- Meister der jagd
- Posts: 809
- kuchnie na wymiar kraków nowoczesnekuchnie
- Joined: Sun Jun 05, 2011 8:48 pm
- Location: Canberra
- Location: Australia
Have been playing around with trying to get the mix just right with my hone made bacon and may have just jagged it with this attempt. Last few batches have been good but a touch too salty and smoky.
For each kilo of pork belly, no rind, add
5% weight of salt
2% weigh brown sugar
Insta cure 1 as per brands instructions
Put in vac seal bag and add dry ingredients…make sure you get coverage ( if only light) over all meat.
Add just enough water ( around 50ml per 1.5 kilos) to make a slurry then lightly seal.
Keep in fridge for three days flipping every 12 hours
Take out of fridge and vac bags, pat dry then into the smoker.
1 hour of light smoke ( 50/50 hickory and birch) at 60C
3-4 hours at 90C with one more light smoke with birch.
The attached pics are for 4 kilos with the end product of six slices be vac sealed bag ( thhe pictures of the bags represent only about 1/3 dry of what I sealed up.