Curing can be done wet or dry. Biesinger prefers dry curing because it requires less cure mixture and takes less room in the fridge. All cures should contain a small amount of Instacure #1, a blend of ...

I’ve said it before, and I’ll say it again: I love bacon. But even I have been struck with confusion while shopping for the precious ingredient. What’s the difference between regular and center-cut?

On Monday, the World Health Organization made the depressing announcement that processed meats—including sausage, lunch meats and bacon—cause cancer. Specifically, ingredients produced by curing, ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

For Dry Cure: Mix the salt, sugar and TCM (if using) in a large bowl. Reserve. For Bacon: With paper towels, pat dry the pork belly and place on a baking sheet pan. Rub Dry Cure mixture all over the ...

This home-cured bacon recipe makes 2 pounds of slab bacon (uncut), which then can be cut as you see fit. But the recipe is easily doubled or tripled and the excess can be sliced, then frozen. MAPLE — ...

Just like brewing your own beer, sometimes you have to do things yourself to get the highest quality product. If you're a fan of bacon (and who isn't?), consider curing your own for the best results.

Nicholas Martino, the Executive Sous Chef, from The Mill in Hershey stops by the Fox43 Kitchen to show us how to cure bacon. To stream FOX43 on your phone, you need the FOX43 app.

Smoked bacon is a staple for me. As is mature cheddar. They will always be in my fridge – they’re like my milk and bread. I’ll only have fresh bread at the weekend when I’m eagerly awaiting my ...

BLT sandwich with white toasted bread - SYED IBAD RM/Shutterstock The BLT is a go-to sandwich for many, and although it consists of basic ingredients, the flavor and texture are anything but. Bacon, ...