Amish Cure For Bacon Recipes

Taken from an old Amish cook book sent in by Mrs Paul Whetstone

Provided by Stormy Stewart @karlyn255

Categories     Meat Breakfast

Number Of Ingredients 5

• Ingredients

Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.

Provided by Cathy Barrow

Time 2h

Yield About 2 pounds

Number Of Ingredients 10

• Ingredients

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams

Taken from an old Amish cook book. This was from Mrs. Daniel Miller. She also writes that "This works good for spareribs, ham or Bacon."

Provided by Stormy Stewart

Categories     Meat Breakfast

Number Of Ingredients 6

• Ingredients