‘Dry-cured’ is used to differentiate between the two common curing processes used. NO SUGAR definitely, only coarse salt and some spices, yes, but NO SUGAR!!!. Salt removes water from the meat, which all bacteria needs to survive. It’s the real deal. 1.0 out of 5 stars 1. Nor am I afraid to try them. Don’t worry about the soft spots. Give it time. I get it. Thanks to the Chinese who began salting pork bellies back in the 16th century, we have a most scrumptious culinary gem that makes mouths water and eager groans commence upon the slightest whiff of its immediately recognizable aroma. ago.- all looked amazing (except a little salty). For the past two weeks, it'd been curing in our refrigerator – slowly leeching itself of water and stabilizing for long term storage. Make sure to get any pockets or under bits of fat – anywhere where water could accumulate. And just a few days ago, we were finally able to consume our much awaited bacon and pork cheeks. The last day it still had a smidge of liquid in the bottom of the container. Oh how I yearn for…, As we round the corner into autumn here on our farm, I’m often found in the kitchen making preserved tomatoes in olive oil. For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. But this was how it was done for thousands of years before the luxury of refrigeration. Basic Dry Cure Bacon. Last year we did 4 and had more to experiment with, so I did dry cured bacon and also cured an entire belly half into pancetta. And it’ll keep at room temperature for 6 months to a year under good conditions. The meat is then left to cure for a week or two. Adding Sugar to Your Cure Mix or Not For dry cured meats in the right environment with the above temperature and humidity that can be 2 to 4 years. (if you can't grow your own pigs yet, try and find a local pork farmer! It is savory, and used 1 slice at a time. Then the bacon butter/grease from the pan I pour over rice or potatoes. I’ve started mine but an concerned I’m not doing it properly. I’ve been scouring the internet looking at different bacon-making methods/recipes, and wondered if my process would be different than yours, after letting the pork belly thaw, or if you have any experience with it? The goal is not an overly-salty bacon. Times a million. All of it, man. Only 3 left in stock - order soon. We add no water, meaning you are buying 100% Bacon. The grain size is about the same so it will stay mixed well in storage. The only question I have is this: can I use a defrosted pork belly or does it need to be fresh? (Ed). Mine is just finishing curing in the fridge, since temperatures are getting a little warmer now… I cut the skin off following the advice of another source, and it was a pain to do… BUT we had crackling!! Well, back in those days, entire animals were preserved- and enjoyed- without the need of a stable 32-degree environment. Before you get started, don't forget, I created a recipe card just for readers of this post. After the first day, there was a pool of liquid in the bottom of the bowl. Ahh glad I read your blog. Stack it all back in the tub and stick it in the fridge again. You can now begin using your bacon at any point. Easier and it secures that side from any oxygen! We live in a small apartment and have very tiny kitchen so no space for air drying. You are totally keeping a lost art alive and making me drool at the same time. All that sugar and salt! It is very expensive, but if you want to indulge, check out your local markets. We still have some hanging… and it’s been over 7 months! A thin layer will do. Can you eat it right away after the 10 days in the fridge or does it have to hang for a while? Use it within a year or cut it up and refrigerate it. – Fresh pork belly from the best quality hog you can find (if you can't grow your own pigs yet, try and find a local pork farmer! Refrigerate the belly on a rack, uncovered, 48 hours. So feel free to ignore my email so that other people can see your response. The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat. I’m worried, that I have to eat all of it quickly, the moment I cut the first slice. others have asked if you can use this same method for other meats. I found it helpful to put an inverted plate on the bottom of the tub to keep the bottom slab from sitting in water. I was wondering if I have to hang the pork belly in my kitchen after the initial refrigerator drying or if I can just start consuming it right away. It seems weird. I love learning new things that they use to do back in the old days. After 24 hours, you will find that a sizable amount of liquid has formed in the bottom. Post was not sent - check your email addresses! 4.7 out of 5 stars 18. Can you replace the sugar with brown sugar? It isn’t flavored. Make sure to get any pockets or under bits of fat – anywhere where water could accumulate. To anyone who is familiar with true old-fashioned cured bacon, the resulting taste and flavor of this meat is delicious. Ben From india. You won’t use all of it, just enough to cover the meat. Your instructions are so simple and clear. $45.00 $ 45. Discover our delicious bacon in all its varieties online or locate a store near you. We get frustrated. It’ll do its work without the excess. Can it be done outdoors or in a garage? Question, new at this… So, you just salt and cure, do you smoke it any or just cut and fry after curing? Or is what I’ve got sufficient? I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. But I have to go buy course salt tomorrow. It’s not an exact science – we used enough salt to keep the meat coated with a very thin layer. I would love to read and learn more…. And pigs are so much fun, you will love it! I do intend to smoke the belly after the curing. I hope I am not to late to ask a question. I covered it well because I was nervous about not preserving it well. Not only did we make the best tasting bacon EVER, but I now have the best tasting bacon fat to cook with! I cured it for 9 days in the fridge. Remember our country bacon is salt cured and will be salty in nature. Andy is a huge fan of smoked….not sure i can convince him that i want to do it this way this year unless you tell me that it’s tope notch…. Place a cover on your tub and put it in your refrigerator. After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. I cut up a milk crate and used all 4 sides and the bottom as “mats” to cure pork on and keep it from sitting in the juice. References. There’s thought out there that the brine needs to be in contact with the meat to be truly effective. Seeing it stored in the ‘old fashioned way’ reminds me of how jamon is stored in Espana-just hanging out for the world to drool over. I love this. Repeat this process every day until liquid stops accumulating in the bin. 7. i saw dry salt cured bacon on the turkyfoot llc website, but blimy mate….they want about $11 for 2 pounds! I sent an email with the same question, for some reason I didn’t go to the end of the comment section here and see that you’re actively responding. Am also giving 1# slabs to family for Christmas. Homestead on, my friends. It is ready to be used after curing. Sorry if this was already mentioned. Smoked Back Bacon with the rind on, produced from Berkshire outdoor reared pigs. how many pounds of pork belly does this make? Smoke right after the curing process and then store as normal! I am 59 and I grew up helping my grandmother do this to all our bacon and hams it is awesome that someone is carrying it forward I thought that I was the only one still doing this today. I found it to be to salty, how long did you rinse after the dry curing and do you have any suggestions on making the finished product less salty? Stick in the refrigerator and forget about it until the next day. Just one question: How long does the Bacon store, after it is cut? Ours took about 10 days. Do not give in to the temptation to lay the salt mixture on too thick. There is not enough room in the fridge. You are aweome. Any comments or suggestions would be greatly appreciated. If you put it IN a smoker, you’re exposing it to tons of humidity which could allow bacteria to grow. That has a meaning. It was a really neat experience! And succeeded! Will it be easier to hang and fit better in your curing tub if it is in smaller slabs? I didn’t cover mine, but I’m sure you could if you’d like. Yes, I imagine you could. Thanks in advance! Just keep the dog away from the bacon, lol! Now available at ButcherBox. And even though it’s accompanied by a strong wind, I still welcome the spring and summer with open arms. For dry cured bacon 6-12 months in the right conditions, or it starts to dry out. Dry Curing. yuck.). But how can I prevent insects from bothering my meat? after you slice your bacon and cook a piece to see if your bacon is too salty , if so you can soak it in milk over night to help pull out some of the salt. But this form of curing ought to provide no issues. This post contains affiliate links. Did you survive, Keith? The sides too. i did as you had instructed. There are two methods of curing: pumping and dry-curing. Hang it NEAR your smoker for a day, allowing the smoke to drift over the meat. 6. , You do want to make sure it is covered. I’ve made it every year, but I don’t do as much, and it depends on how many pigs we’re raising. Do you have any for beef? There is no need to rub it down. 1 pork belly? NO SUGAR for God sake!!! And I've been blessed with the most wonderful bacon-loving helpers an ‘ol farmgirl could ask for. Error: API requests are being delayed for this account. It took 14 days for the refrigerator process. Thanks for this! Traditional Dry Cure Back Bacon quantity. We just finished our first batch of bacon! STORAGE: Because of the unique salt curing process, refrigeration is not required. What is the max temperature that you can cure the bacon? Wet curing is used to produce normal or regular bacon and dry curing to produce dry cured bacon. Continue doing this daily until just a small amount of liquid is being extracted (up to two weeks; the longer the cure time, the saltier it will be). Next, add spices: 2 tablespoons of red pepper flakes, 2 tablespoons of smoked … I cant believe how incredibly simple that sounds…and I can only imagine how much better it tastes. or talk to a high-quality local butcher). We eat junk food. Can it be left in a cooler place other than the refrigerator? That bacon looks Any thoughts? The term “cure” has lots of connotations and implications depending on the application. And tried. Cathy. I wonder how you would add smoking to the process? Still not worth it, though, in my opinion. I’m so raising a few pigs next year! We’re scared of our own shadows now. And curing a rear leg with salt is perfectly safe if done properly… just ask the Italians and the Spanish. To smoke or not to smoke. What this means is I link to various products (that I love & use and/or recommend), and if you decide it’s something you want, I will receive a small monetary compensation with no cost to you- just because you used my link to find it! Back in the day, people knew how to do cool things. Generously rub the flesh side of the pork belly with the mixture. I’ve got my pork belly caked in sugar and salt. We just butchered our pigs yesterday.