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Homemade Bacon

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Step 1: Making a Cure

Picture of Making a Cure
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To make the cure just mix your seasonings with the salt. Use a main salt with a small amount of Sodium nitrate or use an already blended curing salt. For my cure I mixed my seasonings with Morton's Tender Quick curing salt. I used about 40 ml or 6.5 tbsp cure for a little over a pound (618 g) pork belly. You only need enough cure to cover your bacon.

If you don't want chili garlic bacon, you can use almost anything. The possibilities are endless!

Chili and Garlic Bacon
618 g pork belly
18 ml (3 heaping tsp) Morton's Tender Quick curing salt
18 ml (3 heaping tsp) brown sugar
3 ml (1/2 tsp) mystery black chili powder
pinch black pepper
2 crushed cloves of garlic, including the skins

Note: I left the skins in because the cure gets rinsed off anyway and the skins contain LOTS of flavour. Yum!

Maple Bacon Cure
18 ml (3 heaping tsp) Morton's Tender Quick curing salt
18 ml (3 heaping tsp) maple syrup

Herby Cure
18 ml (3 heaping tsp) Morton's Tender Quick curing salt
18 ml (3 heaping tsp) brown sugar
15 ml (1 tbsp) chopped fresh rosemary
15 ml (1 tbsp) chopped fresh thyme
2 crushed cloves of garlic, including the skins


Images: The ingredients for the cure, The mixed and ready cure.
 
 
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