i recently had a go at making home cured bacon and I followed a recipe that used nitrates. I was led to believe it was not possible to do it without using them. Now I will try it again and see how different the final result is without using nitrates. I made shoulder bacon as I love the meat to fat ratio compared to the belly.
Great video Marissa! I’ve been doing this for several years now, first with pork bellies purchased at Costco, and now for the last two years with pigs we’ve raised ourselves on our Homestead. My method is fairly similar. I have a big bin that is sold in hunting stores that is made from mixing meat & that comes with a lid but does not seal tightly. I put a cooling rack that would normally be used for baking in the bottom to give space for drainage, and put the pork belly on top of that. I massage the salt and whatever spices I want to use into both sides of the meat. I flip the belly every two days while it cures in the refrigerator. I let it cure for about a week and a half to two weeks and then smoke it on low temperature for about eight hours but I may try doing it longer this go round.
Great that yous make your own healthy versions of bacon! Was there much moisture that came out after the second salting? Usually with curing meats you only need to salt once if you do it properly. If you salt twice it’s purely for flavour. Then you let the meat dry to firm up.
i thought the same thing too... i wonder if 10 days would make the bacon too salty... also it's weird that not much liquid even after 5 days... is that normal?
Another Great informative video! Wooo-hoooo! Looking forward to more intro easy phase 1 GAPS meals for “dummies” LOL I got Dr. Mac Brides blue new version of GAPS book! OMG! It’s soooooo informative! It’s not a quick read kind of book but a reference and mega guide on the GAPS. I totally love it! Also Marisa, how long does homemade raw sheep’s milk kefir last in fridge before I should freeze it if I made wayyyyyy toooo much? Thanks for all u do💝👯♀️💝
Thank you! Since fermentation is a traditional method for food preservation, in my experience, kefir lasts a very long time in the fridge, months. Hope that helps!
Thank you so much for this! I have been craving bacon so much during this pregnancy sadly the only bacon I feel good eating is on store shelf for 8.99 a lb
We usually keep it around for a week or two, but it's possible it lasts longer than that; I just don't know for sure since it doesn't last that long for us :)
The main important info you left out is using FOOD GRADE plastic containers. Using storage plastic containers have many toxic chemicals that leech into the food.
You also can not use salt and just slice it up fresh and fry. I add salt after cooked if I feel like it. I also hate pork so I use beef belley. You don't need to cure cause curing causes high histamine.
Get lots more nourishing recipes on the Bumblebee Apothecary Blog -> bumblebeeapothecary.com
i recently had a go at making home cured bacon and I followed a recipe that used nitrates. I was led to believe it was not possible to do it without using them. Now I will try it again and see how different the final result is without using nitrates. I made shoulder bacon as I love the meat to fat ratio compared to the belly.
Great video Marissa! I’ve been doing this for several years now, first with pork bellies purchased at Costco, and now for the last two years with pigs we’ve raised ourselves on our Homestead. My method is fairly similar. I have a big bin that is sold in hunting stores that is made from mixing meat & that comes with a lid but does not seal tightly. I put a cooling rack that would normally be used for baking in the bottom to give space for drainage, and put the pork belly on top of that. I massage the salt and whatever spices I want to use into both sides of the meat. I flip the belly every two days while it cures in the refrigerator. I let it cure for about a week and a half to two weeks and then smoke it on low temperature for about eight hours but I may try doing it longer this go round.
That sounds like a great setup! Thanks for sharing :)
Oh wow! I've made it twice but used the nitrate salt. I'm going to try it this way next time 🙏
That was a easy recipe to follow marisa
I absolutely love your channel 😌❤️
Thank you so much!
Great that yous make your own healthy versions of bacon!
Was there much moisture that came out after the second salting?
Usually with curing meats you only need to salt once if you do it properly. If you salt twice it’s purely for flavour. Then you let the meat dry to firm up.
i thought the same thing too... i wonder if 10 days would make the bacon too salty... also it's weird that not much liquid even after 5 days... is that normal?
Love your simple explanation. Thank you
Another Great informative video! Wooo-hoooo! Looking forward to more intro easy phase 1 GAPS meals for “dummies” LOL
I got Dr. Mac Brides blue new version of GAPS book! OMG! It’s soooooo informative! It’s not a quick read kind of book but a reference and mega guide on the GAPS. I totally love it!
Also Marisa, how long does homemade raw sheep’s milk kefir last in fridge before I should freeze it if I made wayyyyyy toooo much?
Thanks for all u do💝👯♀️💝
Thank you! Since fermentation is a traditional method for food preservation, in my experience, kefir lasts a very long time in the fridge, months. Hope that helps!
Ur response is music to my ears Marisa!💯👯♀️💯
H Melissai, is it high in histamine ? Thanks for your answer.
Thank you.❤
Hi, I was wondering if you can do this method with a slab of pork belly instead of slices? Thank you :)
Can you use homemade date syrup To sweeten the bacon if you are on the GAPS diet?
Yes I think that's a great idea!
Thank you so much for this! I have been craving bacon so much during this pregnancy sadly the only bacon I feel good eating is on store shelf for 8.99 a lb
You are so welcome!
Thank you for the recipe. How long is the bacon good for in fridge once after you wash/dry it?
We usually keep it around for a week or two, but it's possible it lasts longer than that; I just don't know for sure since it doesn't last that long for us :)
Thank you for your info. So simple, the best things always are. Xxx
You're welcome! I'm glad it was helpful :)
Hi marissa thank you for this video question could we freeze it
Yes!
Does the meat dry and firm up like bacon in a container by the time it’s ready to eat? Usually they say hang it or put it on a rack.
Thank you for the video.
Love your videos . Thank you
This is amazing thank you!!
You're welcome! :)
This is cool, I’m going to try this 🌈
How long you take to use up that amount of bacon? Doesn’t go off
You don’t hv to put salt between the slices?
Salt curing is a traditional preservation method, so it lasts a long time :)
How do you keep after being cured?
Thank you!!
You're welcome!
Great video👏💗
Just to be clear, after you wash off the salt, you put it back in a salt lined tub? Also can the bacon be frozen?
After you wash off the salt, you can keep it in a different container if you want. Yes, you can freeze it :)
Love this
Thank you
what does it taste like without the smokey flavor? I tried to cure bacon a couple years ago, and it didn't turn out well.
Without smoking, it tastes like pork, with a sweet/salty flavor. Smoking it is the best, I think :)
Please please please show how to make FISH STOCK🐠
Great suggestion, thank you! I am in Colorado so it's very hard to source the right cuts for fish stock, but I will try to do this!
The main important info you left out is using FOOD GRADE plastic containers. Using storage plastic containers have many toxic chemicals that leech into the food.
You also can not use salt and just slice it up fresh and fry. I add salt after cooked if I feel like it. I also hate pork so I use beef belley. You don't need to cure cause curing causes high histamine.
Yes, we cook it that way sometimes, too
More!
So why do we have to cure bacon can you not cook it just how it is?
You can, but curing adds flavor :) We've also eaten it without doing anything to it, and it's not terrible, but pretty bland.
Cheers bebe
BUT THEY DIDNT HAVE REFRIGERATORS BACK THEN.....
Leaving to air dry/age meat was also a common tactic, but this is just the method that doesn't require guard dogs to do
why are the Mexicans calling their salt Celtic ?
Celtic sea salt comes from France :)