Any other herbs/spices of choice – see original posts by Ruhlman or Brown for suggestions.Ĭoat entire surface of pork with cure.½ cup maple syrup or packed dark brown sugar (or other sweetener – we like molasses).If you find your bacon is coming out too salty, decrease the cure time the next go-round.
Ruhlman gives directions for skin on, but I’ve never gotten a pork belly with the skin on, so I shorten the cure time a bit because the skin is off. Note: This will make more cure than you need. Any old fashioned butcher will likely carry this, or you can order it online. 2 oz (10 tsp) pink salt (InstaCure #1 – 93.75% table salt – aka sodium chloride, and 6.25% nitrite).1 lb kosher salt (other salts may weigh less or more – if switching, use a scale).Home Cured Bacon Recipe (Redox based on this Ruhlman recipe, combined with Alton Brown’s advice) It’s a readily available product, given the pruning that happens around here every year. We’re still using apple wood to smoke our bacon, and probably will for another 20 years, given how much we still have and where we live. Out of the smoker and oh so fragrant and yummy. Mostly we just like that the bacon is no longer burning in the pan. So without further adieu, is how we cure our bacon now. We also found this bacon to be less prone to scorching in the pan. Adding it to your bacon rub or brine ensures 1) no nasties are gonna grow while its in the smoker and 2) retention of color. So, the last time we made bacon, in 2014, we adapted our recipe to use pink salt (also known as Instacure #1). See this fantastic rant by Ruhlman on the No Nitrite hoax in natural food markets or this more recent piece by Chris Kresser on why bacon isn’t the enemy. I’ve also come to realize that a little bit of nitrite in your meat (like cholesterol) is not the end-of-the-world, cancer causing scourge we once were led to believe. I attribute this to the large amount of sugar in the cure. One of the things we noticed about the original cured bacon recipe is that it tended to burn easily in the pan. However, in the last 4 years I’ve amended how I cure my bacon a bit, after buying Michael Ruhlman’s book Charcuterie (Charcuterie is defined as all things relating to preserved meats). And its a good post, and reliable and solid advice. Way back in July 2010 (wow, I’ve been writing this blog for a while!) I wrote a piece on curing your own bacon. Note the pork belly hangers are actually old wire hangers, trimmed down by my sweet husband at my request, so I could get 4 bellies in the smoker at once vertically, rather than on racks. Abundant RPG elements that not only deal with the possibility of writing our own story of allies, adversaries and betrayals, but Shadows of War also has an improved mechanics of objects and management of armor and arsenal to provide greater depth to the experience and the rewards of its formula of action and adventure.Ready to go into the smoker. The part related to progression also changes, resembling more a role-playing title with capital letters. This time the powerful gameplay mechanics incorporate allies, as we can turn the terrifying Orc commanders into our servants and thus consolidate a complete faction that responds to our orders and with which we can assault fortresses, rule them and assassinate our enemies. Middle-Earth: Shadow of War also improves upon the innovative Nemesis System of the previous game, creating stories and new adventures for fans of J.R.R. This sequel once again inspired by the Lord of the Rings universe, which arrives on PC, Xbox One and PS4, puts us back in the shoes of Talion and Celebrimbor, the protagonist duo of the original, who seek to defeat the Dark Lord by forging their own army in the desolate land of Mordor. Middle-earth: Shadows of War is the sequel to the successful Shadows of Mordor, the video game developed by Monolith Productions that pits us against the hosts of Sauron in an epic third-person action adventure.