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Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure. Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.
After the five days, lift the pork from the bag, rinse it off and pat it dry. Will keep in an airtight container for one week. Vegan Healthy vegan Vegan soup Vegan pie Vegan curry see more Dishes Pasta Soup Pie Casserole see more Everyday Freezable Batch cooking Cheap eats Leftovers see more Ingredients Fish Fruit Meat Vegetables see more Occasions Sunday lunch Dinner party Afternoon tea Easy entertaining see more Seasonal Spring Summer Autumn Winter see more Vegetarian Iron-rich Vegan Vegetarian party Veggie comfort food see more More recipe ideas Cheap eats Courses Slow cooker Cheap cut see more Christmas biscuits Christmas gifts Festive desserts Vegetarian Christmas see more Home Recipes Not sure what to cook?
Inspire me. Ingredients Method Ingredients g sea salt 50g light brown sugar. Fresh bay, thyme or rosemary all work for a herby flavour, or spice the brine with fennel seeds, cloves, dried juniper berries or star anise.
Home-cured bacon recipe
Comments 0 Questions 0 Tips 0 Be the first to comment We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try? Sign in or create your My Good Food account to join the discussion. Be the first to ask a question about this recipe Unsure about the cooking time or want to swap an ingredient?
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Or do you have suggestions for possible swaps and additions? Want to receive regular food and recipe web notifications from us? Yes Not Now.Please refresh the page and retry. B acon has been all over the news lately and I defy anyone not to be a little concerned.
The idea of not eating bacon is unthinkable - many a vegetarian has turned back to the dark side by the smell of a bacon sandwich, which I would also argue is Britain's true national dish. Crisp rashers between two slices of heavily buttered bread and a smear of ketchup is our real contribution to gastronomy.
But don't banish bacon too hastily. As far as I can make out, the problem comes with the addition of nitrate salt in the curing process. This is a bright pink slat added to the brine in the case of a wet cure and added dry in the process of making dry cured bacon. The purpose of the salt is to extend shelf life, to give the meat a rosy-pink hue and to prevent bacterial growth.
I have been making bacon at The Sportsman for about 12 years and I have never used nitrates. Our turnover means it never hangs around for long, so we don't use any preservatives apart from salt and syrup. My home-cured bacon can be thick sliced or thin, and it tastes of pork but with a perfect sweet-salty balance. The texture is firm, with none of the wetness you find in factory-made bacon.
I don't like to make health claims about food as I think good eating is common sense. All I can say is that it's so delicious that if it's wrong then I don't want to be right.
This week, I tried to think back to why we started making a lot of our own products and so developed a reputation for reviving artisan food techniques. It all springs from the fact we are surrounded by good farms - as a result, we started to buy whole animals, including pigs. When you're dealing with an entire carcass, you've got to grapple with some of the more unusual cuts: the cheeks are great in a long, slow braisethe hands and knuckles make gelatinous terrinesand even the blood is used for black pudding.
A second reason for reviving small production techniques is that they produce ingredients that taste better than anything made in a factory, where additives to lengthen the shelf life as well as the quality of produce affects the flavour.
The third reason I chose to go down this path was because it meant I was cooking with different - and I think better - ingredients than other restaurants. Even though each bowl of chowder contains just five batons of bacon, they make a big impact. They are thicker than any pre-sliced bacon and the result is a salty sweet tingle to the gums.
There are many good reasons why making your own bacon is worth doing and the latest health advice just adds to them. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.
Visit our adblocking instructions page.B uying bacon's a lottery. There's no telling the quality of pork that went into it, or the quantity of water added to bulk it out.
If you want something that's guaranteed to please, you'll have to make it yourself. Start with a kilo or two of good, fresh pork — preferably organic. Choose belly for streaky bacon, loin for back.
Bone it if necessary, then assemble the cure. You can buy this readymade, but where's the fun in that? For each kilo of meat, you'll need 30g salt, g sugar depending how sweet you like your baconup to 10g of whatever dried herbs and spices you fancy — much more if you're using fresh — and just 0. Your butcher may be able to supply this, or you can get it online from somewhere like sausagemaking. Buy as little as possible — even 50g will be enough for several fully grown pigs — and weigh it carefully, as saltpetre is toxic in high doses.
Why use it, then? Because as well as producing bacon that is pink rather than grey, it kills bacteria that cause botulism. Mix the cure, rub it thoroughly into the pork, and put the meat in a lidded, non-reactive container or a sealable freezer bag, together with any leftover cure.
Stick this at the bottom of the fridge for a week, turning every day or so, then rinse in cold water and pat dry. You could eat the bacon now, but it will be better hung for a while. If you don't have a meat hook, pierce a hole at one end and loop some string through. You'll need somewhere cool, free of strong odours and well ventilated — ie, not a fridge.
A garden shed might be perfect at this time of year; cover the bacon with muslin if flies are a problem. Leave for as long as your hunger permits — at least a day and up to two weeks — inspecting it regularly. Don't worry if it develops a little powdery white mould — this is harmless and can be scrubbed off with a vinegar-soaked cloth. Phil Daoust is a food writer based in England and France.
Smoke it if you like — but it'll be delicious as it is.For example, in a post-apocalyptic world that still has electricity, but where bacon is illegal, would I be able to make it myself from scratch? Curing means the process to make homemade bacon takes about a week, so patience is a virtue. Despite the immense satisfaction one receives after spending a week making a successful product, the reality is that it will probably taste very much like good quality bacon anyone can purchase from a grocery store.
The real benefit is that you can flavor the bacon however you want through the cure used and you can cut the slices as thick as you like, which is fun. My recommendation is to make this recipe successfully once and then try to experiment with the flavors.
Make it sweeter or more peppery or infused with maple extract. The sky is the limit. While this recipe did work out for me soaking the bacon in a cold water bath after smoking, I have adjusted the amounts of salt in the recipe to use less salt. As always I appreciate reader feedback and understand that what may work for me or may work once may not work for everyone under all circumstances.
Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address. It tasted great and pretty much like store-bought bacon.How to cure bacon - Two ways, wet cure and dry cure
I enjoyed cutting thicker slices though. I was surprised how easy it was to make. This site uses Akismet to reduce spam. Learn how your comment data is processed. Follow Home Is A Kitchen. Ingredients 2 pound slab of pork belly with or without skin 2 cups of water 2.
Directions Rinse and pat dry the pork belly. If the belly has skin on it, very carefully remove just the skin using a long, thin, and very sharp knife. Leave as much of the fat as you can. Depending on your knife skills and the quality of your knife, this can be very easy or very difficult. You can use it later to make pork rinds or skin-only chicharron.This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.
Cure suppliers Details of cures and suppliers can be found on this page. Ensure work surfaces and cutting boards are clean. You may wish to use plastic gloves when handling curing salts. Choice, Size and Source of Meat Your meat can be from the supermarket, local butcher, or direct from the farm-shop or farm. You can cure as much or as little as you want. Remember though, the better the meat: the better the bacon. For this reason, many people choose rare-breed or free-range meat. However, for a first project, a joint from the supermarket is fine.
If something goes wrong it won't have cost you the earth!. You'll need: For Streaky Bacon - a boned joint of belly pork For Back Bacon - a boned joint of loin of pork In the supermarket both of these are likely to be rolled and tied with string. Remove any string and unroll the meat. It should be noted that the rashers from these joints are smaller than those of commercial bacon as smaller pigs are used. The Dry Cure For this guide we will pretend we are dry curing a piece of meat weighing gm 1.
For each 1kg of meat we need: 22gm Salt 8gm Sugar 2. The darker the sugar: the stronger the flavour. A mixture of white and Demerara, or light brown sugar, makes tasty mild bacon.
Weigh your piece of meat and calculate the amount of cure you need If you have accurate scales: For our gm 1. You can add any herbs and spices you fancy.
A sprinkle of black pepper and thyme keeps things simple.Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that your brine should be sweeter rather than saltier. I like to stay as close to the skin as possible because I like a bit more fat on my bacon. If you would like to cure a leaner bacon, trim as close to the meat as possible.
Once you have the cut started, use one hand to pull the skin away from the belly as you run the knife under. Pour maple syrup over. Add 2 quarts water. Bring mixture to a boil and remove from heat to cool. Pour brine over pork belly leftover brine can be refrigerated for 30 days.
At this point, you can smoke your bacon, but I prefer the non-smoked flavor.
Home-cured streaky bacon
Slice bacon for use. A photo essay of cut hands and kind eyes. A muted gritty space and the kind intellectual man who inhabits it. Welcome into our home for a week of temptation inspired living and take a peek under the rug. Not by design, but by happenstance. Follow saltedandstyled on Twitter. Chia Chong Libbie Summers. Salted and Styled Food-Inspired Living. About Contact Shop. More Inspiration July 3, Your Favorites Recent Tags.
September 17, Inspired by Mandarin Oranges. Recently on Twitter Make something beautiful and delicious for them this Valentine's Day! Mornings on Mykonos Greek Baked Eggs. Classic Spaghetti Alla Carbonara. Mandarin Orange Prosecco Preserves.Bacon is made of fresh pork that has been cured preserved with salt in order that it could keep for extended. There's two primary ways of curing, Dry Curing may be the earliest, each farmhouse might have its very own recipe along with a flitch of bacon could be stored within the inglenook over the hearth.
From Saxon occasions pigs were fattened hereabouts in oak forests on mast acorns during Fall and cured to supply meat for your loved ones in the winter months several weeks. Bacon created area of the rations for lengthy distance ocean journeys, heavy salting preserved the meat from 'going off' but when it arrived at south america it had been tough and much more like boot leather than bacon as you may know it today.
The Wiltshire Cure was created through the Harris group of Calne, Wiltshire and it was revolutionary in the time 'sthey packed the rooftop with ice - as meat keeps fresh longer at lower temperatures it didn't require a lot salt.
A milder cure was created. The word 'Wet-cure' way to immerse inside a brine, regrettably mass created bacon today isn't just immersed in liquid but pumped with water and phosphates to hurry in the process and add yield and also the more supermarkets squeezed the cost, the greater water was addedflavour was sacrificed to make money.
Hopefully whenever you taste our bacon it'll redeem the 'Wiltshire Cure' like a brine cured bacon, without any added water that doesn't shrivel, but sizzles inside your pan! Sides of pork are immersed in Brine a salt and saltpetre solution that contains helpful salt tolerant bacteria for three or four days, then stacked inside a awesome cellar for 2 days to mature. Following a Traditional Wiltshire method, we don't add water towards the bacon.
We love to to state that whenever Salt, Time is our most significant component. Wiltshire sides and middles of bacon are smoked naturally over Oak and Beech sawdust for two to three days. Smoking provides a honeyed colour towards the Bacon rind. Legs and middles of Pork are packed in salt or pickled inside a salt, molasses and spice mixture and therefore are regularly switched and massaged to rub within the salt, the curing time differs from 28 to 56 days.
We've adapted local and family recipes to produce a selection of Speciality Village Hams named for Wiltshire towns. Our Dry Cured Bacon is known as that old Timer. THE BRUMHAM Starts its lengthy maturation like a dry cured pork after which adopts a more dark mood with Molasses and Juniper berries to finally emerge about eight several weeks later having a coal black rind hiding its ruby red center.
Its full flavour managed to get a popular dish around the farmhouse table at Farmhouse Harvest Suppers. This Wiltshire pork is coated in breadcrumbs.
Wiltshire bacon wet cure recipe. The concept to partly prepare the bacon is bery useful. Also, I cut my bacon smaller sized therefore it only wraps round the date once otherwise it does not get cooked completely and that i like my bacon crisp.
If you won't want to make use of the broil due to. Peas bacon and onion recipe Not every soy sauce is produced equal!