Ingredients
- Strip of Belly or Loin of Pork
- 30g of Quick Cure per Kilo weight of Pork
- 1 Plastic Bag
Firstly weigh out your Belly or Loin of Pork and calculate how much Quick Cure you will need. Based on 30g for every Kilo.
For instance the Pork below weighs 1.7 Kilo. Therefore the required amount of Quick Cure is 51g (1.7 x 30 = 51 ). This may seem a small amount to those used to open curing but it is correct.
Next, massage the Quick Cure into the pork, turning over to apply on both sides, evenly
Pay careful attention to the ends of the meat and any creases.
Place the whole joint into a bag or vacuum pac and squeeze out the air, to seal the bacon tightly.
When completed it should look like this with almost no air in the bag containing the meat.
We then place any bags into a bowl and leave them in the fridge un disturbed.
Allow 1 day curing for every half inch thickness of meat. In the case of the Loin and Belly pictured here the Belly was 2 inches thick and requires 4 days and the Loin was 3 inches and required an extra 2 days
7.
Here is the completed belly. We prefer to cut the belly joint into half and find this a more manageable size for fried bacon
8.
Here is the finished loin, 2 days later than the belly. Again we divide the loin into 3 pieces and freeze two for later.
This shows our belly pork cut by hand into strips of streaky bacon.
A cross section of the loin, which is now beautiful back bacon. This can be sliced by hand although unlike the belly it would be easier to use a meat slicer.
11.
Re bag any of the bacon that is not required for now and freeze. This will last for a few months with no ill effects to the meat.
12.
If you would like to order some Quick Cure, please click below.
We sell it in both 150g and 450g packets.
