HOMEMADE BACON
After you've tried this curing technique for homemade bacon you will never want the store-bought stuff again. You've been warned.
Provided by Andrew Armstrong
Time P14DT4h
Number Of Ingredients 6
Steps:
- In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
- Mix together until dissolved.
- Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
- Refrigerate for 14 days.
- After 14 days remove and rinse cure and pat dry.
- Leave uncovered in the refrigerator overnight.
- Smoke for 4 hours at temperatures under 165 degrees F.
- Remove and cool in the refrigerator overnight.
- Slice and enjoy.
HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
HOMEMADE BACON
Makin' bacon. This is really easy and the best part is there are no phosphates or nitrite chemicals in the finished product. So you can feel good about eating it. Freezes well. I divide into one pound packages and freeze. If you like peppered bacon just smother it before smoking.
Provided by Wing-Man
Categories Pork
Time 3h10m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Rub pork completely with salt.
- Rub on honey.
- Place in garbage bag and sqeeze out excess air and wrap up tightly.
- Place in fridge for at least 3 days turning once per day.
- Remove and rinse pork.
- Pat dry.
- Place pork on cooling rack in front of a fan for about an hour to let pelicle form. This step is necessary for the smoke to adhere. When the pork is sticky to the touch it is ready for the smoker.
- Place wood chips and charcoal in smoke box.
- Place pork on rack in smoker and cold smoke @ 100 degrees for 3 hours. Use a smoker with a thermostat.
- Remove slice and fry. You now have bacon.
- You must cook the bacon as it is still raw after cold smoking.
- Use maple wood if you can find it or hickory.
Nutrition Facts : Calories 638.9, Fat 60.1, SaturatedFat 21.9, Cholesterol 81.7, Sodium 5695.6, Carbohydrate 14, Sugar 13.9, Protein 10.6
HOMEMADE FRESH BACON BITS
Fresh is just so much nicer then the pre-packaged kind that uses picnic bacon and tastes like cardboard. These fry quickly and you don't have to crumble the slices after frying them. There is no need to separate the pieces. They will separate during cooking. Use these in any recipe calling for crumbled bacon or bacon bits. Perfect for salads and baked potato toppings or twice baked potatoes.
Provided by Karen From Colorado
Categories Pork
Time 10m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Partially freeze your package of bacon so that it holds together easier while slicing.
- Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
- Turn the bacon and cut the strips into pieces also about 1/4 in wide.
- Sprinkle with pepper.
- Fry over a medium high heat until crisp.
- Remove with a slotted spoon and drain on paper towels.
- You can freeze this for later use by placing the bacon bits in a single layer on a cooking sheet. Once they are frozen, place them in a zip lock bag for use in recipes, salads or baked potatoes. Freezing this way allows you to be able to take out just what you need without thawing the entire bag of frozen solid bacon bits.
Nutrition Facts : Calories 259.7, Fat 25.5, SaturatedFat 8.5, Cholesterol 38.6, Sodium 472.3, Carbohydrate 0.4, Protein 6.6
HOME-CURED STREAKY BACON
Curing your own bacon takes just three ingredients and requires your time rather than effort. For the best-quality bacon, buy the best pork you can find
Provided by Good Food team
Time 10m
Number Of Ingredients 3
Steps:
- 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. It's now ready to slice into rashers and cook. Will keep in an airtight container for one week.
Nutrition Facts : Calories 440 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 32 grams protein, Sodium 4.4 milligram of sodium
PEAMEAL BACON
Provided by Fredéric Morin
Categories Brunch Pork Tenderloin Cornmeal Maple Syrup Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 pounds (1.8 kg)
Number Of Ingredients 9
Steps:
- 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
- 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
- 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
- 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.
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