this is my first time having a go at curing pork. Regrettably not. Sprinkle about 80% - 90% of the cure mix onto the flesh side of the meat and rub well in, getting into all the folds and crevices. Remember though, the better the meat: the better the bacon. Wash and Dry Better was the loin cooked slowly in a cast iron skillet. So I set off to find the correct cut and the best method for curing. My Bacon Cure Calculator can be used to design bacon cures that comply with either. Thanks for the recipe and the calculator. You can cure as much or as little as you want. I would prefer to dry cure it. Can I use cure 1 for pancetta Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time Though some Brits prefer streaky bacon (Hugh Fearnley-Whittingstall's recipe for Bacon in his Meat book makes no mention of rashers and goes right for the streaky stuff), with a full breakfast rashers are the proper accompaniement. It often, but not always, does. Can you make it without nitrates? It then needs to dry out a bit before use. My questions are.. What is a recipe for a traditional cure? Then you take your pick. Thanks Phil for an inspiring blog. will this cure work if you vacuum seal the belly? Sorry for the delay, you’ll need 25gm per kg for a good cure level. E250 is sodium nitrite – the same chemical as in cure #1. I live in Germany and bacon here isn’t the same but I’ve ordered the sodium ascorbate and cure from sausagemaking.org. Cure #1 - 2.5gm x 1.93kg = 4.8gm Most people nowadays find that level of salt unpalatable. In the video, a chef demonstrates how one should pour enough water to just about cover several pieces of bacon in a pan that’s been placed over high heat. I'm somewhat incapacitated at present so replies may take some time. js.src = "//connect.facebook.net/en_GB/sdk.js#xfbml=1&version=v2.8"; Finally, salty bacon and see-through strips are a thing of the past! It's best hung in the fridge, but this can sometimes be difficult. So a full rack of British bacon is the pork loin with plenty of pork belly attached to it: the loin section is the rasher (what [this glossary of British food terms] calls "a thin, floppy slice of fatty ham") and the belly is the streaky. You say you’ve never done it with this cure, do you have one you would recommend? Can I increase the maple and keep all else the same or add post cure? Oven-Fried Bacon . Please post urgent enquiries at the www.sausagemaking.org forum. Leave it for at least couple of days to dry; I tend to leave it longer as I prefer it well dried. If it’s French, the chances are that it’s ‘sel nitrite’, a mix with 0.6% sodium nitrite and as such you will need ten times the amount than you would cure #1, so you won’t need any salt (the other 99.4% of the cure being salt!). Finally, salty bacon and see-through strips are a thing of the past! P.S. Assuming that you’re not concerned about having nitrate in your bacon there’s no reason why you can’t. The broiled bacon developed a nice char and was certainly pleasant, but I noticed that much of the fat and drippings fell into the roasting pan. I put it on a plate and ate it with a knife and fork. Is 3 days hanging enough for the loins? Keep it in the fridge for up to a few weeks, or for longer storage freeze it whole, or in slices, for 1 to 2 months. Open the grill and use tongs to turn the bacon over. I can’t emphasize it enough: proper curing is the most important … Hope this helps. Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006. It is as simple as they come, which was how I wanted it. Cure #1 is not one of these – you control the level of added salt yourself. If I were to add 5.88gms of this to 84.12gms of salt would this result in 100gms UK Cure #1? For drying for more than (say) 20 days, whilst the nitrite in cure #1 will continue to give protection to the meat even after it’s (in theory) exhausted, I feel more comfortable knowing that the nitrate’s there giving added security. Loin over here is normally sold lean because it’s used for schnitzel. You can add any herbs and spices you fancy. At the end of the curing time, rinse the bacon in cold water, then dry it with a clean cloth or paper towel. Sodium ascorbate 0.5gm x 1.93kg = 0.97gm. For Back Bacon - a boned joint of loin of pork im a little confused about the ingredients for the curing mix. var js, fjs = d.getElementsByTagName(s)[0]; Your meat can be from the supermarket, local butcher, or direct from the farm-shop or farm. Salt 220gm Cure #1 is used with salt, this could be table or cooking salt, but an additive free salt such as sea salt would be much better. If smoked, it would be cold-smoked after curing. This one will help you to do it safely: Bacon Cure Calculator Yes the English style gammon that is like a thick bacon. It is generally trimmed of fat and, in my opinion, not all that tasty, especially when they coat it with meal made from peas to make peameal bacon . The end result is a very simple recipe: hunk of pork, mix brine ingredients, submerge for 3-4 days, and it's ready. Hi Neil The "Bacon Wizard", as he calls himself, used to be a chef but now makes his living telling foodies and food producers how to transform pork into pink-and-white gold. Broiled bacon on the left; griddled on the right. Lots of commenters are recommending cooking it at a lower temp. The award-winning Michelin-starred cook, who has worked with some of the best in the business, has lifted the lid to the Daily Star on how to cook bacon the right way. Easy . Today I tasted my first bacon after being inspired from your posts and wow! I would like to open with a big thanks for your informative site. Ideally it should have the skin still on, but this is not entirely necessary. Hi there. Sugar 80gm Heat a griddle pan over a high heat for about 4 minutes, then add the bacon (depending on how many you're catering for, you may need to do this in … For me, the bacon is the most interesting part on the plate when it comes to proper English breakfast. Blake Royer Its fat rendered just enough to lubricate the rest of the rasher, and the whole piece took on a mouthwatering golden outside. My preferred recipe is here: I am using loin to make dry cured bacon, do I remove the skin prior to curing or after curing period? Hey Phil I’m doing up a couple more sides of belly, this time with sodium erythorbate. I haven’t posted one here, but I know that a guy over at http://forum.sausagemaking.org has made it. Drying? Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.11 -. No added salt as the salt will already be about 2.49%. (function(d, s, id) { For this reason, many people choose rare-breed or free-range meat. Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. Don't forget the ends. Also, I divided my loin into 2 and tried adding 1/2 level tsp of Hickory Smoke powder / kilo of meat to one half, with equally great results. do i use kosher salt and brown sugar only or do i need to add another type of salt to the mix too. However, their book ‘Home Production of Quality Meats and Sausages’ is more relevant to curing bacon. So for a piece of supermarket belly like ours, about 1½ (39mm) inches deep, that’s going to be 3 days + 2 days = 5 days total. Traditionally, it would have been far more salty so that it could be stored without refrigeration. Stir in the gravy, bring to the boil then simmer for about 10 mins. How long? The sugar can be one of your choosing white, brown, Demerara or even honey or maple syrup. 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