What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 old fashioned bacon cure recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Old Fashioned Bacon Cure Recipe
Classic Traditional American Bacon Recipe
How to Cure Bacon
How to make and cure your own smoky bacon
Maple Bacon Recipe
Salt Cured Ham: Old-Fashioned Preserving
Homemade Bacon
Homemade Bacon
Homemade Smoked Bacon
Home-Cured Bourbon Bacon
How do you cure an old fashioned bacon?
“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 100 pounds of trimmed sides. Rub each piece thoroughly and stack in a cure-box skin side down (place last piece skin side up). Leave in cure two weeks.
Do I need sugar to cure bacon?
The general rule for the bacon cure is a 2:1 salt to sugar ratio. For those of you who are already thinking, “But I want sugar-free bacon, Jered!” just know that the sugar actually plays a critical role.
Is curing salt necessary for bacon?
Do I Need to add Curing Salt to Bacon? It is a personal preference, some like to add it for more protection from botulism. Others choose not to because at high heat cooking nitrites can turn into nitrosamines.
What kind of salt do you use to cure bacon?
The salt used to cure fat (and meats) can be regular sodium chloride in the form of kosher or sea salt, or it can be a curing salt that has nitrates mixed in. The nitrates in curing salts add flavor, preserve the meat’s rosy color, prevent the fat from developing acidity, and inhibit undesirable bacteria from growing.
How do you cure bacon without nitrites?
How is bacon dry cured?
Dry curing is when the fresh pork is rubbed with salt, seasonings, nitrates, and in some cases, sugar. The meat is then left to cure for a week or two. Since this method relies solely on dry ingredients, there is no need to add any liquid to the process. After being cured, the bacon is rinsed off.
What is the difference between Uncured and cured bacon?
Nitrates and nitrites, such as sodium nitrate and sodium nitrite, are chemical compounds and food preservatives used in the curing process. Cured bacon contains these added preservatives, while uncured bacon uses natural ingredients such as cultured celery powder.
What is pink salt for curing?
1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. It is 93.75 percent table salt and 6.25 percent sodium nitrite. It is used at a rate of 1 teaspoon per 5 pounds of ground meat.
Why is my homemade bacon tough?
When you’re cooking bacon on the stovetop, you don’t want to get the heat too high, too fast, chefs say. Too high of heat can result in rubbery bacon.
Can Himalayan pink salt be used for curing?
Himalayan pink salt can be used for meat curing, however, it does contain more trace minerals compared to sea salt. This may influence meat curing results. There is a large difference between Himalayan Pink Salt and Pink Curing Salt.
What if I don’t have curing salt?
You can use celery juice or powder as a substitute for curing salt.
What can I use instead of curing salt?
The best substitutes for curing salt
- Saltpeter.
- Celery powder.
- Non-iodized sea salt.
- Himalayan salt.
- Vinegar.
- Kosher salt.
- Raw sugar.