The following recipe will give you the confidence to make bacon in the comfort of your home. All the senses get involved in the weeklong process of curing a gorgeous slab of pork belly and ...

Both cured and uncured bacon start as slabs of pork belly that are either injected with a wet brine—a saltwater solution—or placed into a wet brine. Some bacon is still made using a dry brine ...

Bacon doesn’t have to be smoked—all you need to do is cure it. Pick up some pork belly and make your own bacon with this recipe.

Both cured and uncured bacon start as slabs of pork belly that are either injected with a wet brine—a saltwater solution—or placed into a wet brine. Some bacon is still made using a dry brine —a dry ...

Pork belly is now easily found in area grocery stores, and that's the delivery vehicle for making your own bacon at home. It's a seven-day process, but surprisingly easy to do.

What Is The Difference Between Cured & Uncured Bacon? But if that's how bacon is cured, then how is uncured bacon different? It all comes down to the source of sodium nitrite.

The issue is that “uncured” bacon is actually cured. It’s cured using exactly the same stuff – nitrite – used in ordinary bacon.

Both cured and uncured bacon start as slabs of pork belly that are either injected with a wet brine—a saltwater solution—or placed into a wet brine.

Instructions: Pat the pork belly down with paper towels, removing as much moisture as possible. Mix sugar, kosher salt and pink curing salt in a small bowl. Rub maple syrup on both sides of the ...

Curing slows down fat oxidation, which reduces rancidity. It’s also responsible for the characteristic flavor and nice pink color of bacon, ham and hot dogs.