Danfood Technology: Quality Curing Process for UK Bacon Producers | Leon Pickersgill posted on the topic | LinkedIn
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Homemade Bacon Ingredients • 3-1/2 # Pork belly • 1 tsp Curing salt • 3 tbsp kosher salt • 1/2 cp brown sugar • 1-1/2 tsp black pepper • 2 oz bourbon Directions 1. Mix together all dry ingredients. 2. Pat dry pork belly with paper towels. Massage into all sides dry mix. 3. Drizzle on bourbon 🥃 4. Place belly in a large ziplock bag. Add any left over ingredients. Press out any air from the bag. Lay flat on a pan and store on refrigerator for 7- 10 days. Flip the belly daily 5. Remove from bag an
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4.5K views · 49 reactions | Part 1 of curing our homegrown pork. I couldn’t sleep so why not cure bacon at 3:30 am. Once you’ve covered your pork belly you are going to refrigerate for 7-10 days, flipping them over everyday ensuring it stays covered in the mixture. When we come back we will rinse, pat dry, and then smoke. #homegrown #bacon #homestead #kitchen #recipe #pork #cure #salt #preserve #canningandpreserving #food #traditional #home #eatrealfood | The Heath Stead | Facebook
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