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Homemade Dry Cure Bacon

MainsServes A lot!Submitted by Myfoody
Homemade Dry Cure Bacon

I make this from time to time. Its stupidly simple and actually really cost effective as although it makes a great sandwich filler its useful for loads of other dishes especially pasta where you can use it like pancetta (especially if its on the salty side). Lots of recipes call for you to cut the skin off but I love rind so I leave it on.

Ingredients

  • One pork belly joint
  • Kosher Salt - 2% of the weight of the pork belly
  • Light Brown Sugar - 1% of the weight of the pork belly
  • Prague Powder #1 - 0.25% of the weight of the pork belly
  • 1 tsp smoke paprika
  • 1 tsp (or good few grinds) of ground black pepper

Method

  1. To ensure not belly isn’t over-salty I now use an ‘equilibrium’ method where the amounts are calculated against the weight of the belly (hence amounts in ingredients section being percentages).
  2. Mix all the cure ingredients together in a bowl. Feel free to experiments with other flavours. I keep it fairly simple but you can use honey or various spices depending on your tastes for varying effects. I just want my bacon to taste like bacon…
  3. Pat your belly (pork not tummy) dry with a bit of kitchen roll to dry the surface a little then rub the cure evenly over ALL sides. It wont stick so well to the skin so I tend to do that last and leave it initially skin side up.
  4. Transfer to a tupperware tub skin side up. This is your chance to make sure the skin has cure on if you left the skin on. Pop the lid of and put in the fridge for 7 days.
  5. You’ll need to turn the belly over periodically. I aim to do it once a day but don’t always remember so every 48 isn’t the end of the world. After the initial 24 hours you’ll notice a LOT of water has been drawn out. I pour off the excess but am careful not to do too much so as to not mess us the salt ratio.
  6. After 7 days remove from the tub and rinse the belly thoroughly. Then place on a small wire rack and put back into the fridge. I have a small circular rack that fits in the Tupperware tub so I place it back in there but without the lid. We’re using the fridge’s low humidity to dry the belly out properly. Leave uncovered for 24 hours then remove from the fridge. Slice thinly. I have a very sharp knife which does the job but still makes your arm tired after a while trying to cut it thin especially if you kept the rind on so a meat slicer would be better (any meat slicer manufacturers reading with one going spare?!). It yields a LOT of bacon so I like to vacuum pack 6-7 slices and put batch’s in the freezer for when I need them.
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