Like most things,
making bacon is easier than I think.
 |
| bacon & egg |
1. A piece of belly
pork, without bones and skin, put in a dish of similar size.
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| curing bacon |
2. Make a curing mix
with:
salt
- 3% weight of pork
sugar
- 3% weight of pork
crushed
garlic, cracked black pepper, cracked juniper berries, wrinkled fresh
bay leaves - as much as you like.
3. Rub marinade on all
sides of pork, cover dish with cling film, than place a weight (e.g. another
container filled with water) on top to press out liquid. Keep in fridge or
a cool place <10˚C. Turn over every day, the liquid that came out act
as brine to cure pork.
4. After 7-10 days,
the longer the more salty, remove all spices and dry well. Hang pork in the
fridge or a cool dry area <10˚C for another 7- 14 day depending on how dry
you like it.
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| bacon after drying |
5. To keep well, slice/cut
into required thickness and pack in freezer, to enjoy over a long time.
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