time to time. Allspice (*) Chunk of Meat (*) Rock Salt (*) Ground Pepper … This handy calculator lets you plug in the weight of your pork belly, and it figures the rest for you. 1, Prague powder No.1 it has many other names. We have cured bacon on Timber2Table before using a dry cure method. Place the meat (out of the bag) on a rack in the refrigerator overnight to form a "pellicle". EQ Bacon Cure (remember, you can always add extra spices) links: Applewood Smoked Bacon ~ Cured Bacon ~ A secret special recipe for delicious bacon. Spinach, Mushroom, and Italian Sausage Stuffed Elk Heart, Meat Hunterâs Rules for Shooting the Right Deer, Homemade Bourbon Vanilla Extract for Holiday Baking, How to Find the Best Meat Grinder for You. Once the amounts are determined, measure them out on a gram scale and place in a small bowl or container (the tare function is very helpful with this step). This one is old-school and involves hanging the bacon in either a traditional smokehouse (ours was built by my dad, and it works incredibly well) or any large container like a metal locker or even a large cardboard box. The process for wet cure bacon is very similar. A pellicle is a thin layer of skin that forms when the meat is air dried. To convert pounds to grams, just know that there are 453.5 grams in a pound. 11. Set an oven at low temperature and prep it for meat smoking. Canât help it, I am a bacon junky. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. When it tastes right, your bacon is ready. A gram scale is typically used to weigh the meat. 2. 1 otherwise known as instant cure no. Here's the results from the calculator: Then, place the meat in the oven. Donât worry about spoilage, as the meat is completely cured at this point and can be safely left out of refrigeration. Instructions Cut your pork belly into a nice square, bacon-like block. Remember, the levels of the salt and sugar can be adjusted per taste and that different calculators may have different preset percentages of salt and sugar. Submerge the pork belly into the cure and refrigerate. Our bacon is less than 2-1/2 inches thick so injecting isn't required. After drying overnight, the meat is ready to be smoked. The saltiness of properly cured and smoked mellows out after a few days, especially after the bacon … It allows a dynamic equilibrium to develop for salt, sugar, and nitrite such that the levels are the same in both the meat and the surrounding cure or brine. Combine the sugar and salt. Share. If you cold smoke your bacon, the color and flavor will become deeper and more pronounced as more smoke is applied. I use a plastic storage container with a tight-fitting lid to cure my bacon. If you donât have a smokehouse, you can produce smoke by placing an iron skillet full of woodchips on an electric hotplate. Can scribe to learn: Cured Bacon Recipe: 135: Elf Essence LORE ITEM NO TRADE WT: 0.2 Size: SMALL Class: ALL Race: ALL: Components: Celestial Essence, Dark Elf Parts, Elf Essence Recipe, Wood Elf Parts In: Mixing Bowl, Collapsible Mixing Bowl Yield: 1: 15 (No-Fail) Enchanted velium powder LORE ITEM WT: 0.1 Size: SMALL Class: ALL Race: ALL It's quite simple really. Unlike dry curing, saltiness wonât build up in the meat with extended cure time. If your smoking chamber is constructed of a flammable material, run your hotplate outside the box and pipe the smoke in through lightweight pipe like central heat and air duct. Share. Rub the chunks of meat with rock salt, ground pepper, and allspice. Rinse it and pat it dry. Email. The second method is to cold smoke. Google+. And, if you are going to cook with (or just eat) bacon, home-cured and smoked beats the stuff you buy at a supermarket hands down. Dry Cure 16 oz Kosher Salt 8 oz Sugar 8 tsp Pink Salt (Insta Cure #1) After smoking allow the meat to rest in the refrigerator (time of rest depends on method of smoking- hot or cold). You can vacuum seal your bacon (we do one and two-pound packs) and store it in the freezer for up to a year. This pellicle will help smoke adhere to the meat and also acts as a protective barrier for the meat. Based on EQ brine ratio from Oddley, Phil Young and NCPaul on the Salt Cured Pig FB page. Related Articles. Fry it, bake it, even microwave it if you have to. To make Cured Bacon (Baking: Yield 1, trivial 135), Combine the following in a Oven (Stationary), Tanaan Oven, Oven (Placeable), or Guild Oven. Red and black pepper, honey, bourbon or maple syrup are all good choices. The winter is a great time to cure your own meat just like they did in olden times. 14. … Email. Try to empty the bag of most of the air and place the bag in the refrigerator. 6. If I am doing a couple bellies at a time, I will figure my cure for the entire weight and place both bellies into the same container with all of the curing brine. Collect chunks of meat that can be used in the curing process. Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. It's something that sounds hard to do, that few people know how to do, and that does take a long time, but home-cured ham is actually very easy to make!Home curing your own ham (wet cure) takes just a few minutes of active work, and about a week of waiting until you are … The basic ingredients are simple, fresh pork belly, salt (Kosher or sea), sugar (brown, white, or a mixture of the two) and Instacure #1 (also known as pink salt or Prague powder #1). The other conversion you might need is grams of water to liquid measurement. 3. 7. 12. 1 cup sugar-based curing mixture (such as Morton® Tender Quick®) Plug that weight into either the dry or the wet EQ cure … 8. I use a plastic storage container with a tight-fitting lid to cure my bacon. It is believed to be fairly impossible to overcure using this method. Use a digital thermometer to monitor the bacon's internal temperature and smoke until the bacon reaches 150 degrees. It's quite simple really. Place the meat into a container (a jumbo plastic bag works great) and try to scoop any remaining cure into the bag. The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. Facebook; Prev Article Next Article . Cure for 7-14 days depending on the thickness of the meat (7-10 days minimum would be the suggested for most meat). Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. Once the meat has cured, remove it from the brine and rinse it well under cold water. 2. Now for the best part, cooking the bacon. Insert the weight of the meat into one of the EQ calculators (links on this page). 13. The amount of time spent in the cold smoker is up to you. And it isnât that hard to do. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. Before modern refrigeration, meat would be left hanging in the smokehouse until it was needed, often for months at a time. If I have more than one belly in the container, I like to rotate them daily so that everything cures evenly. As with hand slicing, cold bacon slices easier. Chilling it for an hour or two in the refrigerator or freezer makes the task easier. Cured bacon recipe items everquest zam homemade maple espresso cured bacon recipe leite s culinaria how to make bacon maple cured with or without a smoker cured bacon items everquest zam. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Flip the bag daily if possible. Typically, salt is set at 2% of the meat's weight and sugar at 1%. Cured bacon recipe items everquest zam homemade maple espresso cured bacon recipe leite s culinaria how to make bacon maple cured with or without a smoker cured bacon items everquest zam. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Leave the bacon alone for at least six hours, but eight or 10 are even better. Comparison of thickness of dry (left) and wet-cured bacon after 12 days in cure Cure Calculators. The best way to cook any bacon is in a cast iron skillet over a camp fire. … Tweet. Equilibrium (EQ) curing is a method in which an exact amount of cure ingredients are applied based on the weight of the meat to be cured. Most “low sodium” bacon recipes follow a very different process that skip the curing process altogether and the “bacon” is simply oven-cooked pork belly. Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight If you smoked several pounds of bacon, an electric slicer like the Weston Realtree model makes the process a lot faster. Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay … Curing your own bacon, at least once, is a great experience for any meat enthusiast. Now EQ Curing does require some math, and my hatred of math was one of the fundamental reasons I became an English major, but the formula is a simple one. This is probably too much for an average pork belly, but you can store any of the leftover curing mixture in an airtight jar or zip-top bag. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. One thing above all others makes my kids happy: Canadian Bacon and Pineapple Pizza. A 10-pound belly weighs about 4535 grams. Once you have your cure mixed, flip through the following photo gallery to see start to finish instructions for making the best bacon you have ever eaten. Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle Start sampling the bacon after a day or two by frying up a small slice and giving it a taste. (I’ll admit, I’m fond of it, too.) Simply multiply the weight of your pork belly by 453.5. December 30, 2020 | Timber 2 Table Wild Game Recipes, December 23, 2020 | Timber 2 Table Wild Game Recipes. Next Article . So, confident in my general bacon-making abilities I embarked on a Canadian Bacon making experiment.. I’m happy to report that homemade Canadian Bacon is, if anything, even easier than belly bacon and tastes great in all sorts of things – diced up with eggs, … This is called the EQ or "Equilibrium" curing method. You will notice that all weights are in grams, it makes it easier to figure the quantities precisely on a scale. Once you have all of your cure ingredients measured, just mix them together and stir long enough to dissolve the salt and sugar into the water. This can be done by placing the meat, uncovered, on a refrigerator shelf, or by placing the meat on wire drying racks on a kitchen counter or table with a fan blowing over it. Cure in fridge, for 2 - 3 days per pound (5lb belly will be 10 - 15 days). In fact, sometimes the hardest part is finding a pork belly to cure. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. 4. Makinbacon.net is not responsible for any illness or injury caused by the process of makin' homemade bacon. If the product is too salty at this time, you may soak the meat in water for half hour increments to draw out the salt (although using this method usually results in a pleasant salt content). EQ curing is a precise way of measuring salt, sugar, and nitrite by percentage of mass of the protein being cured; this method allows you to completely control the amount of salt in your products. Once you have all of your cure ingredients measured, just mix them together and stir long enough to dissolve the salt and sugar into the water. Just slice a small slice from the hanging slab and fry it up. This method uses a wet cure based on precise weights of both meat and cure ingredients. A common guideline is 1 day per 1/4 inch of meat plus two days to be safe. Regardless of what these recipes may call for, the recommended amount of cure #1 is 1 tsp per 5 pounds of meat. Cure the belly for 5 days, turning it over each day to redistribute the liquid that will … Everquest Recipe Information for Cured Bacon. I … Did I read your recipe right? After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). Cook the home cured bacon just like you always have the store-bought stuff. Wet Cure Method. This is called the EQ or "Equilibrium" curing method. Place the meat in a container close to its size and carefully spread the cure mix onto the meat (it may seem like a small amount compared to using a typical rub for other meats). Next Article . Mix the dry ingredients in a bowl until they are uniformly combined. Morrisons The Best Old Fashion Cure Bacon Cured bacon recipe items everquest zam how to make bacon maple cured with or without a smoker cured bacon items everquest zam bacon a simple recipe to success eat the pig. The method also works well for curing the bellies or hams of wild pigs if you prefer to supply your own. 1. Using pink curing salt no. When the flavor is right, your bacon is finished. Please adjust the quantity accordingly. Any smoker, pellet, electric, charcoal, wood or gas that is capable of producing smoke at a temperature of 180 to 200 degrees is perfect for smoking bacon. Prev Article. Remove from cure and rinse off mixture. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Brine and rinse it well under cold water the flavor is right, your bacon, an electric.! 1, Prague powder No.1 it has many other names the hanging slab and fry it, I like rotate! Salt to the meat plug in the curing process process in many,! 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And on over seven days if I have more than one belly in the cold smoker is up to days! Small slice and giving it a taste will be 10 - 15 days ) sharp knife the next step to! Even Costco if you have on hand cell phone calculator and a digital kitchen,... Would be left hanging in the curing process in many ways, I ’ cured bacon recipe eq,... Seven days belly with the help of cell phone calculator and a digital to! Weigh your meat in grams using an accurate kitchen scale, even microwave it if you have choose!