Ingredients:

• Chest piece (pork belly) – 1 kg
• Salt – 17 g
• Nitrite salt – 10 g (or if unavailable, use 27 g of regular salt)
• Sugar – 1 teaspoon
• Black pepper – 1 tablespoon
• Nutmeg – 1 teaspoon
• Thyme (or thyme) – 1 teaspoon
• Garlic – 3 cloves, minced
• Bay leaf – 3 pieces

Step-by-Step Instructions:

1. Prepare the Meat:

• Start by choosing a good-quality chest piece (pork belly) that weighs around 1 kg.
• Rinse the meat under cold water and pat it dry with paper towels.

2. Mix the Cure:

• In a small bowl, combine 17 g of salt, 10 g of nitrite salt (if using, otherwise use 27 g of regular salt), 1 teaspoon of sugar, 1 tablespoon of black pepper, 1 teaspoon of nutmeg, and 1 teaspoon of thyme.
• Mince the 3 garlic cloves and crumble the bay leaves into small pieces.

3. Apply the Cure:

• Rub the salt mixture all over the pork belly, ensuring that every side is coated evenly.
• Massage the spices and garlic into the meat to infuse the flavors thoroughly.

4. Cure the Meat:

• Place the seasoned pork belly into a plastic zip-lock bag or an airtight container.
• Seal the bag tightly and store it in the refrigerator for 6 days.
• Each day, flip the meat over to redistribute the spices and cure.

5. Wash Off the Spices:

• After the 6-day curing period, take the pork belly out of the fridge.
• Rinse the meat thoroughly under cold water to remove the excess salt and spices.
• Pat the pork belly dry with paper towels to remove any moisture.

6. Cooking the Bacon:

• Preheat your oven to 100°C (212°F).
• Place the pork belly on a wire rack over a baking sheet.
• Bake the pork belly for 3 to 3.5 hours until the internal temperature reaches 65°C (149°F).
• Once cooked, allow the bacon to cool down completely before slicing.

Cooking Tips:

1. Nitrite Salt: If you can find nitrite salt, it’s recommended as it adds the characteristic pink color to bacon and prevents bacterial growth. If unavailable, regular salt will still work, but the bacon may have a different texture and color.
2. Control the Saltiness: If you’re concerned about the saltiness of the bacon, you can adjust the amount of salt or rinse the bacon more thoroughly after curing.
3. Slicing: For thin, crispy slices, use a sharp knife or a meat slicer once the bacon is fully chilled.
4. Smoking Option: For an added layer of flavor, you can smoke the bacon after baking for about 1-2 hours at low heat.

Storage:

• Refrigeration: Once the bacon is made, you can store it in an airtight container or wrapped in foil or plastic wrap in the refrigerator for up to 1 week.
• Freezing: For longer storage, slice the bacon and freeze it in individual portions. It will last for up to 3 months in the freezer.

Nutritional Facts (per 100g of bacon):

• Calories: 500 kcal
• Protein: 12g
• Fat: 45g
• Carbohydrates: 1g
• Sodium: 700 mg

(Note: Nutritional facts may vary depending on the cut of meat and curing method used.)

FAQs:

1. Can I use another cut of pork instead of the belly?
   • Pork belly is traditionally used for bacon, but you can experiment with other cuts, such as pork shoulder. However, the texture may be different.
2. Why do I need to use nitrite salt?
   • Nitrite salt helps prevent the growth of harmful bacteria and gives bacon its distinctive pink color. If you prefer not to use it, you can use regular salt, but keep in mind the bacon might not look the same.
3. Can I add different spices to the cure?
   • Yes, feel free to experiment with spices like paprika, chili flakes, or even smoked paprika to give your bacon a unique flavor.
4. How long should I cure the bacon?
   • Six days is the minimum, but you can cure it for up to 10 days for a deeper flavor. Just remember to flip the meat daily.
5. Can I skip the oven step and directly fry the bacon after curing?
   • It’s not recommended. Cooking the bacon at a low temperature in the oven ensures it reaches a safe internal temperature and gives you better control over the texture.

Conclusion:

Making your own bacon at home is a fulfilling and creative process. You get to enjoy the flavors you love while also having control over the quality of the ingredients. While the curing process requires patience, the end result is well worth the effort. You’ll have delicious, homemade bacon that can be stored, sliced, and cooked just like any store-bought version, but with the added satisfaction of knowing you made it yourself. Whether you use it for breakfast, in sandwiches, or to add flavor to other dishes, homemade bacon will elevate your meals.

Enjoy your homemade bacon, and don’t forget to experiment with different flavors and spices to make the recipe your own!