Allow the bacon to air-dry in the refrigerator for 6 to 24 hours. This can take awhile but be patient it is worth it! Rinse the meat thoroughly and dry the slab with paper towels; discard the liquid left in the bag. Wrap in plastic wrap and place in refrigerator until completely chilled. Place the bacon on a rack set over a baking sheet, and set it, uncovered, in the refrigerator for 2-4 hours. Generously rub the flesh side of the pork belly with the mixture. Remove pork belly from smoker and let cool. Combine the sugar and salt. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up ⦠Preheat the oven to 225 degrees. Turn over and ⦠Place the bacon on a rack in a roasting pan and roast until it has reached an internal temp of 150 degrees. Rinse the bacon well and pat dry with paper towels. Pre-heat the oven to 200 degrees. Cut bacon into slices at desired width and cook using your favorite method. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. 2. Rub the cure on the belly and put in a zip lock bag expelling all the air. Rub the sugar and salt into the flesh some more. Bacon is classically a pork belly that has been cured by smoking, salting or pickling, these are accomplished with either a cover pickle, an injection or a dry rub. Place loins into separate one gallon sealable plastic bags, and remove as much air as possible, curing meat in the ⦠Get the whole thing good and covered. Push it into the cracks and crevices of the belly. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow ⦠Now apply this curing mix all over your pork belly. Let's Make Bacon! Dry Cured Bacon - Tutorial. Cure suppliers Details of cures and suppliers can be found on this page. You can under cure bacon but you can not over cure bacon. Now take the seasoned pork belly, lay it in a deep glass baking dish. This âresting period' will let the meat dry more thoroughly, and equalize the salt and flavors after rinsing. Place belly on a foil lined tray and pat dry with paper towels. 1. Measure all dry ingredients for each section of meat, based on the weight of each section, and thoroughly mix, rubbing the entire mixture on to the loin. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. ⦠This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper. 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