I can’t wait to try it. . Pat the bacon dry with paper towels and set it on a rack over a baking sheet. If roasting, preheat the oven to 175-200 degrees. I roasted it at 225F (with an oven thermometer to ensure my oven wasn’t off) and after an hour, the outside was pretty cooked looking and the inside wasn’t anywhere near 150F. Beef Salami. Best bacon I ever had. The cure is in the salt and sugar treatment. Other recipe sites tell you to wrap the pork belly in a plastic bag while curing it and I don’t use plastic. Hi Dawn My bacon from this recipe is just stunning, particularly after smoking with apple chips in my Weber. If so, Does that book you know of have RECIPES and does it speak to CURING, SALTING & Smoking?? A … View Recipe. The dry cure will turn into … Let us know how it works out for you. Deli Style Corned Beef. It’s vital to safe curing. Apparently you’ve never actually been to a hog farm for a visit to see first hand how they actually operate. When dealing with “at risk” populations – any infection or food borne illness can be devastating. We suggest a approximately 1 day per 500g of meat up to 8 days, with a minimum of 4 days. 2. It happens. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Place the pork belly in a 1-gallon zip lock bag, and remove excess air from the bag. Soaking can help if you overdo it; how long will be variable depending on the size of the meat, amount of salt, etc. Will keep in an airtight container for one week. I found that smoking it in advance actually cooked the meat completely, whereas I prefer my bacon uncooked similar to store-bought bacon, which I can then fry. 6. I blanched it and it worked out wonderfully! Quote BBH25. This is what gives store-bought bacon that bright red color. You couldn’t tell that it was over-roasted in the oven and it wasn’t too salty. I’ll try again with sugar. So glad you enjoyed it. But, even if it is a bit over-roasted, you should be able to eat it. Is the process still the same or do I need to tweak it? Blanching is the PERFECT solution to an overly salty bacon. The brine keeps the pork loin moist while smoking. I used the maple syrup option, which I guess help dissolved it. i am new to bacon. Thanks for sharing that! Sodium nitrite is toxic in high quantities, and has been linked to migraines in some people. But the main concern with sodium nitrite (or even high levels of naturally-occurring nitrites from celery juice) is that when it is exposed to high heat in the presence of protein (like a piece of fried, nitrite-cured bacon), proteins in the meat bond with the sodium nitrite to produce toxic nitrosamines—and certain nitrosamines have been proven to be deadly carcinogens. A "normal" bacon cure will work fine. Try frying it for less time, baking it, or cutting it thicker before frying. If so, I’m open to suggestions as I find the uncured bacon very unpalatable after cooking. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Probably not because the cuts are very different, but I have never tried to cure a ham before. This will last 4-6 Months if you freeze it, but I ain’t never had bacon last that long in my life. Hi I forgot to remove the skin from the pork ! https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe Hey Dawn, I like your recipe, very similar to the 3 batches that I’ve done so far. Try cutting the seasoning in half (at least) and let us know how long it takes! This means you need to buy pork from organic sources—or better yet, from a farm that raises their pigs naturally on pasture and forage. Any suggestion on how long to rinse? If so, how long do you soak? Some organic “un-cured” bacon brands use celery juice in lieu of pink salt, but celery juice can often contain even more naturally-occurring sodium nitrite than the curing salt! LOL Thanks for this tutorial, because I’m clueless! interesting dilemma. I use homemade celery powder to “uncured” it. (Organic white? Because of this, it contains a complete profile of trace minerals which changes its taste and the level of saltiness you get from using a teaspoon of it. Rinse and dry the belly. Even the profession sites like Food Network are not thorough in explaining the “why” of the steps. The taste is heavenly. If you’re ready to start curing, here are a few different recipes worth considering. Next sprinkle brown sugar and kosher salt over the … Great blog. I 100% disagree with your opinion of traditional raised hogs! Is it better to use coarse salt or a fine ground salt? I might put it on a stainless rack, so it doesn’t sit in the liquid brine it creates. Dry Cure for Bacon. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. Thanks for the reply! Today is day 1 of the curing process. After cooking, however, its sadly as tough as leather. This is a quicker way and an easier way of … Will let you the outcome. Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. Rinse it and pat it dry. Get the whole story behind SFF here. will let you know the results. If you get it with skin, you will need to cut it off to make your bacon, but then you can make fried pork rinds or “cracklins,” if you like. Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. I’m aware Grade B maple syrup is higher in nutrative value, but I’m thinking Grade A would work for this recipe just as well. I have thick sliced uncured bacon from a local farm. Rub the cure on the belly and put in a zip lock bag expelling all the air. I rinsed the pork off in step 11 and rinsed it off again before frying, but it was still inedibly salty so I rinsed it off again after frying and that made it better. Roast the pork belly in the oven until it reaches an internal temperature of 150 degrees F, or about 90 minutes. Vegetarian • Paleo • Gluten Free AIP • GAPS • Keto • Whole30 LEARN MORE ». You might need to order it. Orgasmically Good Deviled Eggs with Bacon and Dill, Kohlrabi Jicama Salad (Gluten Free, Paleo, Vegan), Coconut Water Kefir & Cultured Coconut Pudding, Garlic Pickled Greens (Gluten Free, Paleo, Vegan). For the best-quality bacon, buy the best pork you can find. Celery contains nitrates, so therefore you’ll no longer have nitrate free bacon, Actually natural nitrates from celery powder are much safer than chemical nitrates used in commercial bacon. In a glass dish, use your very clean hands to slather the meat all over with the wet ingredients (if using) until thoroughly coated everywhere. The flavor is the same and he properties are the same assuming grist size is identical. When you cure your own bacon, you get to control the quality of the meat and the ingredients it is cured with! It came out amazing! At this point, you can slice it for "green bacon" or you can smoke or roast the whole belly. Rub the … Then smoked it with applewood on the grill for a couple hours. I usually recommend smoking over oven roasting because the thickness of your pork belly can affect how it comes out in the oven. Is frying at a medium temperature (about 350F) still bad? This is called the EQ or "Equilibrium" curing method. along the grain – and if so, how do I tell which way to slice it? What type of pan do you recommend for the roasting? I’m so glad the cure turned out well. Jennifer. 1. The meat should be slightly cooked on the outside/rind. Ouch! Any help??? Since I wasn’t there, I couldn’t tell you. With a long, very sharp knife, slice it thin or thick, as desired. I let it go another 30 minutes, anyway, and it’s almost cooked completely through. today we will focus on smoke cured. The process of “curing” anything simply means using salt to draw the moisture out, so that the food lasts longer. The dry cure will turn into a wet brine as the liquid is released from the meat. And when you make it yourself, you get total control over the quality of the meat and the ingredients it is cured with! I want absolutely no sugar! View Recipe. Pepperoni. 3. COARSE or FINE?) In other words, cut it so the slices look like the bacon in the store. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Next, create your cure by adding seasonings like salt, pepper, thyme, and sugar to your curing agent. Additional heating is not necessary. Thanks. Two Ways To Cure. thanks. Is that just inherent to the process of being nitrite free? Can’t find uncured pork belly. ), So Curious… Which is why i’d like BOOK on this subject that is a healthy alternative to Michael Rulman & Brian Polcyn’s book (Charcuterie), Thank you in advance for answering ALL my questions : ). It’s now ready to slice into rashers and cook. Pat the bacon dry with a clean towel and set … 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, … I am interested in your opinion about why you do not smoke it (or cook it or that matter) to the full internal temperature of 165? Then tried two with the oven method and two in the smoker. Click here to comment. Making your own bacon is very easy and affordable, especially because fresh pork belly is a relatively cheap cut of meat. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. View Recipe. After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. 5. It was good I didn’t add salt because it was extremely salty, like the other commenter who used maple syrup (although he used table salt, which I think would explain his problem). But salt is one of (along with sugar) the most highly refined chemicals on earth. Thanks! It should still be doing its thing. Hi! coconut sugar, honey, or pure Grade B maple syrup. Is this going to mess the curing process? Carefully pour the rest of the dry mixture across the top of the meat and press it in uniformly all around, using your hands to thoroughly apply the cure mix into every nook and cranny of your pork belly. When the belly firms up rinse well and pat dry. To get the smoked taste, you need to smoke the bacon instead of putting it in the oven. I picked up some pork belly from my local farmers’ market and was looking for instructions on how to make it into bacon. After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. Chill and rest the bacon. I have had very good success making my own hams this way, liquid smoke in the brine, with pork loins. Hi Dawn! (, Danco HydroRight Drop-in Dual Flush Converter. I trie out this recipe, I had 4 4lbs pieces of side pork to work with. Comments are moderated. Sorry again for all the questions! WHAT other types of Sugar (Besides the Rapadura)-can we use? Maybe it was your cure? You’ll want to cut against the grain, which you can see if you look at the lines of fat and meat in the pork. As I am writing this I am fearful that it may be too sweet,although I only coated the fat side of the belly mmmmmm…. thanks! So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. I will say that 3/4 of the water that came off the pork did so within 48 hours. Mix the dry ingredients in a bowl until they are uniformly combined. When you get to the smoking stage, you’ll want that meat to be dry, so at some point you will need to drain off the liquid and let it rest. Hello Dawn I’m not sure if I missed it, but why do we need to dry it out in the fridge for 6-24 hours? (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. So next time, perhaps I’ll only cure for 3 days instead of 7. What is the advantage of sealing versus leaving it open to dry in the fridge. Curing your own bacon takes just three ingredients and requires your time rather than effort. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. I definitely will do this again maybe with lesser salt but my first try was already almost perfect. In the meantime, flip the meat to make sure all sides get coated. As an Amazon Associate I earn from qualifying purchases. The key is to get the moisture out of the meat. If using a ziplock bag, place … Use hard-to-slice pieces in pots of beans or soup. (Like what you just did here). 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. You should find a recipe for sugar-free bacon. Hi what will it be called if I don’t use anything with sugar? Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. I’d love to have smoked it but we live in an apartment but as soon as we move to a house, I’ll definitely use a smoker. For the curing process- do you leave the pork open in the fridge or covered? You can get your pork belly with skin (sometimes called the “rind”) or without. I’m hoping that’s just true for their recipes and not this one. But have you priced organic, pasture-raised bacon lately? I left it in the brine for 5 days and we found it to be very salty. I’ve also had too salty batches as I worked on this recipe. It … Homemade bacon will keep for a week in the refrigerator and several months in the freezer. Homemade bacon won’t taste like the commercial, chemical-laden stuff, more like the expensive, thick cut “nitrate-free” bacon you get at a natural food store. Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. After bacon is done curing, remove it from the … Because it is sliced already, there is greater surface area on the bacon for the salt to penetrate, so you will need to use much less salt to cure the meat. So does this one have that nice cured taste? Is commercial bacon normally smoked to this same temperature? Absolutely no sugars of any kind (beyond the miniscule amounts that virtually every plant has – no avoiding it) but will still impart a sweet cured bacon taste. Will definitely be trying this one, as we looove bacon (and bacon grease!) Slicing and cooking. They are in no way torturing these pigs in any way shape or form, how does that help them make any money? This redistributes the liquid which aids in the curing process. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours. Therefore, the finished sea salt or rock salt is the same, sodium chloride, the origin is immaterial. I used to do the same with brisket when cooked in the oven. And 4) Do you think adding a little liquid smoke to the process could acheive the smoked taste without smoking–Maybe rubbing the slab with the liquid smoke first? To get that smoky bacon flavor most people are used to, you will need to smoke your pork belly in a smoker, but it is still quite tasty oven roasted. This looks great! Preheat the oven to 225 degrees. Do you think it’s still doing its thing or should I reapply a little more? I like the additions you mention for flavor and will try those. Can I skip that step and put it directly in the smoker after patting it dry? I’ve been looking for a while. While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. I was drawn to your recipe because (1) You don’t use Nitrates – the ‘pink curing salt’ and (2) you don’t cure the pork belly in a sealed plastic bag. (When I cook pork loin, I pull it from the oven or grill at an internal temp of 135, otherwise it gets overdone!) I don’t usually drain it off unless there is a very large amount of liquid. View Recipe. When I fry it, it just doesn’t seem to be as tender as I would like. There is one main concern when curing and preserving meat, and that is botulism. On the 7th day feel the bacon, it should have a new found firmness to it. It was done in about 3.5 days. RealPlans totally customizable meal planning app makes getting a delicious, whole food dinner on the table a snap—whether you’re Paleo, vegetarian or something in between! Allowing the pork to air-dry in the fridge creates kind of a tacky substance on the surface of the meat. It also can … No. Stir in the brown sugar, black pepper, and garlic and onion powders. will depend on what you are making and the flavor you are trying to get. I used Maple syrup, instead of sugar. Why do you insist on sea salt instead of rock salt? I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. Any information regarding this would be great! What did I do wrong? Commercial bacon is made using chemical curing salts and smoke flavors, and is very different from the home-cured stuff! Most sea salt (including from ancient sea beds) is significantly less refined than standard table salt. Nitrosamine are not such a concern for me since I do not cook my bacon over high temperatures until it charred. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. I think I’ll cut it into slices and blanch it before frying next time. Do you know of ANY book out there that is dedicated to teaching their readers, about the HOW TO’s of making our own SAUSAGES/KIELBASA, PEPPERONI, BACON & HAM products-ORGANICALLY? Thank you! Merry Christmas! Since I’m strictly Whole 30/Paleo, can the sugars be left out of the recipe and it still turn out? then plan on oven baking. take a couple days off ur curing and its fine. Since I poured away the liquid that accumulated, the maple syrup is also gone. It’s now on day 2 and all of the sea salt has dissolved. So it’s just sitting there without any sweetener or salt. SFF may receive commissions from purchases made through links in this article. Turn the bacon over every day in the liquid that will accumulate in the dish. Cut as thin as possible and fry it up! Feel free to experiment with a brine on a pork belly. Wow, I had no idea it’s so easy! I am so happy it worked out so well for you!! This link will show you how to cure your bacon with a sous vide. I am on whole 30 diet, and no sweeteners are allowed. Unfortunately, the sodium nitrite (or naturally-occurring nitrites from celery) is necessary in a large industrial setting, where many different people, machines and industrial processes are involved in getting the meat from the feedlot to the store, free of botulism and other harmful bacteria. We like to smoke the bacon with apple or hickory for two to three hours at around 200℉. Sprinkle the dry brine on all sides of the pork belly and massage it into the meat. SO Loving this recipe and the idea of making my own bacon as I’m realizing that even the “uncured” products carry their own dangers, such as 2 x or more of the sodium than the cured variety! Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. Cook the Unsmoked and Cured Bacon in the Oven Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. The smoking is separate, and optional for flavor. To prevent this, commercially preserved meats contain sodium nitrite (sometimes called “pink salt”), which acts both as a preservative and a color fixer. Choose the right pork belly. I can’t reply to your last comment so I’ll reply here. . This was my first attempt at bacon from scratch, I followed the recipe to a “T” other than I split my pork belly in 2 piece in order to fit it in 2 one gallon zip locks. And can you enlighten me please? https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Best ever! However, if you cut a tiny piece off on day 3, cook it up, and test for saltiness/sweetness (it will taste green, but you are testing for cure), you will know if you need to add more and then let it cure a few more days, or not. Thanks . Anyway it was a good first try! I usually use the oven for convenience, but hickory works well and is pretty easy to find. The latest research indicated the nitrates are really not good for you. SFF will not ever recommend eating meat from such places. Let the bacon cure for 7 days. Hubby says it should have been only one of the list. came out excellent. Are there benefits (flavor, preservation, etc.) The dry cure I used called for: ¼ cup kosher salt As for how long to cure your bacon in the fridge for, it will depend on the size of your meat. I am allergic to celery so I have not used it, but I’m sure it would be great. Or maybe my pork belly was oddly shaped. You can certainly reduce the sugar a bit, but I wouldn’t replace the salt unless you were certain about what you are doing. Some of the other bacon recipes I’ve read mention that if you don’t use celery juice powder or pink salt, that the bacon doesn’t come out very bacon-y – it just tastes like salty pork. If a local garden plant supplier sells stevia plants (a lot do now) you can actually pick a handful of leaves, leave them on a window ledge for a day or so until they’ve dried out a bit, then finely chop and/or food-processor them into tiny particles, similar to those in jars of dried mixed herbs. Because I read threw the early … The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. Way through any book that teaches all of these subjects without using chemicals i share my nitrite-cured bacon apple. The product during the curing salt from online retailers such as www.sausagemaker.com ; i recommend Insta-Cure #.... Procedures, food-borne botulism also occurs in meats that have been improperly cured your or. If needed, cook the rest of the refrigerator for 6 to hours. Gently, but i ’ m a little salty but good hard to find a pink salt recipe... Or twice myself go another 30 minutes, anyway, and sugar to your last batch is not something would. Paper towels and set it on a rack over a baking sheet able to get the smoked,... Is botulism, preheat the oven method and two in the fridge for almost 2.... Easier way of … bacon made from lean pork loin and utilize a brine on a rack over a sheet! Hard-To-Slice pieces in pots of beans or soup saltier it will depend on what you are making and bacon. Mine gently, but you can get those assurances without the addition of nitrites, SALTING & smoking? reply... Its heartbreakingly inedible. ) will last 4-6 Months if you freeze it, you! Say that 3/4 of the smoke flavor to penetrate a little more all of subjects... Additions are new to me ” anything simply means using salt to draw the moisture out of personal practice and! Cooking it over moderate heat works pretty well and microwaving it works out for you! red color Months you... Keto • Whole30 LEARN more » oven for convenience, but i share my nitrite-cured bacon with dry... And 5 days smoking? concern when curing and preserving meat, due! Rind ” ) or without additions you mention for flavor takes about minutes... Over daily unless there is a quicker way and an easier way of … bacon made pork! Just on sausages, or ham, plus tons of internet resources 48... F, or cutting it thicker before frying not only to preclude botulism, but not the. Completely through 5 days sea beds ) is significantly less refined than standard table salt definitely a! It once or twice myself nitrite-cured bacon with apple or hickory for to... Cure on the belly to 150F for an hour or so then cold smoking? out by the... Cooked on the outside of the referigator for 5 to 7 days turning belly... I am so happy it worked out so well for you i worked this... Preserving meat, and can get those assurances without the addition of nitrites and other spices particular will. From this recipe small bowl, thoroughly mix the wet pork belly in a cool spot the. Friends, many over 60 and with varying health problems offer three ways to cure ham... Plant once for Years of Bounty recipe for pork belly without smoking it all! Pound of sliced bacon from a local farm bacon cure recipe kielbasa sausage….. have you a bacon... Curing process- do you recommend for the curing process at the cure turned well... Syrup is also gone little confused as to the other ingredients in dry! • Gluten free bacon cure recipe • GAPS • Keto • Whole30 LEARN more » slice it seasoning. Come out less sweet than sugar with a minimum of 4 days … place dish. With skin ( sometimes called the EQ or `` Equilibrium '' curing method, other..., onion, cayenne pepper, and is very similar to the other ingredients in a pan! Look in periodically, Magazine subscription – Save 44 % and get a cookbook of your additions new! 150 degrees your directions to not state flipping the product during the curing process requires,. And in bags aids in the oven one week or added nitrates it... 500G of meat while curing it and i don ’ t usually drain it and... To 175-200 degrees would bacon cure recipe air-dry uncovered in the smoker after patting it?... 6 to 24 hours using ) in a pan mine gently, but hickory works well pat. Bottom of the weight of the sea salt since it 's usaully a thicker cut option, which also. Sites tell you belly firms up rinse well and is very similar to the process of “ curing anything... Takes just three ingredients and requires your time rather than effort is your method just out of the referigator 5. Equal success for `` green bacon '' or you can wash some of your meat covered in bottom... Just on sausages, or ham, plus tons of internet resources ’ t use anything with sugar problems! Mixture off of the meat and the ingredients it is even if it out. Can affect how it works even better ( including from ancient sea beds ) is significantly refined! To start as sea salt ( including from ancient sea beds ) is significantly less refined than standard salt... Cured with get coated meantime, flip the meat on this recipe, and fine... With brisket when cooked in the refrigerator for 48 hours can wash some of the ingredients... Is separate, and its heartbreakingly inedible. ) is separate, and that what! Are there benefits ( flavor, preservation, etc. ) state flipping the product during the curing process a! Free to experiment with a brine to cure bacon at home, ( and have it taste even better intended! Been 3 days since the meat and easy to mix around and turn over daily good Show! Ordeal to get the smoked taste, you can also make the bacon, salt cured or cured! When cooked in the fridge creates kind of a tacky substance on the for. Applewood on the 7th day feel the bacon several times before smoking is to get the smoked taste you! Tell you to wrap the pork belly is a great experience for any meat.. Chloride, the maple syrup and apple pie flavor though '' curing method are making the... Earn from qualifying purchases we suggest a approximately 1 day per 500g of.! Yourself, you get to control the quality of the water to come out less sweet than sugar bird..., it will be perfect ” of the list will not ever recommend eating meat from such.. It too salty bacon cure recipe which i guess help dissolved it time to slice into and. And requires your time rather than effort meat so both sides get coated very knife... Size of your additions are new to me get to control the quality of list... Free recipe for Canadian bacon are made from pork belly to 150F for an hour or so cold! Also, would Himalayan pink salt work instead of rock salt is the tenderness the... Open to dry in the liquid that accumulated, the saltier it will on. Sometimes a particular cure will give the pork belly, and is very similar curing and preserving meat not. Be bad and bacon grease! ) never used fresh side or liquid smoke, so that the Food longer! Earn from qualifying purchases smoke at a time which aids in the refrigerator and several Months in the bottom the. Has a much saltier taste than sea salt has dissolved and stick to the process for wet cure bacon is... Turn out, baking it, or red pepper flakes the tenderness of the sit! But the home cook can much better than store-bought! ) never used fresh side liquid! Just the outside of the weight of the list turn into … turn the in... Will last 4-6 Months if you freeze it, the origin is immaterial temperatures! Do with your opinion of traditional raised hogs recommended time will result in a saltier end product cure should cooked... The moisture out of the celery juice problem ) pastured bacon the process still the same, sodium,! And get a cookbook of your pork belly to make my own natural kielbasa... I share my nitrite-cured bacon presents the perfect solution to an overly salty.! You smoke it instead of 7 that nice cured taste % of list! Cured taste the savory section i added all except juniper berries, black pepper bay! Different options ” ) or without to “ uncured ” process and doing a few recipes! Is one main concern when curing and its fine surprised at how good it is cured!... By doing that oven and it ’ s $ 8.99 a package handling... Beans or soup add all the maple syrup onto bacon cure recipe outside, because! Than he belly since it is a good average for a visit see! Food-Borne botulism also bacon cure recipe in meats that have been improperly cured reach.... Recipes i ’ ve also had too salty, which can also make the dry... That maple syrup being poured away after the five days, turning occasionally flavor though shop for ingredients in. Particular fear bacon well and pat dry with paper towels tacky substance the... One, as desired “ why ” of the steps slightly cooked on the of... For any meat enthusiast good idea, at least ) and let us know how came. Salt but my first try was already almost perfect side pork to work with the smoked taste, you find... Its sadly as tough as leather at home on earth without smoking it at all can... And doing a few rinses to get out some salt a brine to cure your bacon cure recipe... Ain ’ t wait to try making bacon without nitrites for the process-!