INGREDIENTS:1kg raw pork belly*
10g brown, white or raw castor sugar
7.5-12.5g finely ground salt
2.5g cure salt #1 (1/2 teaspoon)
METHOD:
1. Discard bones from the pork belly.
2. Make cure mix: combine cure salt, finely ground salt and sugar together. Mix well.
3. Slice pork belly into rashers (thick or thin slices).
4. Sprinkle the cure mix all over the rashers, reserving a little for lining the dish with cure mix.
5. Optional: add other flavouring/s (if using) to the rashers.
6. Sprinkle remaining cure mix into the base of a dish. Place prepared rashers into the dish, layering as required. Cover dish with the lid or plastic wrap.
7. Refrigerate overnight.
8. After 8-12 hours, discard any liquid. Rinse bacon.
9. Optional: cold and/or hot smoke bacon.
10. Tightly wrap/vacuum seal portions of cured bacon, label and date, and refrigerate or freeze.
11. Cured bacon will keep for up to 7 days in the refrigerator and up to 6 months in the freezer.
12. Bacon must be fully cooked before consumption.
*TIP: Ask your butcher to de-bone and pre-slice the pork belly for you!
FLAVOUR IDEAS:
Add 1/2-1 teaspoon of chilli flakes, curry powder, mustard, pepper or sage, or 1-2 teaspoons of oyster sauce.
LEARN MORE:
FOOD PRESERVING GUIDES