Everyone loves bacon. It is perhaps the best aromas when cooked and even taste much better in a sandwich, on a burger or in a salad. Of course processed bacon is treated with chemicals like nitrites to keep them looking pink and fresh, preservatives to elongate the shelf life and flavor-enhancers to mask the nasty taste of chemicals. Okay, store-bough bacon is not thaaaaaat evil, especially if you pair it with a smoothie,wholemeal bread and a good salad or even guacamole but it is just much better for you. Either way, bacon made at home is healthier, cheaper and tastes much better because it is fresh and has no funny additives masking the natural flavor of the pork belly. So without further ado, let us make some bacon
- Pork Belly or any fatty pice of pork can make bacon but pork belly is king., about 1/2 a Kg
- Sea salt, generous amount, like 2 tablespoons.
- Sugar, 1 tablespoon
- Whole cumin seeds, 2 teaspoons
- Fresh thyme (optional as thyme is very seasonal-driven)
- Smoked paprika, 1 teaspoon as it is quite strong, available at healthy U but you can use regular paprika as well
- Dry-cure the pork by applying the sea salt, sugar, cumin, thyme and smoked paprika as a rub and rub it all over the pork. Put it in a zip-lock bag or two paper bags and seal tightly. Put that in a cold fridge for about 7 days, changing bags two times to dicard the moisture. Do not worry about pathogens, they don’t like salty environments and that is how also ham is made, by curing it with salt.
- On D-day, make a DIY smoker or use your BBQ grill/smoker to smoke the sucker, about 2 hours medium-low heat. I do not have a meat thermometer so I jsut trusted my insticts, like people have been doing for thousands of years and it was cooked to perfection, super juicy and well-done all through, but if you have a thermometer by all means use it – internal temperature of the bacon should be 150 Degrees F or 65 Celsius. You can aslo roast it in the oven, about 180 Degrees Celsius for 2 hours.
- Voila bacon, was that not easy?