Added by Roamyourwayhome | Wed 22 Sep 2010 @ 04:25
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.
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
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 shouldnít 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 canít go wrong, it is bacon after all.
To read more of my kitchen adventures, visit my blog www.roamyourwayhome.com