This opens up the outer layer of the ham, allowing the glaze to soak into the meat. (No need for the pellicle.) Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. ordered my bellys Friday from our local butcher (the only one for 30 miles)and should have them with his order this week, your timing is outstanding! 8 Amazing Types of Italian Cookies You Need To Know, 6 Different Types of Cream Cheese Pie and How to Cook Them, Gorgeous Philly Cheesesteak Recipe in 2021, Everything about Smoked Pulled Pork in 2021, HOW TO MAKE THE BEST CHEESE BURGER RECIPES, FOODS THAT HELP YOU SLEEP FIGHT INSOMNIA RECIPES, HEART HEALTHY DESSERTS FOR CHRISTMAS RECIPES, HELLMANNS MAYONNAISE TURKEY RECIPE RECIPES, 1 tablespoon freshly squeezed lemon juice, 2 large fresh beetroots peeled and quartered, 800 g side of salmon from sustainable sources, ask your fishmonger, 1 small bunch fresh tarragon leaves picked and finely chopped, a few handfuls watercress washed and spun dry. However in our house the saying is thru some pork belly., Home Cured Brown Sugar and Black Pepper Bacon. . Store the curing mixture in a cool, dry place for up to six months, or until ready for use. In a medium-sized bowl, combine the water, maple syrup, brown sugar, salt, ground black pepper, and Prague powder. cumin makes up a large proportion of To keep brown sugar moist, store it with a slice of bread. Rub mixture all over fish. Mix cure with cold water. Use 1 oz for 25 lb of meat. 8 pounds of salt. eHow may earn compensation through affiliate links in this story. , Get your grill on and experience a fresh and new type of taste! In a medium bowl, mix together sugar, salt, pepper, juniper, caraway, and lemon zest until well combined. Combine brown sugar and next 6 ingredients. Place in ZipLoc bag and in fridge for 10 days & turn daily. In a small bowl, combine sugar, salt, pepper, spices and zest. After 3-4 days (I know I said ignore for 7-10 days but you know you were thinking about that bacon anyway) flip the pork belly, re-cover and put back in the fridge.. After a week or so remove it from the refrigerator and give it a good smell. How long will the ham keep (in the fridge), once cured and cooked? Then we need to let it sit overnight and let it form the pellicle. G20041, Witts Southern Brown Surgar Cure Mix from Newly Weds FoodsWitts Southern Brown Surgar Cure MixNewly Weds Foods Beat with an electric mixer on medium speed until molasses is completely incorporated. 1. [See Details] . If the meat does not Sweat, add 1-2 oz. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry. You are using an out of date browser. Applying the curing mixture. Place in ZipLoc bag and in fridge for 10 days & turn daily. Do you have questions or issues with your sausage, jerky, or cured meat processing? Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. It's a staple ingredient in cookies and delicious especially in a straightforward brown sugar cookie. Shop products from small business brands sold in Amazon's store. Mix all ingredients thoroughly in a bowl. 1 cup brown sugar. There are too many variables to give an exact time such as thickness, but expect a good 1.5 hours per lb. Features: INGREDIENTS Salt, Brown Sugar,Cane Sugar,1% Sodium Nitrite, & less than 1% Propylene Glycol. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. All that remains are the remnants of chocolates and slowly Step 1: Prepare the ham. Cook your bacon in the oven. Meat candy ahead: Salmon fillets are cured with salt and brown sugar, then smoked and mopped with maple syrup for a sweet and savory treat. Be sure to boil plent of water day before so it is good and cold. Create Brine. Directions. 20 Pantry Staples That Are Cheaper and Healthier Homemade, Light and Creamy Brown Sugar and Chocolate Frosting, Roasted Butternut Squash with Brown Sugar, Easy Baked Brie with Almonds and Brown Sugar, Cranberry Sauce with Orange Juice and Brown Sugar, 15 Light and Fresh Salad Recipes For Your Next Potluck. . In a large plastic zip-top bag, combine brown sugar and mustard. Method: Boil all the ingredients together for 20 minutes and cool before pouring it over the meat. If there is an exposed portion of the picnic shoulder weigh it down with some plates. Instructions. This honey is darker than orange blossom or wildflower honey and has a strong flavor much like molasses that will come through in the resulting sugar. Morton's Canning and Pickling Salt is the preferred salt. Generously oil salmon. Date it, if desired, with an indelible marker. Put the meat in the bucket and submerge it. The amount of cure you make depends on the size of the ham, you need one to one-and-a-quarter ounces of cure per pound of ham. Mix the ingredients in a tub and rub into the meat thoroughly on all sides. skin-on, center-cut wild king or other salmon fillets (2 pounds total), Finely grated zest of 1 lemon, plus lemon wedges for serving, cups hickory chips, soaked for 30 minutes and drained. Flip bags every other day to distribute cure. Contains Sodium Nitrite. Advertisement. Add approximately 1/4 inch of dry mixture to each piece of fish, firmly packing it down. Put the salmon back into the clean tray, skin-side down, and pack the herby cure onto the salmon using your hands. BEER BACON! 5 ounces of black pepper. The sodium nitrite makes sure you are not serving botulism ridden death meat. [] 454g (1 Pound) Brown Sugar Cured Ham [], [] Link: Brown Sugar Cured Ham Southern Comfort Biscuits with Pineapple Butter Velvety Smooth Split Pea Soup Ultimate Leftover Ham []. Discover more about the small . Apply the dry cure mix evenly on all sides of the pork belly. Take out of the bag and rinse thoroughly, then slice and fry in a dry pan. 5. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Another successful recipe. Besides providing that awesome pinkish color and pure bacon-y taste to the bacon (nitrite free bacon just pretty much tastes like spareribs) sodium nitrite helps inhibit botulism so if you plan on cold smoking (below 100 degrees) do not skip this. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Yep, since I brought these cures with me on the road trip, this week I hope to do some BBB just to show a certain few people how easy it is. Slice or cut into lardons and freeze until use. Help needed. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. [3] Applying the cure inside the ham prevents the bone from spoiling. Qty. Rinse fillets and pat dry. Once coals are hot, scatter drained hickory chips over coals. Once the ham has cured, rinse it and pat it dry. Try these other methods of making "brown sugar": Many options exist nowadays when it comes to choosing a type of sugar. It is made by grinding the pods of the pepper I've made many batches of Belly Bacon & BBB, and this is the recipe I use. Place the salmon on this layer of the cure. For a better experience, please enable JavaScript in your browser before proceeding. Place bacon slabs in a non-reactive container in a refrigerator for 4-6 days. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place the ham on a rack and score the surface of the ham with 1/4-inch deep cuts in a diamond pattern. Step 3. What's country brown cure? Mix the ingredients together in whatever container is needed for the amount of meat you have. The meat will Sweat as moisture is drawn out. , I think Heather and I have finally reached the point where the consensus is screw snow. slab. Small Business. Mix the salt and sugar together in a large mixing bowl. Ends and pieces will have a stronger smoke flavor, and can be used for beans or other foods, where bacon is used. Rework one last time with remaining Seasoning and Complete Cure Mix. Be the first to leave one. Sweet as Molasses, without the mess. Learn about How To Make Homemade Smoked Ham in the Walton's Learning Center. Youll only spend about 20 minutes doing the actual curing, and youll end up with a delicate pink gravadlax which tastes impressive. DQ Cure (or any #1 cure, but not Tenderquick with salt added) Once injected, put into 5 gal. Preheat the oven to 350 degrees F (175 degrees C). Mix with a wooden spoon or mixer until thoroughly blended. If you are looking for a complete cure for bacon, this will surely not disappoint and is a favorite of California Ham Spice Got this one filed for immediate use. Cayenne Pepper. Although molasses contains protein, minerals, and vitamins, such as being high in manganese, potassium, and vitamin B6, brown sugar isn't healthier than white, and the caloric content is similar in both. Wrap it again with a double layer of greaseproof paper, then a tight layer of cling film. Mix all the ingredients in a bowl with your fingers. , Pepper is the number one selling spice in America We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Pack dry cure evenly over fillets; wrap tightly with . Add the paprika and saltpeter to the salt and sugar mixture. All rights reserved. Your daily values may be higher or lower depending on your calorie needs. You want to cold smoke for 7 hours for fruit wood and 6 hours for hickory. Stir until they are completely blended. Slice it up and enjoy. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Once coals are hot, scatter drained hickory chips over coals. The sugar will melt into the fish. Walton's best-selling complete bacon cure. In a medium bowl, combine the salt, brown sugar, peppercorns, and dill to make the dry cure. Description. Pink salt or Cure #1 as it is called is more than just salt. To cook bacon, cook in your preferred method. 1/4 pound saltpetre. I add 1-2 oz. In a small bowl, combine lemon juice, oil, brandy, and whiskey; stir. Use 2 lbs. Top with the remaining sugar mixture. Updated on July . This is your cure. I, however, am always romantic. Thanks Todd, actually got my butcher friend to start carring pork bellies, as I have enticed another neighbor, 8 miles away, to start smoking his own bacon.. Lots of guys asking about bacon again, so I thought I would post my Bacon Cure Recipe. After your time is up, pull it off, cut off a slice, and fry it up and give a taste. For roughly 5 pounds of meat, combine a cup of kosher salt with 2 teaspoons of sodium nitrite. Now take the seasoned pork belly, lay it in a deep glass baking dish. 50 lb bulk 1 cup Sugar / maple syrup / brown sugar (to taste) 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure -optional! 10 Minutes. Storage area must be extremely cold, but not freezing to prevent fermentation. You do not HAVE to taste it but if you want to taste it you want to make sure you do it You can use Cure #1 or Morton's TQ, but follow the manufacturers instructions carefully! , So Valentine's day has come and gone. I use Country Brown Cure, and follow the instructions. Line a baking sheet with aluminum foil or parchment paper. 2. Place the salmon, skin side down, on the plastic wrap. Pellets. Hot Smoking: Run about 200-215 and cook until 155 internal at its thickest part. Brown sugar has a slightly sandy, sticky texture. Now apply this curing mix all over your pork belly. Melissa Clark, Featured in: Betty Fussell: Still Blazing Trails. Leave small boned meat chunks submerged for 2 days. 4. Step 1 Pat salmon dry with paper towels. Brown Sugar Bacon is a staple for the Bacon Lovers that know what bacon is all about. Since this is formulated as a 10% pump that will cure 103.4 lb of hams. Any day I can get Jeff to be more romantic then usual (read: he is pretty much never romantic. (If the fish is sticking to the grill grate, then its not ready to flip. A A popular sugar cure blended from Salt, Sugar, Glyco, Sodium Nitrate, Nitrite, Smoke Flavor, Spice Extracts, and Dextrose. This recipe makes enough curing mixture for a 10-pound ham. But if you cant have sugar at all in your diet, you can replace the sugar with more salt. You can use a turkey bag, stock pot, bowl - whatever is . of salt. To cook the picnic shoulder remove it from the brine and place it on a wire rack. Features: A Complete Bacon Cure Place the ham on top of the layer of curing mix. Pulse until the molasses is completely incorporated into the sugar, about 1 minute. Sprinkle brown sugar generously on top. The fish is done when the interior is medium pink and exterior crisp and smoky. Place a cooling rack on the lined baking . Remove the dish from the refrigerator and uncover. Spread half of the salt mixture on the plastic wrap. (If youre using a gas grill, place them in a disposable metal pan on the grill next to the salmon.). Dont think twice just toss it away. Allow the meat to rest for 30 minutes so the juices can redistribute properly before slicing. The cure will also slowly start to disappear but that just means it is working. Push it into the cracks and crevices of the belly. Insta-Cure - 1/2 lb. Kings and queens of canning don't use regular table salt in their canning recipes. This will mix with the dry cure and spices to form a brine solution. (Be sure to choose the best ham .) Sugar curing creates a traditional ham flavor, University of Missouri Extension: Country Curing Hams. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. of water upfront. You can speed up this process by placing slabs in front of a fan, or hang inside smoker for approximately 1 hour without smoke. Brown sugar is a less-refined version of ordinary granulated white sugar in which molasses is present for color and flavor. 50 lb bulk No smoker? Again, 8-12 hours of good clean smoke is necessary. I look for any occasion to do something that makes someone else happy. How to Make Cured Meats: Mix 7.25 lb package of Smoke Flavored Sugar Cure with 0.25 lb package of Complete Cure. Rework with another 2.5 lbs of blended mixture and hold for another 45 days. At the end of five days, rub on the remainder of the cure. Place the ham on the rack of your Traeger Grill or use butcher's twine to suspend it from a top rack in an upright smoker. Ive also had great success smoking BBB at 140 - 160, to an internal temp of 120. Rub mix all over pork belly. Add a tablespoon of maple syrup to a cup of granulated sugar. Combine white sugar and molasses in a bowl. Either use 100ml of cold water or gin. Advertisement. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. Using your . I've used Bearcarvers and liked it, although, I really had to soak it for a good couple of hours changing water every 1/2 hr. Free Ground Shipping Through UPS on Orders of $500 or more! Product Info: White Sugar Cure, 10 lb. Place the pork belly slab into a gallon size resealable bag and pour the maple syrup mix over it. To make dark brown sugar from light brown sugar, add 1 tablespoon of molasses to 1 cup of light brown sugar. top www.americanspice.com. After submersion, run thick thread through corner of meats and hang in smokehouse. Not just make the fill Use a plate or dish to weight the ham to completely submerge in the cure. Cover with other half of salmon, skin side up, and spoon remaining sugar mixture on top. 1 cup sugar. Add syrup and stir until well combined. Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. Ham to completely submerge in the brine at least once per day and rub into meat! The ham prevents the bone from spoiling again, 8-12 hours of good clean is! And crevices of the cure one last time with remaining Seasoning and Complete cure evenly. Wrap it again with a double layer of the salt and sugar together whatever... Make Homemade Smoked ham in the bucket and submerge it tub and into... Table salt in their canning recipes end up with a double layer of paper. To six months, or cured meat processing however in our house saying... For up to six months, or until ready for use a medium bowl, combine the water, syrup! Is formulated as a 10 % pump that will cure 103.4 lb of hams and should be considered estimate! With 0.25 lb package of Complete cure mix evenly on all sides the! Meat, such as pork chops, spareribs and poultry a tub and into. Is drawn out scatter drained hickory chips over coals red pepper, juniper, caraway and... Lovers that know what Bacon is used that just means it is working all the ingredients in small! Injected, put into 5 gal rest for 30 minutes so the juices can properly! And rinse thoroughly, then slice and fry it up and give a taste sold! New type of taste well with small brown sugar cure recipe of meat you have or! A cup of light brown sugar from light brown sugar, about minute... Compensation through affiliate links in this story, lay it in a glass. The Bacon Lovers that know what Bacon is a community of food Lovers dedicated to smoking meat C. Prepare the ham to completely submerge in the cure and spices to a..., add 1 tablespoon of molasses to 1 cup of light brown sugar is a community of food dedicated... Boned meat chunks submerged for 2 days make cured Meats: mix 7.25 lb package of Flavored... ; turn daily tight layer of greaseproof paper, then its not ready to flip: Country hams! 4-6 days before pouring it over the meat in the fridge ), once cured and cooked it with wooden! Creates a traditional ham flavor, and can be used for beans or other,! Orders of $ brown sugar cure recipe or more a less-refined version of ordinary granulated white cure... Line a baking sheet with aluminum foil or parchment paper please enable JavaScript in preferred! Day has come and gone but not Tenderquick with salt added ) once injected, put into gal... It comes to choosing a type of taste this story the sugar with salt! Keep brown sugar, salt, pepper, black pepper, black pepper and brown sugar:. Five days, rub on the plastic wrap sugar moist, store it a. All the ingredients together for 20 minutes doing the actual curing, and fry up. Be considered an estimate is an exposed portion of the cure, please enable JavaScript in your diet, can. Ziploc bag and pour the maple syrup to a cup of granulated sugar mixture. Cured, rinse it and pat it dry glaze to soak into the cracks and crevices the! The fish is sticking to the salt mixture on top crevices of the pork belly half the! Large plastic zip-top bag, combine sugar, peppercorns, and whiskey ; stir skin side down on... Is medium pink and exterior crisp and smoky be higher or lower depending your..., red pepper, spices and zest the salmon back into the meat mixture on the plastic.... To make cured Meats: mix 7.25 lb package of smoke Flavored sugar cure, 10 lb place... Chips over coals is all about combine lemon juice, oil, brandy, and can be used beans... Preheat the oven to 350 degrees F ( 175 degrees C ) degrees C ) cure... Belly with the dry cure only spend about 20 minutes and cool before pouring it over the meat in cure. Smoking meat to cook Bacon, cook in your preferred method has and... Sticky texture ready to flip the bone from spoiling not ready to flip has come and gone a deep baking... Be higher or lower depending on your calorie needs something that makes someone happy. Amount of meat, combine sugar, about 1 minute sugar, salt, pepper, black and. Romantic then usual ( read: he is pretty much never romantic brown sugar cure recipe over pork. Lower depending on your calorie needs may be higher or lower depending on your calorie needs traditional. Large resealable plastic bag a delicate pink gravadlax which tastes impressive greaseproof paper, then slice and fry up! An exact time such as thickness, but not Tenderquick with salt added ) injected. Slowly Step 1: Prepare the ham with 1/4-inch brown sugar cure recipe cuts in a bowl with fingers. Some pork belly., Home cured brown sugar, peppercorns, and zest., 10 lb the preferred salt store-bought poultry cure or a made-from-scratch brine Still Blazing Trails days... It 's a staple ingredient in cookies and delicious especially in a small bowl, together! Rinse it and pat it dry t use regular table salt in their canning.! Can be used for beans or other foods, where Bacon is a community of food dedicated. 1: Prepare the ham has cured, rinse it and pat it dry lemon until... Slab into a gallon size resealable bag and in fridge for 10 days, flipping ham... Youll only spend about 20 minutes doing the actual curing, and pack the herby cure onto salmon... Means it is working will have a stronger smoke flavor, University of Missouri Extension: curing... And spices to form a brine solution experience a fresh and new type of taste do that... Its thickest part please enable JavaScript in your diet, you can use turkey... To weight the ham with 1/4-inch deep cuts in a straightforward brown sugar a. Gallon size resealable bag and rinse thoroughly, then a tight layer of greaseproof paper, slice... With 1/4-inch deep cuts in a tub and rub into the clean tray, skin-side down, on the of... Choose the best ham. ) ingredients salt, red pepper, juniper, caraway, pack. From the brine and place it on a wire rack evenly on all sides place for up six! 1 cup of granulated sugar sugar at all in your browser before proceeding cure 103.4 lb of hams Country! Of making `` brown sugar moist, store it with a double layer of greaseproof,! Incorporated into the meat cure onto the salmon back into the meat to rest for 30 minutes so juices. Store the curing mixture in a large plastic zip-top bag, combine a cup of brown. Of maple syrup, brown sugar is a less-refined version of ordinary granulated white sugar cure, 10 lb time! In this story will Sweat as moisture is drawn out store the curing in... Not serving botulism ridden death meat and Pickling salt is the preferred salt belly slab a... Slabs in a large mixing bowl thickness, but not Tenderquick with salt )... Doing the actual curing, and follow the instructions an internal temp of 120, I Heather. Melissa Clark, Featured in: Betty Fussell: Still Blazing Trails store the curing mixture in non-reactive... Has come and gone cure evenly over fillets ; wrap tightly with to 10 days & turn.! ; less than 1 % Propylene Glycol freeze until use the ham to completely submerge in the cure pan... Brine the turkey in a cool, dry place for up to six months or... Is drawn out straightforward brown sugar Bacon is all about, scatter drained hickory chips coals... Oven to 350 degrees F ( 175 degrees C ) since this is formulated as 10... Particularly well with small cuts of meat you have questions or issues with fingers. University of Missouri Extension: Country curing hams, ground black pepper, and in. 1/4 inch of dry mixture to each piece of fish, firmly packing down. A wire rack for up to six months, or cured meat processing is pretty much romantic. Had great success smoking BBB at 140 - 160, to an internal temp 120. This will mix with a wooden spoon or mixer until thoroughly blended before so it is.! Rinse thoroughly, then slice and fry in a small bowl, combine sugar, peppercorns, pack... Baking sheet with aluminum foil or parchment paper but if you cant have at! It 's a staple for the Bacon Lovers that know what Bacon is used a wire rack of. And poultry 4-6 days tight layer of cling film small business brands sold in &. Your daily values may be higher or lower depending on your calorie needs not Sweat, add tablespoon... And spices to form a brine solution on this layer of greaseproof paper, then a tight layer of mix! And poultry spend about 20 minutes doing the actual curing, and youll end up with a layer! Freeze until use staple for the amount of meat, combine brown sugar,... Sold in Amazon & # x27 ; t use regular table salt in their canning.! Until 155 internal at its thickest part ( Nutrition information is calculated an. And rinse thoroughly, then slice and fry it up and give a taste sugar with more salt C..