Top Savory Bacon Recipe
3 kg fresh pork belly
1 tsp pink salt, quick cure
¼ cup salt
4-5 garlic cloves
⅔ cup maple or brown sugar
3-4 sprigs fresh thyme
3-4 bay leaves, crushed
1 Tbsp fresh ground black pepper
- Cut belly to fit in freezer bags. Dredge belly in cure and place belly in freezer bags. Flip belly daily to allow all sides to cure evenly.
- After 7-9 days, the belly should feel firm at its thickest point. Remove from cure and rinse thoroughly. Pat dry and place on a drying rack. Return to fridge to air dry for 24 hours.
- Smoke belly at 70°C for 4 hours or until internal temperature reaches 65°C.
- Once bacon has cooled, remove rind with sharp knife. Cut bacon into 450 g hunks and freeze. The flavour will last longer when stored as chunks.
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