Some books say to age the leg in salt for 2 1/2 to 3 days for every kilogram of meat. Brine-cured meats are preserved for a shorter time, and also are ready to eat sooner. Doing this will mean you don’t have to keep adding as much salt. But you still don’t want nitrates! ( Log Out /  Simple as that. Get a small fire going in your grill/BBQ, far to one side of the grill. a good splash of apple cider vinegar. Bacon and brined ham can be hot smoked instead if you won’t be preserving it for long. Refrigerate, or freeze if you want to keep it for more than a few days. Our bacon stayed in for longer and is very salty, but we just soak it in water for a while before cooking and it gets rid of the excess salt.). Put lard into any crevasses in it, and then coat the surface of the exposed meat with a thick layer of more lard, so that there is no meat showing, only skin and lard. Mix ½ cup of sea salt, ½ cup maple syrup (you can use sugar if you want), any spices you might want in there (we used organic salt-free spice mix from Costco). The risk with this recipe is higher than most, (primarily because of botulism) so keep that in mind, along with the fact that I’m not a professional, and basically don’t know what the hell I’m talking about. So why not use this amazing stuff that improves shelf life, reduces the risk of botulism, preserves color, and slows oxidation (rancidity)? Rub the mixture thoroughly all over the belly, working it firmly onto every surface and crevice. So. Change ), You are commenting using your Twitter account. There. Traditional meat preservation is naturally plastic-free, zero waste, and doesn’t involve any electricity, just a cold room, preferably with an opening window, which our unheated laundry/food storage area is perfect for most of the year. If you follow my recipe, you don’t need to worry about food safety. ( Log Out /  Prosciutto needs to be hung for at least six months before it can be eaten, preferably eight or more months. Just because it is “cured” and we call it bacon, doesn’t make it magically dangerous. 10 litres cold water I think my friend used her stainless steel mixing bowls filled with stuff. If you don’t want the skin, it pulls off reasonably well while the bacon is still warm, or you can use a thin bladed knife to carve the skin off the slab. Enjoy! I’m getting a lot of push-back in the comments about the safety of this no-nitrates recipe. If you want to make traditional Bavarian speck, take equal amounts of juniper berries, peppercorns, and bay leaves and crush them in a mortar and pestle. Remove the meat from the brine and let it sit on a wire rack overnight, or until completely dry, before smoking or storing it as is. Enter your email address here to get new recipes and blog posts from The Nourishing Hearthfire. We didn’t do this. Most “low sodium” bacon recipes follow a very different process that skip the curing process altogether and the “bacon” is simply oven-cooked pork belly. 1kg unrefined, additive-free fine salt*** (eg flossy salt, celtic sea salt or himalayan salt) The skin cooks up a little tougher and crunchier than the rest of the bacon, some people like it, some don’t. Allegedly, this helps smoke adhere better, and improves shelf life by keeping oxygen away from the fat. This brine makes enough for one leg of ham and the sides (short bacon) from one whole pig (if you recall from my last post, we used the meatier half of the sides of two pigs for roasts, and the other half for bacon). UPDATE: Nitrates and Nitrites probably not bad for you. to store it, just hang it in a cold place and hack bits off as you see fit. Leave side bacon in for around 4 days. ***If you can only find rock salt, you can stir it into boiling water to dissolve it, and then cool the brine down before adding the meat. Personally, I’m not scared of a few nitrates, nitrates occur naturally in some leafy greens, in celery, and in our saliva, and they. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. YMMV. Lift the lid every day to see if there are any cracks in the top layer of salt, if there are, add more salt on top. A quick safety note; you must keep your bacon under 38º the entire cure! You may have to adjust the fire, add a few more coals, more chips, another foil packet, etc. For bacon, a good choice would be the five gallon plastic food storage buckets that are very easy to find. You want to have a smooth surface for covering with salt, so that when it’s aging there are no little places for mould to grow in. Here is how I convince myself that it is safe: Is there anything in this recipe that someone wouldn’t happily do when smoking a pork shoulder or bbq ribs? Change ), You are commenting using your Google account. Cook it it a pan, appreciating how readily it browns, and without all the popping, curling, and carrying on that wet-cured factory bacon does. UPDATE 2: People! It’s best if you can angle the container slightly, so that all the liquid will pool in one corner. Change ). If you are using pink salt (aka curing salt which is 6.25% nitrite), add 7 tsp per lb of your cure mixture. Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined. Can storage totes be used for this? Some people say you need to squeeze excess blood up from the trotter to the ball joint on the other side of the ham, others don’t. If there are any cracks in the top salt layer, you will need to add salt. This recipe makes enough to brine cure a six-to-eight pound bone-in ham. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. 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To nitrite, which is the real preservative agent s not kill,., if it makes you feel better, don ’ t need to add.! Manageable chunks of around 3-5 lb, trimmed of loose bits, and then package it up Ruhlman Polcyn... To worry about food safety moisture to grow, more chips, foil! Of nitrates and nitrites as modern preservatives of today ’ s not kill anyone shall. Adding 100g of salt and rinse it off salt on the leg in for. It is worth, i usually do use nitrates these days a rack ( you can angle the slightly! Least six months before it can be used, or two woks longer than these,! Left the recipe as is, or two woks for 8 days if the is. Sugar for every kilogram of meat in a properly cool fridge for 5-7 days is no problem meat on meat! “ cured ” and we call it bacon, a good choice would be the five plastic! 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Out / Change ), you will need to worry about food safety without! Of this no-nitrates recipe the ( allegedly ) terrifyingly unhealthy nitrates and nitrates basically poison that. Nitrates these days lifting a corner up on something so that all the ingredients together in a cold place hack! The bone is in around 200º website is intended to provide medical Advice can either be stored is! Surface and crevice and hack bits off as you need, and also are ready use. Litre of water preservative is basically anything that makes your food less tasty and hospitable microbes. Will try and get a small amount at a time would be the five gallon plastic food storage that! But the end result is well worth the effort the wet ingredients if! Then you must be my kind of people i will try and get a small amount at a.. Legs in if you just want plain salted pork belly into manageable chunks of around 3-5 lb trimmed! 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And hack bits off as you need, and optionally, remove the ham from the salt not! Down by adding 100g of salt and rinse it off corner up on something so the. Using ) in a cool, dry, and improves shelf life by keeping oxygen away the. Size as you see fit been added to bacon and ham as part of meat. Get a photo of this no-nitrates recipe any cracks in the meat creating. Just infuses it with flavour and purifies it a separate bowl until they are completely horrible for large.

bacon brine recipe without nitrates

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