bacon – 7 day cure

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bacon - 7 day cure
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bacon - 7 day cure
Votes: 0
Rating: 0
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Ingredients
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Instructions
  1. Rinse the belly and thoroughly pat it dry. Trim off any thin edges so that the piece is one long rectangle. (You can save these excess pieces of belly for making sausage or lard.)
  2. In a small bowl, mix the sugar with the molasses. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment). Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily.
  3. After 7 days, inspect your bacon. It should be firm to the touch all over, like touching a cooked steak — a sign that it has been cured. If the flesh still feels spongy and soft in spots, massage the meat again with an additional 2 tablespoons salt and check it again after 1 or 2 days.
  4. Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it dry.
  5. The next step to giving bacon that familiar flavor is the addition of smoke.
  6. smoke 3-5 hours until belly reaches 150F internal
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https://www.splendidtable.org/recipes/curing-your-own-bacon
Karen Solomon
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