Homemade Bacon
Prep Time
1 week
Prep Notes
This needs a week in the fridge to cure so don't leave it until the day you want bacon to make it! It's great to make ahead and freeze in portions.
Cooking Time
2 hours
Ingredients
1kg Pork Belly, skin on
1 1/2 Tablespoons of good quality salt
2 crushed cloves of garlic
2 bay leaves
1 teaspoon fennel seeds
1 teaspoon dried rosemary
1 teaspoon of thyme
1 teaspoon of smoked paprika
Directions
1. Rinse pork belly and dry with paper towel or a tea towel
2. Place the pork in a large zip lock bag skin side down
3. Put all ingredients on top of belly flesh and rub in all over
4. Seal the bag and continue to massage spices all over the flesh
5. Open the bag a little and squeeze the air out. Reseal
6. Place in the fridge and every morning for 7 days turn it over
7. On the 7th day preheat oven to 95°C
8. Remove the belly from the bag and wash all salt and spices off. Dry and place on a lined baking tray skin side up
9. Cook for approximately 2 hours or until internal temperature reaches 65°C
10. When it's cool enough to handle (but don't allow it to cool completely) peel the skin off (unless you want to leave it on but it will be difficult to slice)
11. Refrigerate or freeze. It will last approximately 5 days in the fridge. Slice as needed and cook as you would any other bacon. Enjoy!
Notes
My favourite way to have bacon at the moment is with cucumber. It's that delicious crisp, sweet, fresh contrast to the salty bacon. Tell me how you like it. Nitrate free, nitrite free, gluten free, grain free, sugar free
Credit
This is a variation and Australianisation (I know it's not a word) of the Paleo Leap's recipe