Ingredients: 80 oz pork butt bone removed 2 tsp pink curing salt 11 tsp kosher salt 2 Tbsp sugar 1/3 cup course ground pepper Instructions: Place in Ziplock bag and refrigerate Turn daily to distribute cure evenly On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to develop a pellicle (skin). After rinsing, add black pepper to… Continue reading Cottage Bacon – Black Pepper
Category: course-main-pork
Canadian Bacon
Ingredients: 1 gallon water 1.5 cups kosher salt 1 cup brown sugar 8 tsp pink curing salt 1 cup dark maple syrup 2 Tbsp sage 1 Tbsp thyme 2 cloves garlic 4 lbs pork loin Instructions: Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Bring to a simmer and stir to dissolve the sugar and salt. Remove from the heat and refrigerate until chilled… Continue reading Canadian Bacon