Home Cured Bacon

Home Cured Bacon
 
alt

This recipe was uploaded
by Roamyourwayhome

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Ingredients
  • 2kg (4 lbs) of belly pork (skin on)
  • 1 cup of salt
  • 1/2 cup brown sugar
  • 1 tablespoon of smoked salt
  • 1 tablespoon of maple syrup
Method
Combine the salt, sugar, smoked salt and maple syrup.

Rub the mixture over the pork belly, making sure all surfaces are covered.

Place the pork in a large ziplock bag and place in the fridge for 7 days.

Flip the bag daily and massage the brine in to the pork.

After 7 days, remove the pork and rinse thoroughly.

Kaboom! You got bacon!

Cut a small piece off and pan fry to test the taste. If it is too salty or sweet, soak for 30-45 minutes in water.

Once you are happy with the taste, either freeze your bacon or gobble it with in a week - which shouldn't be very difficult.

You can slice it thickly and use as lardon. Toss it through salads - or use as a base in pasta sauce or risotto.

Or slice it thinly and fry up a couple of eggs. No matter how you cook it, you really can't go wrong, it is bacon after all.

To read more of my kitchen adventures, visit my blog www.roamyourwayhome.com

Home Cured Bacon

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Roamyourwayhome

 
 
The only thing better than the taste of home-cured bacon is how ridiculously easy it is to make.

All you need is a generous sized slab of belly pork, some salt, some sugar, and about 2 minutes of time everyday for 7 days.

Method


Method
Combine the salt, sugar, smoked salt and maple syrup.

Rub the mixture over the pork belly, making sure all surfaces are covered.

Place the pork in a large ziplock bag and place in the fridge for 7 days.

Flip the bag daily and massage the brine in to the pork.

After 7 days, remove the pork and rinse thoroughly.

Kaboom! You got bacon!

Cut a small piece off and pan fry to test the taste. If it is too salty or sweet, soak for 30-45 minutes in water.

Once you are happy with the taste, either freeze your bacon or gobble it with in a week - which shouldn't be very difficult.

You can slice it thickly and use as lardon. Toss it through salads - or use as a base in pasta sauce or risotto.

Or slice it thinly and fry up a couple of eggs. No matter how you cook it, you really can't go wrong, it is bacon after all.

To read more of my kitchen adventures, visit my blog www.roamyourwayhome.com
Show/hide comments

comments powered by Disqus