At 11.35lbs the pork belly was of a good enough size for us to conduct an experiment in dry-curing vs wet-curing. It didn’t have the toothsome texture or smoky depth of a rasher of butcher’s dry-cured bacon, but I’d happily buy it again as an alternative to “nitro-meat”. Our 1.5 kilo Family Pack of Unsmoked Back Bacon - organic pork cured without any colourings or chemicals. You can cure foods yourself with smoke or by packing them with salt. This is where fresh ham is rubbed with a dry mixture of salt and other ingredients. We smoked each belly over Pecan wood on our antique Weber for two hours then chilled them overnight to get them ready for the slicer. It's merely a product meant to separate you from your hard earned cash. Totally reasonable given the product. We did our normal 10 day cure on  each belly with the primary difference being that belly one was left uncovered in the refrigerator for the duration of the cure while belly two was mummified in plastic wrap. Making your own dry-cured back bacon is much easier than you probably think. First of all, you'll need some curing salts - you can buy this online. Healthline Media does not provide medical advice, diagnosis, or treatment. Here’s how to enjoy it safely. The goal is not an overly-salty bacon. Smoked over natural hickory wood chips, it tastes the way bacon used to taste — and the way it should — with a distinctive aroma and signature flavor. The ‘uncured’ bacon illusion: It’s actually cured, and it’s not better for you. As far as the curing process itself, there are two types: wet cure and dry cure. As a result, a dry-cured ham will taste quite salty. Description. But most do have something in common: they're mostly pork. Since the vegetables that contain nitrites also have high levels of vitamin C, eating them sidesteps the risks involved in eating lots of high-nitrite foods that don’t contain vitamin C. So is uncured bacon better for you than bacon cured with nitrites? 9th Ward Daily Photo: Really Fresh Pork Belly, The Life And Times Of A Two Year Old Tennessee Country Ham, 9th Ward Daily Photo: Central Texas Hot Guts Sausage. But you really can’t go wrong either way. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Because bacon manufacturers keep coming up with new ways to make bacon sound even better, with descriptions like applewood, center cut, and Irish bacon. Uncured bacon is bacon that hasn’t been cured with sodium nitrites. Because home made bacon has great flavour, texture, and you control the ingredients. If you want to learn different flavors and seasonings for your cure, such as honey or sage, keep reading! However, the saturated fat and sodium still make it a bad idea to eat bacon every day. Instead, uncured bacon is cured with natural nitrates, found in celery, beets, and other veggies. It's no secret that the bacon you buy at Rouse's has been so pumped full of water it's practically good for you. Brining does not allow for long curing times; thus, many experts agree that dry curing will result in higher quality of meat. Mild cured bacon (matig ingesout) is preferred, but it does not keep as well as bacon where more salt is used (strawwer ingesout). People who aren’t mindful of total calorie intake when consuming foods with higher fat may experience weight gain. Having tasted their Dry Cured Cheshire Bacon, I cannot disagree - it has a gorgeous, well-rounded, salty bacon flavour. This cut of bacon comes from the loin of British outdoor reared pigs. Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. And if you aren’t eating small servings, you’re getting even more sodium and fat. And then you'll need some pork loin. Uncured bacon is still cured, only with nitrites contained in celery. Dry cured. Even longer if vacuum sealed. We’ve been making bacon for years but this project marks our entrance into wet-curing a belly. It also adds flavor. Bacon is typically high in sodium, total fat, and saturated fat. Rubbed with our special blend of spices and cured in its own natural juices, Fletcher's Dry Cured Bacon is deeply flavorful, with the same, original recipe that made Fletcher's bacon famous. This method uses a wet cure based on precise weights of both meat and cure ingredients. By contrast, dry-cured bacon is rubbed with a mixture of salt and sugar in various proportions and they are given time to cure the meat. I do wish you could order it in slab form and slice to desired thickness. It also adds flavor. It’s common for manufacturers to inject the brine into the meat too, in order to increase the weight and volume; bacon that’s been cured in this way will shrink and release a cloudy, yellow liquid when it’s cooked, and won’t be as crisp as dry cured. Matt’s Award-Winning* Dry Cured Smoked Bacon Recipe. The reason behind using coarse salt is that it takes longer to break down and be absorbed into the meat. Quality . Dry curing is the older and more traditional method of the two, and the lack of added liquid means there i… After cutting the meat we continued our custom of farming out packets of the bacon to our friends and family to garner opinions on which curing technique was superior. In that sense, all bacon (even if it’s labeled “uncured”) is actually cured. This is because vegetables also tend to contain a lot of vitamin C, among many other healthy vitamins, minerals, and antioxidants. The dry received high marks for intensity of flavor but  the eaters loved the wet version nearly as much. Supermarket bacon is rife with salt, sugar, fat, and artificial flavorings; there is no artisan work being done with it. This measured dry cure bacon recipe is the foolproof diy bacon recipe. But if you don’t live in the vicinity of Madisonville, you’re going to pay a heap for shipping. I will include down the bottom three of my favorite styles, Sweet, aromatic & savory for your con venience. The 2015–2020 Dietary Guidelines for Americans recommend limiting saturated fat to no more than 10 percent of total calories. Getting it right largely depends on how thinly sliced the bacon is. You might have heard that the nitrites used to cure bacon and other meats are associated with a higher incidence of certain cancers. Nitrites are additives responsible for giving bacon its pink color, among many things. A combination of salt, sugar, and other flavors tastes better, though. When you see a white liquid come from your rashers, that’s the brine and is a sign they have been wet cured. Wet Cured Pork Belly On Left. Uncured. Dry cure or Wet brine cure; Wash off cure; Dry the bacon to form the pellicle The meat is then allowed to dry out before being smoked. This is one of the reasons why we do not inject our bacon, but only dry cure it. Look for Instacure™ or Prague Powder #1. The Salty, Crunchy Truth, Is Turkey Bacon Healthy? Dry cureinvolves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. Ten strips come to a pound of slab-cut bacon while 20 strips come to a pound of grocery store bacon. The Bottom Line. And why is that section ever-expanding? Once cured in the fridge, I like to dry in the fridge to form the pellicle. If you’re expecting, you might have been told to avoid processed meats. Dry-cured or wet cured, un-smoked or smoked, here is a page that has all my successes and learnings with a step by step guide to help you. Still worth it, in my book. It’s merely a product meant to separate you from your hard earned cash. I got an 11.24 LB Pork Loin @ $1.89 LB. It’s easy to be confused about your bacon choices, but it’s a whole lot less complicated than it sounds. That popping and spitting that grocery store bacon does in the pan? These processes are most avidly used for ham, bacon, and pastrami. The bacon was appropriately salty and smoky with a good chew and nary a trace of ‘grocery store bacon’ flavor. Making bacon at home... but why? This article reviews whether mayo is safe when…, Apples are highly nutritious, but you may wonder whether they can really keep the doctor away. When that bacon is cooked the heat causes the brine to be released. In addition, fat contains 9 calories per gram, more than double that of protein and carbohydrates, which both contain 4 calories per gram. Nitrites also occur naturally in many foods, including many vegetables. Curing is a process used to preserve food. Your email address will not be published. ), but this simple dry cure is my favorite (and my wife’s favorite as well). Create a square of woven turkey bacon slices by laying 5 slices of turkey bacon on a flat surface from north to south and 5 more from east to west then create a tight weave of turkey bacon. However, a vegetable diet is less likely to put you at risk for colon or pancreatic cancer than a diet containing lots of processed bacon and hot dogs. So how does cured vs. uncured bacon make a difference regarding your health? But, the only thing about bacon that might make a difference in terms of your health is whether your bacon cured or uncured. A process that is better for you and much more flavorful! There are two methods of curing: pumping and dry-curing. The result of this is that you get the familiar white residue in the pan, and the bacon shrinks. Vegetables that contain nitrites aren’t as risky as bacon when it comes to cancer. Nitrites are ubiquitous in all forms of curing in part because they give bacon its color. The concentration of nitrites can’t exceed 200 parts per million (ppm) in dry-cured bacon and 120 ppm in pumped bacon, according to the Food Safety and Inspection Service (FSIS). Our website services, content, and products are for informational purposes only. After 5 days, rinse off the bacon, wrap it in plastic wrap, and store it in the freezer for several months. A larder without Benton’s is a sad affair. While uncured bacon is still cured bacon, it undergoes a much different process. That’s some fine looking belly! High sodium is a risk factor for high blood pressure. Here are 8 tasty fish…, Pu-erh tea offers a number of antibacterial and anti-inflammatory-based benefits to help improve overall health and well-being. Pu-erh Tea: Benefits, Dosage, Side Effects, and More. All rights reserved. You may use these HTML tags and attributes:
. This article reviews the nutritional profile of turkey bacon…. And it's so much better than the junk you get from supermarkets, believe me. Turkey bacon is often praised as a healthier alternative to traditional pork bacon. However, some people have raised concerns over potentially harmful compounds. That's why! Since all bacon is preserved with either smoke or salt, there is no such thing as uncured bacon. No nitrates or nitrites added.” However, that doesn’t mean it doesn’t have nitrites from naturally occurring sources. Or that nitrites are in rat poison. We are pleased to say our Dry Cured Bacon is the choice of our customers. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). To define bacon in USDA terms, it is ‘cured’ pork belly. Let it cook 15 minutes and then check it every minute after that until it's just right. Bacon. It works well, but sometimes the bacon can turn out pretty salty. Food Safety and Inspection Service (FSIS), Is Bacon Bad for You, or Good? It works well, but sometimes the bacon can turn out pretty salty. Mild cured bacon should not be left too long before consumption. Drooling, for sure. There's air-dried and dry-cured, there's meats from different parts of the pig with different amounts of fat (also pulled from different parts of the pig) and many, many different types of seasonings. Supermarket bacon is rife with salt, sugar, fat, and artificial flavorings; there is no artisan work being done with it. It’s still unknown if the natural nitrites found in celery are less harmful than those added to cured bacon. It is the most popular bacon that we sell and is has a great flavour to it – ideal for a bacon … For a home-cured ham, you will either smoke it or pack it with salt, sugar, and other flavors. Per pound you can expect about 1/3rd more meat on your plate after cooking dry-cured bacon vs bacon made from bellies that have been submerged in water during the curing process. The pellicle is a tacky sticky feeling on the outside of the meat. Does Eating Pork Increase Your Cholesterol Levels? Uncured bacon is slightly healthier than cured bacon, because it doesn't contain nitrates. Storing home-cured bacon. You can make cured ham yourself. It is produced in a fully-accredited EC facility, beautifully cured so that you enjoy a deliciously intense flavour of the pork. Once you've covered the bacon, put it in a sealable plastic container and set it in the fridge for 5 days to cure. So why are nitrites added to food in the first place? Whether cured or uncured, bacon is bacon and it comes with its pros and cons. Dry Cured Pork Belly On Right. A combination of salt, sugar, and other flavors tastes better, though. We used to buy bacon from a producer in Austin who charged $15 per pound. It’s no secret that the bacon you buy at Rouse’s has been so pumped full of water it’s practically good for you. Cured and uncured bacon have very minute differences making them substitutable for various recipes, and there’s nothing like one would taste better … Along with making bacon pink, nitrites maintain bacon’s flavor, prevent off odors, and delay the growth of the bacteria that cause botulism. A ‘genuine’ wet-cure would’ve meant submerging the belly in a cold water solution but we’re taking baby steps in the process. Long story short, if you’re looking for that full, bacon taste, you’ll probably want to opt for cured bacon rather than uncured, especially since there’s no noticeable difference in health or nutritional value between the two. We feared the wet-cured belly would have a “flabby” or “watery” flavor but neither trait was evident. But that fact hasn’t stopped marketers from seizing on the terms “cured” and “uncured.”. Cured. This bacon will keep well in a fridge for a week or two. Cured bacon technically means any form of preserved bacon. 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