Bacon Cure Recipes Uk

Salt is 25 of the weight of the pork belly. If I understand correctly bacon in Canada and the UK are made from the pork loin and are called back bacon Is that right.

Maple Wet Cured Bacon Weschenfelder Blog

Pretty much the same as our dry cure bacon recipe except you put the pork belly in a ziplock bag for the curing process.

Bacon cure recipes uk. 1 Pink Cure 1. Keep everything clean and safe. CleaningHygiene Pay attention to hygiene.

Cure suppliers Details of cures and suppliers can be found on this page. Pork Belly 100 Salt. After 48 hours remove the pork from the brine discard the brine rinse with cold water and pat dry.

When ready set up a smoker to hot-smoke at 200-225 degrees. Slip the pork into the bag seal and scrunch around with your hands until the pork is completely covered in the cure. In a medium bowl mix the brown sugar maple syrup salt espresso powder curing salt pepper and enough water to make a sludgy mess.

Dry Cured Bacon - Tutorial. I make a lot of US style bacon. STEP 2 Lay the pork.

Ensure work surfaces and cutting boards. Using your hands slather the mixture all over the pork belly turning to coat all sides. Weigh the rest of the cure components.

This traditional British bacon recipe is really simple to make and is also free from nitrites. Tip the salt and sugar into a freezer bag and shake well. But I came across the phrase Wiltshire cure a number of times in my research which is a wet-cure method developed in the 18th century in England to commercially cure bacon.

Weigh your piece of pork belly. Do you cure it the same way as belly bacon 2 salt cure for 10 days. This how to cure bacon recipe is really eas.

Once your smoker is up to temp and making sure you are seeing only thin blue smoke add your pork belly. Prepare your smoker to 200F using whichever smoking wood you prefer see above for some good ideas. Slip the floppy belly.

Rather than a dry rub of. How to Cure bacon. Place the pork on a rack over a plate or baking sheet in the fridge to dry out for 12 to 24 hours.

Prepare fruitwood chips or chunks we suggest apple and cherry wood. Smoke at 200F for around 35 4 hours or until the internal temp of your bacon. The curing method is not universal -- my only experience was with American bacon using a dry cure of salt sugar spices and pink salt.

What spices are traditional in the UK and Canada. Bacon on the smoker.

The Cure Make Your Own Bacon