How To Make Measured Dry Cure Bacon At Home - How To Make Home Cured Bacon

How To Make Measured Dry Cure Bacon At Home - How To Make Home Cured Bacon
Making bacon at home... but why? Because home made bacon has great flavour, texture, and you control the ingredients. That's why! This measured dry cure bacon recipe is the foolproof diy bacon recipe.

Ingredients By Weight:
Pork Belly 100%
Salt: 2.5%
Sugar: 1%
Pink Cure #1: .25% (150ppm)

Method:
Weigh your piece of pork belly.
Weigh the rest of the cure components:
Salt is 2.5% of the weight of the pork belly.
Sugar is 1% of the weight of the pork belly.
Pink Cure #1 is 0.25% of the weight of the pork belly.
Mix together the salt, sugar, and pink cure #1.
The above constitutes the ‘cure’.
If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want.

Flavour #1:
We added 2% ground black pepper to one belly.

Flavour #2:
Ground black pepper: 2%
Bay leaves: 4-5 / Kg
Juniper berries: 0.5%
Thyme: 0.5%

Leave the skin on the pork belly, and rub the cure all over - ¾ of the amount should be on the side that is skinless.
Don’t forget the sides and ends.

Place on a rack, above a non-reactive dish and place uncovered in a refrigerator for 5-7 days.
Turn the belly daily, and drain off any accumulated liquid.
Don’t let the belly sit in the liquid, the whole idea is that the belly will dry out - this drying inhibits bacterial growth.

After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours.

We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable.
Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF).
We smoke for 2-3 hours depending on the thickness of the belly.

After cold smoking this bacon is ‘shelf stable’ which means you can store it by hanging in a cool area out of sunlight.
But really you could leave it on the kitchen counter…
This is accomplished by proper curing (salt and sugar) and air circulation that removes water from the belly.
The combination of low water content and salt deters any bacterial growth.
The added comfort of Pink Cure ensures safety.

#Bacon #DIYBacon

#GlenAndFriendsCooking
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[ivanmorley]

Struggling to buy British style bacon in the USA, I decided to use this recipe on a pork loin. The results are excellent. Just need to get a meat slicer for uniform thickness.

[Russellkhan]

Excellent series. I really like your style, with the accurate measurement and experimental attitude. This is just what I was looking for. I've made bacon before, using the "excess salt method" it didn't make sense to me either. I'm looking forward to trying your method.

[mlladd]

I have used this recipe for dry cure made roughly 50 lbs and I am here to tell you. This is the boss recipe

[vernmitchinson]

My first after school job was in a locker plant back in the 60's. We had over 350 lockers that were rented to about 200 to 250 farm families. In the fall they all had pigs to butcher. So with 400 to 500 sides of bacon to keep track of, We used indelible pencils to write the farmers name on the skin of the pig. Because the pencil was indelible it would soak into the skin and was permanent.

[stephenrichards]

I've tried several other YouTube methods from well known chefs. This one is the only one that worked for me. I thought I'd failed and put in a vacuum pack and then in the freezer. Took it out recently. It was delicious

[morganlauter_tun]

Re-visiting this video as pork belly has been procured. Eager to get curing!

[Sam-dnwg]

I just started making some bacon today because of this video and video series! Hopefully it goes well!! Thank you for the great channel and content

[markh]

Six chunks of bacon in the fridge? That sounds like happiness to me!! 😋

[jackcummings]

One of the best I have seen for simple curing.

[hansgrob]

I just did a whole pork belly and it turned out very good. I will be making it again. SO much better than store bought bacon. The only thing I changed was the spices a little bit. Thanks for the video.

[rdPartyIntervener]

Thanks, Glen! 2nd time making this (just picked up a whole hog from the butcher) following your recipe. First time was fantastic.

[grillinwithv]

Thank you so much for this scientific and informative video! I will definitely be using this method to make my own bacon for the first time! Thanks again!

[marcogallazzi]

The first time i tried to make bacon i used the excess salt method. Since then i tried others, but it was by far the most simple and i think the one with best results regarding texture. Thank you for doing the math and calculate the percentages of equilibrium cure, it certainly is very helpful!

[dennis]

I've got two batches on day two of the cure right now. Thanks for the detailed information and video.

[ladyhawk]

I feel the same! I will as taught in the for mentioned method . I have been experimenting with that and came up with an amount that is much less salty and still cured. Much, much better. But I still want to try your method.
Already, you've taught me a few awesome tricks I never knew . Thanks

[mymountainlife]

Great video and your delivery is very appealing. Also your use of weights for curing is more precise. Cheers

[bandiceet]

Glen: "Here we are about to test this thing I have spent the last week preparing..."

Jules: "Ah man, do you know how much I am craving a peanut butter and jelly sandwich instead....?"

[planecrazyish]

Great video 👍 the bacon looks amazing 👏👏👏👏👏. That lady has a beautiful smile!

[yerrago]

Makes my mouth water. I wonder if it's possible to shear off the skin instead of discarding it. If that's possible, I'd dehydrate the skin and then deep fry the skin to make chicharrones. Or if it's not dehydrated, I could wipe tallow over the skin to seal the skin, and then broil /bake it in a convection oven/turbo broiler/air fryer, first medium heat then on heat heat to make the skin pop (from moisture being released yet having to break through the tallow layer). I can chop this up afterwards and add it to chopped bacon, fry with chili pepper and onions, and then add an egg and scramble the egg over it.

[kristiankristiansen]

Funny as cold smoking differs. In Denmark we typically smoke bacon 36 hours at 20-22 deg c.
Curing about the same.