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Bacon was the first meat I cured myself, and it’s absolutely the best cut for a newbie to enter the world of curing. It’s incredibly easy and doesn’t require any fancy equipment to churn out a fabulous product that puts everything in your local supermarket to shame.
There are three methods of curing bacon: pumping, dry curing, and immersion curing. Commercial bacon producers use pumping as it's the cheapest and the fastest method. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked.
How to Cure Bacon. Next, it is time to make the cure. There are two cures in the recipe card below. The peppered cure is a little more sophisticated with some added spice. It is amazing on BLTs and cheeseburgers. The recipe notes contain the ingredients for the maple cure. It is the perfect mixture of sweet and salty and it just screams breakfast.
How to make and cure your own smoky bacon. There are few single ingredients that are so universally adored as bacon. And the only thing better than bacon is homemade bacon. Curing your own bacon, at least once, is a great experience for any meat enthusiast.
Table of Contents. How To Make Bacon. Equipment for Making Bacon. Nitrates. Salt. Step-by-Step Illustrated Guide. 1. Dry Cure or Wet brine. 2. Wash off Cure. 3. Dry the Bacon. 4. Cold or Hot Smoke the Cured Pork. Different Pork Cuts for Bacon. Streaky / Side Bacon (Pork Belly) Loin Bacon (Back) Middle Bacon (Back & Belly) Jowl Bacon (Cheek)
A comprehensive tutorial on how to make homemade bacon using either the wet brine or the dry cure method! Step-by-step pics included!
Learn how to make bacon at home with this step-by-step guide for how to cure and smoke homemade bacon. Following this simple recipe will give you the absolute best bacon you’ve ever had in your life.