We will explore a bacon recipe that makes the pink salt optional. If you are someone who spends good money on pasture raised, organic, and heritage breed pork products, you might think twice about adding sodium nitrite to the food you are going to consume. Their purpose is to prevent the growth of anaerobic bacteria, notably Clostridium botulinum or botulism. They are considered safe in very small quantities. Nitrites and nitrates are said to be carcinogenic to humans in large quantities. This gives the salt its distinctive pink color. Pink salt has a small amount of sodium nitrite in it. The cure often includes an ingredient known as either pink salt or Prague Powder. Then is it cooked in a smoker over low heat for a couple of hours. It is most commonly cured in a sugar, salt, and spice mixture for quite a long time. However, you can make bacon from the same cut of a steer, a sheep, and even duck. The simple answer is that you get to infuse your own personality into the bacon by choosing the cure ingredients and the wood flavor.īacon is made from the fatty pork belly section of the pig. You might be asking why you would spend the time to smoke your own bacon when there are so many convenient options at nearly every food market. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.Homemade Smoked Maple Cured Bacon Recipe 3.8 - 40 vote Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. Freeze the bacon that will not be consumed within about a week. You may slice the bacon the following morning. After cooling at room temperature, place the hunks of bacon in a container – uncovered – and chill overnight. Let the meat cool at room temperature for about one hour. Using maple wood, smoke for about 2 or 3 hours more until the surface of the bacon takes on an attractive reddish-brown colour. Raise the smoke chamber temperature to about 150☏ (65☌). If your smoke chamber temperature is higher than 85☏ (about 30☌), the smoking time might have to shorten to prevent excessive drying. When the surface is dry, cold-smoke the pork for 3 hours. Drying the surface will require one or two hours. If using a smoker, make sure that the damper is fully open. The next morning, remove the paper and dry the surface of the meat in front of an electric fan, or inside of a smoker heated to about 140☏ (60☌). Wrap each piece of pork in a paper towel, and then wrap again with newspaper. Drain in a colander, and blot with a paper towel. When the curing is finished, rinse each piece of pork very well in lukewarm water. (Cure one week per inch: If the thickest piece is 1 inch, cure 1 week if the thickest piece is two inches, cure the whole batch 2 weeks.) Overhaul the meat about every other day, until the required curing time has elapsed. (Overhaul means to rub the surfaces of the meat to redistribute the cure.) Be sure to wet the meat with any liquid that may have accumulated in the bottom of the curing container. Overhaul the pieces of meat after about 12 hours of curing. Set the refrigerator temperature between 34☏ and 40☏ (2.2☌ to 4.4☌). Place the meat in the curing container(s). Mix this curing blend until it is uniform. Prepare, calculate, and measure the required amount of curing mixture for each container. (Any plastic food container with a tight-fitting lid - or a strong plastic bag - will work as a curing container.) Refrigerate the meat while preparing the cure mix. If you are using more than one curing container, calculate separately the total weight of the meat you will place in each container. If the meat is more than about 2 inches (5 cm) thick, the curing time will be excessive Blending and applying the curing blend: The width and length are not important, but the hunks or slabs of pork need to be small enough to fit in the curing containers and smoker. In all cases, however, the meat should not be more than about 2 inches (5 cm) thick. If you wish to make British-style back bacon, use the same cut of meat that is used for ham, or use sirloin or loin. For the kind of bacon popular in the United States, use pork belly.
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