How to Cure Bacon

There are quite a few ways to cure bacon. Some methods use salt, some sugar, some using a smokehouse. This recipe will present the method of using a salt and sugar mix. These curing ingredients are required to achieve the characteristic flavor, color and stability of cured meat. Nitrate and nitrite are converted to nitric oxide by microorganisms and combine with the meat pigment myoglobin to give the cured meat color. However, more importantly, nitrite provides protection against the growth of botulism-producing organisms, acts to retard rancidity and stabilizes the flavor of the cured meat. Extreme Cautions must be exercised in adding nitrate or nitrite to meat, since too much of either of these ingredients can be toxic to humans. In using these materials never use more than called for in the recipe. A little is enough. Federal regulations permit a maximum addition of 2.75 ounces of sodium or potassium nitrate per 100 pounds of chopped meat, and 0.25 ounce sodium or potassium nitrite per 100 pounds of chopped meat. Potassium nitrate (saltpeter) was the salt historically used for curing. However, sodium nitrite alone, or in combination with nitrate, has largely replaced the straight nitrate cure. Bacon comes from the back and belly of the pig. Any other cut is called "smoked pork loin bacon". The skin is traditionally left on the bacon, and is known as the "rind". Many people use the rind to cook with, used as grease. Old fashioned recipes include the rind being dredged in flour and fried, served with gravy.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 8 lbs. salt
• 3 lbs. cane sugar
• 3 oz. sodium nitrate
• 1/2 oz. sodium nitrite
• OR a total of no more than 4 oz. of sodium nitrate if no nitrite is available

1. Rubbing Cure On Bacon Use 1 oz. of cure per 1 lb. of pork. Rub hams three separate times at three to five day intervals.
2. Drying Pork Place the meat in boxes, on shelves, or on a wooden table to cure...but do not place in a tight container where they rest in their own brine. Do not use cardboard or galvanized containers. Or, hang in a cool, dry place. You may wrap in cheescloth or muslin to keep insects away.
3. The length of curing should be 7 days per inch of thickness of the meat. Make sure to rub some of the cure onto the aitch bone joint and the hock end of the ham to guard against bone sour.
4. Your End Product - Bacon! When the meat is cured, slice it up, fry it....or use anyway you wish in your favorite bacon dish! It's delicious and simple to make!

Tips & Warnings

• You may leave the product longer than the recommended time since the saltiness does not increase. Dry curing should be done in a cool place to reduce the risk of spoilage.
• At the end of the curing process, wash the meat with cold water (do NOT soak). Dry the meat, and chill it and allow it to mature for two days.
• Enjoy!
• Do not use more than 1/2 oz. total sodium nitrIte, as it is toxic!