They want me to open a bacon shop! I posted this article on Facebook and my followers like it. Thank you! Otherwise he would not have grey hair…. https://www.fieldandstream.com/.../2010/11/recipe-how-make-venison-bacon Why would you listen to him when it comes to nutrition??? Smoking is just for the flavor profile. There is simply not enough demand to keep them in stock. All Bacon Recipes Ideas. I was going to set this in my bbq pit to smoke the bacon. However, it’s commonplace for these stores to only sell pork bellies by the case, which is 50 pounds, and the pork is usually a lower quality. Stir until the sugar and cure... Use a kitchen syringe to inject the brine into 10 to 12 pounds of venison roast. You will use your fresh bacon and stuff it with delicious mozzarella cheese. Nitrates are not mandatory. Filter This Page Filter Clear All. I blog quite often and I really appreciate your information. No heat is needed. Hi andrew thats an excellent job youve done there very elaborate and neat i must say! Trying to cure a whole belly this size is generally too much to handle. - I Love Meat, http://texashuntingforum.com/forum/ubbthreads.php/topics/5653490#Post5653490, http://buddingbaketress.blogspot.com/2011/06/homemade-brown-sugar.html, http://ije.oxfordjournals.org/content/30/1/181.full, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3517179/, How to make Hot Honey - I Love Meat - Bringing the heat to your sweet, Bourbon Maple Cronut with Candied Bacon - I Love Meat, Exotic flavor profiles are easier to achieve, Can be prone to hot or cold spots due to too much or too little cure in areas of your bacon, Can take up a considerable amount of space in the refrigerator, Takes up to twice as long to cure as a dry cure method, Exotic flavor profiles are hard to achieve. *Important Note:  If you're using more than one slab of bacon do not overlap the slabs while they're curing, let them cure in a single layer. The good thing about the saltiness is I use less at each serving and therefore it is lasting longer!!! Do you use Mortons or Diamond Crystal? Local butchers have an advantage over supermarkets because they work with local farmers to source their meat. A dry cure is just like it sounds – dry. It’s time to add some of that fantastic smoke flavor to our cured slab of belly. I did add a few tweaks to your recipe once it was done brining. Drop in the pork belly and make sure it stays submerged. Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! and NO i am not eating any product that says uncured. Pour the honey over the belly and coat evenly. It will heat up a little as it ages so keep that in mind. The link you provided takes me to a doctors website who tries to tell us that nitrites are not so bad and even says “With processed meats the relative risk of colorectal cancer is mildly elevated…” but cites a study [4] to back up his claims that concludes: High intake of red and processed meat is associated with significant increased risk of colorectal, colon and rectal cancers. 50 Things to Make with Bacon. i would not even tuch it with a ten foot pole. Once the skin is removed don’t throw it away. Remove it from the the container or bag and proceed to smoking. Supplements do not provide this support (eat the food, don’t take the supplement).” Apparently, he has not got the memo on this one either: male physicians health study on multivitamin use and cancer incidence: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3517179/ Conclusions: In this large prevention trial of male physicians, daily multivitamin supplementation modestly but significantly reduced the risk of total cancer. Andrew, I have tried a lot of different recipes for bacon cure, I like your approach the best. It’s a good idea to put the belly on a rimmed cookie sheet just in case it leaks. But after I dryed it then smoked it, it was more than just slightly too salty. Best bacon recipes. Thank you for sharing the photos and instructions. After you've tried this curing technique for homemade bacon you will never want the store-bought stuff again. It would have a delicious fatty porky taste. There is a big difference. Is this o.k.? Cured for 1 week as directed in slices. While the bacon is cooking, make the beer syrup. Smoke for 4 hours at temperatures under 165 degrees F. Remove and cool in the refrigerator overnight. One day I hope to cure my own bacon and when I do, I will refer back to your page. Moving onto my third batch this week and co workers really diggin the pork. Depending on the cut of bacon and the desired crispness, bake time will vary, so keep an eye on the oven beginning around the 12-minute mark to ensure the bacon doesn’t burn. Showing 1-12 of 33 recipes. If you have any doubts I’d error on the soaking side. Have you tried making your bacon in the oven?
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