Variety to Producing Yummy 10 Day Pork Belly Cure for Bacon
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We hope you got benefit from reading it, now let's go back to 10 day pork belly cure for bacon recipe. You can have 10 day pork belly cure for bacon using 4 ingredients and 10 steps. Here is how you achieve that.
To cook an extraordinary 10 Day Pork Belly Cure for Bacon, below are the components needed:
- Prepare 1 large of pork belly joint (I used 1.2kgs).
- Use 2 cup of fine salt.
- Take 2 cup of demerara sugar.
- Provide 1 medium of handful of spices like peppercorns, Juniper berries, bay leaves or anything else you fancy.
After preparing the components, now you are good to prepare your appetizing 10 Day Pork Belly Cure for Bacon by following the guidances on this section:
- mix the salt, sugar and spices together and dust the bottom of a dish with a handful of mix(do not use a metal dish as it will react with the salt).
- put the pork belly into the dish and press down into the mix. then another handful of mix over the top and rub all over including the sides.
- put into a fridge for 24hours more or less. careful as there will be liquid in the bottom. pour down the drain or in a bin.
- rub another 2 handfuls of mix over the pork and back in the fridge.
- try doing it in the morning so if u forget you have a day to remember.
- keep repeating the 2 handfuls and fridge for 24 hours for 5 days. if there is mix left over just store it until next time. if there isn't enough just make abit more.
- once the 5days are up drain the liquid and under the cold tap wash off the mix really well! rub with your hands and get into all the folds and groves.
- pat dry and if you can hang outside for 5 days. if not outside then in a corner of your kitchen away from your cooker. if your worried about flies then cover with a cloth but don't wrap airtight.
- once the 5 days are up then your ready to start chopping and cooking. either thinly slice for breakfast or thick sliced and cubed. however you like!.
- thinly sliced and cooked to a crisp with scrambled egg in a roll is one of the many ways to enjoy.
For a fattier bacon, ask for meat that came from the hog's belly and/or chest. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Turn over and repeat on other side with remaining mix.
Recipe : 10 Day Pork Belly Cure for Bacon
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