Rinsing bacon at the end of curing is bad for two reasons: you will be re-introducing water back whereas you should be getting rid of it, and whatever seasonings you add to the curing mix will all wash away. Actually, after some additional testing, I found that doubling the amount of maple syrup makes even tastier bacon.īy weighing out salt as a percentage of pork belly's weight, unlike by covering bacon with salt and sugar liberally as some recipes recommend, you will ensure that you will never over-salt your bacon and that you won't have to rinse off the curing mix at the end of curing. I think many will find the combination of salt and maple syrup very tasty. Overall, I found these proportions very good for my taste, except that I bumped the maple syrup to 2.5%. On top, it adds 2% maple syrup which adds the sweetness that makes the bacon taste even less salty. It uses 2.5% salt, which is a very reasonable amount. After trying a dozen of recipes from trusted sources I settled on Hector Kent's formula from his Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More book. But you also don't want it to be overly salty. You want enough salt for bacon to cure properly and be safe to eat. The biggest challenge that I experienced when attempting my first cured bacon was deciding on the amount of salt to use. This is the best method for curing bacon at home. This method, while the most time-consuming, produces the tastiest bacon which has a deeper, more robust flavor profile. This method is much slower than pumping, so rarely anyone uses it nowadays.ĭry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. The injected liquid also adds weight to bacon, but it impacts the texture and taste. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked. There are three methods of curing bacon: pumping, dry curing, and immersion curing.Ĭommercial bacon producers use pumping as it's the cheapest and the fastest method. Two-three weeks later, you will have the best bacon you've ever had. Go buy the best, the freshest pork belly, sprinkle some salt and seasonings on it, vacuum seal and refrigerate. There is no secret recipe for the best home-cured bacon.
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