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Recipe
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TitleBacon Process
IngredientsI buy about 5 pounds of pork belly at my local grocer (at $1.98/lb), and ask them to trim it into two slabs that will fit easily into gallon size, zipper plastic bags. You can make smaller amounts, but I find that it is just as easy to make a bunch as a little, and it freezes well.

approximately 1/4 cup of curing salt blend per pound of meat
MethodRub pork belly with curing salt (see our recipes) - I generally rub one side, then insert the meat in a zipper bag before I rub the other side - less cleanup!. Squeezing all the air out, seal in zipper bags (preferably the freezer style). Refrigerate - I place the bags on top of each other, and then inside a small baking dish in case of leaks. As the salt draws out the excess moisture in the meat, there will be a fair amount of liquid in the bag(s) by the time you're done.

Rotate them once a day - one day top to bottom, next flip them over - for a week to 10 days. Rinse thoroughly, and then air dry, uncovered, on a rack for at least six hours in the fridge.

Not tough so far, is it? The final step is to partially bake, which stops the curing process. This is when you can smoke it, or not . Please check our recipe for "Indoor Smokehouse" and follow the process to finish your home-made bacon.

Posted byLinda
Posted onSunday 20 April 2008 - 14:05:29