Sure, you love bacon. Who doesn’t? But until you’ve cured your own, you’ve never really tasted it as nature intended. Simply grab a five-pound pork belly from your favorite butcher—ours is named Roger—add the meat, cure and optional maple sugar to the brining bag, refrigerate, and within days you’ll be cooking up your own homemade bacon. Makes a great gift for your favorite carnivore.
Manufacturer: 7th West Charcuterie
Includes: Curing bag, thermometer, cure, maple sugar, instruction sheet
This simple little product is awesome, it's the perfect way to make bacon at home, especially if you don't know what you're doing in that arena (like me).
I bought a beautiful 5lb piece of pork belly from a great little local butcher shop here in Seattle and followed the easy instructions that come with the kit. Essentially you just put the curing and seasoning spices from the kit into the big curing bag that comes with it and keep it in the fridge for a week, flipping it every other day. Then I cooked it on 200� for about 2-1/2 hours until the included thermometer popped, let it cool for half an hour, and BAM. Bacon.
I cooked the first couple of strips up as soon as we sliced it and it it mouth-wateringly good. We went with a slightly thicker cut, but obviously that's just done to taste by each person.
One word of caution...the bag has a zip lock type of seal and you need to make very sure that it is sealed all the way or it will leak a little in your fridge.
I'm thrilled with the results...bacon for the holidaze! Go forth and do likewise, pork lovers
this was a gift for my brother, who's already talented in the kitchen. It was fun to prepare the pork belly together, spreading the seasonings, admiring our handiwork. :) the end result, texture/flavor/visual, is more like Canadian bacon than traditional American bacon. still terrific, many ways to use it, just lacks the smokiness you expect from American-style bacon. I suspect he will tart it up with herbs, spices, or maybe spiced compound butters. great gift!
My father is always complaining about the poor quality of commercial bacon available in stores, especially about the amount of water used to "enhance" the meat. There are some markets where he can sometimes get locally cured and smoked bacon. Now he can try making his own! Looking forward to seeing how it turns out--and most importantly--tastes!
Best Answer:The ingredients in the cure are salt, sugar, sodium nitrite (0.43%), propylene glycol, FD&C red no.3. Besides the "cure" the kit also contains maple sugar, a thermometer, curing bag, and instructions.