Maple Bacon Cure Recipe Without Nitrates

August 21, 2021

The dry curing method is used to preserve small cuts of meat, such as bacon and small hams. While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt.

Homemade Bacon Recipe with low sodium and no preservatives

If you want to cure meat without the pure synthesized form of sodium nitrite, the naturally occurring nitrate in celery can be used.

Maple bacon cure recipe without nitrates. Cover and set the pork in. Large plastic bin with a. The curing salt is applied to the surface of the meat and then placed in the refrigerator in a sealed bag.

Maple syrup or other natural sweeteners should work fine. Pat it dry with paper towels and let it sit in the fridge to dry off for another whole day. Shut the lid and cook for 1 hour.

Let s make something awesome home cured bacon without nitrates homemade maple espresso cured bacon recipe leite s culinaria read indian recipes for diabetics and high cholesterol You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour.

When that's over with, you could use the bacon just like that, sliced and green, as they say, but do freeze it. It can be done but again, it's safety especially if you're feeding other people you wouldn't want to make them sick. Bring to a boil over high heat, stirring to dissolve salts and sugar.

I plan on using 2 ounces of kosher salt, 1/4 cup maple sugar, and 1/4 cup maple syrup per 5lb of pork belly. During the curing process, the nitrates in celery powder break down into nitrites and provide all the benefits of botulism. I plan on making my first bacon and i prefer to not use sodium nitrate.

I saw a youtube video of someone using just salt and brown sugar and then. Boil for 1 minute, then remove from heat. I would use a basic brine recipe instead of dry curing, and add cure for how much meat.

Note that the ideal temperature in which to cure meat is between 36 f and 40 f, which is the average temperature of home kitchen refrigerators. To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Now wash off all the spice mixture with water, and do a good job of it.

Anyone have a recipe for making bacon without using all the toxic nitrates? Flip the bacon over and cook for about 1 ½ hour or until the internal temp is 145 to 150 degrees f. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over.

If the belly is thicker than 1.5 check the calculator here. In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. There are a lot of cures that just use salt, and cure1 is 93.75% salt.

Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°f for 3 to 5 days. Some recipes i’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, nutmeg, and other spices. Bacon cure recipe without nitrates kristle lipman january 28, 2018 how to cure bacon at home small home cured bacon without nitrates bacon curing no nitrates just salt how to.

Using your hands, slather the mixture all over the. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes.

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