Really, the sky is the limit as long as you get the dry cure part right. Too much for a breakfast meat, but that’s just me. Play with the herbs and spices, based on what YOU like. Our favorites, when we did a taste test of all four, were the molasses with the red pepper (surprise, we like all things spicy) and the maple syrup version.
#Middle earth shadow of mordor wallpapers skin#
Pat dry.ĭry meat in front of a fan for an hour to form the pellicle, which is essentially a skin that allows the smoke particles to stick. This was a taste test of all four kinds we had smoked to see which one we liked the best. If there are still squishy places, leave for up to 2 more days. Have a tray underneath in case your bag leaks. Refrigerate for up to 7 days, flipping bag to redistribute cure every day. You want a tight fit here so cure remains in contact with the bacon as it releases juices. Add optional sweetener, herbs, spices and/or garlic. Any other herbs/spices of choice – see original posts by Ruhlman or Brown for suggestions.Ĭoat entire surface of pork with cure.½ cup maple syrup or packed dark brown sugar (or other sweetener – we like molasses).If you find your bacon is coming out too salty, decrease the cure time the next go-round. Ruhlman gives directions for skin on, but I’ve never gotten a pork belly with the skin on, so I shorten the cure time a bit because the skin is off. Note: This will make more cure than you need. Any old fashioned butcher will likely carry this, or you can order it online. 2 oz (10 tsp) pink salt (InstaCure #1 – 93.75% table salt – aka sodium chloride, and 6.25% nitrite).1 lb kosher salt (other salts may weigh less or more – if switching, use a scale).Home Cured Bacon Recipe (Redox based on this Ruhlman recipe, combined with Alton Brown’s advice) It’s a readily available product, given the pruning that happens around here every year. We’re still using apple wood to smoke our bacon, and probably will for another 20 years, given how much we still have and where we live. Out of the smoker and oh so fragrant and yummy. Mostly we just like that the bacon is no longer burning in the pan. So without further adieu, is how we cure our bacon now. We also found this bacon to be less prone to scorching in the pan. Adding it to your bacon rub or brine ensures 1) no nasties are gonna grow while its in the smoker and 2) retention of color. So, the last time we made bacon, in 2014, we adapted our recipe to use pink salt (also known as Instacure #1). See this fantastic rant by Ruhlman on the No Nitrite hoax in natural food markets or this more recent piece by Chris Kresser on why bacon isn’t the enemy. I’ve also come to realize that a little bit of nitrite in your meat (like cholesterol) is not the end-of-the-world, cancer causing scourge we once were led to believe. I attribute this to the large amount of sugar in the cure. One of the things we noticed about the original cured bacon recipe is that it tended to burn easily in the pan. However, in the last 4 years I’ve amended how I cure my bacon a bit, after buying Michael Ruhlman’s book Charcuterie (Charcuterie is defined as all things relating to preserved meats). And its a good post, and reliable and solid advice. Way back in July 2010 (wow, I’ve been writing this blog for a while!) I wrote a piece on curing your own bacon. Note the pork belly hangers are actually old wire hangers, trimmed down by my sweet husband at my request, so I could get 4 bellies in the smoker at once vertically, rather than on racks.
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