Home of the BrewNosers

Posted: **Sat Jun 18, 2016 4:37 pm**

Looking for some guidance on making home made bacon. Any recipes here would be appreciated!

Posted: **Sat Jun 18, 2016 4:44 pm**

I have a spreadsheet for proportions of salt, sugar and curing salt vs quantity of belly - I'll send it along later tonight or in the morning.

Posted: **Sat Jun 18, 2016 9:15 pm**

take a quick google for ruhlman charcouterie its a pretty decent guide to start

Posted: **Fri Jan 05, 2018 10:27 am**

All I can think of is Pasta Carbonara. It has bacon in it.

Posted: **Fri Jan 05, 2018 12:10 pm**

https://beernbbqbylarry.com/2018/01/02/ ... than-this/

Posted: **Sat Jun 23, 2018 9:05 am**

Is there a local place to get prague powder #1 without buying a pound?

S

Posted: **Sat Jun 23, 2018 1:16 pm**

If you are referring to pink salt or curing salt for bacon, I got mine from Brothers on Agricola.

Posted: **Sat Jun 23, 2018 2:11 pm**

sleepyjamie wrote: ↑
Sat Jun 18, 2016 4:37 pm
Looking for some guidance on making home made bacon. Any recipes here would be appreciated!

it's easy as fuck

You can do dry cure, or wet cure (brine cure), both work very well. And you don't need curing salt, pickling salt, Tenderquick, Prague Powder, or otherwise to cure anything. I used to cure everything with the nitrite/nitrate salts but gave it up in favour of all natural. I'm a fan of nitrite-free, because fuck preservatives.

"curing salt" adds nitrites as a preservative to greatly lengthen shelf-life, it's also what gives cured meats the pretty pink colour. Cured meats done without nitrites are referred to as "grey" but they look bad by any means. Regular old salt is what does the curing, even when using "curing salts".

Quick and dirty recipe for Maple Cinnamon Bacon dry-cure:

per lb of pork belly:
30 ml Maple sugar
¼ tsp ground black pepper
1 ¼ tsp ground kosher salt
½ tsp crushed Fenugreek seeds
1 tsp ground cinnamon (1/2 lg stick)

Slather dry cure mixture on all sides of pork belly. Vac-pak or wrap tightly in plastic-wrap, refrigerate for 7 days turning once per day. Rinse well and pat-dry. Allow to equalize and set the pellicle: air dry in fridge on a rack, uncovered for 8 to 24 hrs. Smoke or roast @ 150 - 200 F for at least 2 hrs, 3 - 4 for heavier smoke, to internal temperature of 140 - 150 F.

Don't like maple and cinnamon? Just leave those ingredients out swapping maple sugar for plain white table sugar or brown sugar, along with removing the fenugreek seeds. You can add basically any sort of flavouring or spices to the cure. Rosemary, savory, garlic, bay leaves, chilies, bourbon, beer, Jerk spice, hops, pretty much anything.

If you prefer to use curing salt I've got lots of different recipes and techniques and shite for that as well. if you're in a hurry the brine cure is done in around 3 days and is fun to do for a beer cure. That said brining has a tendancy to dilute the overall flavour a bit, so I'm a fan of dry cures to concentrate flavour.

Posted: **Sat Jun 23, 2018 2:13 pm**

NASH wrote: ↑
Sat Jun 23, 2018 2:11 pm

sleepyjamie wrote: ↑
Sat Jun 18, 2016 4:37 pm
Looking for some guidance on making home made bacon. Any recipes here would be appreciated!
it's easy as fuck

You can do dry cure, or wet cure (brine cure), both work very well. And you don't need curing salt, pickling salt, Tenderquick, Prague Powder, or otherwise to cure anything. I used to cure everything with the nitrite/nitrate salts but gave it up in favour of all natural. I'm a fan of nitrite-free, because fuck preservatives.

"curing salt" adds nitrites as a preservative to greatly lengthen shelf-life, it's also what gives cured meats the pretty pink colour. Cured meats done without nitrites are referred to as "grey" but they look bad by any means. Regular old salt is what does the curing, even when using "curing salts".

Quick and dirty recipe for Maple Cinnamon Bacon dry-cure:

per lb of pork belly:
30 ml Maple sugar
¼ tsp ground black pepper
1 ¼ tsp ground kosher salt
½ tsp crushed Fenugreek seeds
1 tsp ground cinnamon (1/2 lg stick)

Slather dry cure mixture on all sides of pork belly. Vac-pak or wrap tightly in plastic-wrap, refrigerate for 7 days turning once per day. Rinse well and pat-dry. Allow to equalize and set the pellicle: air dry in fridge on a rack, uncovered for 8 to 24 hrs. Smoke or roast @ 150 - 200 F for at least 2 hrs, 3 - 4 for heavier smoke, to internal temperature of 140 - 150 F.

Don't like maple and cinnamon? Just swap the maple sugar out for plain white table sugar or brown sugar, along with removing the cinnamon and fenugreek seeds. You can add basically any sort of flavouring or spices to the cure. Rosemary, savory, garlic, bay leaves, chilies, bourbon, beer, Jerk spice, hops, pretty much anything.

If you prefer to use curing salt I've got lots of different recipes and techniques and shite for that as well. if you're in a hurry the brine cure is done in around 3 days and is fun to do for a beer cure. That said brining has a tendancy to dilute the overall flavour a bit, so I'm a fan of dry cures to concentrate flavour.

Posted: **Sat Jun 23, 2018 3:34 pm**

Good to know. Brothers looked at me as if I were crazy when I asked before.

I may have a Sunday project if it doesn't rain.

S

Posted: **Sat Jun 23, 2018 3:54 pm**

GAM wrote:Good to know. Brothers looked at me as if I were crazy when I asked before.

I may have a Sunday project if it doesn't rain.

S

You need to be there on a week day, when the folks are working out back. Went there on a weekend one time and I'm guessing I got the same look from the person at the counter.

Posted: **Sat Jun 23, 2018 4:27 pm**

GAM wrote: ↑
Sat Jun 23, 2018 3:34 pm
Good to know. Brothers looked at me as if I were crazy when I asked before.

I may have a Sunday project if it doesn't rain.

S

They know it as "pickling salt"

I have lots as well if you only want a bit to try, they may not want to sell less than a lb. It's really cheap too, like most poison

Posted: **Sat Jun 23, 2018 4:36 pm**

Basic Dry Cure recipe:

-450 grams kosher salt
-225 grams sugar of choice
-55 grams pink/pickling/curing salt

Mix it all together really well and store in a mason jar.

Use 11g of the mixture per lb of meat, going as high as 14g/lb is okay.

So, 55g of "pickling salt" from Brothers will cure up to ~ 66 lbs of meat

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Bacon recipes?

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