canadian bacon recipe dry cure
Irish bacon is cured like Canadian bacon but it is not smoked so just leave the wood out of this recipe if you want to make it Irish. Pork Belly 100 Salt.
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Then place your pork.
. Back Canadian Bacon Wet Cure Method Oldfatguy Ca. Let it cure for a week. At least I think so.
Dry curing like this needs a minimum of five days and up to ten days but six to seven. Place on a wire rack and dry in the refegarator overnight. Transfer to a large container and stir in remaining 3 quarts of water.
Set the bellies out for 1-2 hours to come to room temperature. Rub the cure on the belly and put in a zip lock bag expelling all the air. Weigh the rest of the cure components.
Salt is 25 of the weight of the pork belly. How To Make The Best Canadian Bacon Grill Master University. Basic Dry Cure with dextrose less sweet than granulated sugar 1 pound450 grams pickling saltKosher salt 13 ounces425 grams dextrose 3 ounces75 grams pink salt 10 tsp.
Cut into 18 inch thick slices. Refrigerate and allow to cure for 3-5 days. Prague Powder 2 also called InstaCure 2 is used for long aged dry-cured meats like prosciutto and hard salami.
Rub on about 2 tsp of Brown Sugar per pound of meat and put the piece of meat in the bag. When the belly firms up rinse well and pat dry. You literally do nothing but wait.
Boil for 1 minute then remove from heat. 1 Pink Cure 1. Weigh pieces to be cured.
Refrigerate uncovered to dry slightly before cooking. Start by weighing the piece of pork loin you are going to make into bacon. Then simply boil and.
Add some weight to the cookie sheet on top so that theres a bit of pressure on the pork belly as it cures. How To Do Step 1. While the brine cools trim the pork loin of excess fat and silver skin keeping a thin layer of fat around the loin.
Place the meat into a container a jumbo plastic bag works great and try to scoop any remaining cure into the bag. Because Canadian and Irish bacon are much thicker than American bacon. Homemade Dry Cured Back Bacon You.
005 ounce 15 teaspoon Prague Powder 1 4 teaspoons brown sugar 1 12 teaspoon kosher salt. Its the perfect recipe if you want to get into curing and dont want a huge time commitment or if you just want the best damned Canadian bacon on the planet. Put all ingredients except the pork loin in a large sauce pot and bring to a simmer over medium heat.
Soak loin in cool water for 30 minutes. Ingredients 1 gallon water divided 1 cup kosher salt 1 cup maple syrup 13 cup light brown sugar 2 teaspoons pink salt aka InstaCure Prague Powder 4 bay leaves 3 medium cloves garlic smashed 1 tablespoon black peppercorns 1 boneless pork loin trimmed of excess fat about 4 to 5 pounds 1 to 2. Place loin in food grade plastic bag.
Or Prague Powder 1. Homemade Maple Canadian Bacon Smoker Optional Foo With Family. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day.
Remove and let cool. Fry over low heat turning to brown evenly about 8 10 minutes. Smoked Canadian Bacon Recipe Become A Pro With This Guide.
Weigh your piece of pork belly. Wait For The Brine Soak Into The Meat. Weigh proper amount of Tender Quick for each piece of Pork Loin12 ounce One TBS per pound.
Put the pork belly on a cookie sheet cover it with another cookie sheet with some parchment or plastic wrap in between and put it in the fridge. Add salt maple syrup and water to a large enough pot. Bring to a boil over high heat stirring to dissolve salts and sugar.
Measure all dry ingredients for each section of meat based on the weight of each section and thoroughly mix rubbing the entire mixture on to the loin. Coat entire pork belly with the cure and place in a large resealable plastic bag. This is what we use when we make Canadian bacon.
When I told my wife I wanted to make some homemade Canadian bacon I saw her soul die a little bit. Rub TQ on first trying to get it distributed evenly all over the piece of meat it was measured for. Or TCM Makes about 3-12 cups.
Basically any cured meat that isnt long-aged like a dry-cured salami. Find and Save Ideas about Healthy Recipes Meal From Professional Chefs. You should wash the pork loin carefully and drain it first.
Ingredients By Weight. Pink Cure 1 is 025 of the weight of the pork belly. Total Time 123 hrs 20 mins.
I did three variations -- one with plain cure one with cure plus ground sage one with cure plus sage paprika and cumin. You can get it here. Wanted to post an update about my latest Canadian bacon effort.
It has table salt sodium nitrite 625 and sodium nitrate 1. 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. Back Canadian Bacon 3 Ways Oldfatguy Ca.
Both bacons are lean perhaps 101 meat to fat while American bacon also called streaky bacon made from side and belly is often 50 fat. Canadian bacon recipe dry cure. Place loins into separate one gallon sealable plastic bags and remove as much air as possible curing meat in the refrigerator at 36.
She hates Canadian bacon. I did six hours of cold smoke with an applepost oak mix. Ad Find The Great Collection of Easy Making Recipes.
Rest for three days then hot smoke to an internal temp of 155F using apple and pecan smoke woods. Place in the coldest part of the refrigerator and cure for 5 days flipping bag about every 12 hours. Use pickling salt and white sugar if your going to store the dry cure.
Sugar is 1 of the weight of the pork belly. Mix together salt dark brown sugar 2 tablespoons of black pepper paprika and pink salt in a small bowl. Bold statement but true.
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