Back Bacon: Dry Cure Vs. Wet Cure
Recipes in this Video
Dry cured back bacon, often referred to as Canadian bacon in North America, has its roots in British culinary traditions. It is a staple in breakfast dishes and is celebrated for its rich flavor and texture. Traditionally, it is made by curing pork loin with salt and spices, then air-drying it to develop its unique taste. Today, variations exist around the world, with many enjoying it in sandwiches or as part of a hearty breakfast.
Ingredients
- ●pork loin
- ●salt
- ●brown sugar
- ●black pepper
- ●cure #1
- ●smoked paprika
- ●garlic powder
- ●onion powder
- ●bay leaves
- ●thyme
- ●rosemary
- ●sage
- ●water
- ●white vinegar
- ●black peppercorns
- ●juniper berries
Instructions
- 1Trim the pork loin to remove excess fat and sinew.
- 2Mix salt, brown sugar, black pepper, cure #1, smoked paprika, garlic powder, onion powder, bay leaves, thyme, rosemary, and sage in a bowl.
- 3Rub the spice mixture evenly over the pork loin, ensuring full coverage.
- 4Place the pork in a resealable plastic bag or container, pressing out air.
- 5Refrigerate for 5-7 days, turning the meat every other day to redistribute the cure.
- 6After curing, rinse the pork under cold water to remove excess cure.
- 7Pat the pork dry with paper towels.
- 8Wrap the pork tightly in cheesecloth or butcher paper.
- 9Hang the wrapped pork in a cool, dry place or in a refrigerator for 2-4 weeks to dry.
- 10Check the bacon regularly for texture and aroma.
- 11Once dried, slice the bacon into desired thickness.
- 12Store in the refrigerator or freeze for longer storage.
Ingredient Alternatives
cure #1
Healthier: cure #2
Cheaper: none
Cure #2 is a less common curing agent but can be used for longer curing times.
Techniques
Equipment
Also Known As
Other Takes on Pork
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