0484 107 626

INFO@CAIRNSBBQCOMPANY.COM.AU

Christmas Logo

0484 107 626

INFO@CAIRNSBBQCOMPANY.COM.AU

1A/84 Aumuller St, Portsmith

N

Locally Owned, Locally Operated

Make Your Own Bacon

 

Make Your Own Bacon

Making your own bacon is not only super easy, its super delicious aswell.
Course BBQ, Breakfast
Cuisine Pork

Equipment

  • Zip locks bags
  • BBQ
  • Meat Thermometer

Ingredients
  

  • 25 grams bacon cure per kg of pork belly
  • 1 piece pork belly

Instructions
 

  • Season the pork belly all over with the cure.
  • Place the pork belly in a zip lock bag. Use another zip lock bag or put it in a container in case the first bag breaks.
  • Place in your fridge for 5- 7 days (turning daily) until the pork starts to feel firm. The cure will draw moisture out of the meat and create liquid - this is OK.
  • Remove the pork from the bag, rinse thoroughly and pat dry. Place it on a rack and leave it in the fridge overnight uncovered.
  • Set your smoker to 110 - 120 degrees C (230 - 250 F).
    Smoke your pork on indirect heat until it reaches an internal temperature of 65 degrees C (150F).
  • Allow it to cool. Cut into slices and fry. Enjoy.

Notes

If there are any leftovers, slice and freeze ready to cook another time.