back bacon brine recipe
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1 tbsp juniper berries.
. Homemade bacon i love meat the best ever smoked back bacon and brine recipe bradley smokers how to make canadian bacon at home northwest edible life homemade. Step 1 Making the Brine. Put the pork belly in a 1 gallon Ziplock freezer bag and then spread the rub all over the meat top and bottom doing it in the bag is cleaner and you wont waste the brine mix.
Basic Sweet Brine for One Gallon. I prefer about ¼ slices but up to 12 works well. To Smoke the Bacon.
Pan frying this bacon works really well if you like those little black burn spots. Now put in your back straps and hold down with a plate. Boneless pork loin with portion of belly attached cured only.
Put each piece of pork loin in a heavy duty gallon-size freezer bag. I prefer dry cured bacon. Most commercial bacon is made with a brine that is injected into pork.
To make the cure combine 1 quart of water Kosher salt maple syrup brown sugar pink salt bay leaves garlic and peppercorns in a medium saucepan. 20 thoughts on Back Canadian Bacon Wet Cure Method Anthony Franco says. 1 12 teaspoon kosher salt.
Bring the mixture to. Preheat your smoker to 175-180 degrees F do not exceed 200 F. To make the curing solution combine 1 quart of water with all the other ingredients except the loin in a large non-reactive pot.
Mix the ingredients together. McCormick Has You Covered With The Ultimate Guide To Cooking Bacon. 4 teaspoons brown sugar.
Slice the bacon with a shard knife as thin or thick as you like it. Stir well and place in the fridge till the brine is 40 F. Pork loin cured and smoked.
Put the pork piece on a plate and rub the cure mix into all sides. We use and love the Masterbuilt Digital Smoker. To make the cure combine 1 quart of water kosher salt maple syrup brown sugar pink salt bay leaves garlic and peppercorns in a medium saucepan.
1 cup kosher salt. Divide the brine and the aromatics evenly between the bags squeeze out excess air and seal the bags well. Rinse well place on a rack over a.
3 tbs cure 1 pink salt 1 tbsp allspice. Add the cure and honey. 1 cup dark brown sugar.
Put the piece into a sealable plastic bag. Allow to cure for 1 week. Pork belly cured only.
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