Homemade Bacon Dry Cure

Salt Box rubbing salt in and leave it in a tray or putting in a bag to absorb salt and extract moisture. Use pickling salt and white sugar if your going to store the dry cure.

Homemade Bacon I Love Meat The Best Bacon Ever Recipe Homemade Bacon Smoked Food Recipes Food

So for a piece of supermarket belly like ours about 1½ 39mm inches deep thats going to be 3 days 2 days 5 days total.

Homemade bacon dry cure. Wet Curing In short dry curing is a direct application of the salt cure mixture with no waterliquid. The standard advice is to cure the meat for 1 day for each ½ inch 13mm of thickness plus two days. The Ancient Romans borrowed much of the salt curing process from the Greeks but soon adapted it to their tastes.

In the centuries that followed some meats were cured with salt first then smoked to add additional flavor. Dont lose sleep about the curing times. Rub the cure on.

Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. The grain size is about the same so it will stay mixed well in storage. I use two methods of dry curing saltbox saturation or equilibrium curing.

Dry cured ham particularly from the shoulder was especially prized. Welcome Black Sheep Bacon The Roman Empire.

Home Cured And Smoked Bacon No Nitrates Smoked Food Recipes Smoked Bacon Cured Meats

Homemade Bacon Dry Cured And Air Dried The Elliott Homestead Recipe Smoked Food Recipes Recipes Food

The Best Homemade Bacon Period A Simple Recipe And Good Quality Pork Is All You Need A Month In A Curing Bacon Smoked Food Recipes Homemade Sausage Recipes