It’s an important task to cure pork belly for bacon.
This step is often overlooked but can make a big difference in the end product.
If you don’t want to spend time curing your own, consider buying pre-cured bacon and using it as instructed by the producer.
In this article, we will talk about how to cure your own pork belly for bacon!
How long to cure pork belly for bacon?
Pork belly is a delicious meal that takes time to cure.
The first step in curing pork belly for bacon is to score the skin side of the pork belly and rub salt into it.
Pork bellies are usually cured with a mixture of erythorbic acid, sugar, and salt which help create the perfect balance of salty-sweet flavors.
It also helps keep bacteria from growing on the meat during this process.
After rubbing the salt into your pork belly, you will need to rinse off any excess before placing your pork belly in a container or plastic bag for curing at room temperature for 7 days.
When you have completed this process allow your bacon to age at least two weeks before cooking it!
3 tips to cure pork belly for bacon
Many think that bacon is cured in a way where it can be stored for years.
This may not be the case, and if you are unsure of how to cure pork belly, this blog post will provide some tips on curing pork belly without going wrong.
Choose what type of salt or cure mixture you would like to use on your meat
Select your preferred type of salt or cure mixture and rub on all sides (including back fat) unless otherwise specified by recipe instructions; there’s no need to use any more than necessary because too much salt will dry out the pork loin over time.
2. Find out the right temperature and time for curing your meat
You should consider when curing your meat is finding out what temp will ensure it does not spoil during its process or after being cooked (between 40°F/4°C – 60 °F/16 C).
This can be done by using a refrigerator thermometer in order to find the correct setting.
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Once this number has been determined, one should calculate their approximate butchering date so they know approximately how long they have before needing it cured.
3. Cover it with water or ice cubes (if you live in a warmer area) and then let it sit at least overnight before cooking or eating!
Bacon is a popular breakfast food but it can be hard to make!
One way you might prepare bacon is by covering the pork belly with cold water or ice cubes in order to cure and soak for at least 12 hours before cooking.
The longer the curing process, typically around 24-36 hours, will result in a tastier final product (but also increases the risk of spoilage).
How to cure pork belly for bacon?
- A bowl
- Paper towel
- Plastic bag
- A container
- Ingredients: sugar, salt, sodium nitrite, maple syrup
Time needed: 30 minutes.
You might think that curing pork belly is a hard process, but you can do it with just a few steps and some common kitchen equipment.
This post will teach you how to cure pork belly for bacon in four easy steps.
- Start by getting your ingredients together: sugar, salt, sodium nitrite, and maple syrup.
- The amount of each ingredient depends on the size of your slab of meat.
- Mix all the ingredients in a bowl until they’re well combined.
- Rinse the meat and pat dry with a paper towel
- Rub the mixture evenly over the entire surface area of your meat (be sure to get into any folds).
- Place in a large bowl or plastic bag that’s been mixed together with the remaining ingredients
- Cover loosely with plastic wrap or transfer to a container just big enough to hold it comfortably; Refrigerate for at least 24 hours before proceeding.
The process of curing bacon is not difficult, but it does require some time and attention.
We hope this article has given you the knowledge to cure your own pork belly for bacon!
What are you waiting for?
It’s time to cure some pork belly!
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