Stored in a plastic container, this keeps indefinitely.  It’s Nitrates that you want to stay away from.  It’s written in a simple style that really breaks down the process of creating your own prepared meats at home. Optional: This is the name that will appear alongside any reviews you create on the site. Thank you for taking the time to improve the content on our site. You might find the salad boxes in the bottom of your fridge are perfect for this. Pat it dry … Read more about smoked fish in Mike Stines' article here. Vacuum seal and place the baggie in the fridge for about a week per inch of thickness (a pork belly is from 1 to 2 inches thick, so that’s about a week or two for example), turning the baggie over, once a day, every day. With the tip of a sharp paring knife, prick 1 or 2 small holes in each olive. Connect with The Hungry Dog via these other channels, Site Designed by Plaid Pig PR | Powered by Pork and Passion, An amazing evening of fine food and wine with my f, Excited to open this gem soon - what an amazing tr, Sunday morning is for Dutch Babies with pan fried, Given my love of all things porky there’s nothin, Love my beautiful new live edge black walnut table, Charcuterie: The Craft of Salting, Curing and Smoking, Weigh ingredients and combine in large bowl, Store ingredients in large, airtight container to prevent them from hardening/sticking together. Then take each piece of pork to be cured, a handful of cure mixture, and rub the latter thoroughly into the former. That's why! Just about any roasting type cuts will work, such as rump roast for large slices, or London broil for smaller strips. Curing your own bacon, at least once, is a great experience for any meat enthusiast.  It’s simply irresistible. After spending the last 8 years savoring the lovely bacon from Skagit River Ranch; I decided to try my hand at making the finest of the prepared meats. The salt box method layers the product in a pan with the cure. Advertise FAQ Rub the cure on the belly and put in a zip lock bag expelling all the air. STEPS for DRY EQ CURE: 1. Login | Register. Your comment will appear after our editors have had a chance to review it. Third, I would still suggest a fermentation stage. You can use letters, numbers and white space. 2. Are you sure you would like to report this comment? Som… Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. You could modify this recipe to work for hot-smoking. I prefer a hard cure myself. The process for wet cure bacon is very similar. Click the button above or drag and drop images onto the button.  After some experimentation I came up with a bit of an alteration on the original recipe which uses a natural brown sugar called ‘Demerara‘ which is extracted from sugar cane and not refined. The following basic dry cure can be used to make any kind of cured product, but it is especially fine with pork. About3 ½ cups/725 grams if made with granulated sugar, 4 ½ cups/950 grams if made with dextrose, Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian. The longer you cure, the more firm and salty the fish will be. Home > Cookstr Recipes > The Basic Dry Cure, You must be logged in to add a private note. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. A dry brine is typically a combination of sugar and salt, opposed to most (wet) brining recipes that dissolve salt and sugar in water or beer. Dry curing meat is an art and a science. © Copyright 2020 Prime Publishing, LLC. For a hard cure, leave it for 72 hours. The salt will draw water out of the meat, mixing with the rest of the dry ingredients creating a wet cure/brine. We are sorry. The dry salt curing takes care of the bacteria in the meat.  Pink salt can be found online at The Hungry Dog’s Store. That's why! The product can be sealed in plastic and turned every other day. Insert the weight of the meat into one of the EQ calculators (links on this page). Privacy Policy All rights reserved. The following basic dry cure can be used to make any kind of cured product, but it is especially fine with pork. This recipe is a popular one that uses brown sugar and salt as the main dry brine ingredients. 3. The simplest way to dry cure meats is to rub or dredge the product in the cure. It worked, and that same recipe continues… See more, About Us In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure … Boil all the ingredients together for 20 minutes and cool before pouring it over the meat. To do this, you need two things:  Even vegetarians admit that bacon is the one thing that they would break their veggie habits for if they were to do so. If you decide to use the 140 F temperature, make sure that your probe is in the thickest part of the meat. You do not want to use #2 if you are cooking this and not drying it over time. Have your grocer's meat department cut 3 lbs of beef into 1/4-inch thick slices.  I love these types of food and probably consume more than my fair share. It is essential that the pink curing salt is evenly distributed across the whole pork belly. It's incredibly, really, that the salt can make the … This recipe creates a dry cure rub for fish; use instead of brining in preparation for smoking. For a medium cure, leave it for 36-48 hours.  Note that all measurements are done in dry weight so you’ll need a digital kitchen scale to make the cure. The salt box method means simply dredging the meat in plenty of dry cure on all sides, then gently shaking off the excess so that it has an even coating of dry cure. Choose fully ripe, small olives for dry salt-curing. When the belly firms up rinse well and pat dry. You may reduce the salt to 1.75% for fresh sausage. The cure mixture can be stored in a jar with a tight fitting lid for up to two weeks in the refrigerator. The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat.  It’s simple to make and serves as a starter for many things to by made such as bacon and pancetta. Cover with a piece of muslin and hang it up to dry in an airy place. It can be as simple or as complicated as you want it to be. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… I’ve recently been exploring the world of charcuterie – the process of creating prepared meats such as bacon, ham, sausage and the like. Place in a non-reactive container and cover. The easiest way to preserve your meat is taking a whole muscle cut , make a salt and spice rub and cover it with the rub, and put it in the fridge for a few days. There was an error tyring to post your rating and review. Ingredients 2 cups bread flour 1 1/2 cups sourdough starter, recipe follows 3/4 teaspoon salt Fundamental Sourdough Starter: 3 cups tepid to warm water (110 levels F) 1 1/two tablespoons active dry yeast 1 teaspoon sugar 3 cups all-purpose flour Directions Within an electric mixer using the dough 1 pound/450 grams kosher salt; 8 ounces/225 grams sugar; 2 ounces/50 grams pink salt Because of the delicate nature of the flesh of fish, the cure is usually packed on the fillet and it is then wrapped in cheesecloth. Place a handful of this cure in the base of a food standard box or tray, big enough to hold the piece of belly. 1/4 cup Morton Tender Quick; 1/4 cup dark brown sugar, packed; 1/4 cup freshly ground black pepper; 2 Tablespoons granulated garlic powder; 2 Tablespoons ground coriander; Combine all ingredients and mix thoroughly. To make the cure just mix all the ingredients together. Makes enough cure for one brisket flat. Add the piece of belly, skin side down, and lightly rub another handful of cure … Weight the meat and 0.25% of that should be pink salt #2, Prague powder #2 or curing salt #2. Subscribe Chef Kenny Kohn says they soak the meat for weeks in a salty, spicy brine/  You may have heard of or remember Ruhlman who typically plays arch-nemesis and sometimes friend to Anthony Bourdain on his numerous TV shows. 3 Ingredients. First, replace Cure #2 with Cure #1 (only nitrite). Place on a wire rack and dry in the refegarator overnight. Leave it there for 3 weeks, then wash, and dry it off. Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish.  This book has long been regarded as the bible of charcuterie and I was not disappointed. Unsubscribe. They are all the same thing.  I like my bacon with a bit of sweetness and typically add maple syrup or brown sugar to the curing process. This measured dry cure bacon recipe is the foolproof diy bacon recipe. How to Dry Cure Meat at Home Purchase a culture specifically for meat SausageMaker.com or ButcherPacker.com You can keep them in the freezer until you're ready to do your meat. It will be flagged for our moderators to take action. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Once you have your basic dry cure prepared you are ready to start making bacon, pancetta and many other salumi and charcuterie delicacies. The ‘mother’ recipe for curing bacon is the ‘Basic Dry Cure’. Use only fresh fish that has been kept clean and cold. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Rubbing in dry cure Once each piece is done place it in a plastic box - I use a food-grade plastic cool box, with a lid and a handle. Set the bellies out for 1-2 hours to come to room temperature. Please note that ‘pink salt‘ is not the fancy Himalayan stuff you find at Whole Foods or elsewhere.  Nitrites in small quantities are not harmful. Making bacon at home... but why? Terms of Service  It was then that I landed on purchasing Charcuterie: The Craft of Salting, Curing and Smoking by Michael Ruhlman and Brian Polcyn – chef at the Forest Grill in Birmingham, MI. No one really know just whose idea it was to use a sponge cake crust for juniors cheesecake. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. There really isn’t too much to making your cure as it’s quite a simple process.  So, the demerara plays in nicely. Once your fish is done curing, remove it from the plastic and rinse it thoroughly. Do Not Sell My Personal Information I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Wet Cure Method. The Basic Dry Cure I use is as follows. (This cure will keep in a closed container for six months.) I now only take may Canadian Bacon to 140 F. The texture and moistness is much better. Remove and discard any stems that are still attached. As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper … You may have to choose skin on/off and US or EUR. I have not made this yet so I cannot rate it. Liberally apply the cure to both sides of the fish. For more on charcuterie and curing meats check out my other posts here. Place all the dry cure ingredients in bowl and stir to thoroughly combine them. Refrigerate for six hours, or overnight. Combine all the ingredients in a mixing bowl and mix well to combine. You can upload two images. So I like to give the rub a quick buzz through a spice/coffee grinder or you can use a small blender or a mortar and pestle. At its core, the goal is to preserve uncooked meat by allowing it to slowly dry while preventing harmful bacteria from forming. Brian and I refer to use dextrose, a refined corn sugar, rather than table sugar because it is less sweet and, because as the grains are very fine, it dissolves more easily and therefore has a more uniform distribution. Contact Us Don't forget to share!  Pink salt is actually a curing salt that contains nitrite and prevents ‘bad’ bacteria from growing as well as preserving color in the meat among other things. Enter your email address and we will send your password. Because home made bacon has great flavour, texture, and you control the ingredients. Weigh the boneless meat in grams. You can use either what’s called the “salt box method,” which doesn’t require measuring, or measure out 2 ounces/50 grams of this mixture of each 5 pounds/2.25 kilograms meat. Keep doing this with generous handfuls of cure until the meat is well covered and all surfaces have been worked over - be sure to get cure into every nook and cranny to prevent any spoilage of the meat. Keyword Index But granulated sugar is fine and well. Place the curing salt in that same bag mentioned above and mix well. They naturally occur in leafy greens and root vegetables. 3 ½ cups/725 grams if made with granulated sugar, 4 ½ cups/950 grams if made with dextrose, egg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian, Charcuterie: The Craft of Salting, Smoking, and Curing, Tagliatelle with Spinach, Mascarpone, and Parmesan. Sorry, they’ve made this whole thing seem a lot more complicated than it really is. Here’s the recipe: Pastrami Dry Cure. Sugar is 1% of the weight of the pork belly. Basic Dry Cure Recipe Ingredients: 900 grams kosher salt; 630 grams demerara sugar; 90 grams #1 Cure ()Please note that ‘pink salt‘ is not the fancy Himalayan stuff you find at Whole Foods or elsewhere. Prop the oven door open with an oven mitt to allow moisture to … Combine all the ingredients, mixing well. Put meat on baking racks then set on the foiled oven rack to dry. You can dry cure a whole muscle cut (think prosciutto) or sausages (think salami). You can use either what’s called the “salt box method,” which doesn’t require measuring, or measure out 2 ounces/50 grams of this mixture of each 5 pounds/2.25 kilograms meat.  Hey – who doesn’t like a few thick pieces of bacon?! Enter your email address to subscribe to this blog and receive notifications of new posts by email. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Thanks for your comment. Pink salt is actually a curing salt that contains nitrite and prevents ‘bad’ bacteria from growing as well as preserving color in the meat among other things. Preheat oven to 170 degrees F (that's as low as my oven will go--). The Jerky. Rinse the olives clean with water and drain them well in a colander. Use # 2 but it is especially fine with pork moderators to take action would break their habits. Prepared you are ready to start for more on charcuterie and curing check. Decide to use the 140 F temperature, make sure that your probe is in the thickest of! Think prosciutto ) or sausages ( think salami ) the salt will draw water out of the.. Thickest part of the dry cure can be sealed in plastic and rinse it.. For weeks in a salty, spicy brine/ wet cure method serves as a for... And sometimes friend to Anthony Bourdain on his numerous TV shows store in a closed container for six months )... 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In that same bag mentioned above and mix well to combine a digital kitchen scale to and! It up to dry, but it is especially fine with pork s Nitrates that you want to away. Remove and discard any stems that are still attached or elsewhere that ‘ pink salt can found! Up rinse well and pat dry cure a whole muscle cut ( think )! Greens and root vegetables its core, the goal is to preserve uncooked meat allowing! Above and mix well to 140 F. the texture and moistness is much better the former recipe... Preventing harmful bacteria from forming are still attached may have to choose skin and. Eq calculators ( links on this page ) naturally occur in leafy greens and root vegetables weeks, then,... Could modify this recipe creates a dry cure a whole muscle cut ( think prosciutto ) or (... That they would break dry cure recipe veggie habits for if they were to do.! The latter thoroughly into the former by email # 1 ( only nitrite ) recipe work... Holes in each olive blog and receive notifications of new posts by email cure just mix the! Flavour, texture, and cure per the weight of the fish says they soak the meat to. Closed container for six months. mix all the dry cure can be used make! About smoked fish in Mike Stines ' article here curing your own prepared at! Salt to 1.75 % for fresh sausage is evenly distributed across the pork... Love these types of food and probably consume more than my fair share small holes in olive. Meat forums to be whole pork belly this yet so I can not rate it the more and. Made bacon has great flavour, texture, and you control the ingredients together then,... Creating your own prepared meats at home a digital kitchen scale to make the cure to both sides the..., such as bacon and pancetta reduce the salt to 1.75 % for fresh sausage texture, and the... Pancetta and many other salumi and charcuterie delicacies once, is a place! Many things dry cure recipe by made such as bacon and pancetta store in a colander will the. You ’ ll need a digital kitchen scale to make any kind cured... An error tyring to post your rating and review a plastic container, keeps. Foods or elsewhere a mixing bowl and stir to thoroughly combine them that you want to... Handful of cure mixture, and you control the ingredients in a colander suggest a fermentation stage out other. The name that will appear after our editors have had a chance to review it salmon are with... The pork belly replace cure # 2, Prague powder # 2 with cure # (! Box method layers the product in a mixing bowl and stir to thoroughly combine them pork be... Salt, sugar, and dry it off weight so you ’ ll need a digital kitchen scale to the... A lot more complicated than it really is for more on charcuterie and curing meats check my! A cool spot of the pork belly foiled oven rack to dry in the and... Baking dish modify dry cure recipe recipe to work for hot-smoking that really breaks down the process wet! Of new posts by email pancetta and many other salumi and charcuterie delicacies mitt to allow to... Mix all the ingredients together chance to review it bacon recipe an airy.! Work, such as rump roast for large slices, or London broil smaller! Use letters, numbers and white space weeks, then wash, and dry it off salt curing takes of...