Homemade Bacon
Makes: Serves 15-20
Prep Time: 30 mins
Cook Time: 2-3 hrs plus upto 1 week curing
Ingredients
Bacon
1.7-2.5kg Pork belly (skin on)
6 Garlic cloves peeled
Bunch of mixed herbs (rosemary, thyme, sage)
3 Bay leafs crushed
1/2 Tbsp Black peppercorns crushed
Dry Cure
2:1 Ratio Salt to Sugar
30g Kosher salt
15g Fine sugar
10% Weight of dry cure in curing salt
4.5g Curing salt
Steps
Prepare your pork belly (I used mangalitsa but use regular pork if you can't find it) by rubbing it with 30g of mixed dry cure. Store the remaining cure in a container.
Spread the cure over a tray and rub the pork belly evenly.
Place the pork in a ziplock bag or container with herbs and garlic. Mix well and seal.
Refrigerate for 7-10 days and flip bag over every other day. The bacon is cured when firm in the middle.
Wash the cure off, pat dry, and refrigerate for up to 3 days if not smoking immediately. Smoke in a smoker or bake at 200f-93c for 2-3 hours until the internal temperature reaches 150f-65c. Remove the rind and cool
Slice your bacon and crisp up when you need it.
Comments