I love cured meats. From bacon to salami to prosciutto and everything in between. I have been wanting to try my hand at charcuterie for a while.
I bought this book about a month or so ago and after reading through it a couple times and going over the recipes, I have decided that making bacon would be the best and easiest thing to start with.
I needed to pick up a couple pork butts and while at the meat market, I noticed that they sold pink salt (curing salt) and they also had some really nice slabs of pork belly, so I decided to pick them up and try my hand at making bacon.
For my first batch I am doing maple cured bacon. The cure is pretty simple.
- 50g kosher salt
- 50g dark brown sugar
- 12g pink salt
- 1/4 cup pure maple syrup
- 3-5lb pork belly, skin on
First thing is to trim up the pork belly so the ends are nice and square for easy slicing when all said and done. Next, you make the cure by combining the dry ingredients and mixing them well.
Then add the maple syrup and mix again. Now you coat all sides of the pork belly with the cure and place in a large zip-lock bag. It is important that the cure always stay in contact with the meat. I used a gallon zip-lock bag, but it was almost too small. If I would of thought about it, I could have vacuum sealed it.
It now has to rest in the fridge 7 or so days. I will flip the bag every other day. When done, You rinse in cold water and pat dry. Then let it dry on a rack in the fridge for 24 hours. After the cure, I am going to smoke it. I am trying to decide on hickory or apple wood. Everyone I have talked to who has made their own bacon says it is so much better than store bought. I cant wait!
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