Bacon is commonly made from pork belly cured with the application of table salt, sugar and curing salt. Here’s a simple and easy way to prepare your own bacon. What you need:
- 1 kilogram pork belly (preferably 50 percent lean, 46 percent fat and 4 percent skin)
- 1 1/3 teaspoon curing salt (Prague powder)
- 5 ¾ cups table salt
- 3 teaspoons refined sugar
- Slicer
- Plastic bags
- Plastic container
- Measuring cups/teaspoons
What you have to do:
- Trim the meat of excess fat and slice it to desired shape.
- Wash the choice meat and hang to drip.
- Mix the ingredients (salt, sugar, Prague powder) thoroughly in a bowl.
- Place the meat on a tray. Rub the ingredients to the meat, making sure that all parts receive equal amount of the mixture.
- Place meat in a refrigerator to cure. Allow two days for the curing period.
- After the curing period, wash meat and soak for about 2-3 minutes.
- Hang the meat to drip for about 30 minutes.
- Heat the bacon in an oven at the lowest possible setting. heat until meat becomes firm.
- Bring the bacon out and hang to cool.
- Transfer to chiller and keep the bacon in the chiller for a week to age.
- After aging, arrange slices in plastic bags such that the lean side is exposed.
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