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 … Dry Cured Bacon - Tutorial. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours. Pre-heat the oven to 200 degrees. Rinse the meat thoroughly and dry the slab with paper towels; discard the liquid left in the bag. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up … You can under cure bacon but you can not over cure bacon. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Now apply this curing mix all over your pork belly. This can take awhile but be patient it is worth it! Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper. 2. Combine the sugar and salt. Rinse the bacon well and pat dry with paper towels. Place loins into separate one gallon sealable plastic bags, and remove as much air as possible, curing meat in the … … Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Cover and place in the refrigerator and forget about it for 7-10 days. This ‘resting period' will let the meat dry more thoroughly, and equalize the salt and flavors after rinsing. Rub the sugar and salt into the flesh some more. Rub the cure on the belly and put in a zip lock bag expelling all the air. Push it into the cracks and crevices of the belly. This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum. 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. Get the whole thing good and covered. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. Turn over and … Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Let's Make Bacon! 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. Now take the seasoned pork belly, lay it in a deep glass baking dish. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. 1. Generously rub the flesh side of the pork belly with the mixture. Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Place belly on a foil lined tray and pat dry with paper towels. Preheat the oven to 225 degrees. 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