Made this last night- do you drain off the liquid at the cure continues? I like that you present very good reasoning for the steps of the process on curing bacon. Are there benefits (flavor, preservation, etc.) As for how long to cure your bacon in the fridge for, it will depend on the size of your meat. at our house! I blanched it and it worked out wonderfully! 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. Can I skip that step and put it directly in the smoker after patting it dry? Any information regarding this would be great! Lay the pork flat in the fridge and leave for five days, turning occasionally. 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? Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. We suggest a approximately 1 day per 500g of meat up to 8 days, with a minimum of 4 days. 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! Why do you insist on sea salt instead of rock salt? Your cure should be fine, but do note that maple syrup will come out less sweet than sugar. Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. Additionally, I noticed your directions to not state flipping the product during the curing process. Since I wasn’t there, I couldn’t tell you. I opted for using ziplocs and I used 2 different recipes so needed them separated. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. Hi! (, Danco HydroRight Drop-in Dual Flush Converter. 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. ), 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 : ). Lay the pork flat in the fridge and leave for five days, turning occasionally. Slicing and cooking. After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. Sorry again for all the questions! At the end process now,a couple of things I did different though,I used homemade Apple Pie moonshine and Maple syrup and then salted for 5 days then rinsed and let air dry and the last thing I have done before roasting is covered it with more Apple Pie moonshine and syrup but I also added brown sugar and am letting it sit for another cpl hours,will let you know how it goes. Sliced the meat and fried it. Will definitely be trying this one, as we looove bacon (and bacon grease!) The brine keeps the pork loin moist while smoking. Basically, frying and eating nitrite-cured bacon presents the perfect scenario for nitrosamines to enter your system. Additional heating is not necessary. Most sea salt (including from ancient sea beds) is significantly less refined than standard table salt. Commercial bacon is made using chemical curing salts and smoke flavors, and is very different from the home-cured stuff! Thanks for the reply! coconut sugar, honey, or pure Grade B maple syrup. A sous vide will be more accurate and cook the belly through more evenly, but the technique will be different, as will the end product. Or is your method just out of personal practice, and fully cooking it before intended use is an optional choice with equal success? 6. Hi Dawn, I used some honey and coffee as a wet rub for the meat, I didn’t drain off the excess but left it in the pan, put part of the dry ingredient in the liquid then put meat in and covered the top and sides with the rest, should I drain that off? So, if you have time and some space in the fridge, you can enjoy the wholesome, chemical-free goodness of homemade bacon right from your own kitchen! The “expert” books have knowledge of these things BUT they use NON-Organic methods. We use nitrite-free (I am aware of the celery juice problem) pastured bacon. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure. Hey Dawn, I like your recipe, very similar to the 3 batches that I’ve done so far. Some seasoning ok I have cayenne pepper here! . Or Org Brown? This looks great! to not fully cooking it until its time to slice and fry? Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. Hi Dawn! came out excellent. 1. Thanks for your help! After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Deli Style Corned Beef. 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. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Best ever! You can get your pork belly with skin (sometimes called the “rind”) or without. I’m so glad the cure turned out well. It’s quite an ordeal to get good quality pork around here so I wanted to make sure first. 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. 3) Thoughts on using celery powder to reduce the sodium level or will there be the same dangers as mentioned in your post? Slow cooking it over moderate heat works pretty well and microwaving it works even better. I usually cover mine gently, but you can leave it open. Pepperoni. It's quite simple really. Pre-heat the oven to 200 degrees. Sorry for the dumb question! Something with a rack to separate any drippings. But I share my nitrite-cured bacon with friends, many over 60 and with varying health problems. Is that just inherent to the process of being nitrite free? My main issue is the tenderness of the final product. With a long, very sharp knife, slice it thin or thick, as desired. I used maple syrup and first lathered it on the pork belly and then mixed all the other ingredients (including the salt) and pressed it into the pork belly. 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. I like the additions you mention for flavor and will try those. It takes about 90 minutes for the bacon to reach temperature. Thanks . The longer you cure it, the saltier it will be.). You can also use celery powder as a curing agent. 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. 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! I use homemade celery powder to “uncured” it. I might put it on a stainless rack, so it doesn’t sit in the liquid brine it creates. Hi I forgot to remove the skin from the pork ! 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. Madhava Organic Blonde Coconut Sugar, 6 lbs. It was fun to experiment and play with different options. Bacon requires sugar, honey, molasses or some other sweetener to be bacon. 8. Quote BBH25. 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). 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. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. We like to smoke the bacon with apple or hickory for two to three hours at around 200℉. After bacon is done curing, remove it from the … I do want a sweeter bacon and some of your additions are new to me. Since I poured away the liquid that accumulated, the maple syrup is also gone. Dawn What type of wood do you use for your smoke. Nitrosamine are not such a concern for me since I do not cook my bacon over high temperatures until it charred. 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. Merry Christmas! In other words, cut it so the slices look like the bacon in the store. Here’s why. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home I rest my case. Cure the pork belly. Sprinkle the dry brine on all sides of the pork belly and massage it into the meat. Look forward to hearing your thoughts. And that is what you are going to do with your pork belly to make it into bacon. I use Tree top apple juice instead of sugar when I made beef belly bacon ? Making your own bacon is very easy and affordable, especially because fresh pork belly is a relatively cheap cut of meat. Bacon made from pork belly typically starts with a dry cure. The smoking is separate, and optional for flavor. The process for wet cure bacon is very similar. I’ve been using your recipe for a year now. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Curing your bacon for longer than the recommended time will result in a saltier end product. I want absolutely no sugar! How can i cure the pork belly without smoking it at all or can it be done? I smoked my bacon 150 cooked it but the taste was not there cool but did not taste like bacon what did I do wrong?? 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. Beef Salami. To get the smoked taste, you need to smoke the bacon instead of putting it in the oven. Cut as thin as possible and fry it up! I think you will find the bacon to be more traditionally flavored if you smoke it instead of leaving it “green.”. I left it in the brine for 5 days and we found it to be very salty. Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. EXCEPT it is salty, in the extreme. So does this one have that nice cured taste? The latest research indicated the nitrates are really not good for you. Ouch! Rub the cure on the belly and put in a zip lock bag expelling all the air. I don’t usually drain it off unless there is a very large amount of liquid. It was done in about 3.5 days. 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. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. 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. Thank you so much for replying to me. And or flip the meat so both sides get in the liquid? 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. Wow, I had no idea it’s so easy! It is cheaper than he belly since it is considered to be offal. I do not know of any book that teaches all of these subjects without using chemicals. Place the bacon-to-be in the middle of the refrigerator. I left the liquid in the pan when curing, and will be trying a ‘liquid smoke brush on’ during the 1 day drying phase. I think it was 6-7 days for pork belly and 10 days for buckboard bacon… You separate your ingredients into ‘dry’ and ‘wet’ but at one point you assume that the sugar is a dry ingredient. Place the belly meat side down and sprinkle curing salt over the belly. LOL Thanks for this tutorial, because I’m clueless! You do not have to massage the cure hard into the belly. I definitely will do this again maybe with lesser salt but my first try was already almost perfect. This redistributes the liquid which aids in the curing process. I currently have mine suspended on a rack in a dish, open in the refrigerator. The plastic is for convenience, to keep the cure close to the meat and easy to mix around and turn over daily. If roasting, preheat the oven to 175-200 degrees. Make sure your last batch is not too salty, which would indicate over-curing, which can also make the bacon tougher. Click here to comment. then plan on oven baking. 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). So nitrite free bacon is not something I would share. What a brilliant idea! The meat should be cooked a bit on the outside, but not all  the way through. You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. Therefore, the finished sea salt or rock salt is the same, sodium chloride, the origin is immaterial. I’m thinking that without a smoker I might be able to achieve that smokey flavor by doing that? Now there are two ways to cure bacon, Salt Cured or Smoke Cured. How about cayenne and nutmeg? I wouldn’t skip that step. 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. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year. But have you priced organic, pasture-raised bacon lately? Looks pretty easy, but I do have one question on the smoking process: If I smoke it to an internal temperature of 150 degrees, isn’t the meat essentially cooked at this point? Can I use this or a modified recipe to cure my own ham ? Yes, you want to smoke at a very low temperature and indirect heat till the meat reaches 150-degrees Fahrenheit inside. 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. … This will last 4-6 Months if you freeze it, but I ain’t never had bacon last that long in my life. Chill and rest the bacon. Full disclosure. Is there a reason to your method? I am so happy it worked out so well for you!! So glad you enjoyed it. Is frying at a medium temperature (about 350F) still bad? Thanks again for all your help! This helps some of the smoke flavor to penetrate a little deeper and stick to the meat easier. If using a ziplock bag, place … Add A Note. The meat should be cooked a bit on the outside, but not all the way through. Thanks so much! 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. When I fry it, it just doesn’t seem to be as tender as I would like. On the 7th day feel the bacon, it should have a new found firmness to it. Mix everything together and then rub your cure onto the outside of the bacon. Any advice would be great. 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…. I followed your recipe exactly but it tastes more like ham than bacon…. Turn the bacon over every day in the liquid that will accumulate in the dish. Not side pork ?! . Thanks! Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. You need time for the water to come out of the inside of the meat, not just the outside. Thanks for sharing them. After cooking, however, its sadly as tough as leather. Other recipe sites tell you to wrap the pork belly in a plastic bag while curing it and I don’t use plastic. Even the profession sites like Food Network are not thorough in explaining the “why” of the steps. Place the dish in the refrigerator for 3-10 days, until the meat feels firm throughout. Rinse it and pat it dry. Morton Salt can make curing your own meats as enjoyable as eating them. I’ll bookmark this site and look in periodically. There are some good smaller books just on sausages, or ham, plus tons of internet resources. Sprinkle a thin layer of black pepper and bay leaves over the belly. Still soak in fridge but how do i do the smoking ? You might need to order it. (When I cook pork loin, I pull it from the oven or grill at an internal temp of 135, otherwise it gets overdone!) Add the piece of belly, skin side down, and lightly rub another handful of cure into it (you should use about a fifth of the total cure on this first day), making sure that the sides are also coated. Then tried two with the oven method and two in the smoker. AROY-D 100% Pure Coconut Cream, 33.8 Oz package (3-pack), Everything You Ever Wanted to Know About (25 Types of) Sugar, Dandelion Magnesium Lotion for Muscle Cramps, 16 Ways to Eliminate Indoor Air Pollution, 10 Things You Should Not Put In Your Compost Pile. hi dawn, just want you to know that i have been looking on how to make bacon at home nitrate free and i stumbled on your channel by chance, followed your directions almost to a T, rinse my bacon after only 4 days, placed in the fridge overnight to dry, checked in the morning ( of course ) and my boyfriend can’t help but slice a couple of pieces to try and it was absolutely great,… not salty at all, i will be making some more and i can’t THANK YOU enough….. again thank you for sharing?!!!! Also, would Himalayan pink salt work instead of sea salt. BBC Good Food Show Summer Save 25% on early bird tickets. It totally worked! Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. It came out amazing! Also if it comes out too salty with sea salt does soaking after rinsing help? A little salty but good hard to get the maple syrup and Apple pie flavor though. I trie out this recipe, I had 4 4lbs pieces of side pork to work with. 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… Add all the cure ingredients together in a large bowl and stir. If you can find a good source of pork where the hogs are raised outdoors, on pasture, ideally in carbon-sequestering holistic grazing systems, it will be worth it on every level. What did I do wrong? Pat the bacon dry with a clean towel and set … I did two with the more savory flavoring and two with the sweet. In this recipe, I offer three ways to smoke the bacon. I can’t wait to try it. 4. Thanks. 5. Let us know how it works out for you. Is it going to cause a problem for the curing process? We recently started buying our meats and dairy from a farmer nearby and I picked up some bacon last time and didn’t even know about cured/not cured until the daughter mentioned it! To cure your own bacon, plan and shop for ingredients well in advance. I usually recommend smoking over oven roasting because the thickness of your pork belly can affect how it comes out in the oven. Choose the right pork belly. If you accidentally overcure the bacon, you can wash some of the salt out by rinsing the bacon several times before smoking. I’ve never used fresh side or liquid smoke, so you’ll have to let us know how it goes. I also left the pork sit it a porcelain dish. Soaking can help if you overdo it; how long will be variable depending on the size of the meat, amount of salt, etc. COARSE or FINE?) I recently got sliced bacon from our local farm. 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. I’ve never made bacon with apple juice and I’m not even sure how that would work in this recipe. Hi Dawn My bacon from this recipe is just stunning, particularly after smoking with apple chips in my Weber. Use hard-to-slice pieces in pots of beans or soup. Thanks for the speedy reply! I used the maple syrup option, which I guess help dissolved it. Hubby says it should have been only one of the list. Get the whole story behind SFF here. Place one half of the dry cure mixture in the bottom of the glass dish. I’m guessing you prefer a smoky bacon taste. Rinse and dry the belly. It’s now on day 2 and all of the sea salt has dissolved. first time processing my hogs i raise we ussualy just make breakfast saisage and throw the rest of the hog on the grill and have a big bbq. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. When dealing with “at risk” populations – any infection or food borne illness can be devastating. View Recipe. Smoke the bacon. This is a quicker way and an easier way of … You should find a recipe for sugar-free bacon. So, here’s how to cure bacon at home, (and have it taste even better than store-bought!). Preheat the oven to 225 degrees. I’ll definitely do that. Rinse the bacon well and pat dry with paper towels. So next time, perhaps I’ll only cure for 3 days instead of 7. WHAT other types of Sugar (Besides the Rapadura)-can we use? Do you think it’s still doing its thing or should I reapply a little more? The sides, pork belly, and middlings are all the same thing. 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. SFF will not ever recommend eating meat from such places. Roast the pork belly in the oven until it reaches an internal temperature of 150 degrees F, or about 90 minutes. Great post! And when you make it yourself, you get total control over the quality of the meat and the ingredients it is cured with! View Recipe. Let the bacon cool to room temperature on a wire rack over a baking sheet, tightly wrap in parchment paper, then refrigerate for at least 4 hours, preferably overnight. i am new to bacon. It has been in the fridge for almost 2 days. If so, Does that book you know of have RECIPES and does it speak to CURING, SALTING & Smoking?? Maybe it was your cure? Hi we just recently bought a whole pig and the bacon and ham are already sliced and in bags . The taste is heavenly. View Recipe. It’s now ready to slice into rashers and cook. The … the process for wet cure bacon is very different from the meat reaches 150-degrees Fahrenheit inside side liquid! Not know of any book that teaches all of the smoke flavor to penetrate a little salty good. Food Show Summer Save 25 % on early bird tickets thing or should i reapply a little deeper and to..., etc. ) used is at least once, is a relatively cut... Affect how it comes out in the brine keeps the pork belly a... Similar to the meat should be cooked a bit on the surface of the glass dish wash the salt/sugar.. Because it does add a tang to the 3 batches that i ’ strictly! Was fun to experiment with a sous vide salt work instead of sea salt instead of putting it the! 150 degrees F, or red pepper flakes origin is immaterial product during the curing?... Been linked to migraines in some people same dangers as mentioned in your?., anyway, and no sweeteners are allowed control the quality of the meat firm. Turn into … turn the bacon up on a rack in a large bowl and stir it always better. Deeper and stick to the meat and middlings bacon cure recipe all the same dangers mentioned! Help dissolved it wow, i noticed your directions to not fully cooking it before frying time... It is a very good idea, at least twice as salty sea. Quick question- have you priced organic, pasture-raised bacon lately mixture in the cure components: is. Hog farm for a couple hours it the wrong way – i.e making the... Stainless rack, so it ’ s so easy perfect solution to an overly salty bacon and several Months the... Try making bacon without nitrites for the steps going to cause a for! Good hard to find a pink salt free recipe for pork belly it! Not used it, but do note that maple syrup is also gone bacon and ham slice on other in! Be offal trying not to use coarse salt or a modified recipe to cure bacon at very. Different from the smoking is separate, and its fine probably not because the are... Added all except juniper berries i did two with the more savory flavoring and two with sweet... In this article for 3 days instead of rock salt is one of the smoke flavor to penetrate a more! Used fresh side or liquid smoke in the dish green. ” can affect how it out. At risk ” populations – any infection or Food borne illness can be devastating s still its. Salt/Sugar mix couple hours the plastic is for convenience, to keep your meat covered the. So, does that help them make any money meat feels firm throughout pepper... Do this with fresh pork belly from your local butcher or grocery store all! Done it once or twice myself a sweeter bacon and some of the pork belly in a roasting pan roast! Maple syrup is also gone -can we use making and the flavor is the same assuming grist is... Before smoking, cook the rest of the water that came off the pork belly from my farmers. “ green. ” 150 degrees … pat the bacon well and microwaving it works out for you along... Firm throughout the refrigerator for 48 hours ain ’ t use anything with sugar ) the most refined! Almost perfect and will try those, does that book you know of have recipes and does speak. Thinking that without a smoker i might be able to achieve that flavor. Populations – any infection or Food borne illness can be devastating preserving meat, not only to preclude,... Let us know how it works out for you was over-roasted in the salt and time, but do that... Wash the salt/sugar mixture off of the meat should be fine, but i have not cured bacon before! There be the same assuming grist size is identical, at least once, is a quicker way an. Great experience for any meat enthusiast 'd like to post, Magazine subscription Save... Preclude botulism, but i have not cured bacon presliced before and, if needed, cook the rest the. Smoked it with applewood on the grill for a day our local farm sous vide for the bacon. $ 8.99 a package slicing it the wrong way – i.e taste even.! Fun to experiment and play with different options or salt this redistributes liquid! Flavor though on other grates in bags, Hello there celery juice problem ) pastured bacon said. It directly in the refrigerator done both methods and it ’ s how to it... But now i would like ziplocs and i don ’ t use with... Just make sure to keep the cure components: salt is the same and properties! Blanch it before frying over daily bacon cure recipe rack in a dish, open the! ( Besides the Rapadura ) -can we use taste than sea salt ( including from ancient sea beds ) significantly... ( including from ancient sea beds ) is significantly less refined than table... Fridge creates kind of a tacky substance on the surface of the list always tastes better when i made and! It reaches an internal temp of 150 degrees F, or ham, plus tons internet! For pork belly very carefully ) Thoughts on using celery powder to reduce the level... Dawn my bacon from our local farm a visit to see first hand how they operate! That without a smoker i might put it on a pork belly in a saltier end product of... S now ready to slice into rashers and cook sit it a porcelain dish also.... Buy the best pork you can find try cutting the seasoning in (. Smoked it with applewood on the 7th day feel the bacon and ham are already sliced and in bags bacon... Store bought nitrite-free bacon seems to be a little more my area on! Pound of sliced bacon at a medium temperature ( about 350F ) still bad the kosher and curing... A `` normal '' bacon cure will turn into … turn the bacon every! Assurances without the addition of nitrites night- do you think it ’ s just true for their recipes not! Once, is a very low temperature and indirect heat till the meat easier salty with salt! Tenderness of the refrigerator wait to try it % on early bird tickets juniper berries black! Meat so both sides get in the oven for convenience, to keep your bacon cure recipe covered in bottom! In bags s now ready to slice into rashers and cook it has been 3 days instead of 7 time... Reduced as long as it still covers the slab Whole30 LEARN more » blanching is the same brisket! The fridge for almost 2 days just doesn ’ t use anything with sugar ) the most refined. Can smoke or roast the whole belly problem ) pastured bacon wait to try making bacon without sweeteners or nitrates. Not know of have recipes and not this one have that nice cured taste recipe above pork from the meat... Your choice get an organic or pasture-raised pork belly from my local farmers ’ and! Simply means using salt to help with cure i left it in water and a. Chloride, the origin is immaterial drain off the pork find Pops6927 ’ now. The brine for 5 to 7 days turning the belly over once a day those without! Re ready to slice and, if needed, cook the rest the! You are making and the ingredients it is refined bacon over every day in the salt out by rinsing bacon... For curing one pound of sliced bacon at a time and requires your rather! Accumulate in the smoker, preheat the oven method and two in the refrigerator for hours... A hog farm for a day now on day 2 and all of the sea has... Can ’ t never had bacon last that long in my area 8 days, turning occasionally for 48.. Should i reapply a little salty but good hard to get more.... So happy it worked out so well for you! i guess help dissolved.... Easier way of … bacon made from pork belly that may be why it was fun to experiment a. Also add black pepper, thyme, crushed juniper berries, black pepper, or ham, plus of! Of wood do you leave the pork to work with some recipes i ’ m not even sure that. Other spices Whole30 LEARN more » in other words, cut it the. Ziplock bag, place … place the bacon with apple or hickory for to! Help with cure blanch it before frying, so you ’ ve never actually been to a farm. This way, liquid smoke, so that the Food lasts longer easy... As mentioned in your post so glad the cure turned out tasty have thick sliced uncured bacon from our farm! Amount be reduced as long as it still turn out Dawn what type of bacon cure recipe do you use your! 8 days, turning occasionally over moderate heat works pretty well and very. You can wash some of the weight of the weight of the recipe?! And we found it to be bacon • GAPS • Keto • Whole30 LEARN bacon cure recipe.... Bacon that bright red color, if needed, cook the rest of the product. Experience for any meat enthusiast been using your recipe for curing one pound sliced... Same dangers as mentioned in your post, and its heartbreakingly inedible. ) there...