Making Bacon

[featherstick]

I've been working on a simple bacon recipe for a while and I think I've got it sorted enough to share.

For 1 kg of de-boned pork belly, you'll need 40gm of salt, a clove of garlic, tsp of rosemary, sage or other similarly aromatic herb.

Pound the herbs, salt and garlic together in a mortar and pestle.
Rub well into the pork belly, not neglecting the sides.
Put in a box in the fridge or other cool area.
Turn occasionally.
That's it - ready in two weeks.

This last iteration is really, really tasty. Never lasts too long, unfortunately.

[preppingsu]

Thanks for sharing.

When we did our bacon I cheated and bought the cure from here

http://www.sausagemaking.org/acatalog/index.html

[junmist]

can I ask why the garlic and herbs or is it just for tast

[featherstick]

can I ask why the garlic and herbs or is it just for tast

It's just for the flavour, no other reason.

The link preppingsu shared has some nice info on making bacon, especially proportions of cure to the various parts e.g. more on the muscle, less on the rind.

The most difficult thing about this recipe is finding pork belly that is in one big piece, to be honest.

[Decaff]

That sounds mouth wateringly delicious!! Bacon is the reason I couldn't be a vegetarian, could give up all other meat happily but not bacon crispy till it snaps is how I love it most, a pile of it on a plate ooh nom nom!!!

[grenfell]

bacon crispy till it snaps is how I love it most,

Pink and still squealing for me

[Decaff]

bacon crispy till it snaps is how I love it most,

Pink and still squealing for me

Oink oink!!

[grenfell]

Reminds me of a friend who told me a story. He was out with his son for a meal and his son was having steak. 'Course he was asked how he'd like the steak to which he replied " wipe it's arse and put it on the plate"