Home Cured Bacon Recipe
With all of this who-ha surrounding the WHO’s report claiming processed food (and as the media says, bacon) can lead to cancer, we thought we would post our recipe for home cured bacon – because what fun is living to 150 years old if you can’t enjoy the taste of bacon!
Serves: Probably 1, because who doesn’t love bacon?!
- 1 kg of pork belly with the skin removed
- 3 tbsp. Celtic sea salt
- Rinse the pork belly and using some paper towels, pat it dry.
- Rub all the salt over the pork.
- Place the pork belly on a drying rack (or biscuit cooling tray) in the fridge and refrigerate for about 5 days, until the meat feels firm and dry.
- After 5 days, remove the bacon from the fridge, rinse it thoroughly, and pat it dry, return to the fridge and let it dry for a further day.
- Preheat your oven to 90oC. Place the bacon in a baking pan and roast for 60 to 90 minutes.
- Remove from oven
- Let the bacon cool down and then refrigerate.
When you’re ready to eat, slice the slab of bacon to whatever thickness you like, and cook it as you would any other bacon. This is called ‘green bacon’. If you have a smoker you could smoke the bacon at step 5 and then proceed to the baking step.