Monday, January 17, 2011

Naturally cured bacon recipe submitted by a customer

Here is another customer submitted recipe

Home-made bacon

I found this one online somewhere.

Make a mixture of Redmond's Real Salt and unrefined sugar crystals, and add fresh ground peppercorns, oregano, sage, bay leaf, or any other spice you might like to experiment with.

Lay the sliced side pork (which is the cut bacon is made from) in a single layer on a big cutting board, plate or baking pan.

Thoroughly sprinkle both sides of the meat with the salt/sugar/spice mixture, massaging it in.

Put the slices into a plastic zip-lok bag and place in the refrigerator.

Massage the bacon each day through the bag, for up to 3 days, turning bag over in rotation.

Remove pork, rinse well, blot dry with paper towels, and bake at 200 degrees to dry and lightly cure the bacon.

It is now ready for storage as bacon, ready to be fully cooked to eat. I didn't bother with the low temperature baking, but went right to a 350 degree cooking. I figured it would store better fully cooked, though I'm told the lighter-baked meat will last up to a week in refrigerator. But why cook it twice? I just warm up the cold cooked meat in a toaster oven when I'm ready to eat more of it.

No smoking involved, which adds flavor and lengthens storage time, but also adds complexity and infrastructure.

I found this simple bacon quite tasty enough and easy to make. It was a bit too salty, and I was surprised that more of the saltiness didn't rinse out. Next time I'll use less salt and perhaps more sugar.
NOTE: views, opinions and procedures expressed by customers do not necessarily reflect the views of Little Sprouts Farm and we urge the reader to do their own research into food safety before attempting to reproduce these recipes.

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