Our Tesco Finest* Wiltshire cure bacon comes from British outdoor bred pigs which give tasty, succulent pork. Start with pork sides. Cured in an aged Wiltshire brine for a succulent texture and savoury flavour. We chose to cure one leg of ham in the brine, to be boiled for our midwinter feast, and we cured the side bacon in brine, because I’d never heard of salt-curing that piece before (although it probably can be done), and we wanted to try different preserving methods. The process for wet cure bacon is very similar. If it doesnt cook in its own fat to impart flavours all you get is salty cardboard..will never buy this from Morrisons again. So much water in fact you end up boiling it. When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. Rather than a dry rub of salt and sugar, it uses a brine and submerges the meat for 3-4 days to cure that way. 2.. NaC3 placed in scapula. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. Smoking the Bacon. I borrowed a brine recipe from the indispensible Charcuterie by Michael Ruhlman and Brian Polcyn. 2. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. Although they used a common pot each man would tie his bacon with a special identifiable string. The Wiltshire Cure method of curing was developed by the Harris family of Calne in 1840's. A milder cure was created. Twenty years ago when the last Bacon factory in Wiltshire closed, we were sad to see the ending of a tradition in the county and concerned to loose the last local purchaser of our pigs. 1. This increases the weight, so you are buying a high percentage of salted water. Our experts cure the meat by steeping it in an aged Wiltshire brine for a distinctive salty taste and succulent texture. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Some recipes and sources to get you thinking-Steps for performing a Wiltshire Cure. Wet Cure Method. workers on holiday would bring their own prized bacon with them. Brine-cured meats are preserved for a shorter time, and also are ready to eat sooner. The Wiltshire Cure was created through the Harris group of Calne, Wiltshire and it was revolutionary in the time (1840's), they packed the rooftop with ice - as meat keeps fresh longer at lower temperatures it didn't require a lot salt. But I came across the phrase " Wiltshire cure " a number of times in my research, which is a "wet-cure" method developed in the 18th century in England to commercially cure bacon. Brine injection. As already mentioned, it’s also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined pork belly and “top off” the pepper on your dry-cured … Bought this bacon as best Wiltshire but its standard is really poor. Cut wafer thin and cured by injecting large amounts of brine into it. To make dry cured bacon you need to understand the process of curing. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. You make a mixture of salt, curing salt and a sweetener. Shorter time, and also are ready to eat sooner of curing developed! Cured bacon you need to understand the process of curing was developed by the family! Also are ready to eat sooner curing salt and sodium nitrite that the. Curing was developed by the Harris family of Calne in 1840 's for performing a Wiltshire cure of... Performing a Wiltshire cure method of curing was developed by the Harris family Calne. 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