Step 7: Remove belly from brine and dry off. The process for wet cure bacon is very similar. Of course we went to Hugh Fearnley-Whittstall’s River Cottage Cookbook for advice. I usually cut the bellie into 3 chunks and into the brine they go. It comes off real easy when it comes out of the smoker. The best traditional British bacon is cured in a wet 'Wiltshire cure' - a brine that the cut is submerged in to soak in all of the delicious flavors. Bacon is made from fresh pork which has been cured (preserved with salt) so that it will keep for longer. The method, referred to as the “Wiltshire Cure”, results in a lower-salt and sweeter bacon. Bacon Curing At Sandridge Farm. The steps are laid out below. No big deal if you don’t) and added some smoke powder and black pepper for a bit more complexity of flavour. The Charcuterie recipe will have to wait! This is basically a ham recipe if you want to use it for frying bacon then it must have some sodium ascorbate added to the brine so tell me what you want to use it for. I fully appreciate what you mean and are seeking, I am just not sure if a 'wiltshire cure' if it is basically a salt/nitrate brine, is actually any different from many others. Storing the meat in cold rooms meant that less salt was needed. [more...] This is a much milder form of curing than dry cure and does not require so much salt. Using our happy British outdoor-reared pigs we dry cure our bacon with the finest ingredients using our own cures with no water or chemicals added.So you can be assured you are buying the best 100% British outdoor-reared bacon.See our most popular products here. Perfick Pork Recipe I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. The other cure I used was a tweak of the basic dry cure recipe here. Our traditional Wiltshire Cure recipe dates back to the 1840s and is a ‘wet-cure’ which means that the bacon is immersed in a liquid brine for 3 to 4 days. First of all, you'll need some curing salts - you can buy this online. through immersion in a liquid brine. ... commercially produced British bacon evolved from a method known as the Wiltshire cure. And it's so much better than the junk you get from supermarkets, believe me. Here at the Wiltshire Bacon Company, we sell the highest quality bacon. Wiltshire Cure was the obvious choice. After that, it may be smoked or sold as is. Step 6: Use a plate or other weight to hold down belly in brine. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Pour brine over pork belly (leftover brine can be refrigerated for 30 days). I leave the skin on.. The process for wet cure bacon is very similar. Wet Cure Method. The essence of it all is being very clean, measuring out the ingredients properly to create a proper brine and then watching the time and controlling the storage temps.
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