Homemade Bacon With Morton Tender Quick

After the 7th day in the. I used about 40 ml or 65 tbsp cure for a little over a pound 618 g pork belly.

Playing With Fire And Smoke Lynne S Breakfast Bacon Bacon Cure Bacon Breakfast Curing Bacon

Due to the differing fat content of individual cuts the curing time for these items may vary significantly.

Homemade bacon with morton tender quick. Alternative Curing Salts. For my cure I mixed my seasonings with Mortons Tender Quick curing salt. Can you substitute cure 2 or Mortons Tender Quick MTQ into these recipes.

Drop in the pork belly and make sure it stays submerged. Trim fat from pork loin. Dark brown sugar per pound 1 tsp.

Buckboard Bacon Recipe with Morton Tender Quick. Boneless pork loin size will depend on how much bacon you want to make 1 Tbl. Use a main salt with a small amount of Sodium nitrate or use an already blended curing salt.

Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Anybody know of a link to a recipe using a cure that might be locally.

Morton Tender Quick or Basic Dry Cure per pound 1 tsp. Making homemade bacon from pork belly is a lot less difficult than you might imagine. I just made some a few days ago and used an internal temperature of 140F.

I want to try making some buckboard bacon but the only recipe I have been able to find here is the one by Thirdeye using the Hi Mountain seasoning kit. Recipe for bacon cure using morton tender quick. Mix together until dissolved.

If you dont have access to Tender Quick heres a recipe to make it from scratch. Both of these products contain sodium nitrate as well as sodium nitrite and are designed for curing meats with longer curing times than bacon. Cut into 3 to 4 pound sections.

You can try my recipe for your first round as a baseline and then deviate from it towards hotspicysalty once you know what a basic homemade bacon tastes like. It will be a paste-like consistency. Garlic powder per pound 1 tsp.

Rub in the Tender Quick and pack the sugar around the loin. You only need enough cure to cover your bacon. Making a simple dry cure with Morton Tender Quick or a homemade version of it is quite easy.

Tablespoon of Tender Quick and 2 tablespoons of brown sugar per pound of meat. Refrigerate and allow to. Remove the loin rinse well and smoke gradually up to 155F.

We cannot recommend Morton Tender Quick for use with pork belly or bacon. 1 tablespoon Mortonemoji174emoji Tender Quickemoji174emoji mix or Mortonemoji174emoji Sugar Cureemoji174emoji Plain mix per pound of loin 1 teaspoon sugar per pound of loin Directions. Put in your favorite chips after the first hour we used maple and continued the smoke for the first 2 hours its up to you what wood you choose and.

Short answer no. For this reason we cannot recommend the appropriate amount of Tender Quick or curing time in this application. Preheat your smoker to 150 degrees.

Combine all ingredients for the bacon cure in a bowl. The texture of the meat was much better. Place it all in a large freezer bag and refrigerate for 6 days.

Gently redistribute the sugar and Tender Quick twice a day to ensure even curing. Onion powder per pound. Cure 2 Morton Tender Quick.

After loosely tenting with foil and about 30 minute rest the final temperature was 142F. June 2010 edited November -1 in EggHead Forum. Mix Mortonemoji174emoji Tender Quickemoji174emoji mix or Mortonemoji174emoji Sugar Cureemoji174emoji.

In a small bowl mix Morton Tender Quick mix or Morton Sugar Cure plain mix remaining ingredients and spices. Cure the pork belly. Trim surface of fat from brisket.

Place your slab of pork belly in a large plastic bag either a large vacuum seal bag or a gallon. Wet Curing Solution Ingredient List 15 cups of Tender Quick salt mix 4 tbsp coarsely ground black pepper. Instructions Prepare the cure.

Instructions In a large food-safe container combine 1 gallon of water 1 cup of Kosher Salt 1 cup of white sugar 1 cup of brown sugar and 1 TBS of Insta-Cure 1. Trim fat and silver skin from pork loin. Put loin in for 1 hour with NO CHIPSNO SMOKE at 150 degrees.

Basic Canadian Bacon Canadian Bacon Recipes Canadian Bacon Homemade Sausage Recipes