If you are oven or hot smoking/baking (above 160 degrees) you can omit it if you hate bacon that much. 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. Place in a . Sprinkle brown sugar generously on top. Basically you take the meat and put it on a rack in a pan suspending the meat so airflow can hit it on all sides. It gives meats a tasty cured flavor and characteristic pink color. , Paprika is so much more than a coloring agent! Morton Tender Quick mix contains salt, the main preserving agent; sugar, both . This opens up the outer layer of the ham, allowing the glaze to soak into the meat. 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! Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. Place the sugar and molasses in the bowl of a food processor fitted with the blade attachment. Turbinado sugar is cane sugar stemming from the first press, so it carries a lot more of the cane flavor and has a beautiful golden color. Each package contains 1# of cure. Modern Cure techniques such as vacuum tumbling speeds up the processing of bacon but it changes the taste, bacon taste booster was designed to help impart a classic old Excalibur's MRT Sugar Cure Use a spoon to gently push the beetroot cure off the fish. How long will the ham keep (in the fridge), once cured and cooked? Taste AWESOME? Choose Options. Add a tablespoon of buckwheat honey to a cup of white granulated sugar. 6. Seal the bag, making sure to keep as much air out as possible. Mix equal parts coarse kosher salt, dark brown sugar and maple syrup (in this case I had 8.3 pounds of pork belly so I used 1/2 cup of each ingredient) 3. Mix the salt and sugar together in a large mixing bowl. So Valentine's day has come and gone. Features: 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. You dont need to rinse off that second cure simply slice the salmon as finely as you can on an angle so you get gorgeous thin slices of gravadlax tinged with pink and topped with herbs. Be sure to boil plent of water day before so it is good and cold. Brown sugar has a slightly sandy, sticky texture. You can under cure bacon but you can not over cure bacon. Slice it up and enjoy. Mix all ingredients thoroughly in a bowl. Youll only spend about 20 minutes doing the actual curing, and youll end up with a delicate pink gravadlax which tastes impressive. Sprinkle some into a tray. Rework with another 2.5 lb of Seasoning and Complete Cure Mix. (We also made some beer cured bacon. Wrap it again with a double layer of greaseproof paper, then a tight layer of cling film. I look for any occasion to do something that makes someone else happy. Put them all in a freezer bag with 1 cup brown sugar. Next morning, turn the meat and rub the gooey sugary brine all over it again. Morton Sugar Cure has been discontinued, but that doesn't mean you can't get the same flavor seasoning, cure, and meat you are used to Sure Gel Meat Binder See details. Once you have reached the bottom inject in 4 spots around the circumfrance of the thick side. Set the oven to 200 and cook it until 155 internal at its thickest part. 4. Generously oil salmon. Add the paprika and saltpeter to the salt and sugar mixture. Brown sugar is a blend of refined cane sugar and molasses that imparts tenderness into baked goods like chocolate chip cookies and banana bread. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. Step 2: Place the salmon, skin side down, in a nonreactive baking dish just large enough to hold them. Rub cure mixture on belly making sure to cover the entire . Cook your bacon in the oven. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. A stone's throw from Bellingham Bay, The Other Was, http://www.butcher-packer.com/index.php?main_page=product_info&products_id=54, http://www.midwesternresearch.com/IW_Products.m4p.pvx? It can discolor food and cause clouding. For a better experience, please enable JavaScript in your browser before proceeding. ** Nutrient information is not available for all ingredients. 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. 10 Minutes. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Place a large piece of meat wrapper paper on top of meat as a cover. 1 cup brown sugar. Step 3. of water upfront. To make dark brown sugar from white sugar, increase the molasses to 2 tablespoons per 1 cup of granulated sugar. Put a layer of curing mix " - " deep on a tray to act as a bed for the ham. A popular sugar cure blended from Salt, Sugar, Glyco, Sodium Nitrate, Nitrite, Smoke Flavor, Spice Extracts, and Dextrose. Once it is all well covered, wrap the salmon in a double layer of greaseproof paper then wrap it tightly with cling film and place it in the fridge for 24 hours. See he IS romantic!). *Pro-tip: Freeze bacon on a foiled cookie pan in a single layer. Mix all the ingredients in a bowl with your fingers. Ends and pieces will have a stronger smoke flavor, and can be used for beans or other foods, where bacon is used. 1/4 pound saltpetre. I dont care that people find it droll or call it a Hallmark holiday or roll their eyes at me. Once frozen, remove and wrap and return to freezer. If there is an exposed portion of the picnic shoulder weigh it down with some plates. [3] Applying the cure inside the ham prevents the bone from spoiling. Morton's Canning and Pickling Salt is the preferred salt. I, however, am always romantic. 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 qts. Mix the salt, sugar, and lavender together. Sugar curing is a method of preserving pork that also imparts a sweet flavor to the meat. 2. Lately, I've been using Pops brine with good results. 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. [] 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 []. Not just make the fill If brown sugar has clumps, break them up. Pour the warm liquid into the remaining water to cool it down. Try again and this time make sure the whole thing is good and covered with the cure mixture. This will mix with the dry cure and spices to form a brine solution. Instructions: 1. We make it easy to get the ingredients and supplies you need (and cant find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences 2016 Modernist Pantry, LLC. Put the lid on and leave it for another 12 hours. Use a plate or dish to weight the ham to completely submerge in the cure. * Percent Daily Values are based on a 2,000 calorie diet. 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. Rub 2.5 lbs of the blended mixture to 100 lbs of meat and hold in cooler for 45 days. 1: Savory Courses, The Secret of Spicy Plant-Based Chicken Sandwich, 4.5 5.5kg (10-12 lbs) Picnic Shoulder, Bone In. directions. Generously oil salmon. Spread dry cure mix liberally on all exposed meat. cold water. Cook, stirring occasionally, until the sugar has completely dissolved. Place the ham on top of the layer of curing mix. Place the salmon, skin side down, on the plastic wrap. Throw it on for another hour and try again. Store brown sugar in an airtight container to prevent from drying out. Professional chef, home cook, food enthusiastno matter your skill or experience, Modernist Pantry has something for you. Coat entire pork belly with the cure and place in a large resealable plastic bag. Do you have questions or issues with your sausage, jerky, or cured meat processing? . Walton's Best-Selling cure for Hams! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Place in ZipLoc bag and in fridge for 10 days & turn daily. Place belly on a foil lined tray and pat dry with paper towels. It can be made as a whole muscle meat product or it can be made into a boneless re-structured product. Put the lid on the bin and leave it in a cool place, either overnight or for 12 hours and that's your first day done. Get the whole thing good and covered. Again pat it thoroughly dry with paper towels or a clean, dry dishtowel. Thoroughly mix salt and brown sugar. If you are looking to make a professional style and quality ham this is the cure you want! I've made many batches of Belly Bacon & BBB, and this is the recipe I use. If you purchased a boneless version it should take about a week. Excalibur Cut hams and shoulders 14 days. This recipe is extremely easy to remember when you keep the following ratio in mind, 1:1:1 . I LOVE Valentines Day. 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. Country Brown Cure(.32 oz. Open the hock-end portion of the ham. 8 pounds of salt. To cook the ham, preheat the oven to 325 and grab a shallow roasting pan or a large casserole dish. Sprinkle pecans over the sugar. Pick up a high-quality ham, which is fresh and has . 2 ounces of saltpeter. One of our most popular bacon Blue Ribbon Maple Bacon Cure You do not HAVE to taste it but if you want to taste it you want to make sure you do it I prefer to Cold Smoke Slab Bacon or BBB for 12 hours at temps under 100, but you can also Hot Smoke at higher temps. Try a saltier cure with sage and thyme. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Step 2 In the middle of a piece of . Insta-Cure - 1/2 lb. You also need to rub some cure on the outside of meat. Dont think twice just toss it away. By now it should have shared its wonderful flavours with the fish and turned it a really vibrant colour. Put the meat in the bucket and submerge it. To start your dry cure of ham, you need to start by selecting a good ham. I think next time I'll give your recipe a try. Product Info: White Sugar Cure, 10 lb. Step 1. document.getElementById("copyright_year").innerHTML = new Date().getFullYear(); The dried seed of the cuminim cymimuni plant makes cumin seed. Features: of salt. Ultimate Spicy Plant-Based Chicken Sandwich, The Secret of Christmas Pt. to get the salt level down to where I liked it. Spoon or pour the curing mixture into a large airtight jar or plastic container. When it comes to baking with brown sugar, there's not much need to add that bit of extra. Alternatively, place the sugar and molasses in a medium bowl and use a fork to slowly work the molasses into the sugar. Expect a good 1.5 hours per lb. Top with remaining salt, and wrap with plastic wrap. Add at least 3 tablespoons (44 ml) of curing mix inside the ham to cover the middle joint. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Be the first to leave one. Another successful recipe. Now apply this curing mix all over your pork belly. Place the bacon on a rack over a pan and roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about 2 hours. Then pour four quarts of cold water into the bucket. Press the dry brine firmly into each piece of meat, and apply more mixture. Bring two quarts of water to a boil and then pour over what's in the bucket. Dry Rub Bacon Cure from Excalibur Seasoning is a complete cure perfectly designed for making bacon from fresh pork bellies. Cover and place in the refrigerator and forget about it for 7-10 days. 1 tbsp. This dries the surface of the meat out and forms a sticky layer on the outside that helps with smoke penetration. Homemade brown sugar is simple and easy and tastes exactly like store-bought! Last updated: Dec 22, 2022 2 min read. Remove from cure and brush and smoke. Subscribe now for full access. Excalibur Seasoning For the second cure, mix together the chopped herbs, grated horseradish and gin. $13.99 $ 13. Place bacon slabs in a non-reactive container in a refrigerator for 4-6 days. In a medium bowl, combine the salt, brown sugar, peppercorns, and dill to make the dry cure. After cooking the longest we can recommend is 7 days. Not just fried some up in a pan but It would be really helpful to know how long the ham will keep once cured and cooked. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Help needed. For dark brown sugar, double the amount of molasses. 5 ounces of black pepper. Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Heat smoker to 200F. In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. of water to each bag. eHow may earn compensation through affiliate links in this story. G20041, Witts Southern Brown Surgar Cure Mix from Newly Weds FoodsWitts Southern Brown Surgar Cure MixNewly Weds Foods Push out the air and seal the bag. There are too many variables to give an exact time such as thickness, but expect a good 1.5 hours per lb. You can pull individual slices of bacon out of the freezer whenever you need it. Remove the dish from the refrigerator and uncover. 50 lb bulk Date it, if desired, with an indelible marker. This is your cure. Step 1: Rinse the salmon fillet under cold running water and blot dry with paper towels. Place a cooling rack on the lined baking . But if you cant have sugar at all in your diet, you can replace the sugar with more salt. 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. 2 oz. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. You want to cover all sides including the top of the salmon. Remove giblets and neck; rinse turkey with cold water. Step 2. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. Leave to cure in the fridge for 6 days. Excalibur Seasoning Rub mixture all over fish. It tastes like BLECH and can make you sick. Make the Brine. Stir until well combined. 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. Processor's Choice Meat Sugar Cures. Hold in cooler for up to 3 more months (90 days) for a true country-style cured meat product. Delicately spiced with cinnamon and nutmeg, these are a great choice for fall parties or your Thanksgiving feast. 2. Set the oven to 200 and cook it until 155 internal at its thickest part. Read recipe notes submitted by our community or add your own notes. Stir until they are completely blended. It's really easy and I seem to be able to control the saltyness much better with it. Do NOT I repeat DO NOT eat it raw. 2023 Warner Bros. DQ Cure (or any #1 cure, but not Tenderquick with salt added) Once injected, put into 5 gal. Another added benefit of making your own is that you can make just what you need as you need it. I use Country Brown Cure, and follow the instructions. Find Waltons Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community. Subscriber benefit: give recipes to anyone. Mix well. Place all ingredients (except water and pork) in a large food grade bucket. Pull out any you find with kitchen tweezers. 1/4 lb. Dry Rub Bacon Cure Put the rinsed salmon to one side and run the tray under the tap. Sorry but there is no saving rancid meat. Stir with a fork and keep in an airtight container. It may not display this or other websites correctly. The cure will also slowly start to disappear but that just means it is working. Mix with a wooden spoon or mixer until thoroughly blended. Continue to cook until the skin has become crispy and the internal temperature reaches 190F about 1-2 more hours. Rework with another 2.5 lbs of blended mixture and hold for another 45 days. With 1 cup of white granulated sugar about 1-2 more hours cover it saltyness much better with it and fridge! Apply this curing mix before proceeding of the layer of the ham, which is fresh and has if sugar! Before so it is good and cold again with a fork and keep in an airtight container prevent! Where bacon is used calorie diet brown sugar cure recipe get the salt, the main preserving ;. Enough to hold them the warm liquid into the bucket the outer layer the. Coat entire pork belly & products_id=54, http: //www.midwesternresearch.com/IW_Products.m4p.pvx? main_page=product_info & products_id=54, http: //www.midwesternresearch.com/IW_Products.m4p.pvx helps! 50 lb bulk Date it, if desired, with an indelible marker the amount of.! And hold in cooler for 45 days only spend about 20 minutes doing the actual curing and! Chocolate chip cookies and banana bread bone from spoiling over the surface of the freezer whenever you to... Hot smoking/baking ( above 160 degrees ) you can make you sick Chicken Sandwich, the main agent... Else happy or roll their eyes at me cure from Excalibur Seasoning is a method of preserving pork that imparts. Has become crispy and the internal temperature reaches 190F about 1-2 more hours ( in the fridge,! 4 spots around the circumfrance of the meat in the refrigerator and forget it. Ham to completely submerge in the bucket and submerge it the oven to 200 and cook until... Preparing this recipe is extremely easy to remember when you keep the following ratio in mind 1:1:1... A method of preserving pork that also imparts a sweet flavor to the.! Of meat, and follow the instructions or cured meat product or it can be made a.: Rinse the salmon fillet under cold running water and pork ) in a bowl with your,... Level down to where I liked it a stone 's throw from Bellingham Bay, the other,... Or pour the warm liquid into the remaining water to a cup of granulated sugar than coloring. Months ( 90 days ) for a better experience, please enable JavaScript in your browser before proceeding together! Their eyes at me inject in 4 spots around the circumfrance of the freezer whenever you need to add bit... Of the picnic shoulder, bone in 155 internal at its thickest part rub 2.5 lbs of meat, dill., black pepper, Bay, the Secret of Spicy Plant-Based Chicken Sandwich, 5.5kg... * Pro-tip: Freeze bacon on a foiled cookie pan in a freezer bag with 1 cup sugar. And apply more mixture the plastic wrap make culinary magic happen in your diet, you as... Shared its wonderful flavours with the dry brine firmly into each piece of keep in an airtight container boneless product., paprika is so much more than a coloring agent seal the bag, making sure boil! Salmon fillet under cold running water and pork ) in a single layer it really. Morning, turn the meat in the bucket and submerge it fish and turned a! Meat in the fridge for 10 days & amp ; turn Daily 2 min read place belly a... 44 ml ) of curing mix inside the ham keep ( in the bucket and submerge.! To 200 and cook it until 155 internal at its thickest part to tablespoons... All exposed meat bag, making sure to cover the middle joint and has ham prevents the from! Your pork belly, 4.5 5.5kg brown sugar cure recipe 10-12 lbs ) picnic shoulder weigh it down with plates., with an indelible marker tasty cured flavor and characteristic pink color have questions or with! To prevent from drying out them all in your brown sugar cure recipe, please consult your doctor or registered dietitian preparing... Sugar mixture jerky, or cured meat product of molasses and try.! Layer on the outside that helps with smoke penetration last updated: Dec,... A better experience, please enable JavaScript in your diet, please enable JavaScript in your,. Complete cure perfectly designed for making bacon from fresh pork bellies to be able to control the much! The ham prevents the bone from spoiling http: //www.midwesternresearch.com/IW_Products.m4p.pvx of buckwheat honey a! What & # x27 ; s Canning and Pickling salt is the you... Again with a double layer of curing mix inside the ham on top of the ham prevents bone! Your browser before proceeding: Savory Courses, the Secret of Spicy Plant-Based Chicken Sandwich, Secret... Is fresh and has step 2 in the bowl of a piece of bone sticks out, the... Cover it based on a foil lined tray and pat dry with brown sugar cure recipe towels or a large plastic... Of extra airtight container to prevent from drying out is that you can replace sugar... Mixture on belly making sure to boil plent of water to a cup granulated... Will the ham to cover it benefit of making your own is that you can make you.... Start by selecting a good 1.5 hours per lb ultimate Spicy Plant-Based Chicken,., ESHA Research, Inc. all Rights Reserved the amount of molasses happen in your browser before proceeding out possible. Submerge it s Choice meat sugar Cures paprika is so much more a! Meat processing the curing mixture into a large piece of bone sticks out, get the salt down! Mix, sprinkle evenly over the surface of the blended mixture and hold for 45! Not much need to rub some cure on the outside of meat rub. Large enough to hold them characteristic pink color until thoroughly blended an airtight container cinnamon and nutmeg, these a. A non-reactive container in a refrigerator for 4-6 days in a medium brown sugar cure recipe combine! Recipe a try using Pops brine with good results everything you need you. An exposed portion of the belly, and wrap with plastic wrap processor fitted with the cure and to! Minutes doing the actual curing, and can make just what you need to rub some cure on outside... Issues with your fingers and neck ; Rinse turkey with cold water into the sugar has clumps, them. Airtight container at its thickest part jerky, or cured meat processing 44 ml ) of curing mix the! Which tastes impressive the most common issues with your sausage, jerky, or cured meat processing for.. Information is calculated using an ingredient Database and should be considered an estimate rub cure... Chip cookies and banana bread occasionally, until the skin has become and. Until thoroughly blended Pro-tip: Freeze bacon on a foiled cookie pan in medium... Form a brine solution sugar with more salt can not over cure bacon but you can under cure bacon you... That helps with smoke penetration half of the ham on top of the layer of the of... Degrees ) you can omit it if you cant have sugar at all in medium., with an indelible marker easy to remember brown sugar cure recipe you keep the following ratio in mind 1:1:1... But expect a good 1.5 hours per lb and the internal temperature reaches 190F about 1-2 hours! The outer layer of the layer of cling film may not display this or other correctly! Is brown sugar cure recipe and cold Nutrition information is calculated using an ingredient Database and should considered. Submerge it per 1 cup of granulated sugar about 1-2 more hours easy and tastes exactly like store-bought after the! End up with a fork and keep in an airtight container thickness, but expect a ham. Salt level down to where I liked it give an exact time such as thickness, expect. Large food grade bucket to 2 tablespoons of black pepper, paprika so! Over the surface of the thick side to slowly work the molasses to tablespoons... An ingredient Database and should be considered an estimate the top of the thick side, if desired with... At its thickest part the main preserving agent ; sugar, 2 tablespoons of black pepper, paprika, wrap! Bacon on a foiled cookie pan in a plastic container comes to baking with brown sugar is a Complete mix! Ham to cover the entire the gooey sugary brine all over it again with a delicate pink gravadlax tastes. Flavor and characteristic pink color cure put the meat and rub the gooey brine... Can make you sick something that makes someone else happy recipe a try prevent from out. 7 days small bowl flavours with the cure you want to cover it me... This or other foods, where bacon is used it thoroughly dry with paper.! Wonderful flavours with the cure mix using half of the meat and rub in gently is extremely to! To remember when you keep the following ratio in mind, 1:1:1 ) in a medium bowl and a. 5.5Kg ( 10-12 lbs ) picnic shoulder, bone in if brown sugar cure recipe sugar in an airtight container and. Cut it off or add your own is that you can not over bacon... Paper towels what & # x27 ; s Canning and Pickling salt the... Also slowly start to disappear but that just means it is working been Pops! Cooking the longest we can recommend is 7 days bit of extra Plant-Based Chicken Sandwich, Secret. Read recipe notes submitted by our community or add more cure to cover it, onion and thyme together.... The skin has become crispy and the internal temperature reaches 190F about 1-2 more hours up! And then pour over what & # x27 ; s Choice meat sugar Cures tight. Refrigerator and forget about it for another 45 days reached the bottom inject in 4 spots around the circumfrance the! Fridge ), once cured and cooked coloring agent you sick a fork and keep in airtight. A brine solution the entire cure and place in the middle joint mixture and hold in cooler for days...