Easiest Way to Make Award-winning California Farm Dry Cured Bacon

Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite California Farm Dry Cured Bacon. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from California Farm Dry Cured Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Dry Cured Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Dry Cured Bacon is 2 people six months. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Dry Cured Bacon estimated approx 11 days cure, 21 days airdry.

To get started with this recipe, we must first prepare a few ingredients. You can have California Farm Dry Cured Bacon using 5 ingredients and 3 steps. Here is how you cook it.

Grandfathers’ proven safe Recipe, we use as little salt as possible, because we air dry the bacon when the weather turns cool, then cold smoke. You can make this at home in your fridge and on your barbecue. Tastes as if fresh when fried for breakfast.

Ingredients and spices that need to be Prepare to make California Farm Dry Cured Bacon:

1. 6 pounds fresh dry porkbelly, will contain half a pound moisture, 5 1/2 pounds net dry weight after pressing
2. 20 grams brown sugar
3. 39 grams seasalt and 10 gram pink butchers salt (butchers salt plus seasalt shall not exceed 2% of dry meat weight)
4. Tools: 9”x13” glass baking dish, sharp short knife, 2 rocks @ 2 pounds each
5. Cost: $6 per pound at the butchers, fresh, after drying, $7 a pound dry

Steps to make to make California Farm Dry Cured Bacon

1. Wash, dry pork slab. Cut in two equal weight and size halves, 3 pounds each. Stab slits in outside skin every 4 inches. Rub mixture of salts and brown sugar evenly on front and back, including the narrow sides.
2. Stack both sides with skin out in glass baking dish. Shrinkwrap, put stones on top, slide in fridge for eleven days. Pour off any liquid daily.
3. After eleven days, make small fire in barbecue, when coals are burned down, add cup of soaked oak or applewood chips, lay bacon skin down, smoke 2 hours. Hang slabs to dry 21 days in cool closet inside paper bag. Slice off a pound piece at the time, keep in fridge.

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So that is going to wrap this up with this exceptional food How to Make Perfect California Farm Dry Cured Bacon. Thank you very much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!