🔵 How To Make Measured Wet Cure / Bag Cure Bacon

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This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process.
Ingredients By Weight:
Pork Belly 100%
Salt: 2.5%
Sugar: 1%
Pink Cure #1: .25% (150ppm)
Method:
Weigh your piece of pork belly.
Weigh the rest of the cure components:
Salt is 2.5% of the weight of the pork belly.
Sugar is 1% of the weight of the pork belly.
Pink Cure #1 is 0.25% of the weight of the pork belly.
Mix together the salt, sugar, and pink cure #1.
The above constitutes the ‘cure’.
If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want.
Our full Bacon Making Project Playlist: • 2018 DIY Home Made Bac...
Flavour #1:
We added 2% ground black pepper to one belly.
Flavour #2:
Ground black pepper: 2%
Bay leaves: 4-5 / Kg
Juniper berries: 0.5%
Thyme: 0.5%
Leave the skin on the pork belly, and rub the cure all over.
Don’t forget the sides and ends.
Place in a Ziplock or sealable freezer bag, and pour in any cure that didn’t stick to the belly.
Place in a refrigerator for 5-7 days, turning daily.
After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours.
We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable.
Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF).
We smoke for 2-3 hours depending on the thickness of the belly.
After smoking remove and discard the skin.
After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating.
For longer term storage slice, wrap, and freeze.
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Опубликовано:

4 окт 2024

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Комментарии : 59

@SuisseKisses 2 года назад

Finally a recipe for a wet cure equilibrium bacon! ...my next bacon!

@jpsaverino 5 лет назад

THANK YOU for a no bullsh*t guide. I've come to trust your opinions because you do great, thoughtful work. Please, never stop.

@Creative884_ 5 лет назад

I made my first bacon this week using this recipe & it was fantastic. Not too salty & after smoking it was amazing. Great video & easy to follow that delivers an outstanding result

@GlenAndFriendsCooking 5 лет назад

Yes! So glad it worked out for you!

@Bigs73 4 года назад

Hi Glen and Jules! Just to say the wife and I tried this equilibrium cure and I'm sold. Tried so many other recipes and this one wins them all. I went just plain this time and it's a winner. Thanks again, we watch every video you put up. 👍

@femgoth 2 года назад

I've played around with both of these processes now and both have been excellent. First was a pork loin dry cure with Chinese five spice and was excellent. I then tried a bag cure pork belly with smoked salt, and flavoured with a tablespoon of black treacle. Currently have another loin in a bag, with five spice and treacle as well as half a measure of whisky. I've just read though that you need more smoked salt than regular salt, so will put another spoon in the bag tomorrow.

@markn1069 3 года назад

Very good. I've made quite a lot of dry-cured bacon before and this bagged method is very easy and very good. Other methods can end up being very salty, and the measured amount of salt here works very well. I don't bother with the flavourings - just salt and brown sugar (I like 5% by weight sugar). Works equally well with pork belly or with back.

@stephenrichards5386 2 года назад

I like your dry cure the best. Works every time

@Romulux 2 года назад

Excellent video, I especially like that you used four different methods. I'm using a similar method, with a cure of kosher salt, curing salt, pure unbleached cane sugar, black pepper, juniper berries, bay leaves, allspice, and nutmeg. The curing process is done and its drying in my fridge now, ready to be smoked later today. I already cut a piece off to fry up and check the salt content and wow, was it delicious! One thing I did a little differently is I used a mortar and pestle to crush the whole allspice, juniper berries, and bay leaves, to hopefully impart more flavor into the meat. I'll be hot smoking the bellies at around 200 f using a vertical propane smoker with some charcoal in the smoking pan, along with apple wood chunks and a little bit of mesquite chips. This will be my first time using the smoker and making my own bacon, so I'm very excited to see and taste the outcome.

@robinpitblado 5 лет назад

Thanks so much for doing all this work. You have inspired me to try this soon. Great video.

@dannegley5575 5 лет назад

I'm a home bacon maker and for a long time I've used the "oversalting" in bags technique, with subsequent rinse. It is extremely difficult to reduce the salt content adequately using my old method. I look forward to trying your measured cure technique. I have always hot smoke to an internal temp of 140 F and keep my smoker about 175-180 F/ The type of wood also makes a difference IMHO. I usually use hickory with maybe a touch of peach. Apple or mesquite bring a very strong and sometimes overpowering smoke flavor. One of my favorite bacons to eat used a corn cob smoke. I would enjoy seeing your try that for a video.

@45ladybugs 3 года назад

Awesome!! I am going to use this for some beef bacon. I like that the cure is perfect.

@gilberthardy8002 9 месяцев назад

Love you two from Winnipeg,

@WhatWeDoChannel 2 года назад

This method worked so well for us! We made the best bacon we have ever tasted!!! My brother is following this too, he is just a week behind me, he is smoking his today! We have ordered some sodium erythorbate to accelerate the conversation of the nitrites to make the bacon a little healthier to eat after frying. Our research indicates we need about 0.55g per Kilo of meat or 0.055% of the weight of the meat. I would love to hear your thoughts on this!!!! Klaus

@SublimatedIce 4 года назад

Tried this today; worked out well!

@WhatWeDoChannel 2 года назад

Thanks for this great work! I’m going to try this tomorrow! The bag method just appeals to me. Since we are going to Costco for a pork belly we might as well get a loin too and make the pea meal bacon.

@ivanmorley3735 4 года назад

I tried this with pork loin, to try and reproduce British bacon. It tastes great. The loin was damp, and didn't expel any water (left it for 2 weeks), so more of a wet cure, but it worked, and tastes great. Next step is to get a meat slicer for more uniform slices. Much better than the American bacon we can buy (even the quality stuff available).

@femgoth 2 года назад

I've found that very slow and low cooking the cured loin to 66c means it is a lot easier to slice thin before frying.

@robertkaspert4092 2 года назад

Thanks I got other two cures I like the measurments no guessing

@stephenrichards5386 4 года назад

I got very little water. Very delicious and a great method

@kenRoberts1984 5 лет назад

Very cool, I like maple bacon. Instead of sugar, use really good maple syrup

@brunopinheiro73 2 года назад

Hi Glen, Thanks for the clarity and simplicity of the explanation. I have a few questions: First, can you leave out the Prague Powder and, if so, what are the benefits and disadvantages of using (or not) the Prague Powder. Second, how long would you guess this type of bacon would last? Third, you cold smoked the bacon. what are the differences retarding flavour and preservation between hot and cold smoked bacon? Thanks in advance for your care and attention

@Romulux 2 года назад

The curing salt kills the bacteria that causes botulism, that's the main reason people use it when home curing. It also extends the shelf life of the bacon, and makes it less necessary to cook the bacon to 150 f while smoking. Hot smoking the bacon is definitely necessary if you dont use curing salt, unless you want to risk getting sick. If you use curing salt, hot smoke the bacon, and then fry it when you cook it to eat, you are creating 3 seperate safeguards against botulism and the bacon will last longer than any other method. If you don't want to use a man made curing salt, celery juice powder works just as well, as it contains natural nitrate.

@KilisKitchen 3 года назад

Can you do this curing with the skin off? Or do you /have/ to leave it on and just remove at the end?

@tropisk. 5 лет назад

mr. glen and friends. Thank you!!

@GlenAndFriendsCooking 6 лет назад

Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^ Our full DIY Bacon playlist: ru-vid.com/group/PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7

@happygrowhappyeat 3 года назад

So interesting

@curly0117 5 лет назад

I just made this recipe and it tastes amazing! Only issue I had was the texture. It seemed a bit too chewy for my liking. Do you have any suggestions on how to get a softer texture? Did any of the other methods you test give you a softer texture? The only thing I did differently was I vacuum sealed the pork belly instead of using a plastic bag. I did everything else the same. Thanks again for this fantastic recipe!

@carllloyd7534 5 лет назад

curly0117 its a cheat but add a small bit of water it sounds like you belly was dry to start with

@mikewaldie2232 3 года назад

Loved this recipe and method for traditional bacon. Would it adapt to lamb bacon? Any tips in this regard? Thanks!

@dougk.5501 4 года назад

Greta video! One quick question, can I skip the sugar or is it something that would ruin the cure?

@glzgowlass 27 дней назад

I’m confused, the caption said wet cure but this was a dry cure. I misplaced my recipe for wet brine cure. Guess I need to keep looking. I will try this if I do another dry cure.

@GlenAndFriendsCooking 27 дней назад

This is a wet cure - because you keep the meat in a bag and don’t let it dry while curing. But it’s not a brine cure, where you keep the meat submerged. All are different but end up in roughly the same place.

@nickdmitruchina6380 2 года назад

Can you vacuum seal these during the curing process?

@jaredheine4076 5 лет назад

G’day, found your channel through the Squozen cola video about a week ago and have been down the rabbit hole since. Absolutely love it! This is the first RU-vid subscription I have ever done! Two questions: 1) Would your aromatics infuse more if you heated them prior to mixing with the cure to release more of the essential oils? 2) Having never in my life used juniper berries, would it overly change the flavour profile if you ground them before mixing as well? Keep up the great work. J

@justinjones9194 Год назад

can i use pork tenderloin for this?

@Creative884_ 2 года назад

Have been using this same technique & enjoyed experimenting with different flavours I want to try making turkey bacon & wondering if this would work?

@Romulux 2 года назад

I think Turkey bacon would be too lean to make using this method. What you would want to do is grind the Turkey with added fat and create something more like a sausage, then press it into a pan to make a shape similar to a pork belly, and you would use cure #2 because you would want the cure mixed in with the sausage. Then you would smoke it after its cured. So yeah, it would be a totally different process.

@ithinkurf 2 года назад

I've done this method twice using 2 percent salt and it came out way too salty both times.

@Lexifer277 4 года назад

How much does thickness of the slab of bacon affect cure time?

@scottdalon801 5 лет назад

If I'm not going to smoke the bacon do I have to put it back in the refrigerator to dry off or can I just cook it right away?

@GlenAndFriendsCooking 5 лет назад

You can cook it right away.

@scottdalon801 5 лет назад

Glen & Friends Cooking thanks for the fast reply. I plan on using Applewood smoked sea salt instead of regular salt. I hope that gives it a little smokiness. The salt I have does not have iodine in it so I'm assuming it's OK to use

@allieGirl146 Месяц назад

Have you sliced a pork butt and cured? I can't find pork belly.

@eliasaltenberg 5 лет назад

I like your method if you are eating the bacon alone, but if you're using it in cooking it can be a substitute for seasoning if you use the excess method.

@BundyPoppy 4 года назад

Vacuum Sealing the bags?? Maybe.

@deathsbane0 5 лет назад

What's the pro's of leaving the skin on?

@kenRoberts1984 5 лет назад

Crispiness when cooked. Cook it skin side down. Better texture

@meatwad000 4 года назад

Unfortunately this turned out too salty for me. :( I think it has to do with the fat content of my pork belly, as the parts of the bacon that are fattier are less salty. It's definitely edible as an ingredient, like in clam chowder or as bacon bits on a salad etc, but as a side of bacon it's just a bit too salty. I'll be trying again but will soak it to leech out the salt.

@danielborg683 4 года назад

Hi mate, please I have a question I can't find the answer too. When you say. 25% curing salt, there is so many different curing salts available, each containing different levels of nitrite percentages. I think pink cure is. 6 % nitrite were others are say. 12% nitrite.Would that mean simply using half the amount of cure?

@USA__2023 3 года назад

Cure#1 Is 6.25% nitrite. Use 0.25% of meat weight of cure#1. It usually tells you the sodium nitrite percentage in the curing salt. For short term cures only use cure#1. No nitrates.