Be the first to leave one. You are using an out of date browser. On the Prague, see the instructions that comes with it. Double this mix as much as you have meat. Although molasses contains protein, minerals, and vitamins, such as being high in manganese, potassium, and vitamin B6, brown sugar isn't healthier than white, and the caloric content is similar in both. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. Once frozen, remove and wrap and return to freezer. To keep brown sugar moist, store it with a slice of bread. Pulse until the molasses is completely incorporated into the sugar, about 1 minute. Molasses gives the sugar its signature color and a richer flavor. , Paprika is so much more than a coloring agent! I've made many batches of Belly Bacon & BBB, and this is the recipe I use. SUGAR CURE FOR MEAT. cold water. It is pink in color and contains salt, sodium nitrite Bacon Taste Booster Place in ZipLoc bag and in fridge for 10 days & turn daily. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Leave a Private Note on this recipe and see it here. Once coals are hot, scatter drained hickory chips over coals. Add bacon and toss to coat. Yep, since I brought these cures with me on the road trip, this week I hope to do some BBB just to show a certain few people how easy it is. If by chance you forget about things and leave the fish in the cure too long, you can dunk them in a bowl of ice water to remove excess cure. Once the ham has cured, rinse it and pat it dry. One of our best selling cures from Excalibur, this imparts a nice brown sugar taste to hams or bacon. BEER BACON! Excalibur Seasoning Thank you for sharing your recipe, Todd. You do not HAVE to taste it but if you want to taste it you want to make sure you do it Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. From meatwave.com. Homemade brown sugar is simple and easy and tastes exactly like store-bought! Serve immediately, save the leftovers for recipes like our Croque madame and split pea soup. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future! Pink curing salt is not just salt or Himalayan pink salt. This dries the surface of the meat out and forms a sticky layer on the outside that helps with smoke penetration. I like to slice my bacon thick, so I set my slicer at about 1/8". Add a tablespoon of agave nectar to a cup of granulated sugar. After submersion, run thick thread through corner of meats and hang in smokehouse. All Rights Reserved. 99 ($1.04/Ounce) FREE delivery on $25 shipped by Amazon. 1 tbsp. Hot Smoking: Run about 200-215 and cook until 155 internal at its thickest part. LOVE love. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Storage area must be extremely cold, but not freezing to prevent fermentation. So make sure you leave it at minimum a week. Delicious and with a bold flavor, brown sugar is a great pantry ingredient to have at hand. Then under cold water rinse off as much of the cure as possible and pat dry. thanks for sharing. 5. There are too many variables to give an exact time such as thickness, but expect a good 1.5 hours per lb. Place in a . Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. I personally feel the addition of apple juice to the mix really takes it over the top. Pull out any you find with kitchen tweezers. I prefer to Cold Smoke Slab Bacon or BBB for 12 hours at temps under 100, but you can also Hot Smoke at higher temps. In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. Sounds very good. Print. Keep reading for brining guidelines. or 1.5 lbs per gallon of water at 10% pump for Hams or 1.20lbs per gallon of water for 10% pump on Bacon Caution: For Process use only. Cut hams and shoulders 14 days. Place a large piece of meat wrapper paper on top of meat as a cover. Meat candy ahead: Salmon fillets are cured with salt and brown sugar, then smoked and mopped with maple syrup for a sweet and savory treat. Remove the dish from the refrigerator and uncover. Rub over turkey. Store brown sugar in an airtight container to prevent from drying out. Allow the meat to brine for 2-3 weeks if it is bone in. Place the salmon on the sugar mixture. Ive also had great success smoking BBB at 140 - 160, to an internal temp of 120. I, however, am always romantic. Remember what I said earlier? Read recipe notes submitted by our community or add your own notes. Heat the pot over medium heat until the sugar and salt are dissolved. You want to cold smoke for 7 hours for fruit wood and 6 hours for hickory. You want to cover all sides including the top of the salmon. Pack dry cure evenly over fillets; wrap tightly with . Youll only spend about 20 minutes doing the actual curing, and youll end up with a delicate pink gravadlax which tastes impressive. fresh pork belly (Makes enough for a 5 lb. Bags Item # A4780051. From allrecipes.com. Features: Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry. There are too many variables to give an exact time such as thickness, but expect a good 1.5 hours per lb. For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. 1/4 cup molasses. Try again and this time make sure the whole thing is good and covered with the cure mixture. It is not safe to omit due to botulism. Another successful recipe. It is harmless and expected. Qty. Insta-Cure - 1/2 lb. If you are looking for a complete cure for bacon, this will surely not disappoint and is a favorite of California Ham Spice Rub mixture all over fish. 1 pound sugar (white or brown) 1 ounce saltpeter (optional) Mix thoroughly. Not just make the fill It's really easy and I seem to be able to control the saltyness much better with it. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. 2. bucket and cover completely with brine (took 2 3/4 gallons to do so) until ham is floating, then hold down with a gallon ziploc bag half full of water. You can use Cure #1 or Morton's TQ, but follow the manufacturers instructions carefully! Cook for another 3 to 10 minutes, depending upon how hot your fire is. Perhaps I can help in this regard. Cook the ham covered in the oven until it reaches 145F this could take as long as 2-3 hours depending on your oven. The less processing in sugar, or any food item, the better. 1 cup sugar. Choose Options. Put the meat in the bucket and submerge it. Sprinkle some into a tray. If you are oven or hot smoking/baking (above 160 degrees) you can omit it if you hate bacon that much. 1 TBSP Kosher or Sea Salt (Optional 2-3 TBSP Salt) Mix all ingredients thoroughly in a bowl. For the second cure, mix together the chopped herbs, grated horseradish and gin. Leave small boned meat chunks submerged for 2 days. 8 Amazing Types of Italian Cookies You Need To Know, 6 Different Types of Cream Cheese Pie and How to Cook Them, Gorgeous Philly Cheesesteak Recipe in 2021, Everything about Smoked Pulled Pork in 2021, HOW TO MAKE THE BEST CHEESE BURGER RECIPES, FOODS THAT HELP YOU SLEEP FIGHT INSOMNIA RECIPES, HEART HEALTHY DESSERTS FOR CHRISTMAS RECIPES, HELLMANNS MAYONNAISE TURKEY RECIPE RECIPES, 1 tablespoon freshly squeezed lemon juice, 2 large fresh beetroots peeled and quartered, 800 g side of salmon from sustainable sources, ask your fishmonger, 1 small bunch fresh tarragon leaves picked and finely chopped, a few handfuls watercress washed and spun dry. Use apple, cherry or hickory wood to smoke. If you are looking to make a professional style and quality ham this is the cure you want! Add a tablespoon of maple syrup to a cup of granulated sugar. Thanks! Neither is nutritionally superior. Brown sugar has a slightly sandy, sticky texture. Transfer to a large container and stir in remaining 3 quarts of water. Preheat oven to 200 F. Rinse the bacon. of salt peter dissolved in 1/2 glass of warm water. ), The 9 Best Dry Food Storage Containers of 2023, Tested and Reviewed, An Essential Illustrated Baking Substitutions Guide, Make a Simple Syrup for Cocktails, Coffee, and Other Drinks. Stir until they are completely blended. If brown sugar has clumps, break them up. Spread dry cure mix liberally on all exposed meat. Weigh down meat so that it remains covered. This way, it won't get dried out in your pantry and turn to hard clumps. Excalibur Directions. Pat fish dry with paper towels. Subscriber benefit: give recipes to anyone. G20316. 20 Pantry Staples That Are Cheaper and Healthier Homemade, Light and Creamy Brown Sugar and Chocolate Frosting, Roasted Butternut Squash with Brown Sugar, Easy Baked Brie with Almonds and Brown Sugar, Cranberry Sauce with Orange Juice and Brown Sugar, 15 Light and Fresh Salad Recipes For Your Next Potluck. It is NOT Pink Himalayan Salt. It should be the consistency of syrup. Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. After your time is up, pull it off, cut off a slice, and fry it up and give a taste. Advertisement. Use a spoon to gently push the beetroot cure off the fish. 4. Put the lid on and leave it for another 12 hours. Need more smoke? It is for curing not for eating. Contains Sodium Nitrite. Do NOT I repeat DO NOT eat it raw. , I think Heather and I have finally reached the point where the consensus is screw snow. 6 qts of water, divided. Use Curleys Meat Injector Pump for a good even distribution. A Add at least 3 tablespoons (44 ml) of curing mix inside the ham to cover the middle joint. Ultimate Spicy Plant-Based Chicken Sandwich, The Secret of Christmas Pt. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. You can also add spices, such as red pepper or paprika to deepen the flavor and add color to the ham. Smoke salmon, covered, for about 5 to 6 minutes, then flip. 1 cup of kosher salt. Brown sugar is a less-refined version of ordinary granulated white sugar in which molasses is present for color and flavor. However in our house the saying is thru some pork belly., Home Cured Brown Sugar and Black Pepper Bacon. Using your . Description. Mix the salt and sugar together in a large mixing bowl. Not just fried some up in a pan but It may not display this or other websites correctly. http://betterbook.com/bacon Tom Mylan, co-owner and executive butcher at The Meat Hook in Brooklyn, New York, demonstrates how to make the perfect cure for b. Step 1. After cooking the longest we can recommend is 7 days. You are done. 1: Savory Courses, The Secret of Spicy Plant-Based Chicken Sandwich, 4.5 5.5kg (10-12 lbs) Picnic Shoulder, Bone In. Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. Heat the pot over medium heat until the sugar and salt are dissolved. Directions. In a small bowl, combine sugar, salt, pepper, spices and zest. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Excalibur Seasoning of cure for 25 lbs. Although curing is easy, it is important to follow the measurements, so try to get a side of salmon as close as possible to the weight Ive suggested here. The meat will Sweat as moisture is drawn out. , Oregano means Joy of The Mountain in Ancient Greek Ancient Greeks believed that cows that grazed Step 2 In the middle of a piece of . A popular sugar cure blended from Salt, Sugar, Glyco, Sodium Nitrate, Nitrite, Smoke Flavor, Spice Extracts, and Dextrose. Do you have questions or issues with your sausage, jerky, or cured meat processing? The flavor will be milder and the color lighter. Put the salmon back into the clean tray, skin-side down, and pack the herby cure onto the salmon using your hands. Beat with an electric mixer on medium speed until molasses is completely incorporated. Stir with a fork and keep in an airtight container. The fish is done when the interior is medium pink and exterior crisp and smoky. Mix 7.25 lbs of Smoke Flavored Sugar Cure with the provided 0.25 lbs Seasoning Packet. 1/4 C. Maple sugar or packed brown sugar; 1/4 C. Maple syrup; 5 lb. (No need for the pellicle.) Place the bag on baking sheet and place it in the refrigerator for 7 days. Recipe by JillH. Melissa Clark, Featured in: Betty Fussell: Still Blazing Trails. [3] Applying the cure inside the ham prevents the bone from spoiling. 2 oz. We make it easy to get the ingredients and supplies you need (and cant find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences 2016 Modernist Pantry, LLC. Mix equal parts coarse kosher salt, dark brown sugar and maple syrup (in this case I had 8.3 pounds of pork belly so I used 1/2 cup of each ingredient) 3. Cover with other half of salmon, skin side up, and spoon remaining sugar mixture on top. Brown sugar is a blend of refined cane sugar and molasses that imparts tenderness into baked goods like chocolate chip cookies and banana bread. In a medium bowl, mix together sugar, salt, pepper, juniper, caraway, and lemon zest until well combined. Transfer this to a bowl and stir in the rock salt and sugar. Either use 100ml of cold water or gin. shook it a few times. Any day I can get Jeff to be more romantic then usual (read: he is pretty much never romantic. Be sure to boil plent of water day before so it is good and cold. Combine brown sugar and next 6 ingredients. **Due to the weight and/or the size of this product, a $10 freight surcharge may be added to your order when ordering the 50 lb box. This belly bacon mix is perfect for a large 15 lb. Mix with a wooden spoon or mixer until thoroughly blended. Once it is all well covered, wrap the salmon in a double layer of greaseproof paper then wrap it tightly with cling film and place it in the fridge for 24 hours. First let me tell you what is it NOT. Wrap it again with a double layer of greaseproof paper, then a tight layer of cling film. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. Place the ham on the rack of your Traeger Grill or use butcher's twine to suspend it from a top rack in an upright smoker. 10 Minutes. Place in ZipLoc bag and in fridge for 10 days & turn daily. Place all ingredients (except water and pork) in a large food grade bucket. Dont misunderstand me. . 3 Hours. Store in an airtight container. of water to each bag. You dont need to rinse off that second cure simply slice the salmon as finely as you can on an angle so you get gorgeous thin slices of gravadlax tinged with pink and topped with herbs. Seal the bag, making sure to keep as much air out as possible. Excalibur 1. of black pepper. Put the lid on the bin and leave it in a cool place, either overnight or for 12 hours and that's your first day done. So Valentine's day has come and gone. Advertisement. No smoker? Lately, I've been using Pops brine with good results. The color should be almost Mahogany Red as it nears completion. This recipe makes enough curing mixture for a 10-pound ham. Hold the salmon over a baking tray and pour a splash at a time over your salmon. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. Get the whole thing good and covered. The next day, take the salmon out of the fridge and carefully unwrap it so you can rinse off the cure. Place belly on a foil lined tray and pat dry with paper towels. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Remove from the fridge after 10 days and rinse thoroughly under cold water. Step 1 Pat salmon dry with paper towels. Taste to make sure you like it. of salt. Help needed. A stone's throw from Bellingham Bay, The Other Was, http://www.butcher-packer.com/index.php?main_page=product_info&products_id=54, http://www.midwesternresearch.com/IW_Products.m4p.pvx? Get daily tips and expert advice to help you take your cooking skills to the next level. Turbinado sugar is cane sugar stemming from the first press, so it carries a lot more of the cane flavor and has a beautiful golden color. To make dark brown sugar from white sugar, increase the molasses to 2 tablespoons per 1 cup of granulated sugar. About 5 to 6 minutes, depending upon how hot your fire is brine... When the interior is medium pink and exterior crisp and smoky any day I can get Jeff to able! And hang in smokehouse chunks submerged for 2 days Seasoning Packet follow the manufacturers instructions!... Turn to hard clumps on a foil lined tray and pour a splash at a time over your salmon thick! Medium heat a wet cure using a store-bought poultry cure or a made-from-scratch brine plastic. Salt are dissolved lbs ) Picnic Shoulder, bone in and pack the cure! My slicer at about 1/8 '' ( 10-12 lbs ) Picnic Shoulder, bone in make dark brown sugar simple! After 10 days and rinse thoroughly under cold water rinse off the fish at about 1/8 '' bacon. From white sugar in an airtight container is done when the interior is medium pink and exterior crisp and.. And hang in smokehouse tenderness into baked goods like chocolate chip cookies and banana bread with your sausage,,! Is drawn out to smoking meat with other half of salmon, skin up. With an electric mixer on medium speed until molasses is completely incorporated the... Double layer of greaseproof paper, then flip 5 to 6 minutes, then flip goods chocolate... But expect a good 1.5 hours per lb FREE delivery on $ 25 shipped by Amazon evenly over fillets wrap... Chips to smoke and smolder until the internal temperature of the meat in the until. To gently push the beetroot cure off the cure websites correctly instructions carefully you can rinse the... Be able to control the saltyness much better with it wo n't get dried out in pantry! Fry it up and give a taste, to an internal temp of 120 can cure... Comes with it, pull it off, cut off a slice, and pack the herby cure onto salmon... Mix is perfect for a 10-pound ham way, it wo n't get out. ; 5 lb, see the instructions that comes with it at its part... Have questions or issues with your sausage, jerky, or brown sugar cure recipe food item, the other Was http. Make the fill it 's really easy and tastes exactly like store-bought of Christmas Pt 3 ] Applying cure! And allow to cool completely before covering and storing in the bucket and submerge it dry with towels! Salt are dissolved the turkey in a large mixing bowl is bone in to hard.. Sandy, sticky texture almost Mahogany red as it nears completion well with small cuts of meat wrapper on... Of bread mix together sugar, salt, pepper, bay, garlic, onion and thyme together.. Juice, sugar and black pepper, paprika is so much more than a coloring agent 25 shipped Amazon! More than a coloring agent paper on top this way, brown sugar cure recipe wo get... From spoiling ) FREE delivery on $ 25 shipped by Amazon should be almost Mahogany red it... Next day, take the salmon out of the cure inside the ham to the. Medium pink and exterior crisp and smoky after brown sugar cure recipe days and rinse thoroughly under cold water unwrap so. Reaches 155 degrees, about 6 hours for hickory Works particularly well with small of... Keep as much of the fridge and carefully unwrap it so you rinse... Ingredient to have at hand medium heat of curing mix inside the ham add! On and leave it for another 12 hours of granulated sugar glass of warm water bacon thick, I... A slightly sandy, sticky texture the less processing in sugar,,... Private Note on this recipe and see it here or Sea salt ( )! Least 3 tablespoons ( 44 ml ) of curing mix inside the ham to cover all sides the..., rinse it and pat dry or cured meat processing jar and allow to completely... The consensus is screw snow in smokehouse molasses is completely incorporated into the sugar lemon. The fridge and carefully unwrap it so you can cure meat, such as chops... And this is the cure mixture internal at its thickest part 's really easy and I seem to be to... ( read: he is pretty much never romantic then flip read: he is pretty much never.! As long as 2-3 hours depending on your oven sugar in an airtight container to from... Of our best selling cures from Excalibur, this imparts a nice brown sugar to. For about 5 to 6 minutes, then flip Seasoning Thank you for sharing your recipe, Todd thoroughly cold... You leave it for another 3 to 10 minutes, then flip much never romantic easy tastes. Your fire is it again with a bold flavor, brown sugar from sugar! The saltyness much better with it molasses that imparts tenderness into baked like... Up, and this time make sure the whole thing is good cold... Everything you need to make a professional style and quality ham this is the cure mixture Morton. 5.5Kg ( 10-12 lbs ) Picnic Shoulder, bone in we share your passion kitchen., sugar and molasses that imparts tenderness into baked goods like chocolate cookies... Cured, rinse it and pat dry a tablespoon of Maple syrup ; 5 lb brown sugar cure recipe cover with the mixture! ( $ 1.04/Ounce ) FREE delivery on $ 25 shipped by Amazon Chicken Sandwich, other. From drying out to an internal temp of 120 ; 5 lb brown... Banana bread cold, but follow the manufacturers instructions carefully curing, and lemon juice a! Fillets ; wrap tightly with sugar in an airtight container smoke salmon, covered, for about 5 6. Bacon reaches 155 degrees, about 1 minute dried out in your pantry and to. Pea soup baking sheet and place it in the refrigerator for up to 6.... Perfect for a large, clean container and place the meat in rock... Screw snow air out as possible and pat it dry to smoking meat,... Possible and pat dry with paper towels small bowl, combine sugar, increase the to! Inside the ham covered in the oven until it reaches 145F this take... To hard clumps cured, rinse it and pat dry with paper towels and carefully unwrap it so you omit..., store it with a bold flavor, brown sugar, or any food,. Recipe I use to cold smoke for 7 hours for fruit wood 6... Flavored sugar cure with the provided 0.25 lbs Seasoning Packet a glass jar allow! Apple, cherry or hickory wood to smoke and smolder until brown sugar cure recipe internal of! Until thoroughly blended the bag, making sure to keep as much air as! Some up in a medium bowl, combine sugar, about 6.... Grade bucket with good results mix all ingredients ( except water and pork ) in a bowl Private Note this! The meat out and forms a sticky layer on the outside that helps smoke! As 2-3 hours depending on your oven comes with it cook the ham ( above 160 degrees you! About 1/8 '' allow the meat to brine for 2-3 weeks if it is not safe to omit to. 145F this could take as long as 2-3 hours depending on your oven madame and pea! Turn to hard clumps and with a slice of bread belly., Home cured brown sugar in airtight. In remaining 3 quarts of water you can cure meat, poultry or game right in your own.... Leave small boned meat chunks submerged for 2 days color lighter sticky texture making sure to boil plent of.. Allow to cool completely before covering and storing in the rock salt and sugar sugar its signature and. Food grade bucket sticky texture game right in your kitchen to cover all sides including top. Any food item, the Secret of Christmas Pt done when the interior is medium pink and exterior crisp smoky. Sugar, black pepper bacon find a large, clean container and stir in remaining 3 quarts of.! Again with a fork and keep in an airtight container to prevent fermentation Injector Pump for a lb... Food lovers dedicated to smoking meat 've made many batches of belly bacon mix is perfect for a 5.... Out of the fridge and carefully unwrap it so you can use cure # 1 or 's. He is pretty much never romantic day I can get Jeff to be to! And split pea soup out as possible 3 tablespoons ( 44 ml ) of curing mix inside the ham the! In fridge for 10 days & amp ; turn daily any day I can get to! Pea soup http: //www.midwesternresearch.com/IW_Products.m4p.pvx, skin side up, and this time make sure you it... Well combined exposed meat use cure # 1 or Morton 's TQ, but a. Just make the fill it 's really easy and tastes exactly like store-bought with the mixture! 10 minutes, depending upon how hot your fire is mix inside the ham to cover the middle joint less-refined... Is simple and easy and I have finally reached the point where the consensus screw... Back into the clean tray, skin-side down, and lemon zest until well combined taste to hams or.. 1 TBSP Kosher or Sea salt ( optional 2-3 TBSP salt ) all! Have at hand I set my slicer at about 1/8 '' at hand onion and thyme well. 12 hours have meat smoke and smolder until the molasses to 2 tablespoons per 1 cup granulated! Cure with the brine mixture completely to make a professional style and quality ham this is the I!