Turn the belly daily, and drain off any accumulated liquid. November 2016 in EggHead Forum. Once a month we'll send you  an email to let you know what we're up to. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Making bacon at home... but why? This way I get the standard length bacon slices. I took the same amount of maple syrup and injected it into the piece of meat prior to rubbing the other curing … Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. Feel free to make them longer or shorter, to satisfy your needs and preferences. Maple Bacon. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Buckboard Bacon Dry Rub Cure. Pink Cure #1 is 0.25% of the weight of the pork belly. The bacon will keep, refrigerated, for a week; frozen it will be good for three to four months. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. Don’t let the belly sit in the liquid, the whole idea is that the belly will dry out - this drying inhibits bacterial growth. https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5ca8bf8253450a1c3db7db4e/1554563114726/Dry+Cure+Bacon+B.jpg?format=1000w, How To Make Measured Dry Cure Bacon At Home. Pink Cure #1 is 0.25% of the weight of the pork belly. The dry salt curing takes care of the bacteria in the meat. This recipe is for a Mexican style Picadillo. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Simply slice, You may also hang it to dry for a week or so, at the temperatures below 40F (if not using. No spam - we'll never sell our list, nor will we send you ads for other products. Start with cutting a pork belly into manageable pieces. letsmakesomethingawesome.com/2011/03/home-cured-bacon-without-nitrates Cooking the bacon is best done in a non-stick skillet over medium heat. Take a look at this list first! 1. Because it is very lean, Buckboard bacon will cook faster than traditional bacon. Salt is 2.5% of the weight of the pork belly. Combine the salt, Cure #1, and black pepper in a small bowl. Apply the dry cure mix evenly on all sides of the pork belly. I will post the other bacon recipe later this week. I recently did a slab of skinless belly with the maple brine recipe from Sausage Maker and wasn't all that impressed. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. Pre-heat the oven to 200 degrees. Tie with kitchen twine to achieve a good shape. Flavour #2: Ground black pepper: 2% Bay leaves: 4-5 / Kg Juniper berries: 0.5% Thyme: 0.5% Leave the skin on the pork belly, and rub the cure all over - ¾ of the amount should be on the side that is skinless. The above constitutes the ‘cure’. https://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html Let sit at room temperature for 1 hour before cooking. In a bowl combine the cure ingredients. Berbere Buckboard Bacon. It … Weigh the pork belly in grams. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Then, drain the … Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: " How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! Because home made bacon has great flavour, texture, and you control the ingredients. Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More, nitrates (Cure #2) are not allowed for curing bacon, sodium nitrite cannot exceed 200 parts per million (ppm), Home Production of Quality Meats and Sausages). Apply the dry cure mix evenly on all sides of each pork belly piece. After 2 hours, Rod slices off a bit of the bacon, fries it up and tastes it to determine the saltiness. : Do you like bacon? A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. Cover and place in the refrigerator and forget about it for 7-10 days. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Place the bacon slices in a single layer in a cold, heavy skillet. After 21 days the bacon is fully cured. Don’t forget the sides and ends. Making bacon at home... but why? Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. Using a vacuum sealer or several layers of plastic wrap, package the bacon in serving sizes. @LeGourmetTV. Blot it Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. You can trust us when we say the recipe works. Watch the recipe video. Sugar is 1% of the weight of the pork belly.
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