All that remains are the remnants of chocolates and slowly fading flowers. Try again and this time make sure the whole thing is good and covered with the cure mixture. By making bacon I literally mean I MADE BACON. Add the Curing Mix to the Ham. of cure for 25 lbs. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. A large 2 gallon zip top plastic bag can also be used. But if you cant have sugar at all in your diet, you can replace the sugar with more salt. In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. Light the grill. The flavor will be milder and the color lighter. If there is an exposed portion of the picnic shoulder weigh it down with some plates. Mix in a cup of brown sugar (either dark , Browse extensive collection of user-created and reviewed vegan recipes. Open the hock-end portion of the ham. Remove from the heat and allow to cool in the saucepan for 30 minutes. Cure/lb. If maple sugar is not available, use the more traditional light or dark brown sugar. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. Put the lid on the bin and leave it in a cool place, either overnight or for 12 hours and that's your first day done. Serve immediately, save the leftovers for recipes like our Croque madame and split pea soup. Cook Time. The next day, take the salmon out of the fridge and carefully unwrap it so you can rinse off the cure. I LOVE Valentines Day. of salt. It seem DIRECTIONS 1.50 lbs of Cure to 100 lbs Meat. Neither is nutritionally superior. Sprinkle pecans over the sugar. Line 2 rimmed baking sheets with foil and set cooling racks into the baking sheets. Add a tablespoon of maple syrup to a cup of granulated sugar. It tastes like BLECH and can make you sick. It also contains 6.25% sodium nitrite. of brown sugar. I look for any occasion to do something that makes someone else happy. Excalibur Seasoning Use a spoon to gently push the beetroot cure off the fish. Cook the ham covered in the oven until it reaches 145F this could take as long as 2-3 hours depending on your oven. , I think Heather and I have finally reached the point where the consensus is screw snow. You do not HAVE to taste it but if you want to taste it you want to make sure you do it (We also made some beer cured bacon. Stir with a fork and keep in an airtight container. Use apple, cherry or hickory wood to smoke. Learning how to make brown sugar is simply a matter of adding the molasses back into the white sugarsort of a reverse refining process. Professional chef, home cook, food enthusiastno matter your skill or experience, Modernist Pantry has something for you. The flavor will be milder and the color lighter. If you've never used brown sugar before, it's best to experiment a little before committing to a certain amount; remember that the darker the color of the sugar, the stronger the flavor. Features: Inject ham starting at thinner side, moving down the bone in 4 places. Ham comes from the upper portion of a pigs hind leg. DQ Cure (or any #1 cure, but not Tenderquick with salt added) Once injected, put into 5 gal. Turn over and repeat on other side with remaining mix. Mix the rock salt, granulated sugar and brown sugar together in a bowl. Pink curing salt is not just salt or Himalayan pink salt. Before the pellicle is formed, sprinkle Cracked Black Pepper(CBP) liberally on one side. sounds great! Perhaps I can help in this regard. It's taken some trial and error to get here, but this is what we like. For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. This will mix with the dry cure and spices to form a brine solution. (You can cure and smoke the trimmings alongside the bacon, or use them to flavor beans, soups, collard greens, etc.) Thank you for sharing your recipe, Todd. Slice it up and enjoy. You can use Cure #1 or Morton's TQ, but follow the manufacturers instructions carefully! Put the meat in the bucket and submerge it. Compares to other pink "basic" cures. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Preparation: Step 1: In a bowl, mix the salt and sugar thoroughly. 1 TBSP Kosher or Sea Salt (Optional 2-3 TBSP Salt) Mix all ingredients thoroughly in a bowl. slab. 1/4 pound saltpetre. Cover this dish and place in the refrigerator for 4 to 6 hours. Thanks Todd, actually got my butcher friend to start carring pork bellies, as I have enticed another neighbor, 8 miles away, to start smoking his own bacon.. Lots of guys asking about bacon again, so I thought I would post my Bacon Cure Recipe. Directions. Cover the skin of the ham with the curing mix, then cover the lean cuts of the ham. Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. Kings and queens of canning don't use regular table salt in their canning recipes. thanks for sharing. You must log in or register to reply here. brown sugar - 2 1/2 gallons water - Three venison roasts cut from one deer hindquarter (bottom round, rump, and sirloin tip) Cayenne Pepper. Alternatively, place the sugar and molasses in a medium bowl and use a fork to slowly work the molasses into the sugar. document.getElementById("copyright_year").innerHTML = new Date().getFullYear(); Brown Sugar Cure , About a week ago I got it in my head that I wanted to make my own sausage. . Walton's Best-Selling cure for Hams! Plus, 15,000 VegFriends profiles, , 8 Amazing Types of Italian Cookies You Need To Know, 6 Different Types of Cream Cheese Pie and How to Cook Them, Gorgeous Philly Cheesesteak Recipe in 2021, Everything about Smoked Pulled Pork in 2021, GINGERBREAD CUTOUT COOKIES RECIPE RECIPES, CALORIES CORN ON THE COB NO BUTTER RECIPES, RECIPES WITH GREAT NORTHERN BEANS IN A CAN RECIPES. Small Business. Combine the sugar and molasses. You can under cure bacon but you can not over cure bacon. Excalibur Seasoning Set the pork belly on the prepared baking sheet and brush or spray on all sides with some of the bourbon, reserving the rest. How long will the ham keep (in the fridge), once cured and cooked? I've used Bearcarvers and liked it, although, I really had to soak it for a good couple of hours changing water every 1/2 hr. packages. BEER BACON! Enjoy in your favorite recipes. Brown sugar is a blend of refined cane sugar and molasses that imparts tenderness into baked goods like chocolate chip cookies and banana bread. It is not safe to omit due to botulism. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. 1. Sugar curing creates a traditional ham flavor, University of Missouri Extension: Country Curing Hams. Prep Time. Get the latest updates on new products and upcoming sales. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Any day I can get Jeff to be more romantic then usual (read: he is pretty much never romantic. Use a spatula to spread it all over the salmon flesh. Sorry but there is no saving rancid meat. Serve it with a crisp salad for a light supper, or with rice for something more substantial. A traditional sugar cure uses light or dark brown sugar, but you can also try other types, such as maple sugar, for a different flavor. (No need for the pellicle.) In a medium bowl, combine the salt, brown sugar, peppercorns, and dill to make the dry cure. of black pepper. Light the grill. Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. It would be really helpful to know how long the ham will keep once cured and cooked. All rights reserved. Place the pork belly slab into a gallon size resealable bag and pour the maple syrup mix over it. Contains Sodium Nitrite. Keep reading for brining guidelines. Subscribe now for full access. Bacon submerged for 4 days. What's country brown cure? Once it is all well covered, wrap the salmon in a double layer of greaseproof paper then wrap it tightly with cling film and place it in the fridge for 24 hours. Pull out any you find with kitchen tweezers. Place the bag on baking sheet and place it in the refrigerator for 7 days. This way, it won't get dried out in your pantry and turn to hard clumps. Cook your bacon in the oven. Delicately spiced with cinnamon and nutmeg, these are a great choice for fall parties or your Thanksgiving feast. In a small bowl, combine sugar, salt, pepper, spices and zest. Then sprinkle a thin layer of salt on a board or table where the meat is to be laid. You want to cover all sides including the top of the salmon. It gives meats a tasty cured flavor and characteristic pink color. Use this in conjunction with an Excalibur Ham Cure, like our Blue Ribbon Maple Cure, for a great tasting ham. Basically you take the meat and put it on a rack in a pan suspending the meat so airflow can hit it on all sides. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones. Use a plate or dish to weight the ham to completely submerge in the cure. Leave it there for 3 weeks, then wash, and dry it off. Weigh down meat so that it remains covered. Place the bacon on a rack over a pan and roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about 2 hours. Taste AWESOME? Top with the remaining sugar mixture. 20 Pantry Staples That Are Cheaper and Healthier Homemade, Light and Creamy Brown Sugar and Chocolate Frosting, Roasted Butternut Squash with Brown Sugar, Easy Baked Brie with Almonds and Brown Sugar, Cranberry Sauce with Orange Juice and Brown Sugar, 15 Light and Fresh Salad Recipes For Your Next Potluck. 1/4 C. Maple sugar or packed brown sugar; 1/4 C. Maple syrup; 5 lb. Remove from the heat and allow to cool in the saucepan for 30 minutes. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. Modernist Pantry was founded by food lovers just like you. Updated on July . Line a baking sheet with aluminum foil. Method: Boil all the ingredients together for 20 minutes and cool before pouring it over the meat. [See Details] . Dry Rub Bacon Cure Pat fish dry with paper towels. Remember what I said earlier? Preheat the oven to 350 degrees F (175 degrees C). Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture. You are using an out of date browser. If brown sugar has clumps, break them up. This gets good smoke penetration and nice smoky flavor. (-) Information is not currently available for this nutrient. Thanks Todd. After submersion, run thick thread through corner of meats and hang in smokehouse. Put the bucket in the refrigerator and let the meat cure for as long as the calculator tells you. If necessary, weight the meat down under a clean plastic container filled with water. Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. Place the ham on the rack of your Traeger Grill or use butcher's twine to suspend it from a top rack in an upright smoker. On the Prague, see the instructions that comes with it. Pop the salmon back in the fridge for another 24 hours. To use as a pump you will Holly Regular Pork Sausage - #1 Best Seller, Mix 2 lb of cure with 1 gallon (8.34 lb) of water until cure is dissolved, Since this is formulated as a 10% pump that will cure 103.4 lb of hams, Inject ham starting at thinner side, moving down the bone in 4 places, Once you have reached the bottom inject in 4 spots around the circumfrance of the thick side, Hold the injected ham in a 50% strength cover solution allows the cure you injected time to equalize within the meat (optional), The reason you should not hold with plain water is that it would leach out some of the cure (optional), Use 2 lb of cure to each gallon of water (8.34 lb of water) for a 10% pump. Boil for 1 minute, then remove from heat. The sugar will melt into the fish. Then pour four quarts of cold water into the bucket. G20041, Witts Southern Brown Surgar Cure Mix from Newly Weds FoodsWitts Southern Brown Surgar Cure MixNewly Weds Foods You dont need to rinse off that second cure simply slice the salmon as finely as you can on an angle so you get gorgeous thin slices of gravadlax tinged with pink and topped with herbs. Rinse fillets and pat dry. Excalibur Applying the curing mixture. You also need to rub some cure on the outside of meat. Smell good? The next day your salmon will be perfectly cured and ready to eat. shook it a few times. I like to slice my bacon thick, so I set my slicer at about 1/8". Place the ham on a rack and score the surface of the ham with 1/4-inch deep cuts in a diamond pattern. Dont misunderstand me. Make sure you cover all the flesh you dont want any air getting to it. Either use 100ml of cold water or gin. Once you have reached the bottom inject in 4 spots around the circumfrance of the thick side. 3. Put them all in a freezer bag with 1 cup brown sugar. Discovery, Inc. or its subsidiaries and affiliates. Pick up a high-quality ham, which is fresh and has . to get the salt level down to where I liked it. After 3-4 days (I know I said ignore for 7-10 days but you know you were thinking about that bacon anyway) flip the pork belly, re-cover and put back in the fridge.. After a week or so remove it from the refrigerator and give it a good smell. You can pull individual slices of bacon out of the freezer whenever you need it. 3/4 pound brown sugar. 1 cup of brown sugar. It is harmless and expected. This year, that included making bacon. Top with remaining salt, and wrap with plastic wrap. There is a whole lot of truth to the saying that the way to a mans heart is thru his stomach. The meat will Sweat as moisture is drawn out. Morton Sugar Cure has been discontinued, but that doesn't mean you can't get the same flavor seasoning, cure, and meat you are used to Sure Gel Meat Binder SUGAR CURE FOR MEAT. Mix cure with cold water. A milk-based binder that includes phosphates for a finished product with even more moisture. Combine brown sugar and next 6 ingredients. Put the clean fish down on top, then open the cavity and evenly sprinkle the inside with the curing . 2. Combine brown sugar, salt, pepper, and dill; spoon half of sugar mixture evenly over salmon in dish, and drizzle with vodka. LOVE love. 1 cup of kosher salt. (If youre using a gas grill, place them in a disposable metal pan on the grill next to the salmon.). I must be gettingmore salt sensitive in my old age. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. fresh pork belly (Makes enough for a 5 lb. Save money and buy in 5 lb. The cure will also slowly start to disappear but that just means it is working. Place in a . Test fry and if salt is too strong, soak for an hour in cold water. For dark brown sugar, double the amount of molasses. Place the salmon, skin side down, on the plastic wrap. This recipe makes enough curing mixture for a 10-pound ham. or 1.5 lbs per gallon of water at 10% pump for Hams or 1.20lbs per gallon of water for 10% pump on Bacon Caution: For Process use only. Make the Brine. Dry Rub Bacon Cure from Excalibur Seasoning is a complete cure perfectly designed for making bacon from fresh pork bellies. Morton's Canning and Pickling Salt is the preferred salt. One of our most popular bacon Blue Ribbon Maple Bacon Cure Besides providing that awesome pinkish color and pure bacon-y taste to the bacon (nitrite free bacon just pretty much tastes like spareribs) sodium nitrite helps inhibit botulism so if you plan on cold smoking (below 100 degrees) do not skip this. So Valentine's day has come and gone. When you run out of it, our recipe can help you make excellent brown sugar in no time. , These beans are a must have staple at every cook out we ever have. Allow the meat to brine for 2-3 weeks if it is bone in. This belly bacon mix is perfect for a large 15 lb. The less processing in sugar, or any food item, the better. Cover and place in the refrigerator and forget about it for 7-10 days. It is pink in color and contains salt, sodium nitrite Bacon Taste Booster Excalibur Seasoning Arrange bacon on the baking sheet in a single layer; edges can touch or slightly overlap. Pulse until the molasses is completely incorporated into the sugar, about 1 minute. R01399, Witts Brown Sugar Royale Cure Mix from Newly Weds FoodsWitts Brown Sugar Royale Cure MixNewly Weds Foods Spread dry cure mix liberally on all exposed meat. Leave to cure in the fridge for 6 days. This is your cure. Product Info: White Sugar Cure, 10 lb. You can also add spices, such as red pepper or paprika to deepen the flavor and add color to the ham. The sodium nitrite makes sure you are not serving botulism ridden death meat. (There is a Cure #2 but they are not interchangeable.) The recipe ingredients are for light brown sugar. Create Brine. Confirm and Help Me Learn, First timer curing bacon. Use 1 oz for 25 lb of meat. Recipe Steps. Pack dry cure evenly over fillets; wrap tightly with . Directions. Shop products from small business brands sold in Amazon's store. Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. Print. bucket and cover completely with brine (took 2 3/4 gallons to do so) until ham is floating, then hold down with a gallon ziploc bag half full of water. 1. 4. Pour the warm liquid into the remaining water to cool it down. Bring to a boil over high heat, stirring to dissolve salts and sugar. Thanks! See details. To keep brown sugar moist, store it with a slice of bread. Molasses gives the sugar its signature color and a richer flavor. Rub mix all over pork belly. Insta-Cure - 1/2 lb. Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. For roughly 5 pounds of meat, combine a cup of kosher salt with 2 teaspoons of sodium nitrite. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Planning on smoking it? Once coals are hot, scatter drained hickory chips over coals. For the second cure, mix together the chopped herbs, grated horseradish and gin. Add a tablespoon of agave nectarto a cup of granulated sugar. This is a great recipe to have on hand for when I run out of brown sugar, especially since I usually always have molasses in my pantry." Use Curleys Meat Injector Pump for a good even distribution. 3 pounds of brown sugar. , Paprika is so much more than a coloring agent! cayenne pepper. Cover meat with foil if it the skin becomes too dark for your liking. Rub cure mixture on belly making sure to cover the entire . Place the picnic shoulder in the brine. Spread the rub on both sides of the pork belly and then place it inside an extra-large resealable plastic bag. Rub mixture all over fish. The curing mixture should be applied at the rate of 1-1/4 ounces per pound . Excalibur Got this one filed for immediate use. Rub half the mixture thoroughly on the pieces and pack. Put the lamb in a bag, rub it with the cure on both sides, and tip in any remaining cure. Bring two quarts of water to a boil and then pour over what's in the bucket. This is NOT table salt and should never ever be used as such. Brown sugar is simply regular sugar with molasses added. Transfer to a large container and stir in remaining 3 quarts of water. 2. Renae Wilson. The meat will "Sweat" as moisture is drawn out. There are too many variables to give an exact time such as thickness, but expect a good 1.5 hours per lb. Place bacon slabs in a non-reactive container in a refrigerator for 4-6 days. It is for curing only and when not in use should not even be left in the confines of your kitchen so that it is not used accidentally to season your French fries. document.getElementById("copyright_year").innerHTML = new Date().getFullYear(); The dried seed of the cuminim cymimuni plant makes cumin seed. Making a high quality cured ham at home is an easy brine, with the help of Prague Powder #1. Place the salmon on this layer of the cure.