How To Make Measured Wet Cure / Bag Cure Bacon

How To Make Measured Wet Cure / Bag Cure Bacon

This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process.

Watch the recipe video

Wet Cure Bag Cure Bacon B.jpeg
How To Make Measured Wet Cure / Bag Cure Bacon || Glen & Friends Cookinghttps://youtu.be/pPSh_g-Sn3EThis is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Sugar is 1% of the weight of the pork belly. Pink Cure #1 is 0.25% of the weight of the pork belly. Mix together the salt, sugar, and pink cure #1. The above constitutes the ‘cure’. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7 Flavour #1: We added 2% ground black pepper to one belly. Flavour #2: Ground black pepper: 2% Bay leaves: 4-5 / Kg Juniper berries: 0.5% Thyme: 0.5% Leave the skin on the pork belly, and rub the cure all over. Don’t forget the sides and ends. Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. Place in a refrigerator for 5-7 days, turning daily. After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). We smoke for 2-3 hours depending on the thickness of the belly. After smoking remove and discard the skin. After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating. For longer term storage slice, wrap, and freeze. Le Gourmet TV is the #1 premium food and recipe channel on Youtube. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. You can trust us when we say the recipe works. #Bacon #DIYBacon #LeGourmetTV #Recipes&Cooking Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: "🔵 How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab52cf8165f50333b50769/1554731768136/Wet+Cure+Bag+Cure+Bacon+C.jpeg?format=1500w

How To Make Measured Wet Cure / Bag Cure Bacon || Glen & Friends Cooking

Yield: 12
Author:
This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process.

ingredients:

  • Ingredients By Weight:
  • Pork Belly 100%
  • Salt: 2.5%
  • Sugar: 1%
  • Pink Cure #1: .25% (150ppm)

instructions:

  1. Weigh your piece of pork belly.
  2. Weigh the rest of the cure components:
  3. Salt is 2.5% of the weight of the pork belly.
  4. Sugar is 1% of the weight of the pork belly.
  5. Pink Cure #1 is 0.25% of the weight of the pork belly.
  6. Mix together the salt, sugar, and pink cure #1.
  7. The above constitutes the ‘cure’.
  8. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want.

NOTES:

Flavour #1:
We added 2% ground black pepper to one belly.

Flavour #2:
Ground black pepper: 2%
Bay leaves: 4-5 / Kg
Juniper berries: 0.5%
Thyme: 0.5%

Leave the skin on the pork belly, and rub the cure all over.
Don’t forget the sides and ends.

Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly. 
Place in a refrigerator for 5-7 days, turning daily.

After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours.

We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable.
Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF).
We smoke for 2-3 hours depending on the thickness of the belly.
After smoking remove and discard the skin.

After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating.
For longer term storage slice, wrap, and freeze.

Le Gourmet TV is the #1 premium food and recipe channel on Youtube.  Le Gourmet TV gives you a fresh look at the culinary world, chefs,  kitchen trends, and tasty recipes.
Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. You can trust us when we say the recipe works.

Calories

100
Le Gourmet TV Recipes,How To Make Measured Wet / Bag Cure Bacon,make your own bacon recipe,how to cure pork belly,home cured bacon,how to cure bacon at home,how to cure bacon,how to make bacon at home,wet cured bacon,homemade bacon recipe,how to cure bacon with pink salt,how to cure bacon in a smoker,bacon cure recipe,salt cured bacon recipe,bacon cure recipe alton brown,bacon cures and brine recipes,home cured bacon recipes,glen & Friends cooking
cooking, recipe, curing, food
American
Created using The Recipes Generator
Deep Fried Brussels Sprouts Recipe

Deep Fried Brussels Sprouts Recipe

How To Make Chips / French Fries / Frites

How To Make Chips / French Fries / Frites