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JALAPEŇO BACON (DRY CURED)

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 
1-2 de-seeded fresh jalapeño chillies
3-4 fresh garlic cloves 
       
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. Puree jalapeños and garlic together until smooth.
5. Rub the puree onto the salted meat.
6. Place prepared pork belly into a dish and cover (or seal into bag).  
7. Refrigerate for 5-7 days, turning over daily. 
8. Rinse and dry bacon.  
9. Refrigerate bacon for 1-2 days to equalise. 
10. Optional: cold and/or hot smoke bacon. 
11. Slice bacon. 
12.  Tightly wrap/vacuum seal portions of cured bacon, label and date, and refrigerate or freeze. 
13.  Cured bacon will keep for up to 7 days in the refrigerator and up to 6 months in the freezer. 
14.  Bacon must be fully cooked before consumption. 
   
TIP: 
Ask your butcher to de-bone the pork belly for you!
     

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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