HOME SALT AND SUGAR CURED BELLY BACON

 

LOCAL FREE RANGE BELLY PORK COVERED COMPLETELY IN SALT FOR 10 DAYS

 

FIRST COOKED BACON FROM OUR HOME CURED BELLIES

 

INGREDIENTS

1 side of belly pork free range

1 kg curing salt (fine table salt will do)

300g soft brown sugar

3 tbsp fresh black pepper

1 large plastic tub with lid

 

Pat dry the side of belly pork and place in the plastic tub pour over half the salt and half the sugar and half of the black pepper, rub the belly all over thoroughly into ever nook and crannie, then make a bed with some of the salt in the plastic tub, place the belly on and then scooch up the remaining salt around the belly and on top so that the belly is covered in salt. 

 

Leave in the fridge for 24hrs, if it is winter time the belly pork can live outside in a garage or out house, you don't want outside temp's higher than 8 degrees.  After 24hrs take out the belly pork and just brush off the wet salt, this is from all the liquid that has been pulled out of the belly by the salt, and wipe out the plastic box, repeat the salt process again but this time you can leave the belly in the fridge anything from 5 days to 14 days, however after 10 days the bacon will become very salty and then require soaking before use, but will keep for almost 4 months.  For this recipe I cured the belly for 10 days and it is fantastic a tiny bit salty which I do love, but next time I will cure for 7 days and go from there.  I did not think we would eat a whole belly within a month or two, however it has been 3 weeks and I already have another belly in salt lol.

 

SMOKING

If you want smoked bacon, you will need a cold smoker to do this in and I recommend 24hrs cold smoking at 5 degrees and under, this is easily achieved if you have the proper equipment, home made is easy to make, you will need a leaf burner dustbin with chimney vent and a smoker box with a wide hose that you can connect to the dustbin via the chimney so that the oak smoke will cool on its journey from the smoker box into the dustbin and then vent out of the holes in the bottom.

 

You can buy some great smokers on line, and at reasonable prices, but I feel half the fun of the experience is in the adaptation of every day items for very little cost with maxium results.