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The Cure for What Ails You: Makin’ Bacon with Prague Powder

May 12, 2017Janie Wang
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baconbrinecuring rubdextroseinsta cureIntermediatepink curing saltpork bellyprague powdersel rosesodium nitrite

Cured bacon as we know it got its start in the Middle Ages and was enjoyed by kings and peasants alike. Few foods today are as popular as bacon. The American obsession with it has led to creations such as bacon jam, chocolate-covered bacon, and bacon sushi. Yet despite our fetish with it, few of us attempt to make bacon from scratch at home. We feel safer if our bacon is left to the experts, shrink-wrapped, and doled out to us in FDA-approved, calorie-counted slices. But homemade bacon is surprisingly easy to make. You simply rub pork belly with seasonings, add one secret ingredient, and let it sit in the fridge for a week. Easy-peasy.

Many people think that bacon needs to be smoked, which may contribute to the trepidation that surrounds making it at home. And while smoking does add another flavor dimension to bacon, it is not strictly necessary. What is necessary is the addition of sodium nitrite, the secret ingredient. Sodium nitrite is an antioxidant essential to the curing process, since it acts as a preservative and prevents the growth of botulism. It also serves to flavor the bacon. We prefer to use Prague Powder #1, which is a combination of table salt, sodium nitrite, and red food dye. The dye is added so that it can be distinguished from plain table salt, but it also contributes to bacon’s characteristic rosy hue.

Nitrites have gotten a bad rap in recent years thanks to sensationalism in the press. But what most people don’t know is that nitrites are a naturally occurring substance. If you avoid bacon because of the nitrites, then you should probably also avoid celery and spinach and beets, all of which naturally contain nitrites in abundance. In fact, the “nitrite-free” bacon at your Whole Foods is not really nitrite free, it is just cured with celery juice. Any toxicity associated with nitrites is due primarily to overconsumption. But even if you lived exclusively on bacon, you would be hard pressed to consume too many nitrites. (Of course, there may be other health ramifications of such a diet.) And anyone who is paranoid should remember that potatoes are full of solanine, eggplant contains nicotine, and chickpeas and fava beans have a dose of cyanide, all of which could be deadly if ingested in large amounts.

In addition to the personal satisfaction of eating bacon that you’ve handcrafted, you also have the luxury of complete artistic control. You might crave allspice, nutmeg, and white pepper in one batch of home-cured bacon. Perhaps an Asian-style bacon with soy sauce and star anise stirs your soul. Or you might score a particularly toothsome piece of artisanal pork belly, from a pampered pig raised exclusively on walnuts, berries, and poetry. Your flavor combinations can be as simple or as complex as you want. You can brine the pork belly with supermarket ingredients, or coat it with herbs and spices you have grown yourself, then smoke it over a hardwood fire. Regardless, when your guests moan in pleasure, you get to claim all the credit.

There are two methods for curing bacon: using a curing rub and brining. The results are nearly identical, although our brine recipe doesn’t include any sugar, so it’s a good option if you prefer your bacon with no sweetness.

Ingredients

  • 3½ lbs (1.5 kg) skin-on pork belly

Rub

  • 1 tablespoon (5 g) freshly ground black pepper
  • 4 bay leaves, crushed
  • 2 tablespoons + ½ teaspoon (23 g) kosher salt
  • 3 tablespoons (23 g) Dextrose
  • ¾ tsp (3.8 g) Prague powder #1

Brine (rub alternative)

  • 2 quarts (2 kg) water
  • ½ cup (70 g) kosher salt
  • 1 tablespoon (5 g) freshly ground black pepper
  • 2½ teaspoon (13 g) Prague powder #1
  • 4 bay leaves, crushed

Equipment

  • Sheet pan
  • Wire rack
  • Zip top bag

Timing

Active time: 1.5 hours

Total time: 7 days

Yield

1.5 kg bacon

The More You Know…

Demystifying Sodium Nitrite 

Sodium nitrite has been used to cure meat since the Middle Ages. Its most important function is to prevent botulism. However, it also contributes to the flavor that we have come to associate with cured meats. “Nitrite-free” cured meats are mainly a marketing ploy. Typically, they still contain nitrites, but those nitrites are from a natural source such as celery juice rather than from direct application of sodium nitrite.

Yes, nitrites can be toxic to human beings at high levels: 22 milligrams of sodium nitrite per kilogram of body weight has been known to be fatal, but a 120-pound adult would need to ingest 79 tablespoons of the stuff to reach this level. 

Think Pink

Also known as Insta Cure, DQ Pink Curing Salt, and Sel Rose, Prague Powder is a key ingredient in most cured meats. There are two types. Use Prague Powder #1 for short cures (a week or less), such as bacon or sausage, and Prague Powder #2 for longer cures, like ham or hard salami. (In addition to salt and sodium nitrite, Prague Powder #2 contains sodium nitrate, which over time transforms into nitrites and continues to preserve your meat for the duration of the cure.)

Don’t confuse Prague Powder with Himalayan pink salt, which is just regular sodium chloride or table salt that gets its pinkish hue from trace minerals. This type of salt will not protect your meat from botulism.

The Acid Test

You can add almost any herbs, spices, or other flavoring ingredient to your bacon cure. But stay away from acids, such as lemon juice and vinegar. Too much acid will rapidly decompose the nitrites into nitric oxide, which is a compressed gas that can literally blow up your bacon.

  • Mix curing rub.

    3 tablespoons (23 g) Dextrose
    2 tablespoons + ½ teaspoon (23 g) kosher salt
    1 tablespoon (5 g) freshly ground black pepper
    ¾ teaspoon (3.8 g) Prague Powder #1
    4 bay leaves, crushed

    Mix all the ingredients in a small bowl. We prefer to make this mixture per batch of bacon. It’s always safer to not have any Prague Powder mixture hanging around, to avoid accidental ingestion. If you do decide to make a larger batch, always label it with “Caution” or “Do Not Eat.”

  • Alternate method: Brine.

    2 quarts (2 kg) water
    7 tablespoons + 2 teaspoons (70 g) kosher salt
    1 tablespoon (5 g) freshly ground black pepper
    2½ teaspoons (13 g) Prague Powder #1
    4 bay leaves, crushed

    If you want, you can brine the pork belly instead. Simply mix all the ingredients in a large nonreactive bowl.

  • Trim Pork Belly.

    3½ pounds (1.5 kg) skin-on pork belly

    Trim the edges of the pork belly to make a uniform square or rectangle so it will be easier to slice when finished. Pork skin is very tough, so you will need a good, sharp knife. We recommend placing the pork belly skin-side down when trimming so that the skin is the last part you cut through.

  • Dust with the curing rub.

    Evenly coat the pork belly all over with the curing rub. Place the pork belly in a zip-top bag and put any excess rub that may have fallen onto the cutting board in the bag with it. Seal the bag and place it in the refrigerator.

  • Alternate method: Brine.

    Submerge the pork belly in the brine. If necessary, place a small dinner plate or saucepan lid on the pork belly to keep it submerged. Cover the bowl and place it in the refrigerator. Check daily to make sure the pork belly is still submerged. Do not brine for longer than 7 days or you run the risk of making your bacon too salty.

    If you choose to brine the pork belly, you can skip the next step of massaging daily.

  • Massage.

    After the first day, the bag should contain some liquid that the salt has drawn from the pork belly. Massage the bag to distribute this liquid evenly into the pork belly. Repeat this step once a day for 7 days.

    Over the 7 days the pork belly will gradually firm up. You will notice the thinner sections firm up more quickly than the thicker parts.

    Do not cure for longer than 7 days or you run the risk of making your bacon too salty.

  • Precook the bacon.

    Now that the pork belly is cured, you can make it into bacon. Preheat the oven to 300°F (148°C).

    Remove the pork belly from the bag or brine and rinse well under cold water. Once rinsed place the pork belly on an elevated rack on a baking sheet. Bake for 2 hours, or until it reaches an internal temperature of 150°F (65°C).

    Remove the pork skin immediately after removing the pork belly from the oven. (This is the easiest time to remove the skin.) Or, if you prefer the crispiness of the skin, you may keep it on.

    Wrap in foil and cool the bacon completely; this allows the fat and moisture to redistribute and solidify before slicing.

  • Slice the bacon.

    Slice the bacon to your desired thickness. We prefer 1/8-inch (3 mm) slices. Be sure to cut against the muscle grain.

    Freshly cured bacon may be stored in a zip-top bag in the refrigerator for 2 to 3 weeks.

  • Cook the bacon.

    When you are ready to eat the bacon, you have three choices of cooking method:

    Oven: Preheat the oven to 300°F (148°C). Line a baking sheet with parchment paper. Place the bacon slices in a single layer on the parchment. Bake for 20 to 25 minutes, or until golden brown and crispy. If you cut your bacon into thicker slices, you may need to bake them for longer.

    Stovetop: Fry the bacon slices in a sauté pan or skillet on low to medium heat until golden brown and crispy.

    Microwave: Place the bacon slices between sheets of paper towel and microwave on high until golden brown and crispy.

    Use tongs to transfer the bacon to paper towels to drain off excess fat before serving.

Summary
recipe image
Recipe Name
The Cure for What Ails You: Makin’ Bacon with Prague Powder
Author Name
Modernist Pantry
Published On
2017-05-12
Preparation Time
1H30M
Total Time
7Days
Average Rating
1.51star1stargraygraygray Based on 3 Review(s)

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Comments (9)

margaret stevenson

December 3, 2017 3:43 pm

very helpful, will be making the bacon very soon

Reply
Mark

August 20, 2018 2:19 pm

Would this method also work for curing some short ribs?

Reply
Marc Frechette

August 20, 2018 3:31 pm

Yes it could! In short: Prague powder #1 is used for anything that is a short term cure. Prague powder #2 is anything that turns dry over time.

Reply
Damon Gammon

November 24, 2018 5:22 pm

Is it not necessary to rinse the pork belly after curing and before baking to 150 degrees internal? I would think it would be too salty if not rinsed first. Only asking as I do not see that step.

Reply
Janie Wang

November 26, 2018 10:07 am

Yes, It should have a rinse step. We will add it in.

Reply
Ian George

March 28, 2019 10:45 pm

Do you have to rinse all meats after using Praque Powder #1. I have cooked some chicken to smoke and chicken to make jerky with, I added powder #1 to both in a brine and I decided to rinse all well under water before cooking, but I was unsure if this is a must do or just better to. Appreciate any help

Reply
Rose Martine

January 9, 2020 4:53 am

“Love this roundup idea! I am making a “basics” cookbook for a few of my girlfriends who are getting married this summer. Definitely going to include some of these ideas!

“

Reply
Bill Bode

March 17, 2020 7:02 am

Does anyone know what this curing with Prager#1 does to the enzymes of the meat?

Reply
Janie Wang

March 18, 2020 5:17 pm

Not entirely sure but it may kill most of the enzymes. Here is some additional info on prague powder.

Reply

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