Homemade Bacon Tender Quick

Place into a one gallon ziploc bag and refrigerate for 10-14 days. A Wood Pellet Grill Recipe.

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Instructions Mix the sugar salts pepper and tender quick together in a medium bowl.

Homemade bacon tender quick. Rinse the pork loin trim off the excess fat and rub in the black pepper covering all sides. Garlic powder per pound 1 tsp. Pork belly cure 1 AKA pink salt curing salt Prague Powder Instacure kosher salt.

Commercial bacon producers use pumping as its the cheapest and the fastest method. Ingredients for Homemade Bacon To get started making bacon you need four ingredients. If you dont have access to Tender Quick heres a recipe to make it from scratch.

Buckboard Bacon Peppered Bacon Cure 15 pounds of pork butt ½ cup Mortons Tender Quick. Rub in the Tender Quick and pack the sugar around the loin. Trim fat from loin.

6 hours at 150 66c Grill. Place it all in a large freezer bag and refrigerate for 6 days. Cool the brine to 38 degrees F and strain if desired.

Tablespoon of Tender Quick and 2 tablespoons of brown sugar per pound of meat. Gently redistribute the sugar and Tender Quick twice a day to ensure even curing. Onion powder per pound.

There are three methods of curing bacon. Add loin and put a plate on top to keep submerged. While it thaws in the refer I am deciding on which bacon making method to use wet cure dry cure cure 1 or Tender Quick.

Rub the mixture into the pork belly. Trim fat and silver skin from pork loin. Remove the loin rinse well and smoke gradually up to 155F.

Place the loin in a large plastic food storage container or food storage bag and refrigerate for four days turning over once each day. Making homemade bacon from pork belly is a lot less difficult than you might imagine. 23 cup cracked black pepper.

23 cup brown sugar. Green Mountain Grills Apple blend Hickory Red Oak and Apple. Smoke the bacon for 3 hours or until the internal temperature of the bacon reaches 150 degrees F.

Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated andor smoked. Making a simple dry cure with Morton Tender Quick or a homemade version of it is quite easy. And after that the brown sugar.

Add a handful of wood chips a couple of times during the smoking process. 14 days Cook Time. Next press the Tender Quick curing mix onto the loin.

Pumping dry curing and immersion curing. We cannot recommend Morton Tender Quick for use with pork belly or bacon. Morton Tender Quick or Basic Dry Cure per pound 1 tsp.

Boneless pork loin size will depend on how much bacon you want to make 1 Tbl. Bring all ingredients except loin to a boil for 10 minutes. Cold or hot smoke etc.

Dark brown sugar per pound 1 tsp. So I looked at the Mortons web site to verify the recommended cure amounts and found this interesting language. Green Mountain Wood Pellet Grill Pellets.

Cut into 3 to 4 pound sections.

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