How to cure and smoke your own hickory smoked bacon at home скачать в хорошем качестве

How to cure and smoke your own hickory smoked bacon at home

Think of one person you know who doesn’t like bacon….I’ll wait… Your basic salt ratio for curing bacon using this method is as follows: Weigh out your pork belly and then weigh out 2.5 percent of the weight of that meat in kosher salt or sea salt. Then weigh out 0.25 percent pink curing salt #1. That’s right, ZERO POINT TWO FIVE percent. That’s really important. Curing salt isn’t something you just throw into a recipe. Everything else can be adjusted as you develop your own recipe. Sugar, and other spices are totally optional and completely up to you. Using this method of curing, also called the equilibrium curing method, your salts and spices are weighed out exactly so as long as you cure your meat for at least a week you can leave it curing for however long you want and it will still have the same salinity and flavor. Once it’s pulled from the cure, you can pat it dry, and leave it in the fridge on a rack overnight which will dry the outside and allow the smoke to stick to the meat better. Set your smoker to 200° and smoke your pork belly until the internal temperature reaches 150°F. Once it’s pulled from the smoker let it rest in the fridge overnight and then slice, cook and enjoy #homemade #bacon #smokedmeats #smokedbacon