Homemade Bacon - Your Family Will Adore This! - block

Method

• If you summarise how to make bacon, it is just salting and smoking.
• That's it!
• Prepare the curing liquid to preserve the pork.
• Put all the ingredients, except the whisky, in a pot and bring to a boil.
• Turn off the heat and add the whisky.
• Leave to cool and it is ready.
• Rinse the pork belly block and pat dry with kitchen paper.
• Put into a resealable bag and add 200-300 ml of the liquid.
• Leave to sit in the fridge for about 1 week.
• Massage the meat now and then.
• After 1 week, remove the pork from the bag and rinse with water.
• Place the pork block in a bowl of water and leave to sit with a thin stream of tap water running for 2-3 hours.
• Slice off a small bit and fry.
• Check the taste.
• If it is not quite salty enough, it is ready.
• If it is salty enough at this point, the cured bacon will be too salty later.
• Pat dry and leave to rest in the fridge uncovered for 1 day to dry the surface.
• Put the pork belly and smoking wood in a smoker.
• Smoke at 70-80 C for 4 hours.
• Make a small saucer with aluminum foil and place onto the smoking wood to catch the drippings.
• Dripping fat can stop the smoke.
• After smoking, hang the bacon in the shade for a whole day.
• Now it's ready!
• If you eat it straight away after smoking, the bacon tastes too smoky and somewhat sour.
• It is not that good, so be patient!
• You will get an ultimate bacon, totally different from the shop-bought ones!
• This bacon is great with drinks.
• The leftover liquid keeps in the fridge for several months!