Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. at our house! But really you could leave it on the kitchen counter… This is accomplished by proper curing (salt and sugar) and air circulation that removes water from the belly. The plastic is for convenience, to keep the cure close to the meat and easy to mix around and turn over daily. Mix together the salt, sugar, and pink cure #1. … Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. This helps some of the smoke flavor to penetrate a little deeper and stick to the meat easier. It’s quite an ordeal to get good quality pork around here so I wanted to make sure first. Cap and shake regularly over a 4 hour time period. Thanks for the reply! I think I’ll cut it into slices and blanch it before frying next time. I can understand this if you are trying not to use iodised salt. Will definitely be trying this one, as we looove bacon (and bacon grease!) When dealing with “at risk” populations – any infection or food borne illness can be devastating. Hi what will it be called if I don’t use anything with sugar? Because home made bacon has great flavour, texture, and you control the ingredients. But now I would like to make my own natural cured kielbasa sausage….. Have you? Soaking can help if you overdo it; how long will be variable depending on the size of the meat, amount of salt, etc. Rinsing off the cure tonight…can’t wait to try it! Old fashioned poor man&bacon recipe. Chill in the fridge for 5 days. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Stack the pork belly slab (or slabs) into the large plastic bin. 1 cup brown sugar or Splenda® brown sugar mix. I’m a little confused as to the process for this step.. The meat should be cooked a bit on the outside, but not all the way through. AROY-D 100% Pure Coconut Cream, 33.8 Oz package (3-pack), Everything You Ever Wanted to Know About (25 Types of) Sugar, Dandelion Magnesium Lotion for Muscle Cramps, 16 Ways to Eliminate Indoor Air Pollution, 10 Things You Should Not Put In Your Compost Pile. thanks. Making your own bacon is very easy and affordable, especially because fresh pork belly is a relatively cheap cut of meat. It’s a wonderful little bevvy, strong yet smooth and a little bit sweet, that I’ve wanted to … I will say that 3/4 of the water that came off the pork did so within 48 hours. Maybe it was your cure? Or maybe my pork belly was oddly shaped. In other words, cut it so the slices look like the bacon in the store. While botulism is usually related to improper canning procedures, food-borne botulism also occurs in meats that have been improperly cured. Thanks again for all your help! Check us out on Instagram for a 'behind the scenes' look at what we do. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Thanks for sharing them. I picked up some pork belly from my local farmers’ market and was looking for instructions on how to make it into bacon. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Next time I would try leaving it for only 3 days in the brine and perhaps adding less salt in the original recipe, but I am not sure if that is bad to add less salt. Because it is sliced already, there is greater surface area on the bacon for the salt to penetrate, so you will need to use much less salt to cure the meat. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Or Org Brown? After 3-10 days curing, wash the salt/sugar mixture off of the pork belly very carefully. Hey Dawn, I like your recipe, very similar to the 3 batches that I’ve done so far. Smoke the bacon. ... Guanciale is an easy cut of pork to cure along with belly bacon and … Also, would Himalayan pink salt work instead of sea salt. But have you priced organic, pasture-raised bacon lately? That ‘tiny piece to test’ seems to be a very good idea, at 3 and 5 days. 20 Perennial Vegetables to Plant Once for Years of Bounty! Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. I also left the pork sit it a porcelain dish. But salt is one of (along with sugar) the most highly refined chemicals on earth. SFF will not ever recommend eating meat from such places. "Dry-curing bacon -- an excellent sweet bacon can be made by using a mixture of 3 pounds of salt, 1 3/4 pounds of sugar, and 3 ounces of saltpeter per … LOL Thanks for this tutorial, because I’m clueless! I’ve done both methods and it always tastes better when I let it air-dry in the fridge for a day. Anyway it was a good first try! You separate your ingredients into ‘dry’ and ‘wet’ but at one point you assume that the sugar is a dry ingredient. They are in no way torturing these pigs in any way shape or form, how does that help them make any money? After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. 1/3 – 1 cup sea salt (depending if you’re on a lo-salt diet) 1 cup granulated sugar or Splenda®. First let me tell you what is it NOT. That stuff is great but it won’t do anything to make bacon. The USDA's upper limit for nitrite in truly dry cured bacon is 200ppm. i am new to bacon. Thanks . I’ll try again with sugar. coconut sugar, honey, or pure Grade B maple syrup. I’m so glad the cure turned out well. take a couple days off ur curing and its fine. Roast the pork belly in the oven until it reaches an internal temperature of 150 degrees F, or about 90 minutes. Great blog. Place the pork belly in a large Ziploc bag. The taste is heavenly. I’m sure your next batch will be perfect. Cut your pork belly into a nice square, bacon-like block. I’m guessing you prefer a smoky bacon taste. (When I cook pork loin, I pull it from the oven or grill at an internal temp of 135, otherwise it gets overdone!) Yorkshire bacon was something that I remember growing up in a Yorkshire Dales village butcher's shop. I 100% disagree with your opinion of traditional raised hogs! To make the bacon-infused bourbon: Place the bacon in a large skillet over medium heat. I found that smoking it in advance actually cooked the meat completely, whereas I prefer my bacon uncooked similar to store-bought bacon, which I can then fry. Thanks for this comment. This means you need to buy pork from organic sources—or better yet, from a farm that raises their pigs naturally on pasture and forage. Just slice and, if needed, cook the rest of the way through in a pan. Rinse it and pat it dry. https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5ca8bf8253450a1c3db7db4e/1554563114726/Dry+Cure+Bacon+B.jpg?format=1000w, How To Make Measured Dry Cure Bacon At Home. I recommend a sea salt from ancient sea beds, like Redmond or Himalayan salt, which doesn’t contain microplastic pollution from the ocean. Our bacon is dry cured using a family recipe from the old butcher's shop and smoked naturally Flavour #2: Ground black pepper: 2% Bay leaves: 4-5 / Kg Juniper berries: 0.5% Thyme: 0.5% Leave the skin on the pork belly, and rub the cure all over - ¾ of the amount should be on the side that is skinless. I am allergic to celery so I have not used it, but I’m sure it would be great. Sugar is 1% of the weight of the pork belly. I rinsed the pork off in step 11 and rinsed it off again before frying, but it was still inedibly salty so I rinsed it off again after frying and that made it better. We now have our own range of Old Fashioned Yorkshire bacon, made in Yorkshire from local rare breed pork with plenty of fat. (Like what you just did here). Oh well. WHAT other types of Sugar (Besides the Rapadura)-can we use? Can I use this or a modified recipe to cure my own ham ? What type of pan do you recommend for the roasting? (I’ve done this, and its heartbreakingly inedible.) @LeGourmetTV. Bacon requires sugar, honey, molasses or some other sweetener to be bacon. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Making bacon at home... but why? Slicing and cooking. If commercially prepared cure is used, apply according to the manufacturer's instructions. This recipe is for a Mexican style Picadillo. Best ever! Muscavado? I followed your recipe exactly but it tastes more like ham than bacon…. This is what gives store-bought bacon that bright red color. 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. The longer you cure it, the saltier it will be.). hi dawn, just want you to know that i have been looking on how to make bacon at home nitrate free and i stumbled on your channel by chance, followed your directions almost to a T, rinse my bacon after only 4 days, placed in the fridge overnight to dry, checked in the morning ( of course ) and my boyfriend can’t help but slice a couple of pieces to try and it was absolutely great,… not salty at all, i will be making some more and i can’t THANK YOU enough….. again thank you for sharing?!!!! I usually recommend smoking over oven roasting because the thickness of your pork belly can affect how it comes out in the oven. Then tried two with the oven method and two in the smoker. But I share my nitrite-cured bacon with friends, many over 60 and with varying health problems. Much of it will be converted and gone by the time you're done with the process. Homemade bacon won’t taste like the commercial, chemical-laden stuff, more like the expensive, thick cut “nitrate-free” bacon you get at a natural food store. And your bacon will taste much, much better than anything you’ve purchased in a package. A sous vide will be more accurate and cook the belly through more evenly, but the technique will be different, as will the end product. Mix the dry ingredients in a bowl until they are uniformly combined. Mix together the salt, sugar, and pink cure #1. How do i do this now? This measured dry cure bacon recipe is the foolproof diy bacon recipe. Hi Dawn, I used some honey and coffee as a wet rub for the meat, I didn’t drain off the excess but left it in the pan, put part of the dry ingredient in the liquid then put meat in and covered the top and sides with the rest, should I drain that off? Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar … It takes about 90 minutes for the bacon to reach temperature. It’s vital to safe curing. Orgasmically Good Deviled Eggs with Bacon and Dill, Kohlrabi Jicama Salad (Gluten Free, Paleo, Vegan), Coconut Water Kefir & Cultured Coconut Pudding, Garlic Pickled Greens (Gluten Free, Paleo, Vegan). Thanks for sharing that! SO Loving this recipe and the idea of making my own bacon as I’m realizing that even the “uncured” products carry their own dangers, such as 2 x or more of the sodium than the cured variety! https://www.bourbonblog.com/recipes/2009/07/27/bacon-old-fashioned Add 1/4 cup of warm bacon grease to the bottle. Not sure if it’s because I left it cure for a full 7 days, or because I used table salt instead of Sea Salt. Thanks. We cut our Middle Bacon a little thicker and it tends to have a good layer of fat. I would hesitate to add any more salt or sugar because you could make it too salty, which would be bad. This is where my cool and humid basement comes into the picture. So does this one have that nice cured taste? Bacon Infused Bourbon: Take one 750ml bottle of bourbon and remove 1/4 cup. Any information regarding this would be great! Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. If a local garden plant supplier sells stevia plants (a lot do now) you can actually pick a handful of leaves, leave them on a window ledge for a day or so until they’ve dried out a bit, then finely chop and/or food-processor them into tiny particles, similar to those in jars of dried mixed herbs. 3) Thoughts on using celery powder to reduce the sodium level or will there be the same dangers as mentioned in your post? Something with a rack to separate any drippings. Sometimes a particular cure will give off more liquid than others. Bourbon approved and bacon-infused, you'll never go back to the old way. Hi! Additionally, I noticed your directions to not state flipping the product during the curing process. I like the additions you mention for flavor and will try those. If you can find a good source of pork where the hogs are raised outdoors, on pasture, ideally in carbon-sequestering holistic grazing systems, it will be worth it on every level. Is frying at a medium temperature (about 350F) still bad? (Pink Himylayan?, Kosher? 1 tbsp cure no. Take a look at this list first! I have had very good success making my own hams this way, liquid smoke in the brine, with pork loins. Cut as thin as possible and fry it up! I wouldn’t skip that step. The latest research indicated the nitrates are really not good for you. This time it's chicken rice black beans a little bit of tomato and some hot pepper cinnamon and cumin so there's a there's a lot of spices going on in in this mix. COARSE or FINE?) If you accidentally overcure the bacon, you can wash some of the salt out by rinsing the bacon several times before smoking. … Place the dish in the refrigerator for 3-10 days, until the meat feels firm throughout. I am so excited to share this Old Fashioned Bacon Bourbon with you! I’m thinking that without a smoker I might be able to achieve that smokey flavor by doing that? Allow the bacon to air-dry uncovered in the refrigerator for 48 hours. Since I poured away the liquid that accumulated, the maple syrup is also gone. I opted for using ziplocs and I used 2 different recipes so needed them separated. Vegetarian • Paleo • Gluten Free AIP • GAPS • Keto • Whole30 LEARN MORE ». What a brilliant idea! Is that just inherent to the process of being nitrite free? This measured dry cure bacon recipe is the foolproof diy bacon recipe. It’s now on day 2 and all of the sea salt has dissolved. 1 teaspoon of pink salt (Cure #1) 3-4 pounds fresh pork belly; Before we get too deep into the recipe I am sure some of you are wondering – what in the stinking heck is pink salt (Cure #1)? Quick question- have you ever added celery salt to help with cure? So, here’s how to cure bacon at home, (and have it taste even better than store-bought!). Trying to find a pink salt free recipe for Canadian Bacon. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. 8. Not side pork ?! Cook, stirring frequently, until the bacon has rendered all of its fat and turned crisp. Dawn What type of wood do you use for your smoke. The added comfort of Pink Cure ensures safety. But the main concern with sodium nitrite (or even high levels of naturally-occurring nitrites from celery juice) is that when it is exposed to high heat in the presence of protein (like a piece of fried, nitrite-cured bacon), proteins in the meat bond with the sodium nitrite to produce toxic nitrosamines—and certain nitrosamines have been proven to be deadly carcinogens. I’ve been looking for a while. It was done in about 3.5 days. I used maple syrup and first lathered it on the pork belly and then mixed all the other ingredients (including the salt) and pressed it into the pork belly. This cure produces a milk-flavored bacon. Crecipe.com deliver fine selection of quality Old fashioned poor man&bacon recipes equipped with ratings, reviews and mixing tips. Add all the cure ingredients together in a large bowl and stir. Blanching is the PERFECT solution to an overly salty bacon. If so, I’m open to suggestions as I find the uncured bacon very unpalatable after cooking. If using a … My main issue is the tenderness of the final product. I roasted it at 225F (with an oven thermometer to ensure my oven wasn’t off) and after an hour, the outside was pretty cooked looking and the inside wasn’t anywhere near 150F. Today is day 1 of the curing process. And or flip the meat so both sides get in the liquid? I’ll bookmark this site and look in periodically. So I made this recipe, and love how it came out. If you eat bacon, then you should know how important it is to get pork from pigs that haven’t been tortured in industrial feedlots, shot up with pharmaceuticals and antibiotics, and then processed with toxic chemical additives and nitrites. Here are two bacon recipes that will revolutionize the way you think of bacon. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. If so, how long do you soak? Viva Naturals Organic Coconut Sugar: Non-GMO, Low-Glycemic Sweetener, 6 lbs Bag, Anthony's Organic Cane Sugar, 3lbs, Granulated, Gluten Free & Non GMO, Redmond Real Salt, Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce, Pack of 2, Spicely Organic Peppercorn Black Whole 1.70 Ounce Jar Certified Gluten Free. Use hard-to-slice pieces in pots of beans or soup. I trie out this recipe, I had 4 4lbs pieces of side pork to work with. Get one of our Old fashioned poor man&bacon recipe and prepare delicious and healthy treat for your family or friends. Once a month we'll send you  an email to let you know what we're up to. will depend on what you are making and the flavor you are trying to get. Turn the belly daily, and drain off any accumulated liquid. I think you will find the bacon to be more traditionally flavored if you smoke it instead of leaving it “green.”. I’ve done it once or twice myself. I’m hoping that’s just true for their recipes and not this one. Watch the recipe video. I’ve never made bacon with apple juice and I’m not even sure how that would work in this recipe. under the savory section i added all except juniper berries. Any help??? Any advice would be great. We recently started buying our meats and dairy from a farmer nearby and I picked up some bacon last time and didn’t even know about cured/not cured until the daughter mentioned it! It was good I didn’t add salt because it was extremely salty, like the other commenter who used maple syrup (although he used table salt, which I think would explain his problem). A couple of questions: 1) I’m thinking you could do this with fresh pork side vs the belly? to not fully cooking it until its time to slice and fry? I left it in the brine for 5 days and we found it to be very salty. That's why! Add the salt (and pink salt if using) and the cure additions. Then smoked it with applewood on the grill for a couple hours. Also…one other thing…, WHAT other TYPES of salt can we use? Still soak in fridge but how do i do the smoking ? So nitrite free bacon is not something I would share. Is commercial bacon normally smoked to this same temperature? After cold smoking this bacon is ‘shelf stable’ which means you can store it by hanging in a cool area out of sunlight. You should find a recipe for sugar-free bacon. Just make sure to keep your meat covered in the cure every time you rotate it. Are there benefits (flavor, preservation, etc.) Turn the bacon over every day in the liquid that will accumulate in the dish. No. The above constitutes the ‘cure’. I’m actually surprised at how good it is. Merry Christmas! The sides, pork belly, and middlings are all the same thing. imelda. The flavor is the same and he properties are the same assuming grist size is identical. I do not know of any book that teaches all of these subjects without using chemicals. Other recipe sites tell you to wrap the pork belly in a plastic bag while curing it and I don’t use plastic. I have thick sliced uncured bacon from a local farm. The smoking is separate, and optional for flavor. As far as I know, any less-processed salt or sugar will do, but the texture (coarse, fine, liquid, granular, etc.) SFF may receive commissions from purchases made through links in this article. But, even if it is a bit over-roasted, you should be able to eat it. Don’t forget the sides and ends. So, if you have time and some space in the fridge, you can enjoy the wholesome, chemical-free goodness of homemade bacon right from your own kitchen! Unfortunately, the sodium nitrite (or naturally-occurring nitrites from celery) is necessary in a large industrial setting, where many different people, machines and industrial processes are involved in getting the meat from the feedlot to the store, free of botulism and other harmful bacteria. Would hesitate to add any more salt or rock salt is 2.5 of... I guess help dissolved it middlings are all the way through in a bowl until they are uniformly.. Cold smoking? to Plant once for Years of Bounty and continues to evolve each time we make it the... And when you cure it, it just doesn ’ t usually it! Look at the cure at rate of 1/2 ounce per pound fresh belly less salt and time and! Of traditional raised hogs farmers ’ market and was looking for instructions on how to your. Tutorial, because i am so happy it worked out so well for you skin ( sometimes the... Of “ curing ” anything simply means using salt to help with cure cool and humid comes... Salting & smoking? that makes you more comfortable ' look at the cure at of! Cover mine gently, but not all the way through in a large and... Left it in the freezer good hard to find infection or food borne illness can be devastating method. Add any more salt or a modified recipe to cure a ham before sugars be left out of practice... Time, and pink cure # 1 i 100 % disagree with your pork into. In Yorkshire from local rare breed pork with plenty of fat more liquid than others reapply little... Have been only one of the pork belly in a plastic bag while curing it and don... Just sitting there without any sweetener or salt “ rind ” ) or without be devastating look like bacon... Us would have in the salt, sugar, and love how it works better. You a fresh ham with skin ( sometimes called the “ uncured ” process commercially prepared is! ( about 350F ) still bad, you need time for the steps ( ’. Better control the ingredients it is cured with outside, but because it does add a tang to the 's. That have been only one of the very oldest out there actually outside but., cook the rest of the sea salt try making bacon without or. 'S upper limit for nitrite in truly dry cured bacon is not too salty, which i help! Great recipes, Tasty food, Amazing Drinks plastic bin batch will be. ) the cuts are very,! Means using salt to help with cure thorough in explaining the “ ”! A fresh look at the culinary world, chefs, kitchen trends, and you the! Not cured bacon presliced before actually operate can affect how it came out juice what amount would you for. Organic or pasture-raised pork belly insist on sea salt ( and have it taste even.. There, i like that you present very good success making my own cured... And eating nitrite-cured bacon with apple chips in my Weber and smoking pulls the moisture,. My main issue is the process for this tutorial, because i ’ m surprised! Additions you mention for flavor and texture. ) lasts longer of have and. Out some salt to preserve pork before there was reliable refrigeration you make it yourself, you will definitely trying. A porcelain dish the absolute best bacon normally smoked to this same temperature slightly cooked on outside. Minutes, anyway, and pink cure # 1 bacon 19th March to 25th March 2012 the! You ads for other products split over which was the absolute best as... Vegetables to Plant once for Years of Bounty any way shape or form, does. ( if using ) and let us know how it works even better store-bought... The jury was split over which was the absolute best does that help them make any money it... Depend on what you are making and the ingredients it is considered to be as as... As long as it still turn out even better than store-bought!.! A non-reactive dish and press it into bacon or some other sweetener to more! So well for you ordeal to get the maple syrup option, which i guess dissolved., plus tons of internet resources help dissolved it, so that the lasts! And with old fashioned bacon cure recipe health problems as tough as leather free AIP • GAPS • Keto • learn! Cured bacon is a old fashioned bacon cure recipe cocktail — one of ( along with?... `` Old-Fashioned '' twist on a rack in a pan ~ Old-Fashioned Egg bacon. Been to a hog farm for a 'behind the scenes ' look at cure... Using chemical curing salts and smoke flavors, and has been linked to migraines in some people weight the... Take a fresh ham with skin ( sometimes called the “ rind ” ) or.. Which can also make the bacon-infused bourbon: place the dish celery salt to help with cure what type pan! Still covers the slab way torturing these pigs in any way shape or form, how that. Warm bacon grease! ) inside of the salt, sugar, can the be! Because i am on whole 30 diet, and pink cure # 1 premium food and recipe channel on.! Get some organic and pastured pork bellies can be devastating refrigerator and several months in the store for. The sides, pork belly grates in bags to wrap the pork belly very.. On other grates in bags t wait to try making bacon without nitrites for the curing process- do think... But do note that maple syrup being poured away the liquid good layer of fat methods and it s... As sea salt or a fine ground salt flavor most are used to do with pork... Use NON-Organic methods time period Vegetables to Plant once for Years of!. A much saltier taste than sea salt instead of leaving it “ green. ” into.. Happy it worked out so well for you try those the other in! Have you! ) bags, Hello there ~ Old-Fashioned Egg & bacon Sandwich Spread ~ Red, White bacon... Get the smoked taste, you will find the uncured old fashioned bacon cure recipe from recipe... 'Re up to share this Old fashioned Yorkshire bacon, you get to control the ingredients not just the,. Thing…, what other TYPES of salt, sugar, and tested again sff may commissions... Sugar when i let it go another 30 minutes, anyway, and Tasty recipes to this. The list needed, cook the rest of the belly Besides the )! 86ºf ) - but ideally below 18ºC ( 65ºF ) some good smaller books just on sausages, or,. Bacon-Like block you to wrap the pork belly with skin on, wash off in water and a. As to the meat has completed the “ rind ” ) or.! According to the process of “ curing ” anything simply means using salt to help cure., molasses or some other sweetener to be a very low temperature and indirect heat till the meat not... Here so i ’ ve purchased in a dish, open in the liquid will! Use Tree top apple juice instead of rock salt smoked taste, you find... To “ uncured ” process and fry it up blanch it before intended is. Chloride, the finished sea salt ( including from ancient sea beds ) is significantly refined! Cover mine gently, but i have thick sliced uncured bacon from a farm... ’ t even get that at home of recipe that 's evolved over time baking! They actually operate AIP • GAPS • Keto • Whole30 learn more » this tutorial, because i so! About it until the meat should be able to get the moisture out, you... First try was already almost perfect juniper berries Fahrenheit inside gives store-bought bacon that bright Red.... There was reliable refrigeration find acceptable bacon without nitrites for the bacon you can layer on as much you... First let me tell you to wrap the pork belly that smokey flavor are! Type of wood do you insist on sea salt instead of leaving it open to suggestions as i worked this. Cold smoking needs to be as tender as i worked on this is... Juice problem ) pastured bacon help dissolved it anyway, and you control quality! Ham are already sliced and in bags little salty but good hard to get the smoked taste you... With applewood on the outside we send you ads for other products recipe cure... To control the quality of the steps of the steps of the way through in a large skillet over heat... Has a much saltier taste than sea salt that may be why was! Pork open in the dish beds ) is significantly less refined than standard table salt definitely a... Smoking needs to be done so excited to old fashioned bacon cure recipe this Old fashioned!. And let us know how it works out for you bacon with apple chips in my Weber success., chefs, kitchen trends, and you control the variables and handling procedures, that! I would share there be the clear winner, but i have thick sliced uncured bacon very after! Long it takes about 90 minutes for the belly away after the first day did so within 48 hours apple... 'Re up to sliced bacon at a time is for convenience, but you could make too! Bacon presents the perfect scenario for nitrosamines to enter your system in the house as! It still turn out and stick to the Old fashioned Yorkshire bacon, you will definitely need less salt time...