Wiltshire Cured Back Bacon Recipe 👉 Put the pork belly on a cookie sheet cover it with another cookie sheet with some parchment or plastic wrap in between and put it in the fridge. Legs and middles of.
Drop in the pork belly and make sure it stays submerged. No colourings chemicals or water added so unlike the typical supermarket bacon our Wiltshire bacon rashers will not shrivel in the panWe work to our own specification developed over years of experience to create the most sensational product you will ever taste. Wiltshire bacon wet cure recipe The Wiltshire Cure.
In a large food-safe container combine 1 gallon of water 1 cup of Kosher Salt 1 cup of white sugar 1 cup of brown sugar and 1 TBS of Insta-Cure 1.
For home-cured back bacon you will require A piece of pork loin. Cover brine 3-5 days 4-5 degrees C. Rather than a dry rub of. Some recipes and sources to get you thinking-Steps for performing a Wiltshire Cure.