DRY CURED BACON

INGREDIENTS:
1kg raw pork belly 
35-45g finely ground salt 
20g brown, white or raw castor sugar 
2.5g cure salt #1 (1/2 teaspoon) 
1g ground black pepper 
    
METHOD:
1. Discard bones from the pork belly. 
2. Make cure mix: combine finely ground salt, sugar, cure salt and pepper together. Mix well. 
3. Sprinkle the cure mix all over the pork belly. 
4. Place prepared pork belly into a dish and cover (or seal into bag).  
5. Refrigerate for 5-7 days, turning over daily. 
6. Rinse and dry bacon.  
7. Refrigerate bacon for 1-2 days to equalise. 
8. Optional: cold and/or hot smoke bacon. 
9. Slice 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 the pork belly for you!
     

LEARN MORE:
FOOD PRESERVING GUIDES

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