Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 10 day pork belly cure for bacon. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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10 Day Pork Belly Cure for Bacon is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. 10 Day Pork Belly Cure for Bacon is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 10 day pork belly cure for bacon using 4 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make 10 Day Pork Belly Cure for Bacon:
- Get 1 large pork belly joint (I used 1.2kgs)
- Take 2 cup fine salt
- Take 2 cup demerara sugar
- Get 1 medium handful of spices like peppercorns, Juniper berries, bay leaves or anything else you fancy
You're waiting for the moisture to be pulled out of the pork belly and the dry mixture is dissolved. It is so simple but so effective. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. The bottom of a pork belly usually comes with skin (rind), which will be tougher than the rest of the bacon. (It also blocks the absorption of the cure and smoke flavors.) Buy a fresh pork belly.
Instructions to make 10 Day Pork Belly Cure for Bacon:
- 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 the best texture and taste, insist on meat that is organic and/or free of artificial hormones. Specify that you want a raw pork belly that hasn't already been cured or sliced. For a fattier bacon, ask for meat that came from the hog's belly and/or chest. If using a ziplock bag, place the bag in a container in case there is any leakage. Once satisfied that the liquid had stopped draining from the meat, I gave it a couple more cure applications.
So that is going to wrap this up for this exceptional food 10 day pork belly cure for bacon recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
