wiltshire cured back bacon recipe

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 #1. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Back bacon used to be our house favourite though, before I started curing. I still make a variety of different bacon styles (wet cure, maple cure, etc. ), but this simple dry cure is my favorite (and my wife’s favorite as well). Most “low sodium” bacon recipes follow a very different process that skip the curing process altogether and the “bacon” is simply oven-cooked pork belly. Matt’s Award-Winning* Dry Cured Smoked Bacon Recipe. For home-cured back bacon, you will require – A piece of pork loin. A couple of weeks ago I saw a tied pork loin ‘roasting’ joint for sale half-price in the local co-op, and it seemed to good to refuse. Originally, commercially produced British bacon evolved from a method known as the Wiltshire cure. There are two main methods of curing: Dry Curing This is the oldest method and each farmhouse would have its own recipe and a slab of bacon … The process for wet cure bacon is very similar. Makin' Bacon Introduction Bacon is made from fresh pork which has been cured (preserved with salt) so that it will keep for longer. The saltiness of properly cured and smoked mellows out after a few days, especially after the bacon is frozen. Wet Cure Method. It was developed in the 18th century by a Wiltshire family called Harris. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Buy a fresh pork belly at Costco (seriously, they have a fantastic meat department and high quality, low priced pork bellies in particular A few days, especially after the bacon is very similar as the Wiltshire cure be a place... Though, before I started curing be our house favourite though, before I curing. 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