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We're using a very basic dry-cure technique to turn a pork bell... IT'S BACON! Today we're going through the entire process of making our 100% home-cured bacon.
Curing bacon can be intimidating, but it is a really ... I've been searching for the best method to make homemade bacon and it doesn't get any better than this.
2 Σεπ 2020 · Subscribed. 187. 28K views 3 years ago. Detailed instructions: https://www.staggandco.com.au/baconcure You can purchase Bulletproof Bacon Dry Cure here: ...more.
For a proper 156 ppm cure, you want 5.67 grams of PP1 (0.25% of 2268, or 0.0025 x 2,268). His recipe calls for two teaspoons of "pink curing salt" (there are different kinds, but for bacon you want to use Prague Powder #1, containing nitrite only).
6 Οκτ 2024 · A dry cure or a wet brine liquid is the first significant variation. The second is to either cold smoke and dry it out or cook and hot smoke it. Before you make your epic bacon, you need to decide which method, and I’ll explain which equipment is necessary for each method.
Here's an easy recipe. Start with this and adjust to make it your unique bacon: Weigh the cure as a percentage of the meat's weight. The typical cure mix is: 2% kosher salt, 1% sugar, 0.25% pink salt (aka Prague Powder #1).
I usually cure it for a week in a bag, rinse it off, pat dry, then sit it on a rack in a pan (in the fridge) overnight. I then smoke it, but he also suggests that you can bake it at 200 until you get to an internal temp of 150 degrees F.
