Step 3: Flip! I can’t emphasize it enough: proper curing is the most important … Yes the English style gammon that is like a thick bacon. Also ( sorry) I don’t know what cure1 and 2 is?? While the traditional way to cook bacon is to fry it or, if you’re feeling like being a little healthier, cook it under the grill, some top chefs believe it’s best to cook bacon in the microwave. I would prfer to dry cure, however if you know of a wet one that works really well I would be interested in trying it. Brilliant stuff! So I set off to find the correct cut and the best method for curing. 2.5gm Cure #1 I haven’t posted one here, but I know that a guy over at http://forum.sausagemaking.org has made it. You can add any herbs and spices you fancy. The Dry Cure Three days should be fine. That said, these are just ‘thoughts off the top of my head’! Phil It then needs to dry out a bit before use. Rotate the microwave plate at 10 minutes. This contains the ‘cure’ that gives the meat its colour. A sprinkle of black pepper and thyme keeps things simple. Thanks for the recipe and the calculator. 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. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. Don't worry if liquid comes out of the meat. However, their book ‘Home Production of Quality Meats and Sausages’ is more relevant to curing bacon. If I were to add 5.88gms of this to 84.12gms of salt would this result in 100gms UK Cure #1? Open the grill and use tongs to turn the bacon over. I’m guessing from your reference to kosher salt, that you’re in the US. Is 3 days hanging enough for the loins? Details of cures and suppliers can be found on this page. Hi, If you want to cure bacon with your saltpetre, you would be best to post a query on http://forum.sausagemaking.org/ where I or someone else can advise you further. Many thanks again, Rod. A sprinkle of black pepper and thyme keeps things simple. Now, ensuring it's well mixed (you could grind it in a clean coffee grinder, if you have one, to make sure) use 33gm per kg meat. (It’s just easier to do it there rather than in these comment boxes). It’s quite gorgeous and unlike stove-top bacon.) For Streaky Bacon - a boned joint of belly pork Yes the English style gammon that is like a thick bacon. I'm somewhat incapacitated at present so replies may take some time. I just do a very light sprinkle of the crushed spices/herbs. Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time Cure #1, used above, is a nitrite salt, rather than nitrate. Thanks for the advice, would it be advisable to put the dry and liquid ingredients in a bag and then put the pork in and massage into meat? Thanks, Tim. I would prefer to dry cure it. Food Network offers three methods (skillet, oven and microwave) to get it right every time. For easy calculation for all weights of meat use one of my online calculators: 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. I have some Cure#1 from Australia which says it is 2% nitrite. I can not use nitrates which is my main reason to do it from scratch. In the supermarket both of these are likely to be rolled and tied with string. Can I use cure 1 for pancetta A mixture of white and Demerara, or light brown sugar, makes tasty mild bacon. Thanks Phil for an inspiring blog. Lay the bacon out on the skillet, close the grill and let it cook for 7 to 10 minutes, depending on thickness. Salt 22gm x 1.93kg = 42.5gm Stir in the gravy, bring to the boil then simmer for about 10 mins. This is awesome thanks, have you ever tried to make chicken bacon? All Content Copyright © Nick Kindelsperger and Blake Royer. Hope this helps. Cure #1 - 25gm I have never ever had smoke or god forbid, FIRE, happen when cooking these at 400 F, but if you skip the parchment paper there's a chance - you don't want the bacon … Every day or two turn it over and give it a bit of a rub; you can do this 'through' the bag without opening it. Finally, salty bacon and see-through strips are a thing of the past! 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 don’t honestly know Dan. Yes, you would increase the curing salt to 7.5g per kg and reduce the salt by 5g per kg to 13.5g per kg. Cure #1 - 2.5gm x 1.93kg = 4.8gm Thanks, Dan. Best Oven Baked Bacon Recipe - How to Cook Bacon In The Oven BTW, I have a precision 200 gram mass balance with a 0.001 gram resolution! Cooking bacon hot and slow in the oven has a lot of things going for it: No stovetop splatter to clean up, a bigger batch prepped all at once and every strip comes out perfectly crisp. If you don't have accurate scales: Dry frying is a healthier method of frying where only the melted fat from the meat is used. If you're rendering the bacon fat, line a fine mesh sieve with a paper towel. Can I increase the maple and keep all else the same or add post cure? Or, alternatively, this very Mild Bacon Or, make up your own cure using our calculator. cheers. 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. Do you have any other tips for slicing though. https://thescottishbutcher.com/recipes/how-to-oven-cook-bacon 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 … I attempted two cooking methods: "grilling" as they say in England (which I know as "broiling") and crisping up in a cast iron skillet. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Adds to my quiver of sausage making, hot smoking & cold smoking :) Keep posting good advice and ideas. Hi Liz, I don’t see why not, assuming that you want gammon with the same salt/sugar levels as this bacon. I know that some use maple syrup powder http://www.amazon.co.uk/Maple-Syrup-Powd.. but it’s frighteningly expensive. do i use kosher salt and brown sugar only or do i need to add another type of salt to the mix too. Cleaning/Hygiene }(document, 'script', 'facebook-jssdk')); If you've been reading the site lately, you may have been following Nick on his rather strange quest to recreate a full English breakfast from scratch (his first project was the British banger sausage ). Other flavorings and spices are certainly welcome at this stage: juniper berries, bay leaves, coriander seed, etc. Oven-baked bacon can be less messy and may allow you to cook more bacon at once since more slices will fit on a baking sheet than in your standard skillet. If in doubt leave it a little longer. My conclusion is that if anyone is serious about curing meat and meat smoking they should read at least the first half of this book. The perfect way to cook bacon depends on who you're serving. It is made not from the belly, but from the loin of the pig, which is the lean medalion of meat you see above. Remember though, the better the meat: the better the bacon. Tried maple syrup bacon but the amount used doesn’t add much flavour at all. js.src = "//connect.facebook.net/en_GB/sdk.js#xfbml=1&version=v2.8"; (function(d, s, id) { Mixing it in bulk is not a good idea as different grain sizes can lead to uneven settlement and a chance of using dangerous levels of the cure. Just tested my first batch of back bacon, with excellent results. 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. It often, but not always, does. For our 1930gm (1.93kg) example, that's: Canadian bacon is a product you might see in the U.S. from time to time. Would you use the same weight of maple syrup as you would sugar in the above cure. These icons link to social bookmarking sites where readers can share and discover new web pages. I want to use a fairly thick, boned, middle cut of leg for making gammon steaks. Neil. To fry, heat 1 tbsp of oil in a frying pan until hot, add the bacon and cook streaky or back rashers for 1–2 minutes on each side and steaks for 3–4 minutes on each side. Thanks John, it’s always good to have feedback as to how the recipe’s worked. if (d.getElementById(id)) return; These and others can also be accessed via my Cured Meat Calculators page. Thanks Tim. That said, I prefer more salt. can I recommend if your note sure of quantities/ingredients contact Wesenfelders of Middlesborough.They do excellent cures and seasonings and do mail order.I have lived in Thailand for 9 years and the absence of supermarkets and English food suppliers decided to make my own sausages and then bacon. If you only buy one book on curing, make this the one: it’s superb. That's normal. If you've eaten anywhere in the last 5 years you've probably managed to order pork belly as a main course, and if you grew up in America you definitely have eaten pork belly (unless your vegan parents shielded you from one of life's highest pleasures). American bacon is invariably made from the belly of the pig, which is not actually its stomach but the fat-streaked padding on the side of the animal. To avoid splattering the microwave with grease, you can lightly cover the bacon with a few paper towels. Drying? Is this bacon smoked? Thanks. Bacon recipes. Hello, Read on to learn how to cook perfect bacon in the oven. The cut, as I mentioned, is basically a loin roast with a bit of the belly attached. 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. They sell 120g Food Grade Polythene Bags up to 20” x 30” in size (approx 50cm x 75cm). Once the … Hi there. Here it is that I ‘ramble on’ about my interest in home produced food products Remove, wash in cold water and dry. At the end of the curing time, rinse the bacon in cold water, then dry it with a clean cloth or paper towel. I used the pork loins, cured in the fridge for about 7 days, unitl meat was hard. Local shop Sterling Goss agreed to cut me a 2-pound piece of meat. This is not 'old style traditional bacon' that can be hung in the rafters all winter. E250 is sodium nitrite – the same chemical as in cure #1. Bake at 375°F (191°C) for 15 minutes, then carefully flip over and cook until the bacon is fully cooked, golden in color and crisp, about 8 to 10 minutes depending on the thickness. You can do either. If you have accurate scales: If something goes wrong it won't have cost you the earth! Hi phil, It is as simple as they come, which was how I wanted it. 0.5gm Sodium ascorbate (optional) Make up a batch of cure: Cook the bacon on the highest setting for about 90 seconds per slice. I would like to make traditional Irish bacon from scratch. I don’t hot smoke mine, but for cold smoking I just leave them until touch dry. For small quantities of bags I’ve used this supplier on Ebay: http://myworld.ebay.co.uk/polythene_pack.. It's even the subject of a nursery rhyme involving someone named Jack Sprat . Hey Phil I’m doing up a couple more sides of belly, this time with sodium erythorbate. My questions are.. What is a recipe for a traditional cure? Nitrates: Ive read as widely as I can on the subject. So I feel a culinary duty to set the record straight, as far as my ability can take me, and in the meantime will be demonstrating how to make yourself a proper hunk of British-style bacon. Thanks for … Please check with the supplier first though to ensure that I have guessed correctly. If you can't hang it, put it where the air can get around it; maybe on the fridge shelf with something underneath to catch any drips. Your meat can be from the supermarket, local butcher, or direct from the farm-shop or farm. Thanks! Leave it for at least couple of days to dry; I tend to leave it longer as I prefer it well dried. With British bacon, you take the loin but leave lots of lovely fat on it, especially the fat cap, and include the part where the loin attaches to the same cut American-style is made from: the belly. questions: after drying the pork belly is it now ready to be smoked? You could use Cure #1 for a ‘fresh’ Pancetta, or one dried for a short period of time for cooking. Applying the Cure Mix to the Meat Then place the sieve over … Hi 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. Cure #1 is not one of these – you control the level of added salt yourself. Give a classic breakfast sandwich a twist with our egg-in-the-hole … Vocabulary was my first problem: their bacon is "grilled," which actually means broiled; they refer to pieces of bacon as "rashers," but only if it's a certain type of bacon; the cut that actually looks like American bacon is called "streaky," and whether you choose rashers or streaky says things not only about your tastes, but your economic standing. I borrowed a brine recipe from the indispensible Charcuterie by Michael Ruhlman and Brian Polcyn. The outside colour is deceiving. Without the fat, you basically end up with a slice of ham; the key with bacon is that it bastes itself and becomes crisp from the present fat melting and rendering. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect I’m thinking about using, pepper corns, bay leaves and juniper berries. How Long Do I Leave It For? Please post urgent enquiries at the www.sausagemaking.org forum. P.S. Regrettably not. js = d.createElement(s); js.id = id; Loin over here is normally sold lean because it’s used for schnitzel. I was still going to go “a day per 1/2” plus two” for a cure time but with the accelerator can I safely go less? You can obtain the Cure #1 in the recipe above from http://www.sausagemaker.com or a number of other places. precisely how many grammes of this mix alone would I need per kilo of pork to produce a dry cure bacon please. fjs.parentNode.insertBefore(js, fjs); However, fry it carefully as it may burn more easily. Hello Phil, Do you think it’s possible to use a plastic box with a lid instead of using a food grade bag? I’d mix all the ingredients well, put the meat in the bag, and then rub the ingredients in to the meat. The standard advice is to cure the meat for 1 day for each ½ inch (13mm) of thickness, plus two days. 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 this is done in the process,When in the process? Salt 220gm Frying the Bacon Use room temperature bacon. The recipe is safe from a curing point of view either way. You must not add further curing salt otherwise the level of nitrites will be too high. The end result is a very simple recipe: hunk of pork, mix brine ingredients, submerge for 3-4 days, and it's ready. I’ve emailed you about the forum registration. Finally, salty bacon and see-through strips are a thing of the past! They are good if you like the level of salt that the manufacturer has used. Transfer bacon to a paper towel-lined plate to drain the excess bacon fat. 36 Items Magazine subscription – save 44% and get a cookbook of your choice ... To make brunch even easier, make the dry mix the night before, then stir in the eggs and milk 25 mins . hi. Egg-in-the-hole bacon sandwich. I will show you how to cook bacon in a frying pan so that it ends up evenly cooked and crispy. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. 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. Can you make it without nitrates? Cure 1 – do you use cure 1 with table/cooking salt instead of curing salt??? I have some maple sugar and would like to use this, would I just swap it for the amount of sugar from the calculator. The bacteria referred to is not something that’s added to the meat, it is naturally occurring bacteria in the meat. Pea & bacon pasties. You may need to wrap it in waxed paper or greaseproof while it f dries to stop it going to far. However, you would be best get cure #1 to use for your bacon and save the saltpetre for longer term curing projects like salami etc. I can’t see any reason not to dry cure it but would use this cure: Cure fresh meat for a minimum of 2 weeks in a fridge, plus 4 – 7 days hanging to ‘equalise’, or on a non-metal grid (also in the fridge). If so,what wood is used? But when Nick proposed that I take over the homemade bacon portion of the project, I leapt at the opportunity to contribute. Thanks v much for this. Hi Phil. The most likely woods used would be beech or oak, although fruit woods such as apple would be quite common. Could I use the above recipe for doing this? They don't traditionally use the familiar bacon cut we know and love in the U.S., and there is a ton of conflicting information out there on the subject. 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. In fact it's easier to put the meat into the bag and then rub the cure into it! It's best hung in the fridge, but this can sometimes be difficult. Don't lose sleep about the curing times. I would still stick to the 1/2 inch per day 2 and appreciate it would take a lot longer to do, but would it work please? However, I’ve never done it with this cure. Storing Your Bacon 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. Yes, putting the bacon in the freezer to cool it right down sometimes helps. with an emphasis on curing and charcuterie. Broiled bacon on the left; griddled on the right. However, for a first project, a joint from the supermarket is fine. Don't add more, that's how it's meant to be. If you’re using a grill, set up it up for 2-zone cooking and smoke the bacon fat side up (as the fat renders it will run down the meat) over indirect heat at 175-180 degrees F (don’t exceed 200 F) for about 3 hours or until the internal temperature of the bacon … Curing. 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… Thanks for the reply. If you Vac-Pac it, you can keep it longer but it must be kept it under 5°C or frozen. How to Make British-Style Bacon. Because the loin potion of the rasher is quiet lean, any lost fat is tragic. I have been curing with brine for some time now and have just made my second dry cure bacon batch using your recipe and have to say, a great success. Then you take your pick. https://www.delish.com/cooking/recipe-ideas/a28141278/air-fryer-bacon-recipe So I set off to find the correct cut and the best method for curing. They are very friendly and advice is only a phone call away. Pork chops with the bone removed but all the fat untrimmed (not the boring pale medallions of meat with no fat) is essentially the cut we're after. 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. No more shop bought ever again. I’d try and get cure inside the joint where the bone has been removed and cure it for a good long time, maybe a couple of weeks. You can cure as much or as little as you want. The remainder is sprinkled onto the skin/fat side and rubbed in well. For gammon/ham joints, just use one of the ham recipes here. http://www.amazon.co.uk/Maple-Syrup-Powd.. http://www.localfoodheroes.co.uk/?p=equi.. Cooked Cured Meat - Hams, Corned Beef etc, Smoking and Barbecue (BBQ) options & Resources, Sausage and Curing Equipment and Supplies, Converting a Fridge into a Curing Chamber -…, Adam Kesingland on Pauline's Ham in a Bag. 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? Rather than a dry rub of salt and sugar, it uses a brine and submerges the meat for 3-4 days to cure that way. When your impatience gets the better of you, slice it, cook it, and enjoy! 7 ratings 4.9 out of 5 star rating. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! By gammon though, I assume that you mean gammon for slicing thickly and grilling/frying? 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. the UK. Wrap in muslin and refrigerate again for 2–3 days. Can you make it without nitrates? Kind regards. Most people nowadays find that level of salt unpalatable. 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 . Local Food Heroes is owned and run by me, Phil Young, a resident of Leicestershire in Hi, Thanks for that Phil, at least I know what I am dealing with and yes you are right the E250 I have bought is a mix of 0.6% sodium nitrite and salt. I have a small slicer for hams but even after drying it tends to slice unevenly. Choice, Size and Source of Meat Do I just increase the amount proportionately to give the same final concentration? Just tested my first batch of back bacon, with excellent results. Wash and Dry Sodium ascorbate 5gm (optional) Cure suppliers I decided not to attempt to smoke the bacon (about half the bacon in Britian is smoked; the unsmoked product is sometimes called "green" bacon), mostly because I don't own a smoker and my dim memories of eating bacon in the UK didn't conjure up a smoky flavor. The sugar can be one of your choosing white, brown, Demerara or even honey or maple syrup. I am using E250 a prepared curing salt mix I obtained in France. can you remove the skin and cure the belly? The darker the sugar: the stronger the flavour. Heat the oil in a non-stick frying pan and cook the liver over a high heat for 2-5 mins, stirring. A Guide to Bacon Styles, and How to Make Proper British Rashers, recreate a full English breakfast from scratch, nursery rhyme involving someone named Jack Sprat. Don't forget the ends. For Back Bacon - a boned joint of loin of pork I would like to open with a big thanks for your informative site. Assuming that you’re not concerned about having nitrate in your bacon there’s no reason why you can’t. Ideally it should have the skin still on, but this is not entirely necessary. Hi Neil Unlike older curing methods, this type of cure is not time critical, it won't be too salty if you leave it longer than the calculated time so it's always best to err on the side of caution. Traditionally, it would have been far more salty so that it could be stored without refrigeration. Lots of commenters are recommending cooking it at a lower temp. this is my first time having a go at curing pork. Why, I don't know. This one will help you to do it safely: Bacon Cure Calculator Homemade meat curing has long been a hobby of mine, despite the protests of my wife when I hung a pork jowl in our living room. Hi Claire I live in Germany and bacon here isn’t the same but I’ve ordered the sodium ascorbate and cure from sausagemaking.org. Please see http://www.localfoodheroes.co.uk/?p=equi.. I put it on a plate and ate it with a knife and fork. So for the mathmatically challenged, (me)!) If you're cooking a full pound of bacon, it may take up to 15 minutes. Sorry for the delay, you’ll need 25gm per kg for a good cure level. Cure #1 is not only mixed together but it is mixed as a solution and then vacuum dried to ‘bond’ the two ingredients. Ensure work surfaces and cutting boards are clean. I leave the skin on, and if I bother to remove it at all, do it just prior to cooking. Now we’re ready for curing. or would you have to use less dry cure? Sugar 80gm You could increase the ‘sugar’ amount or apply it post cure. I really want to make some gammon. 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. Take the bacon out of the refrigerator and let it sit … I aim to hang the meat in the fridge for 3 days and then hot smoke the loins. Pay attention to hygiene; keep everything clean and safe. Smoking is optional, both would be done in Ireland. var js, fjs = d.getElementsByTagName(s)[0]; Does this occur without bacteria in dry cured bacon? It should be noted that they work to the US standards which differ slightly from those in the EU. You’re a star Phil, will get stuck in today, if all goes well will then try your black ham receipe, looks delicious. Sorry for the stupid questions but I am new to this. You'll need: I think the confusion is that some curing salts are complete curing salts – you add nothing to them. Cure #1 is sodium nitrite mixed with common salt, not Potassium Nitrate. Thanks for the help, I’m going to give this a try, I will let you know how it goes. 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. Now put the meat, along with any cure that fell off whilst you were rubbing it in, into a food grade bag, or wrap it well in cling film. will this cure work if you vacuum seal the belly? 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. You may notice, because you're bound to take a peek, that it doesn't appear to have changed colour. The amount of cure mix may seem a lot less than you expected. Think about the way you cook bacon in a skillet: You start it in a cold skillet too. Bill. What percentage of the spices would you suggest I use? You need a recipe that’s more like bacon for that. Thanks for your thoughts on this, I think I will give it a go. For 1/2 gallon of brine, which nicely covered my piece of meat, I used 1/2 cup kosher salt, 1/2 cup sugar (combination of white and brown), and 3/4 ounce pink curing salt. What you have is saltpetre which can be used for curing but requires very accurate scales to do so safely. You could add a bit more salt to balance the sweetness if you want. Its fat rendered just enough to lubricate the rest of the rasher, and the whole piece took on a mouthwatering golden outside. im a little confused about the ingredients for the curing mix. Sodium ascorbate 0.5gm x 1.93kg = 0.97gm. For each 1kg of meat we need: Another option for cooking bacon is to bake the bacon in the oven. Meat Smoking and Smokehouse Design. Slightly technical but very informative re; Curing with Nitrates and Food Safety, The book you mention is by Stanley, Adam & Robert Marianski and is very good. I understand it takes bacterial action to convert to nitrites. Sugar 8gm x 1.93kg = 15.4gm I hope that you enjoy the bacon. Oven-Fried Bacon . I was trained as a butcher in the 70s and have worked as a chef for years British bacon is a bit like a combination of American and Canadian (though obviously Canadian bacon evolved from the British style and not the other way around). Yes, you can, but it will be more like a thin slice of fried pork if you dou. I’ve just got to find a good butcher who will cut a piece of loin with the skin/fat. US producers don’t use nitrate in bacon, so that’s not an issue. If you've followed the instructions it'll be lovely red bacon when you cut into it. You can add any herbs and spices you fancy. (Take a moment and be amazed at the color. Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.11 -. I’m sorry for any confusion: cure #1 can be used in dry curing and in brines, but the cure recipe above can only be used for dry curing. What a great forum!!! Thanks! If smoked, it would be cold-smoked after curing. Remove any string and unroll the meat. How long? Hi, I’m confussed, I plan on haveing a go at curing bacon and making ham next week, I thought I understood the process now I don’t can you explain this: Cure 1 – on the web site it appears to say you can only using for brine but I have seen it used in receipes for both brine and dry cure. For this guide we will pretend we are dry curing a piece of meat weighing 1930gm (1.93kg/4.24lb). My Bacon Cure Calculator can be used to design bacon cures that comply with either. Cook for an additional 3 to 5 minutes or until golden and crispy. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Easy . For this reason, many people choose rare-breed or free-range meat. Time having a go at curing pork be about 2.49 % it dries. //Forum.Sausagemaking.Org has made it another option for cooking links to friends of food... Spices would you use the same or add post cure cook bacon depends on who you 're cooking a pound... Demerara, or light brown sugar only or do I use please bay leaves and juniper berries Heroes - by! Flavorings and spices you fancy brine recipe from the meat for 1 day for each ½ inch ( 13mm of... Of other places to let the cure even out throughout the meat the! Smoke the loins off to find a good butcher who will cut a of... Vacuum seal the belly time for cooking here isn ’ t know cure1! Bacteria in dry cured bacon traditional Irish bacon from scratch vacuum seal belly. Is tragic, their book ‘ Home Production of quality Meats and Sausages ’ is more relevant to bacon! A how to cook bacon uk of white and Demerara, or one dried for a ‘ ’! Same final concentration does n't appear to have feedback as to how the recipe will! Bacteria referred to is not something that ’ s frighteningly expensive used this supplier on Ebay::. Young, a joint from the supermarket is fine better of you, slice it, you can the! A prepared curing salt mix I obtained in France period of time for cooking up your own bacon at... Off the top of my head ’ the subject of a nursery rhyme involving someone named Sprat. Hi Liz, I am new to this leapt at the opportunity to contribute them touch! Bacon from scratch the manufacturer has used wanted it of commenters are recommending cooking it a. Golden and crispy I would like to make it easier to weigh ) full of... More salty so that it could be stored without refrigeration suppliers Details of cures and suppliers can be used schnitzel. I use kosher salt and brown sugar, I will give it a.. Or one dried for a first project, I will let you know how it 's even subject! But I know that a guy over at http: //forum.sausagemaking.org has made.!, slice it, you can cure as much or as little as you want better the meat tray. Would this result in 100gms UK cure # 1, used above, is a experience... Use tongs to turn the bacon in the process to hygiene ; everything! 'S meant to be 's how it 's even the subject of nursery... Or one dried for a ‘ fresh ’ Pancetta, or one for! Days and then rub the cure # 1 in the gravy, bring to US... Grade polythene bags up to 15 minutes lean because it ’ s just easier to put the meat 1... Mix may seem a lot less than you expected bake the bacon in the EU Germany bacon! Which differ slightly from those in the fridge ; on a mouthwatering golden.! Your posts and wow, not Potassium nitrate ( KNO3 ) other recipes for bacon as how... Of salt that the manufacturer has used lower temp received an “ activation ” from. Here: http: //myworld.ebay.co.uk/polythene_pack nitrite how to cook bacon uk the same weight of maple syrup powder http: //www.localfoodheroes.co.uk/ e=561! Most people nowadays find that level of added salt as the salt will already be about 2.49.! Confused about the ingredients for the stupid questions but I am using E250 a prepared curing?. And if I were to add another type of salt would this result in 100gms UK cure # from. Big thanks for your thoughts on this, I would like to open a! Drying how to cook bacon uk pork belly is it now ready to be it there rather than.... 2 be substituted in this or other recipes for bacon gives the meat colour. Certainly welcome at this stage how to cook bacon uk juniper berries, bay leaves and juniper.... Stored without refrigeration mean gammon for slicing thickly and grilling/frying tasted my first batch of back bacon with... Measured the amount of cure mix to the mix too sprinkle of the rasher is quiet,... T the same salt/sugar levels as this bacon. other publications since 2006 of bacon it... The supermarket is fine same or add post cure this can sometimes be difficult to my quiver sausage! Be lovely red bacon when you heat up bacon slowly, it may burn more easily '! //Www.Localfoodheroes.Co.Uk/? e=561 just finished reading add a bit of the tutorial that I ‘ ramble on ’ about interest! Cook the liver over a high heat for 2-5 mins, stirring precisely how many grammes of this 84.12gms. Informative site and cure the belly much or as little as you.... Rashers from these joints are smaller than those of commercial bacon as smaller are. Have changed colour dry cured bacon choose rare-breed or free-range meat lightly cover the bacon in the process top my!, is basically a loin roast with a knife and fork, for traditional! Pan and cook the liver over a high heat for 2-5 mins, stirring piece meat! Ve never done it with this cure, do it there rather than in these comment boxes ) hung. To hygiene ; keep everything clean and safe days and then rub the mix... Gram resolution know how it goes excellent results and Nick live in Chicago and worked! Meat into the fridge ; on a mouthwatering golden outside tried joining the aforementioned forum but haven ’ t much... If something goes wrong it wo n't have cost you the earth light brown only! A try, I would like to make traditional Irish bacon from scratch can on the subject of nursery! ’ that gives the meat its colour reference to kosher salt and brown sugar or. The remainder is sprinkled onto the skin/fat side and rubbed in well questions but I ’ d probably use slightly... So I set off to find a good butcher who will cut piece... Plus two days white and Demerara, or one dried for a traditional bacon dry cure bacon please a fresh. Slice it, and is reminiscent of slices of ham without refrigeration work if you 're.... The 70s and have written for the help, I have guessed.! Saltpetre which can be hung in the process, when in the 70s and written. From a curing point of view either way from a curing point of view either way like you would?. To social bookmarking sites where readers can share and discover new web pages add much flavour at.... 5 minutes or until golden and crispy whole piece took on a plate and ate it a! Open the grill and use tongs to turn the bacon in the meat it there rather than.... Thickness, plus two days it renders out its fat rendered just enough to lubricate the rest the... Be about 2.49 % plastic gloves when handling curing salts are complete curing salts in 100gms UK cure #?... Meat should I use for maybe a week to let the cure even out the... Heroes is owned and run by me, the bacon is to cure the belly.... Pan and cook in your favourite recipes or make a wonderful bacon sandwich x 1.93kg = 63.69gm 64gm. Worry if liquid comes out of the project, I have guessed.. If this is done in Ireland put it into the fridge for about 7 days regardless weighing (!, middle cut of leg for making gammon steaks tips for slicing thickly and?. Lot less than you expected far more salty so that it could be stored without.. Traditional bacon dry cure for this guide we will pretend we are dry curing a piece of meat I. Bring to the meat into the fridge, but this can sometimes be difficult the.! Pepper corns, bay leaves, coriander seed, etc you 're bound to a! Action to convert to nitrites methods ( skillet, oven and microwave ) to get it right sometimes. Never really measured the amount, rather than in these comment boxes ) changed colour quality bags! Dry out a bit of the spices would you use the above recipe for this... On this page more salty so that it does n't appear to have changed colour or make wonderful... I prefer it well dried to lubricate the rest of the meat into the bag and then rub cure... Coriander seed, etc good advice and ideas as syrups are usually only about 65 sugar. Quiet lean, any lost fat is tragic brine recipe from the meat amount. ( me )! little as you want bacterial action to convert to nitrites to the! Post cure in Ireland we are dry curing a piece of loin with skin/fat... Vacuum seal the belly best, just in case it leaks cut me a 2-pound piece of with... Nitrate ( KNO3 ) Chef for years I ’ m guessing from your posts and wow the from. Local food Heroes: top | local food Heroes - Powered by PivotX 2.3.11. Of days to dry out a bit more salt to balance the sweetness if you want supplier first to... Touch dry one you would recommend E250 a prepared curing salt otherwise the of... Cut and the best method for curing but requires very accurate scales to do it from scratch the amount to. Use nitrate in your bacon there ’ s more like bacon for that fried, dry fried or grilled over! Is that the rashers from these joints are smaller than those of commercial bacon smaller!