Homemade Bacon - Your Family Will Adore This!

Name: Homemade Bacon - Your Family Will Adore This!
Cuisine: American
Ingredients: 1 kg Pork belly block; 1000 ml Water; 150 grams Salt; 70 grams Soft brown sugar; 1 i used black pepper, clove, ginger powder, bay leaf and mixed herbs. Spices and dried herbs of your choice; 50 grams Whisky

cookpad.japan @cookpad_jp

I tried a homemade bacon sold near my parents' house and it was very tasty. I decided to give it a try.

Follow me at my blog
http://pecolly.jp/user/profile/279662
and on Facebook
https://www.facebook.com/kazuma.ito.319 Recipe by Kanma

I tried a homemade bacon sold near my parents' house and it was very tasty. I decided to give it a try.

Follow me at my blog
http://pecolly.jp/user/profile/279662
and on Facebook
https://www.facebook.com/kazuma.ito.319 Recipe by Kanma

cookpad.japan @cookpad_jp

I tried a homemade bacon sold near my parents' house and it was very tasty. I decided to give it a try.

Follow me at my blog
http://pecolly.jp/user/profile/279662
and on Facebook
https://www.facebook.com/kazuma.ito.319 Recipe by Kanma

I tried a homemade bacon sold near my parents' house and it was very tasty. I decided to give it a try.

Follow me at my blog
http://pecolly.jp/user/profile/279662
and on Facebook
https://www.facebook.com/kazuma.ito.319 Recipe by Kanma

Saved

Ingredients

1 kgPork belly block
Curing liquid
1000 mlWater
150 gramsSalt
70 gramsSoft brown sugar
1i used black pepper, clove, ginger powder, bay leaf and mixed herbs. Spices and dried herbs of your choice
50 gramsWhisky

Saved

Steps

1

If you summarise how to make bacon, it is just salting and smoking. That's it! Prepare the curing liquid to preserve the pork.
2

Put all the ingredients, except the whisky, in a pot and bring to a boil. Turn off the heat and add the whisky. Leave to cool and it is ready.
3

Rinse the pork belly block and pat dry with kitchen paper. Put into a resealable bag and add 200-300 ml of the liquid.
4

Leave to sit in the fridge for about 1 week. Massage the meat now and then.
5

After 1 week, remove the pork from the bag and rinse with water. Place the pork block in a bowl of water and leave to sit with a thin stream of tap water running for 2-3 hours.
6

Slice off a small bit and fry. Check the taste. If it is not quite salty enough, it is ready. If it is salty enough at this point, the cured bacon will be too salty later.
7

Pat dry and leave to rest in the fridge uncovered for 1 day to dry the surface.
8

Put the pork belly and smoking wood in a smoker. Smoke at 70-80 ˚C for 4 hours.
9

Make a small saucer with aluminum foil and place onto the smoking wood to catch the drippings. Dripping fat can stop the smoke.
10

After smoking, hang the bacon in the shade for a whole day. Now it's ready!
11

If you eat it straight away after smoking, the bacon tastes too smoky and somewhat sour. It is not that good, so be patient!
12

You will get an ultimate bacon, totally different from the shop-bought ones! This bacon is great with drinks.
13

The leftover liquid keeps in the fridge for several months!