Homemade Bacon
In a bowl, add the salt, the curing salt, the refined sugar, the black pepper, the nutmeg, the dried rosemary, the bay leaves and the minced garlic cloves, mix all the ingredients very well.Now, dry the pork belly with paper towels by gently rubbing them on the meat.Add the spice mixture we made and rub it on the pork meat, spread well.Once you’ve done that, transfer the pork meat to a Ziplock bag, take out as much air as you can, seal it and leave in the fridge for 4 days.After this indicated time, remove the pork meat with the spices from the bag and transfer it to a clean one.After that, put it back in the fridge and leave it there for another 4 days.After this indicated time, transfer the bacon to the oven grill, take it to a preheated oven at 180°C (356°F) and roast for 3 hours.Serve.
Ingredientes
- 3 Teaspoons of Salt
- 1 Teaspoon of Curing Salt
- 3 Teaspoons of Refined Sugar
- 1 ½ Teaspoons of Black Pepper
- 1 Teaspoon of Nutmeg
- 1 Teaspoon of Dried Rosemary
- 4 Shredded Bay Leaves
- 3 Minced Garlic Cloves
- 1.5kg of Pork Belly
- Ziplock Bag
Modo de Fazer
In a bowl, add the salt, the curing salt, the refined sugar, the black pepper, the nutmeg, the dried rosemary, the bay leaves and the minced garlic cloves, mix all the ingredients very well.
Now, dry the pork belly with paper towels by gently rubbing them on the meat.
Add the spice mixture we made and rub it on the pork meat, spread well.
Once you’ve done that, transfer the pork meat to a Ziplock bag, take out as much air as you can, seal it and leave in the fridge for 4 days.
After this indicated time, remove the pork meat with the spices from the bag and transfer it to a clean one.
After that, put it back in the fridge and leave it there for another 4 days.
After this indicated time, transfer the bacon to the oven grill, take it to a preheated oven at 180°C (356°F) and roast for 3 hours.
Serve.
