It tastes good but it is incredibly salty. Have a great day. Thanks in advance! – Dehydrated whole cane sugar, about 6 cups. Rub the sugar and salt into the flesh some more. Seeing it stored in the ‘old fashioned way’ reminds me of how jamon is stored in Espana-just hanging out for the world to drool over. Sorry si many questions. I can’t wait to try this in a couple months! can you? I’ll answer a lot of you with this one! Sugar is 1% of the weight of the pork belly. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. The goal is not an overly-salty bacon. Why do we cure bacon? You hung it up in the kitchen? Easier and it secures that side from any oxygen! Broadbent old-fashioned country smoked bacon has been made the same way for the last 100 years. I’d like to get started to have some homegrown bacon for Christmas festivities, and I don’t want it to be a flop haha. I hope I am not to late to ask a question. You don’t want your bacon somewhere that sees a lot of humidity or little airflow (bathroom? And yes, we make all sorts of sausage! Strain by pushing the juice out in the crabs using the back of an ladle. I love everything about this! Here’s how to bake better bread at home. Who knew that bacon could bring tears to the eyes? I want porkbellies hanging from my kitchen ceiling, too! I take a slice, chop it up, render it in a pan, then use it to give awesome salty earthy flavor to pork chops or steaks or rabbit legs, whatever I’m frying. I just cured and hang my Bacon and love to have it in the kitchen, as well. Some of those look like the skin is on? When I cure egg yolks they are nestled into a full container of salt/sometimes sugar. Bacon Freak 6 Pack Dry Cured Gourmet Bacon Combo 84 Ounces Total. Thanks for the help! you don’t really need to refrigerate it. Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar and salt. Couldn’t one just refrigerate it after the initial curing and get the same outcome without hanging it from your ceiling? sorry, I should say, how much pork belly do you need to make the bacon….. ;-(, Hi, my pork belly has been hanging since end of November and I cut it open today and had three pieces, I sliced them and the outside was dry but the insides had a little moisture, not wet but just damp, I cooked until hot throughout and ate them, they just kind of dissolved, is that normal, everything sound ok? Thank you! WELL! Don’t we need nitrites/nitrates? Every day, you will notice less and less liquid accumulating. Use pickling salt and white sugar if your going to store the dry cure. What recipes will you use for your hams now that you have a freezer full! To anyone who is familiar with true old-fashioned cured bacon, the resulting taste and flavor of this meat is delicious. I’m sure it’ll look amazing, wherever it’s hanging . Thanks for lunch! Dry curing pork and beef (with molasses), The Indiana Herald, 17 December 1879, page 6, recipe by Mr. Gilette as told by an American Agriculturalist. I really caked it on… figured more would be better lol. Lay the first of your belly slabs into the tub (skin side down) and sprinkle an even layer of cure over the top of it. Moisture is not your friend. Allow the bacon to air-dry uncovered in the … Save yourself years of bad loaves. It is coll up there. If you feel you have some play room, I would recommend it- but keep in mind, this is NOT your breakfast bacon. Your email address will not be published. Now I just need to figure out a place to hang them that isn’t the knobs from my kitchen cabinets. Kicking back to these old school methods of preservation is a way of not only connecting with times past, but learning from it, and getting to be a part of them. Can you eat it right away after the 10 days in the fridge or does it have to hang for a while? I don’t know an exact temperature. Morton’s Tender Quick, Prague #1 or Instacure #1 are all good suggestions. Hi Ben! Let it … might one use this curing method making pancetta? 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 … Can the cured belly be eaten as a cold meat or does it need to be cooked? This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing … It seems weird. You may also see salt make its way to the surface in white, dry, rough patches. It has been curing upstairs in a closet. For dry cured bacon 6-12 months in the right conditions, or it starts to dry out. I have two pork bellies but I also have 8 pounds of pork belly that are cut into bacon size strips. You can make it however you want at home. These slabs of home grown, home harvested, and home cured pork belly hanging from my kitchen ceiling make me so happy, it almost puts me at loss for words. We’re scared of our own shadows now. Pat dry. 7. How do you keep the occasional fly off of it? Today is the second day and nothing! But this was how it was done for thousands of years before the luxury of refrigeration) yet step 4 is the first day of a ten day process of. Wet Cure Method. Think of it just like a meat jerky – but not quite as hard (same concept). Our love for food. $66.00. If bacteria cannot grow, you have a shelf-stable, room temperature-stable product. Why does it matter? Sugar, 1 teaspoon per pound of trimmed pork loin. It just wouldn’t “fly” in my house (pun intended). In truth, the salt IS the cure. Error: API requests are being delayed for this account. No need to scrub it into the skin or sides. © Copyright 2021 The Elliot Homestead | Privacy Policy. I need to go to the butcher’s shop tomorrow! Cure your bacon with honey. When I do a dry cured meat project in my regular fridge, the last one to two weeks after being wrapped up. It will absolutely make the meat wonderfully sweeter. but it turned out very salty . Pondering what makes the world go ’round? Any comments or suggestions would be greatly appreciated. Thanks in part to this wonderful post from Reformation Acres and also in part to the wonderful Farmstead Meatsmith and his beautiful wife, Lauren, who has been helping assure me along my way. Sorry, your blog cannot share posts by email. Waiiiit, Shaye, what was that you said? The bacon is dry-cured, which pulls the liquid out of the bacon, so no nitrates are necessary. I’m using a loin rather than a belly, and I guess I managed to confuse myself because I’ve been reading so much on the subject, but I somehow convinced myself to use a blend of Morton’s tender quick and salt and sugar in equal portions (150g TQ, 150g non iodized salt, 150g brown sugar to treat 2.2 kg loin). This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Did I mention you need to rub the ‘ol pork belly down with the sugar and salt? Cured bacon is stable at room temp. You are aweome. Can this be done with beef or other meats? But this was how it was done for thousands of years before the luxury of refrigeration. You won’t use all of it, just enough to cover the meat. I’m even more excited about our 3 pigs due to be butchered early next year. We are keeping two of them, lots of work and just want to get it figured out. 6. Ok first, my cured bacon has many soft spots where the liquid last pooled. I cut each of them in half to give me 4 square slabs, which fit my space better. Repeat the process with each of your slabs. actually, i read that most of the curing took place during the winter months because there was no other way to keep it cool. Salt cured meat suspended from the rafters as opposed to being stuffed in a jar means botulism is an entirely unnecessary fear. Ahh glad I read your blog. I hope it doesn’t come off as a silly question, but tossing the resulting syrup seems rather wasteful to me. A M A Z I N G! All of it, man. Post was not sent - check your email addresses! © 2021 Yellow Birch Hobby Farm All Rights Reserved. Few words get as much of a reaction as bacon. Add some weight to the cookie sheet on top so that there’s a bit of pressure on the pork belly as it cures. As in, was it so good that you repeated it? Lastly – the above post regarding too salty – what exactly was done too long ? 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. 1937. Seymore, D. J. If I do decide to smoke, resources say in the smoker for 2-3 hours on low (160-175) internal temp of 150. Smoke right after the curing process and then store as normal! Our temptation is always to over do it! . Candida try yeast cleanse by solarat. I understand that our spoiled, refrigeration- dependent minds immediately hesitate at the idea of meat hanging from our ceilings. The beef bacon we buy from the locker is cured with nitrates/nitrites, really fatty and pricey. And it’ll keep at room temperature for 6 months to a year under good conditions. Or did you use 6 cups across all 6 slabs you have pictured (1 cup per 6 lbs)? I emptied the liquid in the plastic bin daily but maybe it got into the meat since it was laying flat in the bin. I’d like to try my hand at this – especially since it’s refrigerator dependent. It will harden a bit. I would love to read and learn more…. Anyway, the butcher froze the belly slabs whole for me. Can the cured pork belly be eaten without cooking? The dry cure I used called for: ¼ cup kosher salt 2 tablespoons of freshly cracked black pepper 2 teaspoons of pink curing salt ( Prague powder) ½ cup of brown sugar You want to keep the meat from sitting in the brine if possible. Thank you for making it sound so SIMPLE! Mix your coarse kosher salt and cane sugar together in a large bowl that has a cover. Partly due to ordering our pork belly from White Oak Pastures Farm in GA. We plan on buying hogs next year. Luckily, I'm not afraid to learn new things. If it’s too salty for your taste, soak what you plan to use (as in, cut pieces of what you need) in cold water for an hour or more. Thanks for the post. rheumatism, and recurring infections. NO SUGAR definitely, only coarse salt and some spices, yes, but NO SUGAR!!!. I read on a site that in one of the old countries that when a girl child was born a ham was cured in her honor. Can you replace the sugar with brown sugar? Wondering if this bacon will be a replacement for our breakfast bacon? Well, back in those days, entire animals were preserved- and enjoyed- without the need of a stable 32-degree environment. Dehydrated sugar cane juice is just cane sugar. And tried. We still have some hanging… and it’s been over 7 months! Keep up the good work! All that sugar and salt! We saved the pork belly to make bacon, but that means it’s been vacuum-seal frozen for about a year. Have you or anyone else tried this with salt only? As the bacon sits out, the surface dries out, and this prevents new bacteria from forming. I made bacon! There are two methods of curing: pumping and dry-curing. If you want it, I'll send it right over – just click here. Combine the sugar and salt. I hope this makes sense . I love to carry on what my grandmother taught me as I grew up!!!! It may sound like a dumb question, but once dry cured and air dried, is it safe to eat as-is (without being cooked)? This was also much cheaper than buying at the store even when factoring in the cost of the pork belly and all the ingredients. I did click on the part to get the printed recipe but nothing happened. They represent our farm. After seven days, wash the cure off the meat, rinsing thoroughly. I sent an email with the same question, for some reason I didn’t go to the end of the comment section here and see that you’re actively responding. Back in the day, people knew how to do cool things. ( Sorry so 90’s but had to keep it PG )… I’ve done bacon a few different ways, mostly dry cure in a zip lock bag for 7-10 days, then cold smoke. Tried your recipe and added paprika and dried thyme. It’s mixed with the sugar at a 50/50 ratio to prevent the bacon from becoming too salty. That’s not what you are doing, right? It makes me so happy that there are other people out there who get excited about this sort of thing! And that bacon sure looks yummy! i did as you had instructed. I drained it and packed more salt and sugar on. Although I would imagine it won’t last nearly that long, considering it will be a constant temptation, just begging to become a part of your every meal. Salt removes water from the meat, which all bacteria needs to survive. I really like the way your bacon looks. No liquid drained out and it looks the same as it did yesterday… Is it possible I used too much salt and brown and the liquid just isn’t permeating through? I know it says Dehydrated Whole Cane Sugar, I got a lot of Organic Raw Cane Sugar from a friend. Thank you! We poop…. Add to cart. Your instructions are so simple and clear. As always! Each belly is trimmed and then cured with Fletcher's special blend of spices. Could I use this same method for a fresh ham? Question for you! cheers mate! But if you are limited on bellies, and smoked bacon is what you prefer, then do that. yuck.). NO SUGAR for God sake!!! We just butchered our pigs yesterday. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Yes, I am telling you that there’s such thing as a better bacon. Can I use brown sugar instead of cane sugar? This is SO COOL Shaye! Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. I love learning new things that they use to do back in the old days. The only thing is, if you decide to smoke it- you cannot put it IN a smoker if you intend to let it hang at room temperature for the remainder of its life. Cure suppliers Details of cures and suppliers can be found on this page. Then add a ¼ cup of dark brown sugar. And you can completely and safely CURE meats with nothing more than salt. Combine the sugar and salt. Great job I am going to try this over the weekend.. Hu Shaye, SIGNATURE DRY-RUB UNCURED MAPLE BACON SLICED SLABS $66.00. If you plan to freeze your bacon afterwards, then by all means put it IN the smoker :). But this form of curing ought to provide no issues. Is there any reason I can’t do the same thing with them? One person said it acts as a bribe? 5. And I've been blessed with the most wonderful bacon-loving helpers an ‘ol farmgirl could ask for. As a cold meat with pickles? (And thyme!) I did it! You could hang the bacon in a cold cellar, or leave it in your fridge if you’re that terrified of germs & such. I cannot find “Dehydrated” sugar per se., but I did find something called Rapunzel Pure Whole Cane Sugar. Stack it all back in the tub and stick it in the fridge again.????? And just a few days ago, we were finally able to consume our much awaited bacon and pork cheeks. I love this. Love the recepie! Just keep the dog away from the bacon, lol! My sister-in-law (she has dry cured meat like mentioned in your post) thought that freezing might change the outcome of the dry-cure? Some recipes say to cure it until there is no liquid and I noticed you said to cure until there is just a little bit of liquid in your container. I notice you did not use a “cure” in your recipe. Every slab is hand rubbed with our simple dry cure ingredients of salt sugar and sodium nitrite, then slow smoked for an unforgettable flavor that has been loved for generations. It was a really neat experience! I’ve run out of cure by day six, and the loin seems to have given off most of it’s moisture. WOW – SCHWING ! I am 59 and I grew up helping my grandmother do this to all our bacon and hams it is awesome that someone is carrying it forward I thought that I was the only one still doing this today. but after curing it for 8 days in fridge. You are totally keeping a lost art alive and making me drool at the same time. I’m worried, that I have to eat all of it quickly, the moment I cut the first slice. Can you please advise??? Nope, that’s normal. Well, really, I can't be the only one in the world that thinks it's exceptionally cool to cure pork belly and have it hanging in your kitchen. The process for wet cure bacon is very similar. We will be butchering our first hogs at the end of July and, being the rookies we are, have become overwhelmed by all the different options. Not only did we make the best tasting bacon EVER, but I now have the best tasting bacon fat to cook with! since other people who followed your recipe still had trouble with the result being too salty. The term “cure” has lots of connotations and implications depending on the application. Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar and salt. This has completely deterred the flies, thus far. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. And I bet that not only will you always have an exciting conversation piece for your guests, but the way you look at bacon will forever be changed. For other great meal ideas, check out The Elliott Homestead Cooking Community HERE. But how, exactly, did bacon make its beginnings in a time prior to refrigeration? . A cooler place would slow down the curing. A local farmer does this or a local Whole Foods. I’m not a nitrite/nitrate hater at all, but in this case, the salt is the curing agent. (No worry, Mr. Elliott, I’m seventy), The USDA governs what we buy, not what we make in our own kitchens, so no worries there. This measured dry cure bacon recipe is the foolproof diy bacon recipe. I hope you use a cure in the ham. I need your help here, Shaye! Bahahaha! The longer it hangs, the more it will firm up. Next, add spices: 2 tablespoons of red pepper flakes, 2 tablespoons of smoked … And succeeded! I'll send it right over – just click here. Thanks. that bacon looks delicious!! So if you don’t have a lid, just cover with plastic or foil. Zora. Let's Make Bacon! Depending on the size of your pork belly, you will need to decide if you want to cut the belly in half or not. Cathy. The sunshine abounds here in the great Northwest. It isn’t flavored. I made the bacon about 4 mos. i saw dry salt cured bacon on the turkyfoot llc website, but blimy mate….they want about $11 for 2 pounds! You can! Make sure this account has posts available on instagram.com. Should i do up more cure? Do you have any other suggestions? I hope this helps! Hi looks great but what about some curing nitrate or nitrites to kill bacteria do you have to add any. We had our first taste yesterday and it was amazing! Smoked Back Bacon with the rind on, produced from Berkshire outdoor reared pigs. This bacon is definitely more of a savory bacon- it is not like your breakfast bacon. Error: API requests are being delayed. And not only food, but food that has a story. Is it okay to eat this raw (as one would a cured ham) or does it need to be cooked? You don’t taste the sugar when it’s all said and done – it’s very salty. Pat dry. This method of curing bacon is perfect – Thank for sharing Shaye . Rinse any remaining cure off with cold running water. Ok, sorry if this sounds stupid :/ … do you cook it after its done curing in the fridge for the 10 days or so? a root cellar isn’t cool enough for the curing process. Shaye, I need a bit more clarification: the salt and sugar mixture is just a rub, not a full container you are nestling the belly in, correct? Your recipe doesn’t mention the use of “pink salt”, and I was under the impression that it was required under USDA guidelines. And man, oh man, oh man, ohhh man, is it delicious. Hi, Wanda. Enjoy :) The easy way is to make up some basic dry cure. Dry curing is done by rubbing the exterior of the meat with a blend of ingredients and allowing it to sit in its own juices for a long period of time, without the addition of water. If bacteria cannot grow, you have a shelf-stable, room temperature-stable product. ???? See Dry Cured Cold Smoked Bacon. You had me until hanging it from my ceiling. I’ve made it every year, but I don’t do as much, and it depends on how many pigs we’re raising. You can now begin using your bacon at any point. Hey, it sounds like you’ve done everything perfectly! Ours took about 10 days. Lol! How can it be ( completely foreign to our refrigerator-driven culture to cure meats in such a way. – 2 cups each sugar/ salt mixture use every day on raw pork loin and cure for 7 days. I wonder how you would add smoking to the process? Nor am I afraid to try them. SKU: 020 Category: BACON. Your server might also be unable to connect to Instagram at this time. Interesting. A few weeks ago, we butchered our pigs, and have been enjoying the fruit of our labors. how to reduce the salt content pls advise Haha, yes! I hope this post finds you and your family well… If you want to know the way to have beautiful skin and wrinkle free face, Last year we butchered our first pig that had been “growing” on a friend’s property. New packs sizes available - … Can’t wait to try this recipe…29 days to go, but who’s counting . Just finished brining and smoking a belly and am going to try this way next. That’s okay. The more traditional and commonly used method for curing bacon is known as dry curing. Thanks for this! It is one of those tasks each…, I think it’s uber (and when I say uber, you know I’m serious) that readers know bloggers are far from perfect. It matters because these 2 curing processes produce two different products with different taste and texture. I aspire to be where you are at some point in my life. Then the bacon butter/grease from the pan I pour over rice or potatoes. Nice read, I just passed this onto a colleague who was doing some research on that. I find it a completely different product, delicious, but you need so very little, that a quarter belly would last the year, and that is what I limit myself to. did you do this again this year? I like to cold smoke normally over 15-20 hours, which gives it that subtle smoke angle that makes bacon awesome (pretty light smoke, high humidity and airflow of course). Sprinkle some of the cure over the bottom of your curing container. You will notice that they have stiffened considerably, their thickness and weight reduced. On top of that, loosely wrapping the bacon slabs in a vey breathable cheese cloth (like this one) is another great water to deter any flies from landing on the meat. At Fletcher’s, our brand was originally built on dry cured bacon. There may be an issue with the Instagram access token that you are using. they tried it and she told me it was pretty scrummy. Alrighty then… I’m in the throes of this. (if you can't grow your own pigs yet, try and find a local pork farmer! Description Additional information Description. Wait, wait…. Will it be easier to hang and fit better in your curing tub if it is in smaller slabs? But what about botulism? I was wondering if I have to hang the pork belly in my kitchen after the initial refrigerator drying or if I can just start consuming it right away. Just a nice, even layer over the fleshy surface of the belly. a quick note: I was expecting a somewhat grizzled older, experienced woman as the author of the article, but was extremely shocked when I saw from your picture, that you are an incredibly hot young woman, with still small children. Question, new at this… So, you just salt and cure, do you smoke it any or just cut and fry after curing? Help! If I use only salt I would think I might be more vulnerable to over saltification. The subtle flavors are much more pronounced and will only get better with a bit of time. I cut up a milk crate and used all 4 sides and the bottom as “mats” to cure pork on and keep it from sitting in the juice. Dry-cured streaky bacon The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in … Stack the pork belly slab (or slabs) into the large plastic bin. It is amazing bacon…and a little goes a LONG way. thanks. That bacon looks I would like to do this outside in the garage. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Unlike the other components, the ratio of sugar to cure … Can it be left in a cooler place other than the refrigerator? Oh, I can’t wait to get your cookbook. The grain size is about the same so it will stay mixed well in storage. I hope this post isn’t too old to comment on and get a reply. I am hoping mine will still be ok. Sorry if you answered this already but no time to read all the comments on this busy farm LOL. The bacon will last for months at room temperature (though it will continue to dry out little by little as time goes on) and should be inspected daily for signs of rancidity or any insect problems. The sugar is primarily to cut the salt because the common mistake is to overcure the bacon. After 24 hours, you will find that a sizable amount of liquid has formed in the bottom. Dry Cured Bacon - Tutorial. 1.0 out of 5 stars 1. Is this dehydrated? We’ll continue to refrigerate it and freeze some. 1 pork belly? Mark it with a piece of masking tape and the date. Okay, trying to clarify the salt-to-meat ratio. Cool…but weird. Making home made bacon has been such a rewarding process – soooo yummy ! It’ll be fine! If say someone in the house was opposed to meat hanging in the kitchen, which I think is awesome… Once cured and smoked how would you store it and what would the shelf life be if not hanging? (1) Modern dry curing procedure. What options are there for long term storage without refrigeration? We're simply using salt and air to moderate bacteria growth. Maybe next time I’ll find a way to suspend it so the liquid doesn’t touch the meat. What is the max temperature that you can cure the bacon? You mean, I, who has had her first garden this year, and has no animals other than the dog(yet), can cure bacon in my kitchen?! 6 cups of salt to one 6 lb pork belly slab (1 cup per lb)? Is it to be covered? Rinse the pork belly under water, using your fingertips to scrub off any remaining sugar and salt. Because I'm from this day and age, when doing cool things like curing pork belly and having it hang in your kitchen is not common knowledge. But it is not like the bacon you have with your eggs in the morning, it’s just different. Do you have any for beef? Smoked over natural hickory wood chips, it tastes the way bacon used to taste — and the way it should — with a distinctive aroma and … We use short cut loins of specially selected Duroc pork, de-rind & cure them the old fashioned way, in salt, for 12 days, before allowing to dry for a … I am forever amazed by the things I didn’t know. 2. Times a million. Did I mention you need to rub the ‘ol pork belly down with the sugar and salt? I’ve made some yummy bacon with a dry cure and cold smoking but will try your method next. Because to learn cool things you need help. Hey there! My grandparents and father used to cure/dry meats in the winter and we’d look forward to sitting around in the cold evenings and snacking on the fruits of their labor…especially the bacon! I cured my bacon for about 11 days. But I have to go buy course salt tomorrow. Cold smoking is the way I do most of my dry-cured bacon, I think the dry curing brings out the herbs and spices used in the mixture. I’m with you – it’s exceptionally cool!! Botulism is caused by a neurotoxin that is produced by the bacterium Clostridium botulinum. Is it possible to receive it via e-mail and also enclose your thoughts on curing a fresh ham? I was wondering can I add spices like garlic, onion, paprika things like that? We add no water, meaning you are buying 100% Bacon. It's reconnecting with a lost knowledge and skill set that I believe still holds significant value. Looking forward to this. thanks for sharing! Andy is a huge fan of smoked….not sure i can convince him that i want to do it this way this year unless you tell me that it’s tope notch…. The next day, dump out any accumulated liquid and rub the sugar and salt mixture on any part of the pork belly where the salt and sugar has been completely dissolved. I make bacon this way but keep it in the fridge. Unfortunately, link for recepie card did not work. We used a large foil roasting pan and covered it with foil. COOKING: Put in vegetables while cooking and cook meat to an internal temperature of 160°F. Our journey. You use very little of it- and I use it to render down before frying pork chops, for example. I rubbed about a third of the cure onto the loin and set it in the fridge in a container with drainage, adding a bit of cure and flipping each day. Or does this only work with pork belly? I am looking forward to the cured ham information! Ben From india. Make sure to get any pockets or under bits of fat – anywhere where water could accumulate. This article does a good job of making clear how simple the dry curing is! I understand that homesteaders packed this in their wagons. This bacterium needs an oxygen-deprived environment in order to produce. Stick in the refrigerator and forget about it until the next day. Hang it NEAR your smoker for a day, allowing the smoke to drift over the meat. Botulism needs a friendly environment to grow. I just finished curing mine today. Should you notice any fly eggs, a quick rub with a clean washcloth that's been dipped in vinegar is sufficient to clean up the pork. Making Bacon, New England Farmer (Boston, Massachusettes), 29 Jan 1840, p3. Continue doing this daily until just a small amount of liquid is being extracted (up to two weeks; the longer the cure time, the saltier it will be). Allow the bacon to air-dry in the refrigerator for 6 to 24 … This post contains affiliate links. Simply cut a piece away from the rind and fry as you would any other bacon.

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