Dry Rub Bacon Cure Recipes

HOMEMADE BACON

Steps:

• Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
• Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
• Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
• Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
• Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
• Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

HOMEMADE BACON (DRY CURED AND AIR DRIED)

Steps:

• Combine the sugar and salt. Generously rub the flesh side of the pork belly with the mixture.
• Rub the sugar and salt into the flesh some more.
• Did I mention you need to rub the 'ol pork belly down with the sugar and salt? The sides too. Make sure to get any pockets or under bits of fat - anywhere where water could accumulate. All of it, man.
• Stack the pork belly slab (or slabs) into the large plastic bin. Stick in the refrigerator and forget about it until the next day. Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar and salt. Stack it all back in the tub and stick it in the fridge again.
• The next day, dump out any accumulated liquid and rub the sugar and salt mixture on any part of the pork belly where the salt and sugar has been completely dissolved. A thin layer will do. Repeat this process every day until liquid stops accumulating in the bin. Ours took about 10 days.
• Rinse the pork belly under water, using your fingertips to scrub off any remaining sugar and salt. Pat dry.
• Voila! Cured bacon. We ran meat hooks through ours and hung it up in the kitchen.

HOMEMADE BACON

Steps:

• In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
• Mix together until dissolved.
• Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
• Refrigerate for 14 days.
• After 14 days remove and rinse cure and pat dry.
• Leave uncovered in the refrigerator overnight.
• Smoke for 4 hours at temperatures under 165 degrees F.
• Remove and cool in the refrigerator overnight.
• Slice and enjoy.

HOMEMADE BACON

Steps:

• Mix all rub ingredients together. Set aside in a sealed container until ready to use.
• Rub a generous amount of mixture onto meat. Rub onto all areas.
• Place bacon slabs in a non-reactive container in a refrigerator for 4-6 days. Place a large piece of meat wrapper paper on top of meat as a cover. A large 2 gallon zip top plastic bag can also be used.
• There will be a salty liquid that is released from the meat during the curing process. Keep meat in contact with this liquid during the curing time.
• After 4 days, check the thickest part of the meat for firmness. If the meat is firm, it is fully cured. If the meat is soft, cure for another two days.
• Rinse bacon slabs with fresh water. Soak bacon in fresh water for one hour. Drain water. Cut a small piece of bacon off and fry it up. Taste for saltiness. If too salty, soak for another hour.

HOMEMADE SMOKED MAPLE BACON

Steps:

• Gather the ingredients.
• Rinse the pork belly under cold water.
• Pat it dry with paper towels or a clean dishcloth.
• Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl.
• Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. Spend a couple of minutes massaging the seasoning/curing mixture into the meat.
• Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. The bacon should be fully cured at this point, with a firm texture and no soft spots.
• Preheat oven to 200 F. Rinse the bacon.
• Again pat it thoroughly dry with paper towels or a clean, dry dishtowel.
• 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.
• Remove from oven and baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly coat all sides and allow it to set on the counter to air-dry for 30 minutes.
• Store the bacon in a tightly sealed container or bag in the refrigerator for up to a month, or in the freezer for up to a year.

HOW TO MAKE MEASURED DRY CURE BACON AT HOME || GLEN & FRIENDS COOKING

Steps:

• Weigh your piece of pork belly.
• Weigh the rest of the cure components:
• Salt is 2.5% of the weight of the pork belly.
• Sugar is 1% of the weight of the pork belly.
• Pink Cure #1 is 0.25% of the weight of the pork belly.
• Mix together the salt, sugar, and pink cure #1.
• The above constitutes the 'cure'.
• If you wish to 'flavour' the bacon you can layer on as much as you want of almost whatever you want.

MAPLE-CURED BACON

Steps:

• In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
• Remove pork belly from bag and wash any large deposits of salt under cold running water.
• Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
• Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.

HOMEMADE BACON

Steps:

• **REFER TO BLOG POST FOR A COMPREHENSIVE TUTORIAL AND STEP-BY-STEP PROCESS****You can vary the flavors according to your preferences (see Recipe Notes) but do not adjust the salt or Prague powder amounts**
• For the Wet Cure Method:Add all the cure ingredients together in a large bowl and stir. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. If using a ziplock bag, place the bag in a container in case there is any leakage. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured.**A one-gallon bag will hold a 3-pound pork belly. If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags.
• After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry. 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. Proceed to smoking (see below).
• For the Dry Cure Method:Place all the dry cure ingredients in bowl and stir to thoroughly combine them. It is essential that the pink curing salt is evenly distributed across the whole pork belly. We recommend using a spice/coffee grinder, a small blender or a mortar and pestle. Thoroughly and evenly rub down all sides of the pork belly with the dry rub. Place it in a ziplock bag or container (like a casserole dish), with the fatty layer side down, and cover it with plastic wrap. Refrigerate it for 5 days. Flip the bacon over, redistribute the liquid that will have formed (if it's in a ziplock bag simply turn the bag over and give it a massage), and refrigerate for another 5 days. After 10 days the pork belly will have become quite firm and stiff. Remove it from the the container or bag, rinse thoroughly, and pat dry with paper towels. 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. Proceed to smoking.
• To Smoke the Bacon:Preheat your smoker to 175-180 degrees F (do not exceed 200 F). (We use and love the Masterbuilt Digital Smoker). Smoke the bacon fat side up (as the fat renders it will run down over the meat) for 3+ hours or until the internal temperature of the bacon reaches 150 degrees F. (We use and recommend this instant read thermometer.) Add a handful of wood chips a couple of times during the smoking process. (Good options include hickory, apple or cherry.)If you're using a grill, set up it up for 2-zone cooking and smoke the bacon 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 reaches 150 degrees F.Once the bacon reaches an internal temperature of 150 degrees F, transfer the bacon to a plate and immediately place it in the fridge to cool down.
• To slice the bacon, slice it across the grain. You can use a large sharp knife or, for perfectly uniform/professional slices use a meat slicer.
• To store the bacon: If you plan on using the bacon within 2 weeks, wrap it in several layers of plastic wrap followed by an outer layer of foil and keep it refrigerated. If you're not going to use it within 2 weeks you can freeze it for up to 3 months. To freeze the bacon: You can either use a vacuum sealer like Food Saver or you can lay the slices out on wax paper in the same fashion as store-bought bacon and place another sheet of wax paper over it. Fold the sides around the bacon. Place the wrapped bacon in a ziplock bag. If you prefer the pieces not to stick together you can cut strips of was paper and place them between each slice of bacon. When you're ready to use it, simply remove the bacon from the freezer and let it thaw.

CANADIAN BACON RECIPE

Steps:

• Use your knife and make sure that you trim away any and all unwanted fat, as well as the "silver skin" found within pork.
• Do your best to trim the meat down to whole pounds for easy math down the road.
• The less your boneless pork loin weighs, the quicker it can finish cooking.
• Weight is incredibly important when it comes to assessing just how much seasoning is required for the meat.
• Place your meat on the scale and zero in on its weight as soon as you can.
• While you can still have acceptable Canadian bacon if you hiccup on the seasoning, the same cannot be said when it comes to the amount of cure you apply to the meat.
• Because the meat's weight is so important to proper curing, many people who cure meat tend to measure by weight, usually down to the gram, instead of relying upon measuring spoons.
• Combine your cure and sugar into a single bowl.
• Grab a big handful of the mixture and rub it all over the pork loin, making sure to get it into every crevice.
• Once you have saturated the loin with sugar and cure, toss it into the gallon Zip-Lock bag along with any remaining cure.
• Take the bagged pork loin, push out every molecule of air that you possibly can, then seal the bag.
• Lay the bagged loin within a pan to minimize the fallout from a leak.
• Put the panned-and-bagged loin into your refrigerator.
• Ensure the fridge's temperature is set between 33° and 40° Fahrenheit; anything colder inhibits curing and anything warmer could spoil your loin before it can properly cure.
• The loin requires a number of days to cure equal to half its thickness in inches, divided by four; for example, a 3" thick pork loin would require six days of curing because 0.25 goes into 1.5 six times.
• Make sure to flip the loin each day, this will ensure that the cure maintains an even distribution across and within the pork loin.
• If you are still leery of under-curing the loin, give it an extra two days.
• Once your pork loin has been given the appropriate amount of time to cure, remove it from its bag and rinse it free of any remaining cure using cold water.
• Slice off a small piece of the loin and fry it to an even brown using a pan and either a pat of butter of 1 teaspoon of oil.
• Once you've properly cooked the loin, give it a taste to gauge the salt content; if you detect too much salt, you can soak it in cold water, possibly with some quartered raw potatoes, for half an hour.
• While you may not need to do this, it is a handy trick to know.
• You've got a basic Canadian bacon; feel free to add the various seasonings on the ingredients list at this point, seasonings like paprika, onion powder and black pepper.
• Once everything checks out with the cured loin, start your smoker up and get it around 180° to 200° Fahrenheit.
• For wood you can use anything you like as a smoky flavor, like applewood. Put your Canadian bacon into the smoker and cook it until you reach the desired internal temperature.
• Stop once the meat reaches an internal temperature of 140° Fahrenheit.
• While this will preserve some moisture, you must cook this bacon through before consuming it.
• Stop at an internal temperature of 160° Fahrenheit.
• This is the ideal approach for keeping it primed and ready within the fridge for sandwiches, pizza, omelets or whatever you might want to add it to.

HOMEMADE BACON

Steps:

• In a medium bowl combine the brown sugar, kosher salt, honey, cayenne, paprika, cumin, and curing salt, stirring until well mixed.
• Rinse the pork belly with cool water and pat dry with paper towels. Place the belly in the plastic bag and add half of the curing mixture to the top of the belly. Use your hands to rub it into the flesh, evenly coating. Flip over and rub the remaining curing mix onto the other side of the pork belly. Seal the bag, removing as much air as possible. Place the pork into a shallow baking dish, to catch any leaks and refrigerate. Flip the belly once a day for the next 7-10 days.
• Remove the pork belly from the cure and thoroughly rinse the pork. Use several paper towels to COMPLETELY dry the pork belly on all sides. Place a rack over a baking sheet and rest the pork belly on the rack. Refrigerate uncovered for a minimum of 6 hours or overnight.
• Now at this point, the bacon has cured. It can be sliced and cooked and will be absolutely delicious, but it won't have that smoky flavor that we all associate with bacon. To achieve that flavor, you have to smoke your pork belly.
• Add 3 cups of wood chips (apple, cherry, hickory) to a large bowl and fill with water. Submerge them in the water by placing a plate or some other weighted surface on top of the chips -- pressing them into the water. Soak for an hour.
• Meanwhile prepare the smoker according to your manufacturer's instructions. Preheat the smoker to 170°. Add wood chips according to the manufacturer's directions.
• Place the pork belly directly on the grate and smoke until the internal temperature reaches 155° - this will take 3-4 hours depending on how large of a pork belly you have. Steve Raichlen recommends using an instant read thermometer and inserting it into the side of the pork belly to take the temperature reading.
• When the bacon is cooked, transfer to a wire rack and cool to room temperature. Wrap it in plastic wrap and refrigerate overnight.
• To cook, preheat the oven to 400°. Line a baking sheet with aluminum foil and place a wire rack on top of it. Set aside.
• Use a long, thin, sharp knife to slice the bacon. Lay the slices on the wire rack next to each other, but not touching. Bake for 15-20 minutes (maybe longer depending on how thick your slices are) or until crisp.
• Transfer to a platter lined with paper towels. Serve.

MAPLE BACON RECIPE

Steps:

• Combine all ingredients other than pork belly in a bowl and mix together.
• Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.
• Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day.
• After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.
• Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker's temperature and the thickness of the pork belly.
• Refrigerate bacon to cool completely before slicing.

HOW TO MAKE AND CURE YOUR OWN SMOKY BACON

Steps:

• Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Turn over and repeat on other side with remaining mix. Place the entire belly and curing mix into a large zip top bag and place in refrigerator for 7 days. Each day the belly should be flipped onto the other side, and the contents (which will transform to a liquid) should be massaged around.
• After 7 days, remove from the bag and rinse under water. Pat dry with paper towels, and place back in fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.
• Smoke the now cured belly using the apple or cherry wood for three hours at 200f, or until internal temperature reaches 150f.
• Store bacon in an airtight plastic bag or container in refrigerator for up to a week, cutting and cooking as required (if you don't eat it all at once!).