Sugar Cure Bacon Recipe at Adam Ross blog

Sugar Cure Bacon Recipe. To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. For example, if your belly weighs 2650 g, you need to multiply the ingredients specified above by 2.65. Transfer to a large container and stir in remaining 3 quarts of water. Get the whole thing good and covered. Boil for 1 minute, then remove from heat and cool to lukewarm. Push it into the cracks and crevices of the belly. Smoke the bacon fat side up (as the fat renders it will run down over the meat) for 3+ hours or until the internal temperature of the bacon reaches 150 degrees f. Pat the pork belly dry and store it, hanging, in the pantry or kitchen. Boil for 1 minute, then remove from heat. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. Combine all ingredients other than pork belly in a bowl and mix together. You can under cure bacon but you can not over cure bacon. Combine the salt, cure #1, and black pepper in a small bowl. Transfer the curing solution to a large container or. We like to hang it using bacon hooks.

Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. For example, if your belly weighs 2650 g, you need to multiply the ingredients specified above by 2.65. To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Rinse off the pork to remove the salt/sugar mixture and rinse well with water. Combine the salt, cure #1, and black pepper in a small bowl. Divide by 1000, then multiply each ingredient by that number. Let the pork cure for 5 days. Transfer to a large container and stir in remaining 3 quarts of water. Combine all ingredients other than pork belly in a bowl and mix together.

How To Make Equilibrium Brine Cure Bacon — Glen & Friends Cooking

Sugar Cure Bacon Recipe Now take the seasoned pork belly, lay it in a deep glass baking dish. Let the pork cure for 5 days. We like to hang it using bacon hooks. Push it into the cracks and crevices of the belly. Combine the salt, cure #1, and black pepper in a small bowl. Bring to a boil over high heat, stirring to dissolve the salts and sugar. You can under cure bacon but you can not over cure bacon. For example, if your belly weighs 2650 g, you need to multiply the ingredients specified above by 2.65. Transfer the curing solution to a large container or. Divide by 1000, then multiply each ingredient by that number. Boil for 1 minute, then remove from heat. Pat the pork belly dry and store it, hanging, in the pantry or kitchen. Rub the belly with maple syrup. Combine all ingredients other than pork belly in a bowl and mix together. Smoke the bacon fat side up (as the fat renders it will run down over the meat) for 3+ hours or until the internal temperature of the bacon reaches 150 degrees f. Transfer to a large container and stir in remaining 3 quarts of water.