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6 Αυγ 2017 · Homemade and Wet Cured Bacon Recipe. Servings: 10. Time:7 Days, 5 Hours. Difficulty: Medium. Print. Wet cured and smoked bacon. Ingredients. 2 pound slab of pork belly with or without skin. 2 cups of water. 2.5 tablespoons of kosher salt. 2 tablespoons of brown sugar. 2 teaspoons of paprika. 1 teaspoon chili powder.
Wet Cured Smoked. Bacon. When you make Wet Cured Smoked Bacon, the texture will be more like the commercial bacon you buy in the store. If you have more than one belly, it is best to cure them in separate containers. However, if you are stacking them, you need to overhaul daily.
15 Ιουν 2014 · The process for wet cure bacon is very similar. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. 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.
11 Απρ 2023 · Should I Dry Cure or Wet Cure Homemade Bacon? Some experts insist dry-curing results in a more pronounced flavor and that the bacon fries up more crispy than when using the wet-curing method. Other experts insist on the exact opposite.
You make a mixture of salt, curing salt and a sweetener. When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour.
This cured pork loin can be sliced and fried as it is and is what some people refer to as green bacon which means it is unsmoked. The beauty of curing your own bacon is you can slice it however thick you want, make lardons or roast the whole joint so there is a lot of versatility.
5 Ιαν 2010 · Wet Curing Bacon #1 - Simple Wet Cure Recipe. Before I go into some more of my fav dry curing recipes, heres a quick way of brine/wet curing your bacon. I have a couple of bellies on order for the weekend, so will add some photos when I do that batch. You could equally well buy some loin or ham to try the recipe out for back bacon or a gammon!
