Real Easy Homemade Bacon | How To Cure Bacon At Home (with and without sodium nitrate).

Check out my beautiful bacon recipe, homemade with and without sodium nitrate. Easy recipes and steps to follow and at the end of it you will be rewarded with some fantastic, good quality bacon.
Ingredients-
➤ 2kg free-range belly pork, rind and bones removed
Sodium nitrate recipe
➤ 3.5% salt
➤ 05.% cure #1
➤ 1% sugar
Non sodium nitrate recipe
➤ 400g salt
➤ 400g demerara sugar
➤ A few bay leaves, shredded
➤ Small handful of juniper berries and black peppercorns, lightly bruised
Recipe-
1. First weigh out your belly pork so you can calculate your cure, then in a mixing bowl weigh out the ingredients depending on which version you are doing.
2. Rub the cure on the belly pork ensuring every part of the meat gets some of the cure, then put in a zip lock bag and cure up to 7 days, ideally 5 in the fridge turning over each day to evenly distribute the mix.
3. After this time you will see some water has come out of the meat, you'll now need to give this a really good rinse under the tap to wash the cure completely off.
4. This can now sit in your fridge for a few days on a wire rack to dry out, as you'll see in my video I have had a custom made meat hanger and using meat hooks I've hung for an additional week. 5. You could smoke your bacon if you wanted, if not, after this time it's going to be ready to slice up very thinly and to cook.
This is where I bought my curing gear- www.weschenfelder.co.uk/
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[@DomBill1]

This is something very special and an awesome thing to try at home! Tell me what other deli style products you'd like me to try...

[@itsmeme1430]

Americans smoke everything & in Australia they cook it also. When I 1st got in Australia I thought it was Ham in my mams fridge I put lettuce & mayo on some bread & eat it. Proper bacon is nether cooked or smoked

[@BapakMemasak]

Thank for presenting different method to cure bacon, bro. I have never known before about this.

[@DomBill1]

Thanks a lot for the positive comment! ☺️

[@itsmeme1430]

The salt doesn't disappear it soaks in to the bacon don't put more on than you would eat & I'd hang it for 5 or 6 days maybe less with the little bit of meat you had 4 days. Use sea salt

[@tessyshotkitchen]

Looks yummy and delicious

[@DomBill1]

Thanks for you comment ☺️

[@Reinolds_Recipes]

Love it

[@DomBill1]

Thanks a lot ☺️

[@emcarver8983]

Too much frying and photography. Not enough information.