Smoking the Bacon. Brine injection. Start with pork sides. Our Tesco Finest* Wiltshire cure bacon comes from British outdoor bred pigs which give tasty, succulent pork. Cured in an aged Wiltshire brine for a succulent texture and savoury flavour. The process for wet cure bacon is very similar. 2.. NaC3 placed in scapula. 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. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. 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. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. 2. Some recipes and sources to get you thinking-Steps for performing a Wiltshire Cure. Our experts cure the meat by steeping it in an aged Wiltshire brine for a distinctive salty taste and succulent texture. You make a mixture of salt, curing salt and a sweetener. 1. Although they used a common pot each man would tie his bacon with a special identifiable string. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. Cut wafer thin and cured by injecting large amounts of brine into it. 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-cured meats are preserved for a shorter time, and also are ready to eat sooner. To make dry cured bacon you need to understand the process of curing. 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. 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. Bought this bacon as best Wiltshire but its standard is really poor. Wet Cure Method. If it doesnt cook in its own fat to impart flavours all you get is salty cardboard..will never buy this from Morrisons again. workers on holiday would bring their own prized bacon with them. A milder cure was created. I borrowed a brine recipe from the indispensible Charcuterie by Michael Ruhlman and Brian Polcyn. The Wiltshire Cure method of curing was developed by the Harris family of Calne in 1840's. 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 … This increases the weight, so you are buying a high percentage of salted water. So much water in fact you end up boiling it. 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. 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.