Wet Curing Solution Ingredient List. My current home in Savannah is no exception. Mix together the salt, sugar, and pink cure #1. @LeGourmetTV. Watch the recipe video. Prior to the purchase we managed to see a photo of the hog before he was led to slaughter, and we believe the animal to have been a Yorkshire. Sugar is 1% of the weight of the pork belly. Wiltshire Cure is a wet cure first developed in the 18th Century by the Harris family in Calne Wiltshire. Mix together the salt, sugar, and pink cure #1. This time it's chicken rice black beans a little bit of tomato and some hot pepper cinnamon and cumin so there's a there's a lot of spices going on in in this mix. Place the joint in the water and submerge it with a small plate. Wet curing involves dissolving the salt and sugar in water and then submerging the loin in the brine. The process for wet cure bacon is very similar. At this point, you can smoke your bacon, but I prefer the non-smoked flavor. #Bacon #DIYBacon #LeGourmetTV #Recipes&Cooking Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: " How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. This method is much slower than pumping, so it’s rarely used nowadays. If you would like to cure a leaner bacon, trim as close to the meat as possible. I am of the school that your brine should be sweeter rather than saltier. However, wet curing is usually the safest to do at home. Wet Cure Method. 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. Dry Cure vs. Looking for cocktail recipes for your next party? https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg?format=1500w, How To Make Measured Wet / Bag Cure Bacon. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. This method uses a wet cure based on precise weights of both meat and cure ingredients. After smoking remove and discard the skin. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. For longer term storage slice, wrap, and freeze. Curing. Le Gourmet TV Recipes,How To Make Measured Wet / Bag Cure Bacon,make your own bacon recipe,how to cure pork belly,home cured bacon,how to cure bacon at home,how to cure bacon,how to make bacon at home,wet cured bacon,homemade bacon recipe,how to cure bacon with pink salt,how to cure bacon in a smoker,bacon cure recipe,salt cured bacon recipe,bacon cure recipe alton brown,bacon cures and brine recipes,home cured bacon recipes,glen & Friends cooking, How To Make Measured Wet Cure / Bag Cure Bacon || Glen & Friends Cooking, This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Method 1: Dry Curing. Pour maple syrup over. More Inspiration. Step 1: Remove skin from belly by slipping a sharp knife between the skin and next fat layer. By Libbie Summers – An exerpt from The Whole Hog Cookbook. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Sugar is 1% of the weight of the pork belly. Now we’re ready for curing. June … Ingredients: A joint of either loin or belly of pork; 900ml of cold water; 100g of cooking salt; 2 heaped teaspoonfuls of dark treacle or molasses; Method: Mix the salt and treacle with the water. I can’t emphasize it enough: proper curing is the most important … You can try my recipe for your first round as a baseline and then deviate from it towards hot/spicy/salty once you know what a basic homemade bacon tastes like. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. Salted and Styled, The Annual Key Family Experimental Ramen Noodle Festival, Fresh Picked Strawberry Bread (balsamic strawberry butter). Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Check us out on Instagram for a 'behind the scenes' look at what we do. Wet Cured Pork Belly On LeftWe recently scored a pork belly from a farm in Mississippi. Don’t forget the sides and ends. The injected liquid also adds weight to bacon, but it impacts the texture and taste. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks.
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