Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. This ‘resting period' will let the meat dry more thoroughly, and equalize the salt and flavors after rinsing. Now take the seasoned pork belly, lay it in a deep glass baking dish. Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper. You can under cure bacon but you can not over cure bacon. Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up … Dry Cured Bacon - Tutorial. This can take awhile but be patient it is worth it! Rub the sugar and salt into the flesh some more. Place loins into separate one gallon sealable plastic bags, and remove as much air as possible, curing meat in the … 1. … Push it into the cracks and crevices of the belly. Get the whole thing good and covered. Generously rub the flesh side of the pork belly with the mixture. Measure all dry ingredients for each section of meat, based on the weight of each section, and thoroughly mix, rubbing the entire mixture on to the loin. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Turn over and … Rinse the bacon well and pat dry with paper towels. Place belly on a foil lined tray and pat dry with paper towels. Rub the cure on the belly and put in a zip lock bag expelling all the air. Let's Make Bacon! Rinse the meat thoroughly and dry the slab with paper towels; discard the liquid left in the bag. Cut bacon into slices at desired width and cook using your favorite method. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow … Bacon is classically a pork belly that has been cured by smoking, salting or pickling, these are accomplished with either a cover pickle, an injection or a dry rub. Place the bacon on a rack set over a baking sheet, and set it, uncovered, in the refrigerator for 2-4 hours. Pre-heat the oven to 200 degrees. Preheat the oven to 225 degrees. Wrap in plastic wrap and place in refrigerator until completely chilled. Cover and place in the refrigerator and forget about it for 7-10 days. Cure suppliers Details of cures and suppliers can be found on this page. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Combine the sugar and salt. 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