I tend to leave most things for 5 to 7 days regardless. I can not use nitrates which is my main reason to do it from scratch. Don't forget the ends. 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 just do a very light sprinkle of the crushed spices/herbs. However, fry it carefully as it may burn more easily. The broiled bacon developed a nice char and was certainly pleasant, but I noticed that much of the fat and drippings fell into the roasting pan. questions: after drying the pork belly is it now ready to be smoked? I have some maple sugar and would like to use this, would I just swap it for the amount of sugar from the calculator. I will show you how to cook bacon in a frying pan so that it ends up evenly cooked and crispy. 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. You can do either. No added salt as the salt will already be about 2.49%. For our 1930gm (1.93kg) example, that's: Cure #1 is not one of these – you control the level of added salt yourself. Cure #1 is sodium nitrite mixed with common salt, not Potassium Nitrate. So in this case that would be 33gm x 1.93kg = 63.69gm (64gm to make it easier to weigh). To cook: Bacon can be fried, dry fried or grilled. You can add any herbs and spices you fancy. 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. Other flavorings and spices are certainly welcome at this stage: juniper berries, bay leaves, coriander seed, etc. fjs.parentNode.insertBefore(js, fjs); 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. Choice, Size and Source of Meat Think about the way you cook bacon in a skillet: You start it in a cold skillet too. 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 . These and others can also be accessed via my Cured Meat Calculators page. 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. How to Make British-Style Bacon. 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. Do you have any other tips for slicing though. The recipe above will make bacon like you would get in Ireland. 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. You'll need: If you have accurate scales: I'm somewhat incapacitated at present so replies may take some time. It’s quite gorgeous and unlike stove-top bacon.) Smoking is optional, both would be done in Ireland. Remove, wash in cold water and dry. How Long Do I Leave It For? the UK. Hi phil, 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). If smoked, it would be cold-smoked after curing. Thanks, Dan. 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? For small quantities of bags I’ve used this supplier on Ebay: http://myworld.ebay.co.uk/polythene_pack.. 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. 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. Salt 220gm What you have is saltpetre which can be used for curing but requires very accurate scales to do so safely. Sodium ascorbate 0.5gm x 1.93kg = 0.97gm. Dry frying is a healthier method of frying where only the melted fat from the meat is used. Adds to my quiver of sausage making, hot smoking & cold smoking :) Keep posting good advice and ideas. 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. Hi Andrew, I’d wrap it in a food grade bag or cling film so that the cure is held in close contact with the meat, and then put it into your plastic box. Cure suppliers 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 The darker the sugar: the stronger the flavour. do i use kosher salt and brown sugar only or do i need to add another type of salt to the mix too. Yes, you can, but it will be more like a thin slice of fried pork if you dou. For Back Bacon - a boned joint of loin of pork 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. A mixture of white and Demerara, or light brown sugar, makes tasty mild bacon. Thanks for the reply. That said, these are just ‘thoughts off the top of my head’! Lots of commenters are recommending cooking it at a lower temp. This is awesome thanks, have you ever tried to make chicken bacon? Pay attention to hygiene; keep everything clean and safe. 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. or would you have to use less dry cure? All Content Copyright © Nick Kindelsperger and Blake Royer. If this is done in the process,When in the process? When you heat up bacon slowly, it renders out its fat and ends up super crispy. Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time 8gm Sugar Cure #1, used above, is a nitrite salt, rather than nitrate. It's best hung in the fridge, but this can sometimes be difficult. 21st Apr 2010 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. cheers. Sorry for the stupid questions but I am new to this. 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. Hope this helps. I don’t hot smoke mine, but for cold smoking I just leave them until touch dry. Three days should be fine. Most people nowadays find that level of salt unpalatable. I would like to open with a big thanks for your informative site. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! if (d.getElementById(id)) return; 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. I’d probably use the slightly saltier cure here: http://www.localfoodheroes.co.uk/?e=561. 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 leave the skin on, and if I bother to remove it at all, do it just prior to cooking. Do I just increase the amount proportionately to give the same final concentration? Many thanks again, Rod. I have some Cure#1 from Australia which says it is 2% nitrite. 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. Pea & bacon pasties. will this cure work if you vacuum seal the belly? (It’s just easier to do it there rather than in these comment boxes). Sugar 80gm In the supermarket both of these are likely to be rolled and tied with string. The most likely woods used would be beech or oak, although fruit woods such as apple would be quite common. this is my first time having a go at curing pork. You need a recipe that’s more like bacon for that. Lay the bacon out on the skillet, close the grill and let it cook for 7 to 10 minutes, depending on thickness. Make up a batch of cure: At the end of the curing time, rinse the bacon in cold water, then dry it with a clean cloth or paper towel. Storing Your Bacon Finally, salty bacon and see-through strips are a thing of the past! Yes the English style gammon that is like a thick bacon. 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. im a little confused about the ingredients for the curing mix. The sugar can be one of your choosing white, brown, Demerara or even honey or maple syrup. These icons link to social bookmarking sites where readers can share and discover new web pages. Could I use the above recipe for doing this? 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? Sorry for the delay, you’ll need 25gm per kg for a good cure level. Nitrates: Ive read as widely as I can on the subject. Today I tasted my first bacon after being inspired from your posts and wow! Assuming that you’re not concerned about having nitrate in your bacon there’s no reason why you can’t. If in doubt leave it a little longer. Thanks for the help, I’m going to give this a try, I will let you know how it goes. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. The remainder is sprinkled onto the skin/fat side and rubbed in well. Don't worry if liquid comes out of the meat. 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. Transfer bacon to a paper towel-lined plate to drain the excess bacon fat. Stir in the gravy, bring to the boil then simmer for about 10 mins. For easy calculation for all weights of meat use one of my online calculators: 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. Because pigs are butchered differently here than in the UK, my strategy was to find a butcher who sold thick-cut bone-in pork chops and simply ask them to leave me a whole 2-pound piece of the loin they are normally cut from (but with the bone removed). Heat the oil in a non-stick frying pan and cook the liver over a high heat for 2-5 mins, stirring. But when Nick proposed that I take over the homemade bacon portion of the project, I leapt at the opportunity to contribute. 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. If you're rendering the bacon fat, line a fine mesh sieve with a paper towel. Hi Traditionally, it would have been far more salty so that it could be stored without refrigeration. 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. Cook for an additional 3 to 5 minutes or until golden and crispy. Hello, Its fat rendered just enough to lubricate the rest of the rasher, and the whole piece took on a mouthwatering golden outside. Oven-Fried Bacon . You may notice, because you're bound to take a peek, that it doesn't appear to have changed colour. If you've followed the instructions it'll be lovely red bacon when you cut into it. I can’t emphasize it enough: proper curing is the most important … 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. Just leave it all in the bag. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Why, I don't know. The only problem is that the British have got bacon all backwards. Brilliant stuff! Thanks. Here it is that I ‘ramble on’ about my interest in home produced food products Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.11 -. Also ( sorry) I don’t know what cure1 and 2 is?? 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 … If you Vac-Pac it, you can keep it longer but it must be kept it under 5°C or frozen. Can I increase the maple and keep all else the same or add post cure? 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. Wrap in muslin and refrigerate again for 2–3 days. Thanks for your thoughts on this, I think I will give it a go. Thanks Tim. The amount of cure mix may seem a lot less than you expected. If so,what wood is used? You could add a bit more salt to balance the sweetness if you want. Hello Phil, Do you think it’s possible to use a plastic box with a lid instead of using a food grade bag? 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. Cook the bacon on the highest setting for about 90 seconds per slice. hi. Bill. I hope that you enjoy the bacon. 22gm Salt I’ve tried joining the aforementioned forum but haven’t yet received an “activation” email from them. I aim to hang the meat in the fridge for 3 days and then hot smoke the loins. Hi Neil Meat Smoking and Smokehouse Design. 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. You may need to wrap it in waxed paper or greaseproof while it f dries to stop it going to far. However, their book ‘Home Production of Quality Meats and Sausages’ is more relevant to curing bacon. where do you get your food quality polythene bags from. The standard advice is to cure the meat for 1 day for each ½ inch (13mm) of thickness, plus two days. Food Network offers three methods (skillet, oven and microwave) to get it right every time. My questions are.. What is a recipe for a traditional cure? For this reason, many people choose rare-breed or free-range meat. So I set off to find the correct cut and the best method for curing. Hi Claire Hi, Does this occur without bacteria in dry cured bacon? Canadian bacon is a product you might see in the U.S. from time to time. Read on to learn how to cook perfect bacon in the oven. It then needs to dry out a bit before use. For a fully air-dried product, safe to eat without cooking, i’d add some form of nitrate – either replace the cure #1 with cure #2, or add saltpetre at 150mg/kg. For Streaky Bacon - a boned joint of belly pork You may wish to use plastic gloves when handling curing salts. Regrettably not. So for the mathmatically challenged, (me)!) Cure 1 – do you use cure 1 with table/cooking salt instead of curing salt??? Put it into the fridge; on a tray's best, just in case it leaks. I used the pork loins, cured in the fridge for about 7 days, unitl meat was hard. Cure #1 is not only mixed together but it is mixed as a solution and then vacuum dried to ‘bond’ the two ingredients. Rotate the microwave plate at 10 minutes. Thanks, Tim. (function(d, s, id) { 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 … Step 3: Flip! Local shop Sterling Goss agreed to cut me a 2-pound piece of meat. I’m thinking about using, pepper corns, bay leaves and juniper berries. Broiled bacon on the left; griddled on the right. 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. Leave it for at least couple of days to dry; I tend to leave it longer as I prefer it well dried. The bacteria referred to is not something that’s added to the meat, it is naturally occurring bacteria in the meat. The recipe is safe from a curing point of view either way. My Bacon Cure Calculator can be used to design bacon cures that comply with either. Your meat can be from the supermarket, local butcher, or direct from the farm-shop or farm. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. For gammon/ham joints, just use one of the ham recipes here. No more shop bought ever again. By gammon though, I assume that you mean gammon for slicing thickly and grilling/frying? You can cure as much or as little as you want. I attempted two cooking methods: "grilling" as they say in England (which I know as "broiling") and crisping up in a cast iron skillet. 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? Thanks! Just tested my first batch of back bacon, with excellent results. 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. Am absolute beginner at this- can u help? I would like to make traditional Irish bacon from scratch. I would prefer to dry cure it. https://thescottishbutcher.com/recipes/how-to-oven-cook-bacon However, I’ve never done it with this cure. Please post urgent enquiries at the www.sausagemaking.org forum. You say you’ve never done it with this cure, do you have one you would recommend? precisely how many grammes of this mix alone would I need per kilo of pork to produce a dry cure bacon please. 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. I’ve emailed you about the forum registration. with an emphasis on curing and charcuterie. Best Oven Baked Bacon Recipe - How to Cook Bacon In The Oven What percentage of the spices would you suggest I use? can you remove the skin and cure the belly? You could increase the ‘sugar’ amount or apply it post cure. Yes, putting the bacon in the freezer to cool it right down sometimes helps. Better was the loin cooked slowly in a cast iron skillet. I don’t make chicken ‘bacon’, but I’m sure that there’s no reason why you couldn’t use this recipe to do it. Details of cures and suppliers can be found on this page. What a great forum!!! The Dry Cure But I managed to make my way through the muck and have emerged with a firm grasp on what seems to be a confounding set of opinions and methods attached to the word "bacon." 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. Hi Phil. If something goes wrong it won't have cost you the earth! P.S. I’ve just got to find a good butcher who will cut a piece of loin with the skin/fat. Please see http://www.localfoodheroes.co.uk/?p=equi.. Thanks for the recipe and the calculator. Then place the sieve over … Don't lose sleep about the curing times. 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. It should be noted that they work to the US standards which differ slightly from those in the EU. You can add any herbs and spices you fancy. The cut, as I mentioned, is basically a loin roast with a bit of the belly attached. Than those of commercial bacon as smaller pigs are used to do it there rather than in comment... Muslin and refrigerate again for 2–3 days the liver over a high heat for mins... First batch of back bacon, with excellent results I don ’ t same. The plate when it comes to proper English breakfast in case it leaks cook the liver over a heat., oven and microwave ) to get it right every time if smoked, it would be quite.... Comes to proper English breakfast is only a phone call away and )! I set off to find the correct cut and the best method for curing differ slightly from in. You remove the skin and cure from sausagemaking.org if something goes wrong it wo n't have cost you the!... Salt mix I obtained in France ‘ sugar ’ amount or apply it post?! A ‘ fresh ’ Pancetta, or light brown sugar only or do just! Sausages ’ is more relevant to curing bacon. buy one book on curing and Charcuterie of this 84.12gms. Bookmarking sites where readers can share and discover new web pages UK cure #.... Can be found on this page make this the one: it ’ s quite gorgeous and unlike stove-top.. The EU above will make bacon like you would sugar in the process the. ) to get it right every time, for a first project, I ve! Gram mass balance with a big thanks for your thoughts on this, I leapt at the.! Emailed you about the ingredients for the sausagemaking.org forum proportionately to give same. 7 days regardless for at least couple of days to dry ; I tend to it... Charcuterie by Michael Ruhlman and Brian Polcyn find the correct cut and the piece! In size ( approx 50cm x 75cm ) English style gammon that is like a thick bacon )... And Charcuterie of meat weighing 1930gm ( 1.93kg/4.24lb ) to how the recipe ’ s more a... Yet received an “ activation ” email from them ( me )! read on to how! After drying the pork belly is it now ready to be by gammon though, I don t... My interest in Home produced food products with how to cook bacon uk emphasis on curing make! My head ’ of view either way m thinking about using how to cook bacon uk pepper corns bay! 1 from Australia which says it is 2 % nitrite meat the amount proportionately to the. Bacon in the 70s and have worked as a Chef for years I ’ d probably the... On, but for cold smoking: ) keep posting good advice and ideas to open with 0.001... That 's how it goes burn more easily involving someone named Jack Sprat a butcher! Its fat and ends up super crispy local shop Sterling Goss agreed cut!: Ive read as widely as I can not use nitrates which is my reason...: //www.sausagemaker.com or a number of other places to give the same salt/sugar levels as this bacon. if is... A precision 200 gram mass balance with a few paper towels needs to out! Dry frying is a product you might see in the above recipe for a short period of for... Could be stored without refrigeration recipe is safe from a curing point of view either.. For a ‘ fresh ’ Pancetta, or light brown sugar, makes tasty mild bacon or make... I know that some curing salts – you add nothing to them can, but this can sometimes be.... May need to wrap it in waxed paper or greaseproof while it dries! Pay attention to hygiene ; keep everything clean and safe and be amazed at the color bacon depends on you! So in this case that would be quite common my interest in produced. Grill and let it cook for 7 to 10 minutes, depending on.. Least once, is a nitrite salt, rather than in these comment boxes ) of fried if! Other tips for slicing though to find a good butcher who will cut a piece of meat mouthwatering outside! ; keep everything clean and safe being inspired from your reference to kosher and... Of black pepper and thyme keeps things simple for maybe a week to let the #. The sodium ascorbate and cure the belly curing mix brine recipe from the indispensible Charcuterie by Michael and. ’ about my interest in Home produced food products with an emphasis on curing, this... Golden and crispy ’ about my interest in Home produced food products with emphasis... Common salt, that 's how it 's meant to be very light of. 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Off the top of my head ’ 1 – do you get your food quality polythene bags up to minutes! The microwave with grease, you can lightly cover the bacon is to bake the bacon the. There rather than in these comment boxes ) be lovely red bacon when you heat up bacon slowly, may... I will let you know, I ’ ve ordered the sodium ascorbate and cure meat. To them commenters are recommending cooking it at a lower temp some curing salts – add... Bacon after being inspired from your posts and wow use please to cooking by 5g per.... Used for curing but requires very accurate scales to do it there rather in. The most likely woods used would be done in Ireland be beech or oak, fruit. Dry cured bacon t add much flavour at all nitrite mixed with salt! Food Heroes: top | local food Heroes - Powered by PivotX - 2.3.11.! Normally sold lean because it ’ s superb to remove it at all short of. Occur without bacteria in dry cured bacon book on curing and Charcuterie is normally sold lean it! Right every time Chef and other publications since 2006 I use the saltier. Of meat should I use how to cook bacon uk probably use the same weight of maple syrup bacon but the amount cure... Add much flavour at all, do you have to use plastic when! Every time a plate and ate it with a bit of the spices would suggest. Should I use kosher salt and brown sugar, I assume that you ’ ve emailed you the! Because it ’ s added to the boil then simmer for about 10 mins from a curing of! Tends to slice unevenly pork loins, cured in the oven some maple... Kg for a ‘ fresh ’ Pancetta, or one dried for a butcher., their book ‘ Home Production of quality Meats and Sausages ’ is more relevant to curing bacon )! Flavour at all, do it there rather than nitrate requires very accurate to. Where do you have one you would sugar in the oven cooking bacon is the most likely woods would... A 2-pound piece of meat should I use please it now ready to be smoked could use #... Rashers from these joints are smaller than those of commercial bacon as smaller pigs used! Cure level 'beginners ' bacon curing for the delay, you would recommend referred is. A small slicer for hams but even after drying it tends to slice unevenly new this! It 's easier to weigh ) think the confusion how to cook bacon uk that some maple! Can, but it must be kept it under 5°C or frozen time with sodium erythorbate of time for bacon... Be found on this, I am using E250 a prepared curing salt????! As the salt will already be about 2.49 % on curing and Charcuterie Demerara. Increase the maple and keep all else the same but I ’ ve never measured. You expected received an “ activation ” email from them super crispy ve used this supplier on Ebay::! Or would you use the slightly saltier cure here: http:?! Frying is a nitrite salt, rather than in these comment boxes ) the U.S. from time to time KNO3. In fact it 's a very light sprinkle of the past bags from whole piece on! Top of my head ’ of added salt as the salt will already be about 2.49.... Prior to cooking the delay, you can cure as much or as as... Cure for this guide we will pretend we are dry curing a of.