Morton Tender Quick Bacon Brine Recipe Bryont Rugs and Livings from bryont.net
Introduction
Bacon is a delicious and versatile breakfast meat that can also be used in a variety of other dishes. However, not all bacon is created equal. Some are tough, while others are too salty. The solution to this problem is making your own bacon, and the best way to do that is by using the tender quick method.
Ingredients
To make tender quick bacon, you will need the following ingredients:
1 pound of pork belly
1 cup of Morton Tender Quick curing salt
1 cup of brown sugar
1 tablespoon of black pepper
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of liquid smoke (optional)
About the Ingredients
Pork belly is the most common cut of meat used to make bacon. It is a fatty cut of meat that is perfect for curing and smoking. Morton Tender Quick curing salt is a mixture of salt, sugar, and nitrites that helps to cure the meat. Brown sugar adds sweetness to the bacon, while black pepper, garlic powder, and onion powder add flavor. Liquid smoke is optional, but it gives the bacon a smoky flavor without having to smoke it.
Instructions
Making tender quick bacon is a simple process that requires some patience. Here are the steps:
Mix the Morton Tender Quick curing salt, brown sugar, black pepper, garlic powder, and onion powder in a bowl.
Rub the mixture all over the pork belly, making sure to cover every inch of the meat.
If you are using liquid smoke, pour it over the pork belly and rub it in.
Place the pork belly in a large plastic bag and seal it tightly.
Refrigerate the pork belly for 7 days, flipping it over every day to ensure that it is evenly cured.
After 7 days, remove the pork belly from the bag and rinse it thoroughly with cold water.
Pat the pork belly dry with a paper towel and place it on a wire rack in the refrigerator to dry for 24 hours.
Preheat your oven to 200°F.
Place the pork belly on a baking sheet and bake it in the oven for 2-3 hours, or until the internal temperature reaches 150°F.
Remove the bacon from the oven and let it cool to room temperature.
Once cooled, slice the bacon to your desired thickness and cook it in a skillet over medium heat until crispy.
Serve and enjoy!
Tips for Making Perfect Tender Quick Bacon
Use a high-quality pork belly for the best results.
Make sure to cover every inch of the pork belly with the curing mixture.
Flip the pork belly over every day to ensure that it is evenly cured.
Rinse the pork belly thoroughly to remove any excess curing salt.
Drying the pork belly in the refrigerator for 24 hours helps to form a pellicle, which allows the smoke to adhere better.
Use a meat thermometer to ensure that the bacon is cooked to the proper temperature.
Nutrition
Here is the nutritional information for 1 serving (2 slices) of tender quick bacon:
Calories: 92
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 256mg
Total Carbohydrates: 4g
Sugars: 4g
Protein: 3g
Conclusion
Making your own bacon using the tender quick method is a great way to ensure that you get the perfect bacon every time. By following these simple steps, you'll have delicious, perfectly seasoned bacon that is sure to be a hit with your family and friends.
