 |
 |
Homemade Bacon
Ingredients
Bacon cure
4 pounds pork belly, timed (skin off or on is a matter of taste)
¼ cup salt
2 teaspoon pink curing salt
4 Tablespoons cracked black pepper
4 bay leaves, crumbled
1 teaspoon nutmeg
¼ cup brown sugar
5 cloves garlic
1 juniper berry crushed
Combine cure mixture.
Rub over bellies cut into sizes easy to handle
Place in sealable bags (remove as much of the air as possible)
Cure for 7-10 days refrigerated depending on thickness of the pork belly (Turn the bellies over daily)
Remove from the cure then wash the cured bellies
Pat dry then air dry for 2 days refrigerated
Bake at 200 degrees F or smoke until the belly reaches 150 degrees F
Cool, slice then cook as you would any other bacon
There is always a risk when it comes to curing and cooking. Making bacon is at your own risk.
For more recipes from our Chefs, visit www.AllInGoodFood.com