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11 Απρ 2023 · A comprehensive tutorial on how to make homemade bacon using either the wet brine or the dry cure method! Step-by-step pics included!
15 Ιουν 2014 · Wet Cure Method. 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.
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.
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.
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.
4 Ιαν 2012 · Ingredients: 1 (1 ½ to 2 pound) pork belly. 1 ½ cups kosher salt. 6 peppercorns. 6 bay leaves. 1 onion, quartered. 1 sprig rosemary. 3 garlic cloves, peeled and smashed. 2 cups maple syrup. Directions: Step 1: Remove skin from belly by slipping a sharp knife between the skin and next fat layer.
I use a dry cure for my bacon pork loin and the cure itself is very simple. Dry Cure vs. Wet Cure. Wet curing involves dissolving the salt and sugar in water and then submerging the loin in the brine. In many cures, pink salt is used and this is called prague powder / instacure or more specifically sodium nitrite.
