![]() ![]() It can go 7 days without a problem at all. Four days is the minimum necessary for the Prague Powder and salt to fully penetrate and cure the meat. The pork belly is going to cure for 4 to 7 days. Pork belly is in the cure in 1 gallon ziplock bags I use a cookie sheet, which easily holds 3 bags of pork belly as they brine. Lay the bag(s) in something to contain the liquid in case you have a leak. Just be certain to press all of the air out of the bag as you are sealing it. A 3 lb piece of pork belly fits snugly in the bag, then we add the brine and seal it and we have a great container to cure our bacon. I use 1 gallon ziplock bags to hold my pork belly and brine. And we are much better off safe than sorry when it comes to going to the ER with food poisoning. It’s obviously highly unlikely in the refrigerator, with all of the salt and Prague Powder, but not impossible. Basically, we want to prevent bacterial growth during the curing process. Bacon Wet Cure Ingredients, including maple syrup, whiskey, garlic, salt, pepper, and Prague Powder #1Īll of these ingredients are going to be mixed together with some distilled water. Here, we want to amp up the ingredients because they will be entirely on the outside and just a small piece of what you get when you bite a slice of bacon. So, really, the other ingredients (garlic, pepper, maple syrup, etc) are creating surface flavor and crust on the bacon. Other ingredients in the brine are not going to penetrate further than maybe an 1/8″ into the meat, or not at all. As it does so, it will tenderize and flavor the pork belly. Salt (including Sodium Nitrite aka Pink Salt) can penetrate meat and work it’s way through the meat. This is really straightforward to do, but there are a couple important things to consider in the process. Now we are going to prepare our brine to cure the bacon. Pork Belly cut into 3 slabs of 3 lbs each Then I divided the remaining 9 lbs of belly into 3 equal pieces. I removed 1.5 lbs to use separately, put that in a ziplock bag and back into the freezer. ![]() The pork belly in the pictures on this page was 10.5 lbs. We are going to remove it from the cryovac, rinse it off, pat it dry, and cut into 3 lb slabs for curing. Once you have the pork belly, which will generally come in cryovac (thick plastic bag sealed around the meat), you need to prepare the belly and then the cure. But you can go to your local butcher, a farmer that raises pork, or online meat providers like Crowd Cow. ![]() You will need to get 3 lbs of pork belly. On To The Good Stuff: Making Maple Whiskey Baconīacon is made from stomach of the pig … AKA pork belly. If you don’t, you are risking serious illness, visits to the emergency room, and friends and family being very unhappy with you. IF you are going to do a different size/weight piece of pork belly, you need to adjust the time, liquid, salt, and Prague Powder #1 based upon the curing calculator. The liquid, time in cure, and amount of salt and Prague Powder #1 is derived from the calculator and will result in safely cured bacon. This recipe is based upon standard thickness pork belly and assumes a 3 lb piece of pork. I always use his curing calculator when preparing to cure meat. Professor Blonder, who created the curing calculator in that article, is an eminent (and highly respected) engineer, physicist, and food scientist. Please be assured, I read the article I discuss many times over. I strongly recommend you read the entire article before curing any meats. For more information on curing meat, food safety, and a really handy curing calculator, see this article on Amazing Ribs. Second, we cure the meat with Salt and Sodium Nitrite to preserve it and to kill bacteria, such as Clostridium botulinum, which causes botulism. First, we get to infuse the meat with salty goodness that creates that distinct bacon flavor. Welcome to making your own Maple Whiskey Bacon! Maple Whiskey Bacon, sliced, fried, ready to eat First, A Safety Briefing I first cured my own bacon in 2016 and I’ve been adjusting and tuning the recipe ever since. I bet anyone reading this far is saying “geez, when is this guy going to get around to smoke and whiskey?” It turns out, right now, in this recipe. ![]()
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