Dry-cure mix for the enthusiast

Dry-cure mix for the enthusiast

By
From
Meat
Photographer
Dean Cambray

The ideal mix for making your own streaky bacon.

Ingredients

Quantity Ingredient
1.5kg coarse salt
350g freshly ground white pepper
100g fennel seeds
1 tablespoon dried chilli flakes
1 whole pork belly, around 2 kg, cut into 4 pieces

Method

  1. In a large mixing bowl, combine the salt with the pepper, fennel seeds and chilli flakes.
  2. Work a generous handful of the dry-cure mix into each piece of pork belly then stack them on top of each other in a non-reactive container (plastic, enamel or glass is perfect). After 24 hours drain off the liquid that has leached out of the meat and rinse and dry the container. Rub a fresh handful of dry-cure mix into the pork belly pieces and stack them back into the container. Repeat this process every 24 hours for between 5–8 days.
  3. Once cured, the pieces of bacon should be rinsed well and patted thoroughly dry. Suspend them from a hook in a cool, well-ventilated place and cut off slices as you need them. The bacon will keep for up to 6 months.
Tags:
Meat
Adrian
Richardson
La
Luna
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